I live in Alaska so we have wonderful fresh Halibut. I made this batter and added some extra seasonings. It was such a hit that there was nothing left and the fillet was a good 5 pounds. They ate this along with the mushrooms, onion rings, broccoli, and fries that we made. I served the items as they were finished to avoid them getting soggy. Everybody enjoyed this because they were real hot as well. The times when I want to eat with them I cook in smaller portions and if it gets eaten I go back and cook more. I hope this helps any one. Good luck and happy eating...
This has the exact same flavor and texture as Long John Silver's and that's quite a compliment! I even go so far as to drizzle a little of the batter in the oil to make the "crumbs" you can get there. Let the batter sit for 5 or so minutes after making and it thickens up dramatically and adheres to the meat/onions lots better. I lightly dust my onion rings with flour to help it adhere also. We eat deep-fried foods perhaps 3 or 4 times a year. After finding this recipe, it might be difficult to adhere to that. Thanks so much for posting!
EXCELLENT light batter! The only thing I did different was to add 2 tsp of Old Bay seasoning to the batter. *which made the batter better* pun intended! I will always use this batter from now on! Oh yes, and I also dredged my onions and shrimp in flour before the batter so that it would adhere betterâ€¦worked like a charm! Thanks for a really excellent and easy recipe
Liked this one a lot but very salty you don't need salt
I don't know what I did wrong. When I made the batter it was super thick, almost like dough. I felt I had to add more beer to thin it out so the batter would stick. I think ended up using 3/4 cup of beer. It turned out fine after that
I use this batter at least 2-3 times a year. It is great for crappie, perch and any other fresh water pan fish. I usually use a cheap beer for the batter but a black or double ipa is a great little craft substitute to spice it up a bit. I highly recommend this recipe!
I use this recipe at least once a week with both fish and chicken strips! I use Yuengling beer. I dislike the taste of beer and most beer batters but this one made with Yuengling in the exception for me!! :)
This was good and simple. Used it on some chicken gizzards. I think I might try it on some oysters or shrimp next time.
This was a a very tasty batter. Can be used on many different things. Thanks for posting.