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

If you love juicy, crispy fried fish, you can make it even crispier with one simple condiment that you probably already have ...

- Put the camp oven on the coals and get it really hot. Pour in the 500ml of grapeseed oil and let it get super hot. Test it with a chip. Add the chips a handful at a time and fry until golden brown.

in a cold glass to sip while you are cooking and in marinades, braising liquids, soups, stews, sauces, batters and baked goods. Beer's versatility is due ...

Flour your fish fillet (hake, monkfish, ling or cod) and then dip in the batter. Fry at 180 degrees until crisp and floating to the top of the oil. A pinch of yeast in your batter will make it ...

I also believe that the beer is an important factor in the taste of the batter. Dark beers give it a great flavour – Coopers Stout works a treat. 300gms of plain flour.