I used this on Tilapia and added a bit of Old Bay seasoning. It was wonderful.

drop into hot oil (don't place in basket)

Messy, and hard to judge when batter and fish were cooked through. Not worth it.

I wasn't sure about this recipe at first. I followed suggestions here and decreased the salt to 1 tsp instead of 2. I also used a smokey sweet Spanish Paprika. I was certain that it would be too much paprika but it was just fine. I did, however find that there was too much garlic powder. I used haddock and found that the garlic sort of overpowered the flavour of the fish. I'm going to make it again because it's one of the best beer batter recipes I've found so far, but in the future, I'll use 1 tbsp garlic instead of 2.

This was good with the modifications others had suggested. Either use more flour OR less beer and you'll get the best batter! I didn't add any salt since I had pre-coated my fish in a spicy flour mixture, and this helped the batter stick to the fish. I refrigerated leftover batter to use the NEXT day on some chicken. When I fried the chicken, it puffed and browned like the fish the day before, but the coating was chewy rather than crunchy. I guess the batter doesn't keep well overnight. This recipe is definitely good to use the same day, but I would not recommend making it in advance.

YUM! These are great! I used fresh tuna my sister-in-law caught, and it was awesome! Very flavorful, and I didn't find it over-seasoned or too salty at all. I did follow others' advice and dipped in flour before putting in the hot oil, and it definitely helped because my batter was super runny for some reason. I try and stay away from fried food for the most part, but these are awesome and we'll be having them again!

I don't generally enjoy anything battered. This, however, was GREAT! It didn't take away from the flavor of the fish at all!

THIS IS THE BEST FISH I HAVE EVER ATE. I USED COD AND SPRINKLED IT WITH SALT, PEPPER, AND LOWRY'S STEAK SEASONING, THEN I DIPPED EACH SEASONED PC INTO FLOUR. WHEN MAKING THE BATTER I SUBSTITUTED THE 2 EGG WHITES INSTEAD OF 1 EGG....GREAT RECIPE

Wonderful flavor and very crispy. I did as others suggested and cut the salt in half. Also cubed cod fish into nuggets... would definitely make this again. Kids loved it...Thanks so much for sharing...

just ok. the batter would not stay on the fish. Also not enough seasoning in the batter.

This was great... I used white bass instead of cod. I used Corona beer and coconut flour, and it was great!!! After frying them I put them on rolls, smothered them with mayonaise and it was incredible!!!! They were great alone too, I just love them on rolls with mayo.

Very good batter! Used it for walleye fillets and YUM! Only changes I made were decreasing salt to 1 tsp. and I coated the fish in flour before dipping into batter. I tried one batch with a little thicker batter after reading some of the other reviews, and we all liked it better with thinner batter. I recommend using the whole beer.

upon reading the reviews on too much salt I omitted the salt and used only the garlic powder and emerils essence in the batter and lightly sprinkled the fillets with season salt before flouring My family and neighbors loved it!

I am not a fish lover~ we battered up some whiting and it was absolutely delicious!!

This batter turned out quite well which surprised me considering how thin it is once you add the entire beer. I did dip in flour first and it created a nice thin, crispy crust. I may try only 6 oz of beer next time since I prefer a little thicker batter on my fish. I was worried about too much salt as other reviewers mentioned but I used sea salt and it wasn't too salty at all.

Excellent recipe! I cut the salt by half and it was more than enough. Used reg lager and fresh halibut. YUMMY! Even my 'I don't like fish at all' daughter had an extra helping!

This was a fantastic batter, the best part about it was it required no weird ingredients. Just stuff you already have in your pantry. Make sure your oil is hot enough to ensure this comes out crispy