By Not-2-Sweet on November 18, 2004
Photo by Ackman
Photo by Ackman
"I LOVE fried fish.. always have. When dining out, nine times out of ten, I will order fish n'chips. It's getting to be very hard to find a restaurant that serves good fish n'chips anymore..So I just had to learn to make them myself."
Serving Size: 1 (303 g)
Servings Per Recipe: 4
"This was my first time making battered fish and it was definetly a hit! I fed my fiance' and brother and both ate so much they "had to go lay down".. They told me to make sure I kept this recipe around! I added 1/4 cup of cornstarch to the 1/2 cup of flour like another review said and it was perfect. Thank you for this recipe!"
"This is SOOOOOO good!!! I wish there was more than 5 stars!!!!! I've made this batter several times. I added 1/4 c. cornstarch to the dredge flour...(have NO idea where I got the from, but it does work!) & I doubled the salt in the batter. One bottle of beer is perfect!!!
Tonite, I deep fried a pound of cod, made onion rings & battered mushrooms, too....gonna try some deep fried WI cheese curds, next time!!!!!
"Made this today for dinner. Used pollack. Fish was great, really easy and very light crisp. I used 3/4 cup flour and 1/4 corn starch. The next time I make it I will use a little more salt. Makes a lot of batter. Made onion rings. Really Good!. Will make again. Make sure you have a lot of paper towels to drain oil from food."
"Made this many times, exactly as listed. I love it, hubby loves it and two picky kids love it."
"I'm giving this 5 stars because I know my problem was I got the batter too thin. I followed the instructions about how thin it should be, but didn't get it right. Even though that was the case, the batter fried up very crispy and tasted wonderful. I'll be using this again and just using a bit less beer. (Make the batter a bit thicker then test fry a piece before you drink the rest of the beer:)"
"I tried this recipe for dinner today and the hubby was VERY impressed. I used cod and it was delicious. I used 1/4 cup of cornstarch as another reviewer suggested and made sure the oil was at 375. It came out crispy and light...just like the restaurants do it. It was fast, very easy and not at all complicated. I'll be making this again, for sure!"
"Amazing...The best.Delicate and crispy...look no further for THE BEST fish.I did mix the flour with 1/4 cup cornstarch which may have helped make it so crispy"
"Man I'm losing it, I swear I've reviewed this recipe before (this is the second time in a week!). Took me a while to find it, but it's so good I couldn't quit looking till I did. This is the perfect batter for real fish and chips, not the crap the sell in restaurants most places outside of the northeast and Michigan. Thanks so much for posting, I've been fiending every since we moved 8 years ago!"
"So good! I also used 1/2 cornstarch for tempura-like crispiness, and used half again more flour/cornstarch than was called for; my batter was very watery without it. We had fish & fried button mushrooms w/ ranch dressing and they were light, crispy & delicious. Tomorrow I'm going to use the leftover batter on zucchini cubes. Thanks : )"
"Fabulous! Big hit with hubby and he said it's better than some restaurants. Thank you!"
"This beer batter was AWESOME. We cubed the Halibut into 1 x 2 inch chunks and used 1 bottle of darker beer. My son says it's a 100 stars recipe."
"This was a quick and easy fish and chips batter, as good as the expensive, store-bought brands. We used whole wheat flour a St. Ambroise pale ale (only 1 bottle). It was a bit thick, so we will try a bit more beer next time. Also, we used fresh haddock which is delicious (so far it's the only way I can get my husband to eat fish)."
"This was my first time to make battered fish. We loved fishÂ´nÂ´chips when we went to New Zealand and so we have to make them here as there are no Â´chippiesÂ´ here in Rio. Will be trying this batter on all the different fish that we have locally. Thanks from Stela and Barbara who both loved it."
"My sister called for a recipe because she was having guests over for a TV night and she happened to call just as I was printing this recipe to try. She made it first and called to tell me it was delicious (despite setting her apartment on fire twice trying to make it without a deep fryer). I made it following her rave reviews (though I used whole wheat flour...and a deep fryer) and she was right! Scrumptious! The whole family loved it! Thanks!"
"I am not a big fan of fish but we were trying to eat fish on Friday's as much as we could. Bought two bags of frozen cod, used Coor's beer, and vegetable oil to fry the fish. I also did use a candy thermometer to make sure my oil was hot enough. Loved the flavor of the fish and the crunchy coating was so good. Very easy to make and next time might try the Old Bay seasoning like one of the reviewers did. Thank you Bethany Taylor for posting this recipe! Made and reviewed for Pick A Chef Spring 2009."
"This was my first attempt at beer battered fish. I made a few changes to the recipe to make the meal as healthy as possible( whole wheat flower and peanut oil) I used fresh catfish rather than cod as it was on sale...turned out great. I skipped the paprika and added a few tablespoons of Old Bay seasoning to the batter. Four of us scarfed down 2.5 lbs of catfish so I would say everyone enjoyed this recipe. Roasted red potatoes and cole slaw on the side w/ plenty of cold beer."
"Great battered fish that DS and I both had with some fried potato wedges!"
"this was wonderful if found the recipe and took beer from my dad so i could make this the same day."
"Excellent recipe. I had some frozen halibut to use and it was great. I even did some onion rings using the same batter. Served with Recipe #66740 and Recipe #313036. It was a great meal."