DWC Conversations 197 (Video Class): How To Make Traditional Beer Battered Fish & Chips

Crisp, blistered batter that shatters. Fish that steams as you break it open. Chips that are fluffy inside and hold their edge. It's four ingredients and a thermometer, and almost everyone gets it wrong the same three ways. A live video class on proper beer-battered fish and chips — the batter, the double fry, the timing that lets you put both on the plate hot. Your host Mike Devlin, co-founder, DWC Magazine. The details Date — Monday 17 August 2026 Time — 3.30pm BST / 10.30am EDT ([DURATION]) Format — live video class, [PLATFORM] Price — £7 Recording — sent to every buyer afterwards, yours to keep and rewatch You don't have to be there on the day. Buy the class, get the recording, cook along whenever suits you. What's covered Choosing fish — cod against haddock, thickness, and why you want it dry The batter: flour, cornflour, cold beer, and what the bubbles are actually for Why the batter goes in the fridge and comes out at the last second Potatoes — which varieties fry and which turn to glue The double fry, both temperatures, and the rest in between Oil and dripping: what to fry in, how hot, and how to know without guessing Draining, salting and holding, so nothing goes soft while you finish the rest Fixing the usual failures — batter sliding off, greasy chips, pale fish, soggy bottoms Tartare sauce and mushy peas from scratch What you'll need Nothing specialist. A deep, heavy pan, a thermometer, a slotted spoon and a cooling rack. No fryer required. From the shop: white fish fillets, floury potatoes, plain flour, cornflour, baking powder, cold beer, oil for frying, salt and malt vinegar. Terms This is digital content and is not refundable.