Collin's Beer Batter

READY IN: 15mins
Recipe by Bill Hilbrich

This recipe comes from Tom Collins, in Walker Wisconsin and was published in Ron Schara's Minnesota Fishing Guide in 1978. It has been a favorite of mine for many years and works well with any firm white meat fish. It can also be used to deep fry firm vegetables like broccoli.

Top Review by Jazze22

This was easy and for the first time my batter stayed on the fish. The flavor was a little bland but next time I will tinker with that. thanks for the recipe.

Ingredients Nutrition


  1. Combine eggs and beer Add dry ingredients all at once.
  2. Mix smooth, adjust consistency as required.
  3. If batter is heavy, adjust with a small amount of milk, If batter is too thin, adjust with cornstarch. Do not over mix.
  4. Dredge fish or vegetable lightly in cornstarch.
  5. Shake off excess, dip in batter and immerse directly into fat cooking at 375 degrees.

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