A twist on tradition for the best battered fish

Try creating chippie-style fish 'n' chips with a twist by adding traditional Yorkshire Ale to the batter.

Sue Theakston, wife of Black Sheep's MD Paul Theakston, and author of many Black Sheep recipes says; 'Our Yorkshire Square Ale is the perfect addition to a batter for both traditional cod and haddock, and also for more oily fish like trout. As well as adding a lovely fresh flavour, the stickiness of Ale makes the batter bond better, and makes the batter extra light and crispy.'

What's more, after you have taken what Ale you need for the batter, the long, dry, bitter drink is the perfect accompaniment for your fish and chips!

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