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I haven't ever deep-fried anything before, so a little more detail would have been helpful. The batter turns out WAY too thick if you only use 5 oz of milk and 5 oz of beer. I used what the recipe called for and the batter was really sticky during the prep and thick and chewy when it was all done. I'd add some more liquid. I also found out that you can simmer beer on low and whisk it for a minute and it flattens it... in case you didn't plan a few days ahead and leave beer out. I found out on the internet that you can tell oil is ready for frying when you put the handle end of a wooden spoon in it and it bubbles. It was medium on my stove. so, other than not offering much info, I thought it was an ok meal.

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rainbow.rubatino December 26, 2008

Good recipe but the batter is really thick...definitely needed to be thinned in order to avoid being rubbery. I would suggest adding a couple Tbs of lemon juice also to the batter. Thanks for the recipe.

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Tish October 30, 2008

Great recipe, but I think next time I will thin out the batter a little. When it stuck to the fish, it clumped. When I fried it, those "clumpy" areas were a little rubbery. It's a definate keeper in my cookbook!

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Jackie R. March 29, 2008

Delicious yet very simple. However, I used salmon (as cod is unavailable here) and "non-alcoholic" beer. Thanks.

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YasserTariq November 29, 2007
Good Ol' English-Style Beer-Battered Fish 'n Chips