Reviewed: Jan. 2, 2010

Had to add a little extra beer, but my husband says "this gets five stars with me!" Very good on shrimp.

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Reviewer:

Elaine

Cooking Level: Intermediate

Living In: Paris, Île-De-France, France

Reviewed: Dec. 18, 2009

Love this! I use it whenever I want a great beer batter!

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Reviewer:

MYSTILDA75

Cooking Level: Expert

Reviewed: Dec. 16, 2009

This is a tasty light batter recipe and I will use it again. However, this recipe makes way too much of it! I halved the recipe as written and battered 1.2 lbs of cod, and 1/2 lb of sliced mushrooms, and had *plenty* left over to throw out. Like at least one other reviewer, I added a little more beer since the batter seemed very thick. Overall, YUM!

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Reviewer:

trizydlux

Reviewed: Dec. 4, 2009

This was great. I used buttermilk (as I needed to use it up) but may not do that next time as it got pretty fluffy. We did make a lot and had some to reheat, which surprisingly for reheated fish, it tasted quite good. Thanks for the recipe!

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Reviewer:

ma baker

Reviewed: Nov. 15, 2009

I used this on Rainbow Trout - (not the usual, I know) - and it worked GREAT!!

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Reviewer:

Andrea

Reviewed: Oct. 27, 2009

Perfect as is. I added a bit of Old Bay only because I like the flavor.

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Reviewer:

George

Reviewed: Oct. 23, 2009

This is a bit of a tricky recipe to get right. I agree it needs to be thinned out a little. The trick is letting the coating drip off a little and to fry for the proper length of time. Personally I prefer a thicker batter so I really like this basic recipe. If you want more taste just add your favourite spices. A great basic recipe.

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Reviewer:

arrogantchef

Cooking Level: Expert

Living In: Cornwall, Ontario, Canada

Reviewed: Oct. 22, 2009

it was very donut like with no crisp to it. on a positive note it didn't hold the grease.

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Reviewer:

Jennee GTB

Reviewed: Sep. 22, 2009

Pretty good. Took earlier advice and added more beer to 2 servings. Added tons of old Bay seasoning - probably 3 tbsp. wasn't overseasoned at all. Used a/p flour with xtra cornstarch. Cut up two mahi mahi fillets. Very tasty and still had batter left over. Cooked more like 6-7 minutes to get extra crispy crust.

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Reviewer:

CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

Reviewed: Sep. 21, 2009

Loved this batter and as stated in the description it is a good basic recipe. I cut the recipe down to 2 servings as most reviews said it made a lot. We had three very large cod fillets and there was plenty of batter to do more. As written the mixture is way to thick, so additional beer was required to make it suitable to dip the fillets. I dredged the fish in flour before coating.The only other recommendation I have is more seasoning. It does lack flavor. Maybe some lemon pepper, dried dill weed, or cayenne for a zip.

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