Reviewed: Apr. 18, 2003

I have used this recipe on yelloweye rockfish, lingcod, sole, halibut, spring salmon. Very good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FLYROD

Home Town: Surrey, British Columbia, Canada

Living In: Coquitlam, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2003

A nice basic batter. I use when deep frying chicken. I first dip the chicken in flour then in batter and deep fry. Really good.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

WENDYG25

Cooking Level: Expert

Home Town: Montevideo, Minnesota, USA

Living In: Willmar, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2003

Thanks for the recipe. We always had beer batter fish and "chips" when young but I lost the specifics. Cant wait to make it. Enjoy all

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ThreeDs

Cooking Level: Intermediate

Living In: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2002

This is a great recipe. My husband is Samoan and is a tough judge of seafood! This batter (we use it for everything from fish, shrimp, scallops, even mushrooms!) has garnered praise from everyone. I add an extra 1/2 cup of flour as well as a teaspoon Montreal steak seasoning, just because my family loves that stuff. Overall, I highly recommend this batter.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2002

fantastic - light, crispy, and not at all greasy. just make sure the oil is hot enough, and use lots of oil!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RBISH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2002

Great recipe. My family loved this. You don't even need to use a lot of oil.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GOOLIA66

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2002

I was looking for a better batter to make monte cristo and I have found it!!! Absolutely delicious.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

KHM1276

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2002

This was an excellent recipe, except for the fact that the fish got very soggy when it cooled. My oil was plenty hot, I dried the fish first (as someone else had suggested) and drained them real good. Does anyone have a suggestion on how to keep the fish crispy?

Was this review helpful? [ YES ]
65 users found this review helpful

Reviewer:

MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2002

So easy! This is wonderful!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ASTROYO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2002

I couldn't get this mess to stick to my food.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

April

Cooking Level: Intermediate

Home Town: New London, Connecticut, USA

Living In: Lexington, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2001

When my kids heard "beer" batter, they said "yeuck!", but when they tasted the finished product, they said "YUM!" I thought this may be a waste of beer, but it isnt! Yummie!!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JPETERSEN67

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2001

I like using this recipe with shrimp. They taste very good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

drakepc72

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2001

For a more "formal" version of fish & chips, I also coat the french fries in the batter. For us weight-watching folks, the fish & chips can be oven baked (345-deg./30-35 min), and everyone still loves it.

Was this review helpful? [ YES ]
27 users found this review helpful

Reviewer:

raggedydog

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2001

love it family asked when im cooking it again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AMOCK69

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2000

Absolutley fantastic, especially with the barramundi, trevally and coral trout we get here in the Northern Territory of Australia.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BILL KERNOCZY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2000

We are big fish eaters in my family. I am always looking for new ways to dress it up and the recipe went over big. I loved that there was almost no prep time

Was this review helpful? [ YES ]
12 users found this review helpful