Humble in nature and a universal pub staple, fish and chips can be easy to overlook. It’s common for beer to be used in the batter, so we’re off to a good start. After a rousing bath in hot oil, fish and potatoes are seasoned and combined and served wrapped in newspaper or in a basket. Round the dish out with a lemon slice, maybe some tartar sauce. Have a bottle of malt vinegar within reach and it’s the kind of meal that begs for a pint. But what kind? For a simple dish, it has a variety of flavors.
Hover over the targets to see recommended beer pairings.
(Photographed by Peter Johnstone on location at Matt Murphy’s in Boston.)
This feature appears in the March 2015 issue of All About Beer Magazine. Click here to subscribe.
John is the editor of All About Beer Magazine and the author of three books, including The American Craft Beer Cookbook. Find him on Twitter @John_Holl.