Beer batter is made and used to cover white fish fillets of your choice then cooked until golden brown. Serve with chips, salad and a slice of lemon.
I read the reviews of this, and I have to admit I was worried about the end result. After a few modifications- omited the dill(my family dosen't care for it), used a tablespoon each of onion powder, garlic powder and old bay. Increased this flour by 1/2 cup and baking power to 1 and 1/2 teaspoons, decreased the milk to 1/4 cup, also the beer(budweiser)to 1/2 cup. As one other cook noted; leave to filets in the batter for 30 mins, it worked out great. No problems with the batter sticking, but make sure you dry the fish well before placing it in the batter bowl. I used a mixture of talapia and walleye, everyone loved it! Even me, a very picky fish eater! Served with Vicky's hushpuppies. - 04 Jan 2006 (Review from Allrecipes USA and Canada)
This was totaly awesome!! After reading some of the other reviews, they stated the batter was to running. I added a 1/2 cup of corn meal to the batter, also some garlic & onion powder to taste and/or fish seasoning. I also let the fish sit in the batter for 30 min. This made the batter a bit thicker on the fish and made it stick well. My entire family loved this recipe. I am also expected to make this recipe for my neighbor. She buys the fish I cook it. We now have an awesome batter for our fish. Thanks - 01 Aug 2005 (Review from Allrecipes USA and Canada)
We enjoyed this meal, although I did leave out the dill, as I didn't have any, and I cut the amount of beer to slightly less than half a cup, because three quarters seemed to be too much and would have made the batter too thin. These turned out well, were crispy and flavorful, and I'd make them again. - 11 Apr 2002 (Review from Allrecipes USA and Canada)