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Crispy battered fish, chunky chips and homemade tartare sauce, what's not to love? The malty flavour of Doom Bar works brilliantly in the fish batter and complements the dish. Serve with a good squeeze of lemon or vinegar, if you prefer. See method
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Named after the infamous sandbank in Cornwall, Doom Bar is an amber ale that has a perfect balance between malt sweetness and hop bitterness. It pairs nicely with everything from seafood, white fish and pork to a Sunday Roast.
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