Tip from the Chef: In my view, the key to good fish and chips is the beer. In this recipe, I use a German-style weiss beer, which gives the batter a lovely rich wheat flavour. If you can’t find this ...

Many aren't picky about what type of beer to pour into the batter for fish and chips. But from an expert standpoint, a ...

Take a bowl and combine floor with all the ingredients. 2. Now stir eggs and beer in the bowl until a thin batter is formed. 3. Dip the fish fingers for half an hour, keep aside. You should be able to ...

Classic fish ’n chips will never go out of style. The crunchy coating on the fish and the crisp fries make for a textural and taste treat. At the Publik Draft House, the special batter for the ...

The beer batter is light and crunchy, perfect with the cod. Hot sauce brings a bit of heat but is a great complement to the tanginess of the lime and tartar sauce. Crispy cabbage on top of these ...

Step 3: Make a well in the centre of the flour and pour in the egg. Step 4: Pour over the beer Step 5: Whisk until a smooth batter forms. Step 6: To cook your fish – have your oil at a ...

I used snapper, but any firm white fish ... batter makes it lighter and less porous, so it doesn't soak up as much fat when cooked. The result is a lightly coated and crisp batter. Place beer ...

You can't beat homemade fish & chips, get perfect results with Jo Pratt's easy fish supper - a classic British favourite. Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to ...