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The batter had a good flavor, but found it difficult to work with due to the thickness. I added about an extra 2 oz. of beer to thin it out a little. I added a couple of dashes of cayenne for some heat. I used tilapia filets for the fish, which were thin but worked out fine. I loved the texture that the cornmeal lent... filets were nice & crispy!

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Janni402 July 12, 2009

I didn't have any beer on hand, so I used milk and it was still great tasting. I sprinkle the fried fish with malt vinegar to get the malt flavor. thanks!

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donna.mcgroarty December 09, 2014

This was really good and a bit better than the Arthur Treacher's recipe I have used before. I used Grolsch beer and had to add a bit more to thin it out. I also added some more water to thin it out. Next time I think I will omit the corn meal because I didn't like the graininess of it. Over all a delicious batter and a definite keeper! My family really liked it.

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appliance queen February 09, 2013

Nice batter! Don't deep fry often, but I'll keep this one in mind!

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mommymakeit4u July 18, 2010

kitten -how many of your recipes do i have/=cant count=this recipe belongs in a cookbook -you are incredible-i fried cod and halibut-and even at end toseed in green and red peppers for left over dough-had to give out recipe to a 100 people =you are amazing-!!!!!!!!!!!!!

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STARTERWIFE April 28, 2010

Great recipe. I am from Wisconsin, land of the Friday Fish Fry, so I know how good fried fish tastes. But I am also a true beginner when it comes to cooking fish, so learn from my mistakes! I don't have a deep fryer or a non-meat thermometer, so I just put about 2" of canola oil in a soup pot and cranked the heat to med high and waited, stuck a meat thermometer in - it read over 180...so I plopped my fish in. BURN. Plopped another batch in. BURN. Called my DH who promptly told me to turn the heat down. I did and the next batches got progressively better. I think the best was at Medium low. I used 2 lbs of ocean perch and we have a ton left over. Will definitely make again, thanks Kittencal!

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lolablitz March 03, 2010

Wow! So easy and so delicious! My 9 year old son and I caught a stringer full of crappie yesterday and I needed a recipe that was quick, easy and delicious for a boy who will not eat fish except in previously frozen "stick" form. Once he tried the fish prepared using this recipe I wished we had caught a couple more stringers full because he could not get enough before we ran out of fish to fry. The recipe calls for a "thicker" cut of fish, but the thin fillets of crappie were spectacular (so were the yellow perch and the smallmouth bass that were in the mix). It's a foolproof recipe, you just need to be sure the oil stays as close to 375 degrees as possible. I was curious to try the batter on some shrimp...oooohhhh, mmmmyyyyyyy... even better than the fish!

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Highlander March 19, 2009

This was a wonderful fish batter. So light and crispy. Thanks fr posting this recipe.

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gwynn June 12, 2008

Well this is the very first batter for fish I ever made and except for the part about it needing to be sticky, I wasn't really sure if the batter was too thick. It was so sticky that it stuck to my fingers, but I got most of the two Tilapia fillets covered, sort of, lol! I halved this recipe and used Amber Bock because that's what we had. I used a bit more pepper than called for and used the low fat Bisquick. Very good flavor, and bf enjoyed it also. :) Thanks Kittencal!

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blancpage February 11, 2008

Great fish fry! I used 1 lb tilapia fillets and made the full amount of batter (I like a lot of batter on my fish). I added a Mexican beer, Dos Equis, and the flavor was noticeable but slight in the final product. We ate this with cole slaw and onion rings; it was a very satisfying dinner. Thanks for posting!

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Aunt Cookie June 15, 2007
Bisquick Beer-Batter Fish Fry