Beer Batter for Fish, Shrimp & Onion Rings

From: sherrirod

On Oct 22, 2009

I loved the way it stuck to vegetables and fish. I think I'll try various spice additions in the future. I'd like a little zing. This is a perfect basic recipe though. Thanks so much for sharing.

From: Dayzi

On Oct 14, 2009

I had no idea beer batter was this easy. I didn't have any baking powder so I used 1 tsp of generic baking mix. I thought i heard somewhere that it was an okay substitute and it worked just fine. It was really good. I will use it again. I used it on cod but think it would be just as good on many other things.

From: EthelP

On Mar 29, 2009

This has the exact same flavor and texture as Long John Silver's and that's quite a compliment! I even go so far as to drizzle a little of the batter in the oil to make the "crumbs" you can get there. Let the batter sit for 5 or so minutes after making and it thickens up dramatically and adheres to the meat/onions lots better. I lightly dust my onion rings with flour to help it adhere also. We eat deep-fried foods perhaps 3 or 4 times a year. After finding this recipe, it might be difficult to adhere to that. Thanks so much for posting!

From: Harley's Mama

On Jan 11, 2008

we really liked this! I used cod loins and coated them with flour before dipping them in the batter.