This is a basic beer batter and is ideal for any white fleshed fish. Serve with homemade baked potato chips and coleslaw.
Execellent recipe! I didn't have pastry flour so used all purpose with extra cornstarch. It was just a bit on the thick side so I added a little more milk. Easy to whip up, the batter was smooth and the fish looked like something you would get in a fish house. Beautiful and golden on the outside and moist and flakey on the inside. A real keeper. - 03 Nov 2001 (Review from Allrecipes USA and Canada)
The crust came out delicate and almost greaseless, which is nice since I am not a big fan of deep fried items. However my sweetie is, which is what provoked me to try this recipe. The only thing that didn't work. . . I ran out fish before I ran out of batter. However, I sliced up an onion and had onion rings. Fabulous! I couldn't stop eating them. - 24 Mar 2007 (Review from Allrecipes USA and Canada)
We really liked this. I halved the recipe, used Sam Adams Summer Ale, and added both Old Bay and Blackened Seasoning. The batter fried up crispy and light. Will make again! - 04 Sep 2007 (Review from Allrecipes USA and Canada)