When deep frying anything, the temperature of the oil makes all the difference. I used this recipe, and the batter was light and crisp, I just made sure the oil was sizzling hot. I prefer to add salt and pepper afterwards, as guests have their own preferences. Thanks for a great simple recipe! Chris
I didn't care for this recipe. This batter is a spongy pancake batter. Your fish won't have a crispy crust, instead it will be a soft, cake-like spongy pancake coating. Cut out the baking powder and maybe less egg and it would be far superior.
We absolutely loved this recipe! :) I did add more flour about a half a cup and only used half a can of beer. The mixture was really thin and I was worried but the halibut turned out great. I added black pepper and salt to the batter too. DH was just on cloud 9 :) Thank you so much for sharing the recipe! I know I will be making fish this way from now on.