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A friend of mine invited us to her son’s birthday party. My squad and I honoured the invitation. She’s a student at one of the culinary schools in Port Harcourt. In the course of our conversation, she mentioned that she had prepared the fried rice with beer. I was like, is it the rice we just ate now or another one? She said it’s the rice oh! I was amazed. I wanted to find out more but she got distracted. I didn’t mind. After all, she was hostessing a party and I had Google, a dependable and invaluable friend. So, I consulted Google and learnt a few new things about the beer we drink.

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Today, I’ll be showing you how to make beer-battered fish. Before we get started, here are some things for you to note. I used very few ingredients to season my fish. However, if you need to add more, feel free to do so. This snack is non-alcoholic. The alcohol in the beer escapes during frying; thus, it’s alcohol-free and kids can eat it. The beer is used in the batter for two reasons. First, it gives the batter a nice taste which works well with the fish. Secondly, the carbonation in the beer makes the batter light and crispy. Finally, I used a common brand for today’s beer-battered fish. I think you can use any beer of your choice to make this snack with the exception of the darker-looking brands. They have a bitter taste which may interfere with the taste of the food.


500g of Fish

10 Tablespoons of All-Purpose Flour

A Can of Beer

Medium Sized Onion

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Pepper to Taste



Vegetable Oil

Method of Preparation

Cut the fish into thin slices about 1cm thick. No use big eye cut them big big oh! Slicing the fish thinly ensures that it’s done by the time the batter is crispy. Cut the onion into chunks. Measure out two tablespoons of all-purpose flour. Crush seasoning cubes into it and add ground pepper. Mix the ingredients and set them aside for later use.

Rinse the fish. Pat it dry. Afterwards, season it with the flour, seasoning cubes and pepper mix. Set the seasoned fish aside for later use. Lest I forget, do not discard the remaining seasoned flour yet because you will need it later.

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Pour some vegetable oil into a frying pan; it should be at least two to three inches deep. Now, start making your beer batter by adding the remaining flour to a sizeable bowl. Add seasoning cubes, salt and pepper to it. Add beer, a little at a time, to the seasoned flour and mix. Once you have a light-flowing batter similar to pancake batter, set the beer aside because its job is done.

Perform a heat test on the oil. If it’s hot enough, coat a piece of fish with the remaining seasoned flour. Make sure the flour covers the fish completely as this will help the batter to adhere better to the fish. Now, roll a piece of fish in the beer batter; again, ensure that all the parts of the fish are covered in the batter before dropping it in the oil. Repeat the process of coating and rolling the fish till you have as much fish in the frying pan as it can contain. Fry on medium heat till it’s light brown and crispy. Scoop them into a paper-lined sieve to drain. Serve as small chops with any drink of your choice.

So, tell me, is these small chops something you’d like to try out? If you do, please let me know what you think.


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This article was first published on 7th May 2022


Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address,

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