Beer-battered fish sandwiches are a delicious pub staple, and with fresh fish and a crunchy, greasy coating, they certainly rival their fast food counterparts. Beer batter fries up light, airy, and ...

Crispy beer-battered fish sandwiches with fennel slaw on serving platter - Julie Kinnaird/Chowhound A good fish sandwich has a perfect combination of toasty bread, creamy tartar sauce, slaw, and an ...

Craving crispy seafood at home? These frozen battered seafood brands taste golden, flaky, and restaurant-quality.

Place egg yolks in a food processor; add vinegar, Dijon, salt, and garlic. Process until blended, about 90 seconds. With processor running, slowly add canola oil and olive oil, processing until ...

Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world. Even in America’s smallest towns, food lovers are exploring ...

For the crispiest crustaceans you've ever crunched on, the batter you use for your shellfish matters. Here's how to achieve ...

Preheat oven to 400 degrees. Spray muffin tins or an 8½-by-4½-inch loaf pan with nonstick vegetable coating. In food processor or large bowl, beat milk, oil and egg. In separate bowl, mix together ...

Basic muffin technique involves just three steps: mixing all the dry ingredients together thoroughly, mixing all the wet ingredients together well and combining the two with as few strokes as possible ...

Beer is a great addition to food recipes, from homemade chili to Guinness chocolate cake. And if your fried fish filets come enveloped in the lightest, crispiest coating, they've likely been dredged ...