{"id":70090,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/crispy-beer-battered-fish\/"},"modified":"2022-04-24T18:10:28","modified_gmt":"2022-04-24T23:10:28","slug":"crispy-beer-battered-fish","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/crispy-beer-battered-fish\/","title":{"rendered":"Crispy Beer-Battered Fish"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>A local restaurant made a similar breading for shrimp po&#8217; boys, but we think this version&#8217;s better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. \u2014Jenny Wenzel, Gulfport, Mississippi<\/p>\n","protected":false},"author":7061,"featured_media":70094,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306849,305378,304328,306859,305271,304177,304292,304338,304022,304390,307049,303966,304368,306848,304268,305374,324623,304388,304020,304395,304005,304398,304150,304403],"categories-v2":[309605,309386,308984,308481,309616,309216,309457,308305,308992,308603,308761,310085,308495,308745,309603,259483,309381,309177,308752,308594,308782,308549,308797,309434,308812],"coauthors":[305],"recommended_recipes":[{"post_title":"Dijon-Crusted Fish","post_link":"\/recipes\/dijon-crusted-fish\/","post_image":"\/wp-content\/uploads\/2017\/09\/Dijon-Crusted-Fish_EXPS_SDDJ18_32410_D08_08_6b.jpg"},{"post_title":"Fish Tacos","post_link":"\/recipes\/fish-tacos\/","post_image":"\/wp-content\/uploads\/2018\/01\/Fish-Tacos_EXPS_SDFM19_39885_E10_16_7b.jpg"},{"post_title":"Crispy Fish & Chips","post_link":"\/recipes\/crispy-fish-chips\/","post_image":"\/wp-content\/uploads\/2017\/09\/Crispy-Fish-Chips_exps58536_TH143193C04_10_4bC_RMS.jpg"},{"post_title":"Crispy Crab Rangoon","post_link":"\/recipes\/crispy-crab-rangoon\/","post_image":"\/wp-content\/uploads\/2024\/09\/Crispy-Crab-Rangoon_EXPS_TOHcom24_27703_MD_P2_09_17_3b.jpg"},{"post_title":"Beer-Battered Fish","post_link":"\/recipes\/beer-battered-fish-recipe\/","post_image":"\/wp-content\/uploads\/2024\/05\/Beer-Battered-Fish_EXPS_TOHcom23_272889_P2_MD_04_27_5b.jpg"},{"post_title":"Batter-Fried Fish","post_link":"\/recipes\/batter-fried-fish\/","post_image":"\/wp-content\/uploads\/2025\/01\/Batter-Fried-Fish_EXPS_TOHD24_17029_KristinaVanni_7.jpg"},{"post_title":"Beer-Battered Fish Tacos","post_link":"\/recipes\/fried-fish-tacos\/","post_image":"\/wp-content\/uploads\/2023\/06\/Fried-Fish-Tacos_EXPS_TOHcom23_272912_P2_MD_04_27_4b.jpg"},{"post_title":"Baked Fish with Cheese Sauce","post_link":"\/recipes\/baked-fish-with-cheese-sauce\/","post_image":"\/wp-content\/uploads\/2017\/09\/Baked-Fish-with-Cheese-Sauce_exps36135_TH1999449C06_04_1bC_RMS.jpg"},{"post_title":"Grilled Fish Sandwiches","post_link":"\/recipes\/grilled-fish-sandwiches\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Fish-Sandwiches_EXPS_SDAM18_21426_B12_06_2b-7.jpg"},{"post_title":"Oven-Fried Fish","post_link":"\/recipes\/oven-fried-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7550_CS0170C8.jpg"},{"post_title":"Baked Fish","post_link":"\/recipes\/baked-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1770_HFBZ1081941C68.jpg"},{"post_title":"Crumb-Topped Baked Fish","post_link":"\/recipes\/crumb-topped-baked-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46108_SD1785597D29A-2.jpg"},{"post_title":"Seasoned Fish Crackers","post_link":"\/recipes\/seasoned-fish-crackers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26701_TH10527D10.jpg"},{"post_title":"Beer-Battered Potato Wedges","post_link":"\/recipes\/beer-battered-potato-wedges\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23877_SD1194782_D51B-1.jpg"},{"post_title":"Moist Baked Fish","post_link":"\/recipes\/moist-baked-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31751_CFT1191211D47-1.jpg"},{"post_title":"Fish Fry Recipes","post_link":"\/collection\/fish-fry-recipes\/","post_image":"\/wp-content\/uploads\/2017\/08\/exps134025_SD2401785B12_01_6b-5.jpg"},{"post_title":"Grilled Spiced Fish","post_link":"\/recipes\/grilled-spiced-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18024_RDS10666D61B.jpg"},{"post_title":"Fisherman's Crispy Coating","post_link":"\/recipes\/fisherman-s-crispy-coating\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17313__TH10230C27B.jpg"},{"post_title":"Grilled Dijon Fish","post_link":"\/recipes\/grilled-dijon-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31746_CFT1437882D54B-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crispy-Beer-Battered-Fish_exps134025_SD2401785B12_01_6bC_RMS.