Fish & Chips with O’Brien Beer Batter

Perfect, gluten-free fish & chips with O’Brien Pale Ale beer batter
Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Main Course, Snack
Keyword: Beer Batter, Chips, Fish, Gluten-free, Gluten-free Beer
Servings: 2 people



  • 2 Large fillets of fish (bream, snapper or flathead)
  • 3/4 cup O'Brien Pale Ale
  • 3/4 cup Rice flour
  • 1 tspn Sea salt
  • 1/2 tspn Cayenne pepper
  • 1 tspn Garlic powder
  • Vegetable oil for deep frying


  • 5 Small potatoes
  • 3 Rosemary sprigs
  • Sea salt
  • Olive oil



  • Preheat oven to 200 degrees celcius.
  • Peel potatoes and chop into 1cm thick chips.
  • Arrange chips on a backing tray and season with salt, pepper and olive oil. Place in the oven until golden and crispy for approximately 20 minutes.


  • In a bowl, whisk O'Brien Pale Ale with the rice flour. Add salt, garlic powder, cayenne and mix.
  • Heat the vegetable oil in a saucepan until hot enough to fry. You can test this by dropping a little bit of the batter into the oil - if it sizzles away delightfully then it is ready to go.
  • Dunk the fish into the O'Brien Pale Ale Beer Batter, coating it completely.
  • Deep fry the fish in the oil, turning once until golden brown - approximately 2-3 minutes each side.

To Serve

  • Plate up fish with chips and season with salt and lemon juice to taste. Enjoy with a cold O'Brien Pale Ale!


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