Beer battered fish chips

By Rodney Bowers
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As if we needed any more reasons to fill our fridge with beer this summer, Rodney Bowers makes an excellent case for using our favourite ales as a flavour enhancer in our cooking.



For the batter:

  • 1 1/2 cup self raising flour
  • 1/2 cup rice flour or cornstarch
  • 1 bottle of Sleemans cream ale, lager or Sapporo
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika

For the fish:

  • 6 cups peanut or canola oil
  • 680 grams skinless boneless cod cut into 1 centimeter strips


For the batter:

  1. Place all the ingredients for the batter into a large bowl dry first then whisk in the wet until smooth.
  2. Cover with cling wrap and refrigerate for minimum half an hour.

For the fish:

  1. In a home fryer or large stainless or cast iron pot add the oil. Bring the oil up to 375F.
  2. Pat the fish fillets dry with paper towels. Season them with salt and pepper. Place them into the batter.
  3. When oil is hot and ready, add one of the battered pieces of fish slowly to the oil lowering gently and away from yourself. Make sure it doesn't catch the bottom and repeat making sure the heat stays even at 350F. Cook until fillets are golden brown, about five minutes.
  4. Serve with lemon and coleslaw.


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