For those opening “ceremonies”, made some fish n’ chips. Couldn’t be easier…select cheap white fish. Dry and season well and dust with flour. Season a bowl full of flour and slowly add enough beer until you have a batter consistency ~ cup for cup. Heat oil to 375 degrees. Drop fish into batter and carefully place in the hot oil. Cook in the oil turning every 30 seconds or so until deep golden brown and delicious. Drain on paper towels, serve with “chips”, malt vinegar, and tartare sauce (or even better sauce gribiche).