the best thing i have ever eaten it is great tasting and my whole family though i was the best cook ever thank you and keep those receipts coming

Wow - this is great, my whole family loved it. I didn't change a thing. What I would do is make less of the liquid mixture - 1 c. of beer and 3/4 c. flour should be plenty.

This was terrific! I was desperately looking for a batter to deep fry shrimp and used this one. After pulling the shrimp from my Deep Fryer and letting them cool for about 10 minutes - absolutely fantasic! Thanks Eldon! I am going to post this to the shrimp category and give you credit!

Another 5 star recipe from my cooking comrades at allrecipes! This a.m. this little King Mackerel was swimming in the Caribbean and tonight he was soaking in Elden's batter. I used Carib beer and added 1/2 t cayenne and 1 t Shula's (the best hot sauce ever!) to the wet batter. I skipped the corn flakes and used corn meal instead. Then I made sure my oil was good and hot. Perfect! Big hit at our house!

An ok recipe, didn't really like the cornflakes, everything else seem to work ok though. Had a little trouble getting them battered and dipped in dry mixture, but on second attempt using bread crumbs instead of cornflakes, they were much better, but still not a favortie. Don't think I'll try again.

Everyone's favorite catfish at our fry for the wonderful flavor. Cornmeal lovers preferred "Will's Spicy New Orleans Catfish Fries". We added 1 t salt to the cracker mix, soaked the fish in the batter while our oil heated up, and used cracker crumbs. This fish doesn't stay crispy, so eat it fresh out of the oil!

Best fried fish I've ever made. For those who have trouble with the breading staying on, just set the fish after coating on a cookie rack for about 10 or 15 minutes and there will be no problem. Also, if the oil is not hot enough the coating will stick to the pan. I also substituted panko bread crumbs for the cornflakes and the fish was very cripsy!

Fantastic fried fish! The best better I've made. In a hugely surprising turn of events, this recipes works with haddock. I would have given it six stars, but the recipe doesn't come with tartar sauce. Imagine my dismay when I went to make some, and discovered that I had no sweet relish.

YUMMY! I didnt have any beer on hand so I used chicken stock instead. I also added some paprika and cayanne pepper. Its true that there is more batter then needed...but best to have more then not enough! I ended up using more cornflakes as well. LOVE IT!

super fast and tasty! i substituted bread crumbs for the cornflakes and it still tasted excellent!

This was okay. I didn't have cod so I used basa. I thought it was a little bland. I didn't have any problems with the cornflakes staying on fish. If I make this again I will make a thicker batter and and more cajun seasoning. Also there is enough batter to make more fish.

For those that had a problem with the batter falling off be sure to pat the fish dry with paper towel first and your oil is hot enough. If you are using a basket with your fryer do not place fish in the bottom of the basket, leave the basket on the bottom and just drop the fish into the hot oil. Doing this will keep the batter from coming off.

I didn't have corn flakes, so used fine cracker crumbs and left out the Cajun seasoning. I soaked the fish in the batter while the oil was heating. This turned out so great for a coating, that we did some shrimp also! Fantastic! Lots of leftover batter, it's true. However, I'll use this recipe on all my fried seafood. I'll never use a cornmeal coating again.

I don't know what happened, but this was a total disaster. The breading all fell off while cooking in the oil.

Great tasting recipe. After reading other reviews about the batter/crumbs not sticking, I decided to leave the mixture on the fish for 1/2 an hour before frying. It's a trick I use for frying chicken. It worked great for the fish too. I also added more salt to the batter.

This recipe was not well thought out, but with a few alterations, turned out yummy! First problem, there is enough batter for at LEAST 2lbs of fish meat. Second, the cornflakes aren't sticking problem. Well, what I did was I had the cornflake mixture in one bowl, batter in another, then I had a third empty bowl. I would dip the fillet in the batter on both sides, let it drip off, then hold the fillet in my hand, then sprinkle the corn flake mixture over the batter-covered fillet on both sides. Your hands get a little messy, but you save a lot of crunchy coating this way, and the fillets turned out perfect! Soo yummy. Also, one last thing I did that helped is that I put spices in BOTH the batter and in the breading. Although, I think the breading, too, needs a teaspoon or two at least of salt, it was a little bland. Or you can use whatever seasoning you want, as long as it's got that salty spice to it. Over all, I will definitely cook this recipe again, I really liked the extra crunchy coating. Make sure to get the corn flakes extra crummy or they won't stick as well! Good Job.

My family enjoyed the flavor and crispiness of this recipe. No doubt that it's an excellent taste. But I rated only 4 stars because it's a pain in the butt to make. I'm glad I followed the advice of a previous review that mentioned the corn flakes get gooey, so use a seperate dish to coat the fillet. I had such a gummy mess on my hands each time. I will probably try other recipes before I go through this process again. <