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/crispy-beer-battered-fish\/","name":"Crispy Beer-Battered Fish","datePublished":"2018-01-01","dateModified":"2022-04-24","prepTime":"PT25M","cookTime":"PT5M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Crispy-Beer-Battered-Fish_exps134025_SD2401785B12_01_6bC_RMS.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. &mdash;Jenny Wenzel, Gulfport, Mississippi","recipeIngredient":["1\/2 cup cornstarch","1-1\/2 teaspoons baking powder","3\/4 teaspoon salt","1\/2 teaspoon Creole seasoning","1\/4 teaspoon paprika","1\/4 teaspoon cayenne pepper","1 cup all-purpose flour, divided","1\/2 cup 2% milk","1\/3 cup beer or nonalcoholic beer","2 cups crushed unsalted top saltines (about 40)","4 cod fillets (6 ounces each)","Oil for deep-fat frying"],"recipeInstructions":[{"@type":"HowToStep","text":"In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1\/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers."},{"@type":"HowToStep","text":"In an electric skillet or deep-fat fryer, heat oil to 375&deg;. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 513 calories","fatContent":"27g fat (3g saturated fat)","cholesterolContent":"66mg cholesterol","sodiumContent":"775mg sodium","carbohydrateContent":"35g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"30g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.882353,"reviewCount":17,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleSword"},"reviewBody":"Thisis identical to the one I use in my restaurant except for the saltine crackers and 2% milk. **This is a top notch recipe! I've been using it for catfish filets and or nuggets instead of cod fish for years. It makes for a dynamite catfish po-boy too. My only differences are that I use crumbled corn flakes instead of saltine crackers and whole milk instead of 2%. Lastly Make sure the beer used is a lager, stout or pilsner ... don't use Mexican urinal water, near-beer or \"lite\" beer. It has to be a full bodied beer. There is no need to let the beer go flat to fight the fiz either... adding the milk the same time you add the beer takes care of that problem. I serve it with my version of a Mississippi Come Back Sauce.  To Simplysandi ... if you're thinking to use bread crumbs, think panko instead ... you'll get a better crunch. Or for true cajun technique, use cornmeal and flour mix.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRaindrop"},"reviewBody":"Very good batter.  Used real beer because I don't believe nonalcoholic beer is allowed in our home.  If you put the prepared fish in the freezer 15-20 min then directly into the hot oil, the batter won't fall off the fish during frying.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBeer"},"reviewBody":"Can't wait to try this.  Does any fish work well?  (I am a catfish lover). Please advise.  Thank you, absolutely LOVE your recipes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBowtie"},"reviewBody":"This batter is not just for Fish! It also works very well on Chicken. I prepared some chicken wings using this recipe last week and they were wonderful.  Who would believe that Beer and milk would work so well together. They do and the amount of heat is just enough.I did make one small change. I did not use the saltines. I lightly dusted each wing with some of the same spices that went into the batter.  I allowed the wings to air dry for about 20 minutes. Then into the batter they went. I tapped the side of the bowl to remove excess batter before placing into the hot oil. My wings were on the larger side so I finished cooking them in the oven for an additional 15 minutes at 350.I also believe that this same batter would a good one to use with onion rings.Janie","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCandy"},"reviewBody":"This was phenomenal! I couldn\u2019t get a better order of fish and chips in a restaurant!! I tweeked the recipe as per Tony\u2019s 4\/19 comments. I used corn flake crumbs instead of cracker crumbs, and whole milk. I did use Bud Light as my beer. I used Canola oil for frying in a cast iron skillet. It was so crisp and crunchy, the costing, and the fish was cooked to perfection!! I didn\u2019t make my own fries because my oven is down, so I made my fries in the toaster oven, and seasoned with Old Bay.