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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Beer battered shrimp on butcher paper with a lemon wedge - Nikita Rublev/Getty Images Frying food often makes it taste better, ...

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 ...

The key to beer-battered fish that is delightfully light and crisp, as opposed to greasy or heavy, is in the batter. Here's what you need to be adding to it.

It’s one thing to pair beer with food, but beer is also pretty fun to cook with. (After all, we do it with wine all the time.) More than just a novelty ingredient, beer adds an extra dimension and ...