This was my first attempt at frying fish, and I thought it worked out well. I fried it in a deep fryer rather than in a pan so it wouldn't be as messy and I overcooked it a bit. Next time I'll pull it out of the fryer a bit earlier. Still, it was good and really easy. I did add a bit of Old Bay and hot sauce to the batter for seasoning, which pepped it up a bit.

I created an account just to rate this. It was terrific, and so simple, I cannot believe I have not thought of this.

My six year old son couldn't get enough!!! Everyone was raving about the fish and I surprised them all with the recipe during dinner. Its easy, fast and tastes great!

Everyone in my family loved this batter. I followed another reviewers suggestion of 2/3 cup water, 2/3 cup milk, and 1/8 cup baking powder. Came out great.

I used this recipe when I went camping. It was very easy and tasteful, not to mention a nice texture. I would definitely make again.

To the person who left a two star review, because trout is fishy and boney.........Fish does not taste fishy, nor smell fishy if it is fresh. Try buying your fish from somewhere that sells fresh products. A trout has the same bone pattern as a salmon, I catch salmon and trout all the time, if filleted properly and the pin bones are pulled out of the fillet, there should be no bones at all in it. This recipe is great, for the simple fact it is easy. Any recipe that only takes 4-5 ingredients is great in my book! I'm also giving a 4 out of five because I have had some from scratch recipes that are a little bit better.

The batter itself is very tasty. But there wasn't enough oil to fry the fish and all the batter ended up getting stuck on the pan. Next time I will use a deep fryer.

For poor man...this is great. The cost of the fish is not so great. But where I'm at I didn't have acccess to fresh, but it was frozen. Plus my grocer did not have trout. SO I purchased an arrange for fish selections to try & see what worked & tasted best with what was offered.. I purchased Cod, Tilapia, Perch & Flounder filets. Each had done rather well but there were some drawbacks.. While they were all good with the batter. The longer the batter sits as your dipping and frying the less the batter tends to be nice and thick. The Cod was the 1st to dunk into the batter & it puffed and golden really well & was a favorite. Totally delish, but the batter in the beginning has a slight sweetness to. But with the rest of the fish, that disappeared. Note: did use buttermilk brand. The perch had the skin on & that made my fish curl in the frying process & batter wasn't thick but rather thin. The Tilapia, I cut down the center & fried. It was also a favorite, the batter on the Tilapia was really nice & stayed well coated. The Flounder was delish as well & did the same thing as the Perch. It thinned. But as I realize in the process. The reason is because Perch & Flounder are moister & holds more liquids there for the water was sweating out threw the batter making it thinner. But it still worked. Using the cod & tilapia was quite nice. This is a quick and easy recipe. Will make again. I used wheat beer, will try a malt one next time.

GREAT recipe. My son said the fish was even good as cold leftovers!

the taste was good, but they over browned in my deep fryer. was worth the try though (my husband was not happy about sacrificing his last beer though)