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPretzel"},"reviewBody":"Great batter.   I used Old Bay seasoning. My family loves fish fries and this recipe is a hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFish"},"reviewBody":"Excellent! Very crispy and tasty batter! The fish was better than any we've ever made at home. My husband is a picky eater and he not only cleaned his plate but went back for seconds! The only change I made to the recipe was to use cajun seasoning as I could not find creole. I crushed the saltine crackers in my blender to make them extra fine. Will absolutely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBone"},"reviewBody":"Use any kind of fish. I have used haddock and cod. Wonderful. !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPopsicle"},"reviewBody":"Excellent! Very good. Didn't change a thing. Will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePlane"},"reviewBody":"I believe baking soda is better to use than baking powder.   It does need to be replenished, however, if left to stand too long.   Also, club soda (seltzer water) can be used instead of beer but beer produces more of a bubbly batter or you can add a little lemon or lime to  a club soda batter and it will create more bubbles.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSnow"},"reviewBody":"made this last night i and my boss enjoyed it and there is no leftovers for the kids","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBandAid"},"reviewBody":"I used Guinness as my beer of choice and Panko instead of saltines. Tastes great!! Thank you for this recipe! My cod has never looked or tasted so good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFlame"},"reviewBody":"Really good, used Halibut, nice","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeMagnet"},"reviewBody":"This is by far the best recipe I have tried!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePuzzle"},"reviewBody":"This is the best fish recipe I have ever tasted. I was intrigued by the crackers for coating. Restaurants must learn this.  I used a cajun seasoning because I couldn't easily find creole in my part of the world (.za).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldSushi"},"reviewBody":"This is excellent!  It crisps back up nicely in the oven the next day too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueToast"},"reviewBody":"Loved this breading!  I usually use a store bought beer batter mix, but will be doing the recipe more in the future.  I didn't notice it called for unsalted crackers and used the salted ones I had on hand instead.  Thought it might taste too salty but did not.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"134025","romance_copy_dek":"A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. &mdash;Jenny Wenzel, Gulfport, Mississippi","enhanced_recipe_title":"Crispy Beer-Battered Fish","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup cornstarch","IngredientText":"1\/2 cup cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons baking powder","IngredientText":"1-1\/2 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon salt","IngredientText":"3\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon Creole seasoning","IngredientText":"1\/2 teaspoon Creole seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon paprika","IngredientText":"1\/4 teaspoon paprika"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon cayenne pepper","IngredientText":"1\/4 teaspoon cayenne pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup all-purpose flour, divided","IngredientText":"1 cup all-purpose flour, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup 2% milk","IngredientText":"1\/2 cup 