00:00I'm going to try and let as much batter go back in there, run off so it's nice and crispy.
00:22Let's find out more about the process of making a fish and chips just like this.
00:27It seals it so it prevents the oil from going in.
00:38National Fish and Chip Day commemorates the fundamental meal of the working class throughout
00:43the United Kingdom and beyond, and while its roots may lay on Britannia's foggy shores,
00:50there are few places in the world that this comfort food hasn't found its way to.
00:56According to daysoftheyear.com, in the late 1800s trawl fishing became a major part of
01:02the economic industry in the North Sea. This resulted in growing availability of fresh
01:08fish in areas further inland in the British Isles, especially within cities.
01:14Let's find out more about the process of making fish and chips at the Clifton Fish and Chip
01:18Bar.
01:19Just let as much oil come off as possible. No one likes to see.
01:35This is a very classic and a very Bristolian fish and chip shop. It was actually buzzing
01:39in there. It was so nice to see so many locals and regulars visiting the fish and chip shop
01:45and they battered the fish in front of my eyes, which is another really exciting thing.
01:53It's come in to us twice a week, so every day they're prepared on the premises.
02:02So I am here with the fish and chips. They look so good. It feels rude not to taste test,
02:08so let's give it a little taste test. I asked for salt and vinegar, obviously as is classic
02:13to the UK tradition.
02:21The chips do taste really fresh. I'll give them that.
02:29I use a rice cone which seals the fish, which helps the batter stick to the fish and sort of
02:39prevents, it seals it, so it prevents the oil going in too much.
02:49But for now, I'm going to enjoy this freshly made and Bristolian fish and chips. Cheers!
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