Reviewed: Mar. 22, 2013

The best and only batter i use for fish have even eliminated the dill and used it on chicken. Awesome!!

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Reviewer:

Arrrgonot

Reviewed: Feb. 13, 2013

A real keeper! We won't be carrying in fish and chips anymore.

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Reviewer:

NANABANANA

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

Reviewed: Feb. 5, 2013

Awesome! We make these almost every week in our house! So delicious and sometimes even tastier as a left-over on a sandwich! I make a tartar sauce to accompany the fish, but it's tasty on its own too! Yum!

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Reviewer:

KissMorticia

Cooking Level: Expert

Home Town: Wilkes Barre, Pennsylvania, USA

Living In: Prescott Valley, Arizona, USA

Reviewed: Jan. 2, 2013

This was delicious! I read reviews and should have listened! Unless you don't mind mushy fish then the fish needs to be COMPLETELY defrosted. The batter became very dark brown, but held up well even with the extended cooking time. I added about a tablespoon of salt-free garlic based seasoning (Costco) to the batter. I used Swai (didn't tell DH) cut into large pieces instead of cod and it was very good. Used the same batter for deep-fried mushrooms that needed eating too!

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Reviewer:

NiftyDeb

Cooking Level: Expert

Living In: Yucaipa, California, USA

Reviewed: Dec. 20, 2012

This recipe was great! I followed some of the comments and reduce the amount of liquid a bit and mixed flour with cornmeal. I also added a full tsp of dill and it was not over flavored. 40 minutes in the refrigerator. I will make this again and again! Fast, easy and tasty!

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Reviewer:

caribetown

Reviewed: Aug. 17, 2012

I love this fish!!!!!

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Reviewer:

Gina

Cooking Level: Expert

Reviewed: Jul. 20, 2012

Excellant batter I have used Shore Lunch beer batter for years this one is very close and I have all the ingredients in my cupboard. I didn't add the dill and I floured the fillets before dipping in batter. Got rave reviews from my family.

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Reviewer:

bonnie

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Manawa, Wisconsin, USA

Reviewed: May 6, 2012

This was pretty good. My husband added some creole seasoning for an extra zing and made a quick lemon butter sauce to go with it. (I highly recommend this fish with the sauce. It's crazy delicious! ;)

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Reviewer:

Grae

Cooking Level: Intermediate

Reviewed: Apr. 18, 2012

I used 1.5 cups of flour and 1.5 tsp of baking powder, also added onion powder and garlic powder , doubled the dill and added lemon pepper . was awesome.

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