Beer batter fish, keeping the breading from peeling right off while eating? A few months back I made beer-batter fish.  I don't remember the exact recipe I used but I think I got it from foodnetwork.com.  I fried in vegetable oil at 350.  Everything came out OK, but the breading seemed to peel clean off of the fish while eating rather than sticking to it.  Are there any tricks for prep/cook to prevent this from happening?
I usually dredge the fish in plain flour first and then the beer batter. I actually made beer battered fish tacos for dinner last night and the batter stuck perfectly. 

It probably also depends on your batter consistency. The recipe I use says the batter should be slightly more liquid than pancake batter.