Mix the flour, vinegar, beer and salt to form a batter. Heat the oil in a large pan over a medium heat. Dip the fish in the extra flour and coat evenly. Working in batches, dip the fish in the batter, ...

Heat the oil and fry the chips in batches until soft in the middle and crunchy on the outside. Remove using a slotted spoon and drain on kitchen paper. Season. Serve with malt-vinegar-battered fish ...

Inspired by the classic crisp flavour the chef adds a healthy sprinkling of salt and a big glug of malt vinegar ... it's a pack of Walkers crisps or some fish and chips at the seaside, but ...

Add the salt ... vinegar and carefully mix together then set aside for 20 minutes to pickle. Drain, stir in the parsley and season with a little pepper. Toss with the little gem and serve with the ...

Secret menus, a salt and vinegar bar and some of the best fish and chips is what’s served up at Mt Hawthorn Fish & Chips. Everything on the salt and vinegar bar is made in-house, and you can choose ...