Golden-crusted, crispy, tangy beer-battered fish tacos are so delicious that it's easy to eat a lot. But how many would you ...

this enables the batter to stick to the fish. To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if ...

A light beer batter and fennel-apple slaw takes these quick and easy fried fish sandwiches to the next level. At his Dublin restaurant Fish Shop, chef Peter Hogan serves a version of this light ...

Friday night fish fries date backs decades in Rochester. Come Lent, when Catholics abstain from eating meat on Fridays, they ...

For those who believe that beer and good food belong together (which, let’s be honest, is basically everyone), The Gastro Pub at The Turbine has cooked up something special—literally. Picture this: Yo ...

beer and ½ tsp salt and mix very gently until just combined but still with quite a few lumps. Do not over-mix the batter. Dredge the fish in extra flour and dip into the batter, allowing any ...

I used snapper, but any firm white fish such as terakihi ... The result is a lightly coated and crisp batter. Place beer and water in a large mixing bowl. Add flour and whisk well until smooth.

Lecturing at The Chemistry Centre, Piccadilly, Dr Parker will also focus on other food-drink interactions. She will explain why spicy, hoppy Asian lagers are good with hot dishes and that light, ...