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup beer or nonalcoholic beer","IngredientText":"1\/3 cup beer or nonalcoholic beer"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups crushed unsalted top saltines (about 40)","IngredientText":"2 cups crushed unsalted top saltines (about 40)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 cod fillets (6 ounces each)","IngredientText":"4 cod fillets (6 ounces each)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Oil for deep-fat frying","IngredientText":"Oil for deep-fat frying"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crispy-Beer-Battered-Fish_exps134025_SD2401785B12_01_6bC_RMS.jpg","RecipeId":134025,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Crispy Beer-Battered Fish Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Crispy-Beer-Battered-Fish_exps134025_SD2401785B12_01_6bC_RMS.jpg","ContributorId":null,"Firstname":"Jenny","Lastname":"Wenzel","City":"Gulfport","StateDescription":"Mississippi","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 25 min. 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","NoOfRatings":17,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Crispy-Beer-Battered-Fish_exps134025_SD2401785B12_01_6bC_RMS.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Crispy-Beer-Battered-Fish_exps134025_SD2401785B12_01_6bC_RMS.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[{"CookingTipType":"Ingredient - Substitute","CookingTipTitle":"Creole Seasoning","CookingTipText":"If you don\u2019t have Creole seasoning in your cupboard, you can make your own using  1\/4 tsp. each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper."}],"RecipeSpecificCookingTips":[{"TipType":"Digital Content (Links)","TipTitle":"","TipText":"<em>Want to cast a wider net? Check out these <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-fish-recipes-ready-in-30-minutes\/\">40 easy fish recipes<\/a> that are ready in 30 minutes or less!<\/em>"}],"CommentCount":18,"RatingCount":17,"RecipeCommentDetails":[{"Comment":"This is the best fish recipe I have ever tasted. I was intrigued by the crackers for coating. Restaurants must learn this. \nI used a cajun seasoning because I couldn&#039;t easily find creole in my part of the world (.za).","CommentId":1,"DateRated":"04\/10\/2021 02:16","GUID":"36f95b0be2f940e0916a519779635f50","MemberId":9712964,"Rating":5,"ScreenName":"Mandla","SubmittedDate":"04\/10\/2021 02:16"},{"Comment":"This is by far the best recipe I have tried!","CommentId":2,"DateRated":"06\/06\/2020 01:35","GUID":"99f86b0e68fd469b92d381c5c1f24067","MemberId":9826892,"Rating":5,"ScreenName":"Monica","SubmittedDate":"06\/06\/2020 01:35"},{"Comment":"Really good, used Halibut, nice","CommentId":3,"DateRated":"03\/19\/2020 18:24","GUID":"59a86eee95b745289ae4f06dd219509d","MemberId":7842607,"Rating":4,"ScreenName":"BradleyMac","SubmittedDate":"03\/19\/2020 18:24"},{"Comment":"This was phenomenal! I couldn\u2019t get a better order of fish and chips in a restaurant!! I tweeked the recipe as per Tony\u2019s 4\/19 comments. I used corn flake crumbs instead of cracker crumbs, and whole milk. I did use Bud Light as my beer. I used Canola oil for frying in a cast iron skillet. It was so crisp and crunchy, the costing, and the fish was cooked to perfection!! I didn\u2019t make my own fries because my oven is down, so I made my fries in the toaster oven, and seasoned with Old Bay.","CommentId":4,"DateRated":"02\/26\/2020 01:56","GUID":"acc09388e5944535a99904f79aa2267c","MemberId":9781902,"Rating":5,"ScreenName":"Tami","SubmittedDate":"02\/26\/2020 01:56"},{"Comment":"Thisis identical to the one I use in my restaurant except for the saltine crackers and 2% milk. **This is a top notch recipe! I&#039;ve been using it for catfish filets and or nuggets instead of cod fish for years. It makes for a dynamite catfish po-boy too. My only differences are that I use crumbled corn flakes instead of saltine crackers and whole milk instead of 2%. Lastly Make sure the beer used is a lager, stout or pilsner ... don&#039;t use Mexican urinal water, near-beer or &quot;lite&quot; beer. It has to be a full bodied beer. There is no need to let the beer go flat to fight the fiz either... adding the milk the same time you add the beer takes care of that problem. I serve it with my version of a Mississippi Come Back Sauce.