Greetings amigos. I'd like to know if you guys at ChefSteps have ever experimented with the ultimate beer/ enriched/ tempura batter recipe for lets say fish. What's the best flour to use, best temp for frying, best result for texture/taste, best oil to fry in?? There are a lot of variables I think to getting the perfect balance. I don't think fish and chips are a popular in the states as it is in England or Ireland where i'm from but i think this could be an interesting one topic to get into. Thanks, Dave
