Recipe by Wilma Scott
"Basic beer batter, good for almost any white fleshed fish."
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1 1/2 cups
salt to taste
ground black pepper to taste
1 1/2 pounds
vegetable oil for frying
Execellent recipe! I didn't have pastry flour so used all purpose with extra cornstarch. It was just a bit on the thick side so I added a little more milk. Easy to whip up, the batter was smooth and the fish looked like something you would get in a fish house. Beautiful and golden on the outside and moist and flakey on the inside. A real keeper.
The batter had great flavor. There was just way too much for two pounds of cod. Make sure that the batter is on the thinner side.
The first few pieces I fried were a little doughy but I added more beer and they came out great. We even made onion rings and my husband loved them. The only problem is that the batter gets really soggy fast! Any ideas on this problem?
Next time I'll add less flour.
The crust came out delicate and almost greaseless, which is nice since I am not a big fan of deep fried items. However my sweetie is, which is what provoked me to try this recipe. The only thing that didn't work. . . I ran out fish before I ran out of batter. However, I sliced up an onion and had onion rings. Fabulous! I couldn't stop eating them.
We really liked this. I halved the recipe, used Sam Adams Summer Ale, and added both Old Bay and Blackened Seasoning. The batter fried up crispy and light. Will make again!
It is great!Ive always cooked Fish and Chips with just breaded crumbs but now I cook it like they serve in restaurants ... so deliciously yummy! It looks fantastic and the batter is smooth. Two thumbs up!
Excellent Wilma! I didn't change a thing, just needed to add a little more beer as it was quite thick. The batter stuck to the fish beautifully and really poofed up once deep fried. Thanks!
Good start. Used heavy dark beer and about half the baking powder so not so puffy. Also cut recipe in 1/2 for 1+ pound of Talapia with plenty left over. Good Luck!
This was really good. I suggest you only make half unless you are frying a lot of fish. Also add extra beer to make the batter a little thinner. My husband could not believe that he was eating homemade battered fish, he said it tasted just like restaurant quality. I will definately make this again. It was a nice change from our usual breaded baked fish.
* Percent Daily Values are based on a 2,000 calorie diet.
Beer Batter for Fish
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 373
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