\n\nTo Simplysandi ... if you&#039;re thinking to use bread crumbs, think panko instead ... you&#039;ll get a better crunch. Or for true cajun technique, use cornmeal and flour mix.","CommentId":5,"DateRated":"04\/18\/2019 17:47","GUID":"575746e973a54b94b72ca7c9ec306697","MemberId":9638474,"Rating":5,"ScreenName":"Tony","SubmittedDate":"04\/18\/2019 17:47"},{"Comment":"<p>Can't wate to try this receipt. Can you use bread crumbs for crackers?<\/p>","CommentId":6,"DateRated":"","GUID":"780b084cfd084735880a0c4536fe23c5","MemberId":6050128,"Rating":0,"ScreenName":"Simplysandi","SubmittedDate":"03\/03\/2017 22:26"},{"Comment":"<p>I believe baking soda is better to use than baking powder.   It does need to be replenished, however, if left to stand too long.   Also, club soda (seltzer water) can be used instead of beer but beer produces more of a bubbly batter or you can add a little lemon or lime to  a club soda batter and it will create more bubbles.<\/p>","CommentId":7,"DateRated":"02\/12\/2016 13:10","GUID":"857783894c0f4cea90345ef3045a5f58","MemberId":8342880,"Rating":4,"ScreenName":"I_Fortuna","SubmittedDate":"02\/12\/2016 13:10"},{"Comment":"<p>Great batter.   I used Old Bay seasoning. My family loves fish fries and this recipe is a hit!<\/p>","CommentId":8,"DateRated":"04\/09\/2015 21:58","GUID":"81a7c7b5cfe24612a13e46952845b7ae","MemberId":4851499,"Rating":5,"ScreenName":"KimberlyRL","SubmittedDate":"04\/09\/2015 21:58"},{"Comment":"<p>Use any kind of fish. I have used haddock and cod. Wonderful. !<\/p>","CommentId":9,"DateRated":"03\/05\/2015 09:11","GUID":"264e44731e81499a95314156d75b11c0","MemberId":7131119,"Rating":5,"ScreenName":"gucci65","SubmittedDate":"03\/05\/2015 09:11"},{"Comment":"<p>Can't wait to try this.  Does any fish work well?  (I am a catfish lover). Please advise.  Thank you, absolutely LOVE your recipes.<\/p>","CommentId":10,"DateRated":"01\/19\/2015 20:03","GUID":"8E6C1761C0264B4891127EFD6099428A","MemberId":4172363,"Rating":5,"ScreenName":"LMCheatham","SubmittedDate":"01\/19\/2015 20:03"},{"Comment":"<p>Excellent! Very crispy and tasty batter! The fish was better than any we've ever made at home. My husband is a picky eater and he not only cleaned his plate but went back for seconds! The only change I made to the recipe was to use cajun seasoning as I could not find creole. I crushed the saltine crackers in my blender to make them extra fine. Will absolutely make this again!<\/p>","CommentId":11,"DateRated":"12\/24\/2014 20:18","GUID":"60D9117216C9401988DB0562349A6416","MemberId":2617934,"Rating":5,"ScreenName":"tastyneedle","SubmittedDate":"12\/24\/2014 20:18"},{"Comment":"<p>Very good batter.  Used real beer because I don&#39;t believe nonalcoholic beer is allowed in our home.  If you put the prepared fish in the freezer 15-20 min then directly into the hot oil, the batter won&#39;t fall off the fish during frying.<\/p>","CommentId":12,"DateRated":"10\/29\/2014 07:53","GUID":"fc532a5713234c17afb174295e92b2a6","MemberId":4288906,"Rating":5,"ScreenName":"rebelwithoutaclue","SubmittedDate":"10\/29\/2014 07:52"},{"Comment":"<p>This batter is not just for Fish! It also works very well on Chicken. I prepared some chicken wings using this recipe last week and they were wonderful.  Who would believe that Beer and milk would work so well together. They do and the amount of heat is just enough.<\/p><p>I did make one small change. I did not use the saltines. I lightly dusted each wing with some of the same spices that went into the batter.  I allowed the wings to air dry for about 20 minutes. Then into the batter they went. I tapped the side of the bowl to remove excess batter before placing into the hot oil. My wings were on the larger side so I finished cooking them in the oven for an additional 15 minutes at 350.<\/p><p>I also believe that this same batter would a good one to use with onion rings.