With the royal wedding steering much of our attention to all things British, we turn to The Ritual Tavern, where kitchen manager Brandon Brooks breaks from tradition when making beer-battered fish and chips.
Instead of using unsustainable cod, he chooses sculpin, fluke or corvina sourced from Catalina Offshore Products. The fillets are dredged twice in flour, with the second dusting taking in up to eight different spices. And the beer he uses isn't drinkable by most standards. Find out why as he demonstrates the famous pub dish from beginning to end.
Related on The Feast
Videos: All Eat My Reels