[Chris G]

It sounds like you're using like a beer batter. When you dip the fish into the pan (like ALS said it should be a cast iron or dutch oven) hold the fish with your fingers in the oil until it has a second to form.

You're dropping wet batter into the oil and it's cooking on the bottom. Thats why it sticks.

Hold the fish and kinda suspend it in the oil and it will immediately form a temporary crust, and it wont stick to the bottom. All you need is like 25 seconds if that..

Also, if you're frying without a fry thermometer, you're setting yourself up for disaster. It's essential.

And like ALS said, beer batter should be deep fried. A regular breading (ie: flour, egg, breadcrumb of some sort is ok in 2in of oil. Beer batter in shallow oil is no good...