<\/p><p>Janie<\/p>","CommentId":13,"DateRated":"","GUID":"3DCA2E7FB5C640A39FF9A6ECD1CDA9B2","MemberId":1132413,"Rating":5,"ScreenName":"Appy_Girl","SubmittedDate":"03\/25\/2014 14:59"},{"Comment":"<p>made this last night i and my boss enjoyed it and there is no leftovers for the kids<\/p>","CommentId":14,"DateRated":"","GUID":"53a84097e75c42b2ba6c7a3268a67fbb","MemberId":7423573,"Rating":5,"ScreenName":"briske11","SubmittedDate":"10\/15\/2013 04:15"},{"Comment":"<p>I used Guinness as my beer of choice and Panko instead of saltines. Tastes great!! Thank you for this recipe! My cod has never looked or tasted so good.<\/p>","CommentId":15,"DateRated":"03\/22\/2013 21:01","GUID":"383f44b109644aea8e2c2b301b9741bd","MemberId":7007311,"Rating":5,"ScreenName":"JennTats","SubmittedDate":"03\/22\/2013 21:01"},{"Comment":"","CommentId":16,"DateRated":"02\/20\/2013 13:33","GUID":"74347b334d69411ba217a6332376c706","MemberId":6449753,"Rating":0,"ScreenName":"LakeAnna","SubmittedDate":"02\/20\/2013 13:33"},{"Comment":"","CommentId":17,"DateRated":"01\/20\/2013 08:49","GUID":"46fe9f033d624050967c44b68bafcef6","MemberId":1042800,"Rating":0,"ScreenName":"klnice","SubmittedDate":"01\/20\/2013 08:49"},{"Comment":"","CommentId":18,"DateRated":"01\/05\/2013 12:25","GUID":"138e9f5cef004510a615da5b07040f36","MemberId":7066827,"Rating":0,"ScreenName":"babyruth74","SubmittedDate":"01\/05\/2013 12:25"},{"Comment":"<p>This is excellent!  It crisps back up nicely in the oven the next day too!<\/p>","CommentId":19,"DateRated":"06\/12\/2012 10:28","GUID":"3A81F09940C98B1066D3A8345B0F08C6","MemberId":158954,"Rating":5,"ScreenName":"sstetzel","SubmittedDate":"06\/12\/2012 10:28"},{"Comment":"<p>Loved this breading!  I usually use a store bought beer batter mix, but will be doing the recipe more in the future.  I didn&#39;t notice it called for unsalted crackers and used the salted ones I had on hand instead.  Thought it might taste too salty but did not.<\/p>","CommentId":20,"DateRated":"06\/10\/2012 22:20","GUID":"b72b9b99845f46a2aecb9496139b8373","MemberId":1196484,"Rating":5,"ScreenName":"justmbeth","SubmittedDate":"06\/10\/2012 22:20"},{"Comment":"<p>Excellent! Very good. Didn&#39;t change a thing. Will make again.<\/p>","CommentId":21,"DateRated":"05\/30\/2012 16:24","GUID":"e40d6fb6c0bb4ddda68280fbe27847fd","MemberId":2340136,"Rating":5,"ScreenName":"mreilly615","SubmittedDate":"05\/30\/2012 16:24"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Crispy Beer-Battered Fish"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Crispy Beer-Battered Fish Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-beer-battered-fish\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Crispy Beer-Battered Fish Recipe: How to Make It","description":"A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. &mdash;Jenny Wenzel, Gulfport, Mississippi","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/crispy-beer-battered-fish\/","og_locale":"en_US","og_type":"article","og_title":"Crispy Beer-Battered Fish","og_description":"A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. &mdash;Jenny Wenzel, Gulfport, Mississippi","og_url":"https:\/\/www.tasteofhome.com\/recipes\/crispy-beer-battered-fish\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2022-04-24T23:10:28+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crispy-Beer-Battered-Fish_exps134025_SD2401785B12_01_6bC_RMS-6.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Crispy-Beer-Battered-Fish_exps134025_SD2401785B12_01_6bC_RMS.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Taste Recipes Editorial Team"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/crispy-beer-battered-fish\/","url":"https:\/\/www.tasteofhome.com\/recipes\/crispy-beer-battered-fish\/","name":"Crispy Beer-Battered Fish Recipe: How to Make It","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/crispy-beer-battered-fish\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/crispy-beer-battered-fish\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Crispy-Beer-Battered-Fish_exps134025_SD2401785B12_01_6bC_RMS.jpg","datePublished":"2017-09-09T00:20:00+00:00","dateModified":"2022-04-24T23:10:28+00:00","description":"A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. 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