A dinner of beer battered fish and onion rings

With the endless rainy weather of late, I had a hankering for fish and chips. Which gave me the perfect excuse to give beer batter a real good run.

And while it’s certainly not the healthiest dinner option, it’s been too long since home cooked fish made an appearance at our dinner table. And greasy food is always just a treat we give ourselves every now and then.

Besides, I get to nick one of the SO’s beers (James Squire pale ale in this instance) from the fridge. (^_~)-☆

This recipe works with just about any beer, but as a general rule, if you won’t drink it, don’t cook with it. The type of beer you use for the batter would be the same beer you’d drink with the dish. It’s harder to go wrong that way.

Beer batter for fish and onion rings


  • 2 cups self-raising flour
  • 1 tbsp pepper
  • 1 tsp salt
  • 330ml pale ale (this must be cold)
  • 3 cod fish fillets or 1 large onion, sliced into rings


  1. Prepare a plate or coriander with lots of paper towels and heat the oil for deep-frying.
  2. Whisk the flour, pepper, salt and ale together to make the batter. Don't mind if there are a few lumps.
  3. Drip a drop of batter in the oil to test if it's ready. It should momentarily sink and pop back up bubbling.
  4. Once ready, dredge the fish fillets/onion rings in the batter and coat well. Drop immediately into the hot oil until golden brown.
  5. Remove and leave onto the paper towels to remove excess oil.
  6. Serve with wedges of fresh tarty lemon or aioli.


If you're making a large batch or not serving immediately, preheat an oven at 120°C and pop the fish/onion rings in to keep warm and crunchy.


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