{"product_id":"dwc-conversations-197-video-class-how-to-make-traditional-beer-battered-fish-chips","title":"DWC Conversations 197 (Video Class): How To Make Traditional Beer Battered Fish \u0026 Chips","description":"\u003cp class=\"dwc-lede\"\u003eCrisp, 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.\u003c\/p\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch3\u003eYour host\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMike Devlin\u003c\/strong\u003e, co-founder, DWC Magazine.\u003c\/p\u003e\n\u003ch3\u003eThe details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDate\u003c\/strong\u003e — Monday 17 August 2026\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime\u003c\/strong\u003e — 3.30pm BST \/ 10.30am EDT ([DURATION])\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat\u003c\/strong\u003e — live video class, [PLATFORM]\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrice\u003c\/strong\u003e — £7\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecording\u003c\/strong\u003e — sent to every buyer afterwards, yours to keep and rewatch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYou don't have to be there on the day. Buy the class, get the recording, cook along whenever suits you.\u003c\/p\u003e\n\u003ch3\u003eWhat's covered\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eChoosing fish — cod against haddock, thickness, and why you want it dry\u003c\/li\u003e\n\u003cli\u003eThe batter: flour, cornflour, cold beer, and what the bubbles are actually for\u003c\/li\u003e\n\u003cli\u003eWhy the batter goes in the fridge and comes out at the last second\u003c\/li\u003e\n\u003cli\u003ePotatoes — which varieties fry and which turn to glue\u003c\/li\u003e\n\u003cli\u003eThe double fry, both temperatures, and the rest in between\u003c\/li\u003e\n\u003cli\u003eOil and dripping: what to fry in, how hot, and how to know without guessing\u003c\/li\u003e\n\u003cli\u003eDraining, salting and holding, so nothing goes soft while you finish the rest\u003c\/li\u003e\n\u003cli\u003eFixing the usual failures — batter sliding off, greasy chips, pale fish, soggy bottoms\u003c\/li\u003e\n\u003cli\u003eTartare sauce and mushy peas from scratch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat you'll need\u003c\/h3\u003e\n\u003cp\u003eNothing specialist. A deep, heavy pan, a thermometer, a slotted spoon and a cooling rack. No fryer required.\u003c\/p\u003e\n\u003cp\u003eFrom the shop: white fish fillets, floury potatoes, plain flour, cornflour, baking powder, cold beer, oil for frying, salt and malt vinegar.\u003c\/p\u003e\n\u003ch3\u003eTerms\u003c\/h3\u003e\n\u003cp\u003eThis is digital content and is not refundable. \u003c\/p\u003e","brand":"DWC Magazine","offers":[{"title":"Default Title","offer_id":48306890801373,"sku":null,"price":7.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0703\/3022\/0765\/files\/DWC-Conversations-197-_Video-Class_-How-To-Make-Traditional-Beer-Battered-Fish-_-Chips-DWC-Magazine-101657664.png?v=1785735602","url":"https:\/\/dwcmagazine.com\/products\/dwc-conversations-197-video-class-how-to-make-traditional-beer-battered-fish-chips","provider":"DWC Magazine","version":"1.0","type":"link"}