very good. The color of the batter and the thickness had me a bit concerned but it turned out fabulous. I did add a bit more four to thicken it.. and a teaspoon of baking powder. .. because I was so worried about it but I don't think it really changed it much.

I was really pleased with this batter. I have also used it on onion rings which was delicious too.

Although this was not the traditional breading I prefer -I like more of a crunchy coating on my fish -it was still very good. I did have to add more beer to the batter to thin it out as it was rather thick in consistency and blobbed off in clumps when I dipped the fish. After getting a thinner consistency (by adding more beer) the coating clinged well to the fish and was slightly bready but not overly bready. We all enjoyed the flavor very much. I also dipped onions in and made onion rings. It never really was a crunchy coating except for when I first pulled it from the fryer, but we all enjoyed it nevertheless. I served my fish with the Tartar Sauce IV and the Baked Basil Fries... both from this site. Delicious!

The batter had great flavor. There was just way too much for two pounds of cod. Make sure that the batter is on the thinner side. The first few pieces I fried were a little doughy but I added more beer and they came out great. We even made onion rings and my husband loved them. The only problem is that the batter gets really soggy fast! Any ideas on this problem? Next time I'll add less flour.

I did as recommended and put them in the oven at 250 while waiting for everything to finish but they still were very soggy. Very dissapointing. It was too puffy and there was no flavor to the batter. It needed more seasoning. I will not try this again.

Good, but needs more seasoning. I would load up way more garlic powder, salt and pepper next time. The texture was good though. We used Tilapia with this which fell apart to easily. Will try with a heartier fish next time.

We really liked this. I halved the recipe, used Sam Adams Summer Ale, and added both Old Bay and Blackened Seasoning. The batter fried up crispy and light. Will make again!

My boyfriend and I absolutely love this recipe! It took us a couple of tries to get it right but in the end it worked out perfectly!!

After reading other reviews, I cut the recipe in half and still had extra. I used only 1 egg, substituted Old Bay for the garlic powder, and used more beer to thin it slightly. I used the batter with Walleye - it was fabulous!! It stuck well to the fish, browned perfectly, stayed crispy, and tasted delicious!

This was OK. I used it on Paddock. I think I might try again but only for onion rings. As my husband said, "it's like eating a loaf of bread." There was much more bread than fish. If you like really, really thick breading, this is definitely for you.

This turned out really good. It puffed up like the batter on LJS's fish does. It was really thick and I had to add more beer to thin it out some. This made about twice as much batter as I needed. Most of the pieces were crispy outside, but some of them got soft (like a cooked pancake) by the time we ate. I used both Cod and Orange Roughy for this. Great with malt vinegar and lemon! DH tried this with some onion rings and shrimp, it was just okay that way. My family has requested I make this again. This wasn't spicy, next time my hubby has asked me to double the spices and maybe add some Old Bay as well. I've never had beer batter anything so I didn't know what type of batter it is, DH says yep, this is just what beer batter is supposed to be like.

Oh me, oh my. I did not care for thisl. I was very disappointed. A cakey batter... way too bready for my taste. Very heavy. It didn't sop up the oil which some people may like. I was just looking for a light and fluffy beer batter... more in line with a tempura I suppose.

The crust came out delicate and almost greaseless, which is nice since I am not a big fan of deep fried items. However my sweetie is, which is what provoked me to try this recipe. The only thing that didn't work. . . I ran out fish before I ran out of batter. However, I sliced up an onion and had onion rings. Fabulous! I couldn't stop eating them.

Good start. Used heavy dark beer and about half the baking powder so not so puffy. Also cut recipe in 1/2 for 1+ pound of Talapia with plenty left over. Good Luck!

This recipe is great. Very good for onion rings. Note: if you drain the rings on their side instead of laying them down, they will stay crisper longer. I also tried the batter on large cur potatoes, a little spicy and excellent...