#beer-pairing

#beer-pairing

Fish and chips is about as iconic as you can get for pub fare. It's a perfect harmony of tender, subtly sweet and briny cod with a crisp, buttery coating; plus, salty, starchy fries. The only thing a classic fish and chips meal is missing is a good beer. After all, it's a standard order in pubs, where many guests are already enjoying pints - and that's not to mention that many chefs actually batter the fish in beer.

I've prepared a variety of meals, including the traditional roast turkey with the sides I grew up with: mashed potatoes and gravy, green bean casserole, candied yams, and, because we were a house often divided, pecan pie AND pumpkin pie. I've also done a gigantic paella, which I prepared over a wood fire during one unseasonably warm Thanksgiving, and spent Thanksgiving in Spain, eating tapas.

New pub The Stranded is serving up the popular Chinese staple xiaomian this winter, partnering with Kingly Court success story Liu Xiaomian, who has been serving these steamy bowls of spicy noodle soup since 2017. The Stranded, surprise surprise, on the Strand, is hosting Liu Xiaomian in a pop-up space at the back of this roomy taphouse. They specialise in frothy milko' Czech beer served in hefty mugs.

A splash of beer in the beginning to deglaze and more to finish is a great way to layer the beer flavor throughout chili preparation.