By Chef Sunshine on July 18, 2005
Photo by Kymmarie
Photo by Kymmarie
"This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!"
Serving Size: 1 (404 g)
Servings Per Recipe: 8
"Great recipe. I had to modify rice flour & club soda for the beer to make it gluten free, and I added 1/2 cup parmesan cheese. I really like the consistency. Dredged fish in dry rice flour first & then battered. Batter coated fish really well."
"Hi, i loved your batter recipe a lot. I made some changes though. Check my recipe http://www.food.com/recipe/crispy-beer-battered-tilapia-505158<br/><br/>Thank you for posting this. :)"
"Very good! I'll make it again."
"Loved this!! Even my 3 1/2 yr old son who is the pickiest eater I know ate the fish!! Highly recommended! Thanks! :)"
"Our favorite "Fish & Chips" Recipe. Since I'm usually cooking for just the two of us we find the amount of batter to be excessive. But that can't be helped. How do you use half an egg? So now we plan on dividing the batter into quarters and using only what we need then freezing the rest for the next time."
"This was a very good batter that was quick and easy. Try it with Talapia!"
"This was my first time ever deep frying fish and I was concerned because I had some fish in the freezer for quite a while but this batter was great. It stayed on the fish perfectly and although I wasn't sure about the beer ~ you don't even taste it. Thanks for a great recipe that I will make again and again"
"Delicious, Easy and quick! Great batter. A keeper!"
"This was an awesome recipe... Idid add some crushed red pepper top the batter to spice it up a bit though!"
"I made this tonight for dinner and everyone loved it! I used some frozen talapia, cut the paprika and garlic powder in half and added some Old Bay Seasoning. I also lightly coated the fish with some flour so the batter would stick better. Definitely something to fix again!"
"I made this the other night and it was fabulous! Not a piece left! The garlic and paprika make it great. Thanks for a great recipe!"
"Great tasting simple recipe. It rescued some perch I had in the freezer left from last fall. Tasted great."
"The fish was delicious and it turned out just like the photo. The beer batter was so good because of the paprika and garlic powder."
"This really is top stuff, best used with fresh caught bluegill, crappie or bass filet cutlets. A 1/2 teaspoon of Old Bay will give it additional zip."
"Wonderful taste and texture. This is the kind of recipe that encourages me to get a better deep fryer!! Thank you Sunshine!!"