English Food Guide

Pub fare at its finest, fish and chips is best paired with a pint of Boddingtons or other British beer. Made by deep-frying beer-battered white fish (cod and haddock are the usual suspects), the contrast between the crisp exterior and flaky-tender fish is hard to beat. We like ours liberally sprinkled with malt vinegar (also great on the french fries or "chips"), as its acidity cuts through the fattiness and accents the fish.