Reviewed: Nov. 20, 2009

I had to start over after initially following the recipe exactly. This is way too much beer - it makes a soup of the flour mixture. I suggest pouring about 1/3 cup into the flour mix to start, and to slowly pour beer from the bottle if you need more.

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ZIGGURATU

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Reviewed: Nov. 11, 2009

Super great, I used this with some white fish we got from a freind. I added a few exrta seasonings, my 3 and 6 year old gobbled it up! 6 year old still asks for it from time to time.

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Sunee'

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Reviewed: Oct. 18, 2009

Very tasty. I used heineken (sp?) bc thats what we had and it tasted great. Next time I will add a little more flour to make it thicker to do the onion rings. Very easy recipe and tasted delish on our fried chicken and onion rings.

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ohjennran

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

Definietly roll items in flour before dipping. We fried cauliflower and pickles. Tasted good (better the next day as the garlic got stronger), however there was something missing from the overall flavor. Maybe salt?

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Sonhe

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Reviewed: Aug. 7, 2009

A great way to make zucchini!! I've used this recipie a million times. Thanks for a great recipie!!

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Nadra

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Reviewed: Jun. 18, 2009

OMG! This was soo easy! and sooo tasty!! I've always struggled with batters and this was simple. I took someone else's advice and dipped in flour then dipped in batter and dropped in hot oil. Last night I cooked, broccoli, zucchini, asparagus, carrots and Tiger SHRiMP!! all dipped in golden batter. Everything tasted like Tempura. I dipped my veggies in soy sauce and It was perfect! oh oh ALSO! I substituted the egg with EGG BEATERS. and used equal parts of flour, "egg" and beer. enjoy! Thanks for the recipe

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destyny

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Reviewed: Jun. 8, 2009

Great base recipe. Only used 3/4 beer, otherwise would have been too watery (I prefer thick batter, more southern). Since everyone was complaining about seasoning, I used creole seasoning in replace of the pepper. Turned out great!

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piscesean85

Cooking Level: Expert

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Reviewed: May 19, 2009

gosh i hate to write a bad review but i really disliked this recipe, the texture was like rubber, and was only crispy right out of the fryer. we were all really disappointed.

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jamset

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Reviewed: Feb. 27, 2009

This sounds lmuch like a recipe my sister used for beer batter but she always added a tablespoon of worchestershire in the batter .It will not be bland and adds extra flavor

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10granny

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Reviewed: Jan. 26, 2009

I had no idea beer batter from scratch was sooo easy! I'll never buy boxed again. We added "Far East Sesame Ginger Blend" by McCormick to the mix and made Sweet & Sour Pork. Absolutely Delicious!

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Laura

Cooking Level: Expert

Home Town: Lancaster, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Jan. 11, 2009

We tried this recipe and found it awesome for everything we deep fried. We have done battered mushrooms, onion rings, cheese curds & fish. Thanks for a great recipe

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Brenda

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jan. 6, 2009

i used this on some catfish, very flavorful and easy to use

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Jan. 5, 2009

Good Recipe. I added my own seasonings to give the fish more flavor. If you know someone who can't have alcohol, you can subsitute Sparkling Water for the Beer and it will still taste just as good. Lightly coating the fish in flour before dipping it into the batter really helps the batter stick to the fish. To keep the fish crispy, make sure the cooking oil is hot (350-375 deg.) at all times during cooking and drain the oil from the fish after cooking by putting it on a cooling rack or on paper towels for cooking.

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devydmc

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Reviewed: Dec. 24, 2008

this was ok. I think it needed more seasoning. Next time I will add more. Also, I used a light beer. Next time I will use a good quality beer. Maybe this will make it more flavorful.

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JESSICASRECIPES

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: Dec. 2, 2008

It was easy to make, and I had all ingredients on hand. It needed some salt though, and if you didn't eat the food right away, it got soggy. Other than that it was just alright. I added extra garlic powder and pepper, but it was still bland. I think I'll stick to the one I buy in the box.

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madmikemom

Cooking Level: Expert

Home Town: Holbrook, New York, USA

Living In: Fort Smith, Arkansas, USA

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Reviewed: Aug. 25, 2008

Oh my this was fantastic! I battered some wild caught cod and zucchini wheels and they were amazing. I seasoned my batter with a pinch of cayanne pepper and a dash of cumin then put a decent amount of garlic salt and paprika and parsley. I used an amber IPA for my beer. The results were amazing. The bater didn't fall apart in my oil, it had a perfect golden brown coat and it tasted great best of all!

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sylvaere

Cooking Level: Intermediate

Living In: Swansea, Massachusetts, USA

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Reviewed: Jul. 21, 2008

First class!!! Used recipe for deep fried green tomatoes and they were absolutely fabulous! Added a pinch of salt and only used 1 cup of the beer. So much better than the traditional fried green tomatoes!!!

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Jul. 21, 2008

This beer batter is the best. I used Corona beer because it is our favorite, and next time I will cut back a little on the garlic. I used with chicken breasts and the chicken was so juicy and tender. Had a bunch of batter left over, so I dipped home-made curly potatoe fries into it before frying (in Smart Balance oil) and it was soooo delicious!!! Husband went crazy over it!

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love2cook

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2008

I use this recipe when i fry zucchini with a side of soy sauce is delicious!

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Stacey Clark

Living In: Jackson, California, USA

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Reviewed: Apr. 2, 2008

Quick easy, I used this for 400+ people of a ship! After scaling it - and frying it with commercial fryers - but here's the best part...I couldn't obtain the beer because it was still held in a container on the dock...so I replaced the beer with sherry we had on board and a few glugs of white vinegar (WARNING-Batter tastes awful with the sherry) but after the sherry is literally fried out of it, it was fantastic!!! I have the whole crews word on it, the English & Irish people we have on board couldn't believe I produced such 'Fish & Chips' (we are a Mission NGO organization on a budget). OH, ONE MORE THING - if its too thick water it down with the beer or sherry you are using to pancake batter consistency then chill it, IF the first fish or too look to smooth, or to bready, give it a few more goes because after the first one or too it straighetened right out to perfect consistency. 5 STARS because of ease, minimal ingredients, and I haven't even used beer with it yet!!!

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