An exceptional dill flavored, beer batter for deep frying. Fish options include cod, haddock, sea bass, and orange roughy. Suggestions for side dishes are french fries, hush puppies, and ginger coleslaw.

Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
15 mins
total:
40 mins
Servings:
8
Yield:
6 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.

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  • Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.

  • Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

442 calories; protein 19.4g 39% DV; carbohydrates 20g 6% DV; fat 30.8g 47% DV; cholesterol 92mg 31% DV; sodium 458.3mg 18% DV. Full Nutrition
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Reviews (137)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2006
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. Read More
(220)

Most helpful critical review

Rating: 2 stars
07/15/2007
I was so hesitant to try this and I should have followed my gut!!! I HATE giving bad reviews but this is the first one! My fish was perfectly cooked but the batter was crispy for about 10 seconds and the inside was not to anyone's liking;sort of bread-like or doughy or something...and I followed this recipe to a T even soaking the halibut in the batter for 30 mins. I really hate to give this 2 stars but this recipe really let me down. Will try the triple dipped chicken batter from this site for fish next time. I know THAT will stay crispy and taste amazing!!! Sorry!! Read More
(17)
169 Ratings
  • 5 star values: 104
  • 4 star values: 43
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 9
Rating: 5 stars
01/04/2006
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. Read More
(220)
Rating: 5 stars
08/01/2005
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 Read More
(146)
Rating: 4 stars
10/13/2003
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. Read More
(85)
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Rating: 4 stars
06/03/2006
Excellent! I did change a few things. First I scaled the recipe to four servings. Then I increased the 1/2 cup of flour to 2/3 and used 2 Tbls. of fresh dill instead of the 1/4 tsp. used in the scaled version. The fish was dredged in flour before the batter was put on. I let the fish sit in the batter in the fridge for 30-45 minutes. I used catfish but a firmer fish next time would probably be be even better. I used about 1/4 inch of oil in a pan and fried it on medium to medium high heat for about 5 minutes a side. Although we really enjoyed it, I think next time I will add more dill, more beer (decreasing the milk proportionately), and perhaps some onion powder. This was also the first time I did not have the batter slide off of what I was frying. I think the time setting up in the fridge is what made the difference Read More
(55)
Rating: 4 stars
03/13/2006
This was really good and really easy to make. After reading other reviews, I decided to increase the flour to 1-1/2 cups, the baking powder to 1-1/2 tsp., and the dill to 3/4 tsp. We like dill and didn't think it was very noticeable so I think I would maybe make that a full tsp. I soaked all the fish for 30 mins. and they cooked up beautifully. Everyone enjoyed them! I used cod filets. Read More
(39)
Rating: 5 stars
11/14/2003
Good batter. I took into consideration that the batter may be thin, so I added a little less beer & milk. I also added garlic & onion powders. It did need a little more flavor, but it renewed my faith in frying, because it came out nice & crisp and totally stuck to my white bass. I will use this again, thanks Karen! Read More
(36)
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Rating: 5 stars
02/28/2003
We used Tilapia fish fillets. The kids devoured them. Used dry "dill & lemon" spice versus just dill. Used elctronic skillet with a 1/4 inch of oil versus deep fry. Read More
(27)
Rating: 4 stars
03/13/2003
Good stuff. It was a wee bit thin but that is easy to fix with a touch more flour. Read More
(23)
Rating: 4 stars
03/13/2003
I like a litte more spices but my husband loved it. He thought it was great beer battered fish. I will definately make again. Read More
(18)
Rating: 2 stars
07/15/2007
I was so hesitant to try this and I should have followed my gut!!! I HATE giving bad reviews but this is the first one! My fish was perfectly cooked but the batter was crispy for about 10 seconds and the inside was not to anyone's liking;sort of bread-like or doughy or something...and I followed this recipe to a T even soaking the halibut in the batter for 30 mins. I really hate to give this 2 stars but this recipe really let me down. Will try the triple dipped chicken batter from this site for fish next time. I know THAT will stay crispy and taste amazing!!! Sorry!! Read More
(17)
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