– English Lyrics

Lyrics & Translation

[English]

Can I make a fried fish sandwich that's

better than the most expensive

restaurant in LA?

In the cheap corner, we got the Catholic

delight, the fileo fish from McDonald's,

the Victor over the hoola burger, and in

the expensive corner, we have the $80

fish sandwich with caviar tartar sauce

from David. This is the most expensive

fish sandwich and the cheapest fish

sandwich in the city, but yet to be

seen. Mine tucked in the middle, the

middle spoon, if you will. Big spoon,

little spoon, overrated. I like to be

held from both sides. Is my homemade

version of a fried fish sandwich? Will I

be able to take down the most expensive

sandwich in a blind taste test? Or will

a person with a very shoddy cheap pallet

ruffle my ruffle my fins? I was trying

to make a fish pun. That didn't make any

sense. I talked too much about spooning.

What's that?

Uh, what? This one? Why? You don't think

there's real filet fish in there? This

is called a fileo fish.

We're going to see if I can win in a

blind taste test against the most

expensive fish sandwich in the city. I

will put forth my best effort. That is

my promise to you, the American people.

And I think roughly 6% of our audience

is Canadian.

Let's get cooking. I know what you're

thinking. You're thinking, Josh, is that

a Kim Dracula shirt underneath your

apron? Yeah. Yeah, it sure is. you got a

great new single out with in this

moment. Uh you're also probably thinking

for making a fish sandwich, you

certainly ain't got any fish out there

on the counter. And you would be

correct. That's because the fish is the

least important part of a fish sandwich.

So, we're going to blind them with a

bunch of very complicated condiments and

a lot of fry batter on the outside. Pull

pull in the room here. Do you know what

kind of fish is in a McDonald's fileto

fish? No. No. God dang it, Lily. Not

you.

Not you.

What did she say? Alaskan.

Oh, Alaskan. What? Lot of fish in Alaska

there.

You think it's salmon? You think they're

Have you had a fle of fish? All right,

Lily, what is it?

Alaskan pollic.

Alaskan pollic. It's a total like drag

catch fish. Uh, when you're frying fish

like that, to me, if you go to like a

fish and chip shop in London, right,

like you get like blue cod is like the

king standard. But for me, I can use

whatever fish. We'll catch that later.

The key is a good fry batter. We're

going to make a proper beer batter. And

then I'm not going tarter sauce. I'm

going remalot. I think it's just like

tartar sauce is kind of Cajun spicier

cousin. So, we're going to start doing

that. We got a bunch of mayonnaise in a

bowl. We're going to hit some wellused

crystal hot sauce. You want a lot of

residue crusted at the top. That's how

you know it's good cuz you've actually

been using it. And we do love crystal

cuz you get a lot of good acid from

that. And then you're getting a lot of

the almost like sweeter kind of acid

from lemon. And also when you squeeze

lemon, this is a fun fact. Lily, don't

chime in. Fun fact. When you squeeze a

lemon, the essence of it, the like per

the perfume, the oils on the outside

actually get into your food, which I

think is really really fun. And then

we're going to drop in some fresh dill.

I'm going to use a spoon. Dill is one of

those things that pairs really well with

fish. Dill. Does dill taste sour to you?

No.

All right, cool. Me neither. I was just

talking to talk.

Dill to me has like it like pairs so

well with citrus and fish. We're going

to drop in a little bit of parsley. Want

a lot of herbs in this. And then chives.

Always a fun welcome addition. Boom.

Going into the party. Capers. Capers are

a fun thing that you can always keep in

your fridge because they last forever

cuz they're just like pickled little

berries or whatever.

They berries. Not like a berry, but like

Well, this is a berry. There's caper

berries. Those are different than cap.

They're good. Get capers. They're fun.

You get home like drunk one night and

you just kind of start eating capers out

the jar, creeping everyone out. That's a

good time. Drop some chopped capers in

there. You can add pickles in there, but

we're actually going to add pickles on

the side as well. This is Creole

mustard. To me, this is like one of the

kings of mustards. You can get the

Zatarans brand. Do you guys remember

Zatarans commercials? They just went

Zadarans.

Zatarans.

And that's it. It's just a guy screaming

Zatarans with a whole lot of pepper on

it. It was great. I'm going to drop them

into smoke paprika.

I might be I might be ripping a lot of

catchphrases today cuz I've had running

through my head. Trust the Gorton

fisherman. You guys remember that

banger, right?

Trust the Gorton fisherman.

What do you mean, Maggie? What? Trust

the Gorton fisherman. Lily, how much you

know about Gordon's fisherman?

I recognize that.

Yeah, it's from

It's from Gloucester.

Oh, Massachusetts.

Yeah. Yeah.

Just some uh New England fishing banter.

You're going to grate a lot of raw

garlic. You add raw garlic to

storebought mayonnaise. basically turns

it into ioli and drop that in there. I'm

going whole garlic clove, man. I'm

ripping it. I would trust the Gordon's

fisherman with my life except the

Gordon's fisherman might also then sell

me to a Japanese seafood conglomerate.

And so that would be the only thing that

I don't know if I I would trust the

Gordon Fisherman to do. No, I love I

love the Gordon. I grew up like to me

the gold standard of Cajun seasoning or

Creole seasoning is Tony Sasher's gold

standard of frozen fish sticks.

Gorton's. When Gordon's went on sale

back when I was a kid, that was like

Christmas, except I'm I'm Jewish, so you

figure it out. But that was a really fun

time for me because Gordon's I think

makes a really incredible product. Also,

they have roots in the fishing business

like literally dating back damn near 300

years at this point in America. So, it's

a lot of stuff to dump in here. Whole

lot of fresh cracked pepper. And I mean

a lot of fresh cracked pepper. Um, a lot

of my Gordon's knowledge is going to be

coming from Mark Kuransky's seminal

book, Cod.

It's about cod. We're not using cod, but

we're using an adjacent fish that was

often passed off for a cheaper version

of cod, but I think it's good. More on

that later. God, this is exciting. We

once tested this on Myth Munchers.

Gordon Ramsay said, "You have to let

your beer batter rest overnight." That

is something I have never done before

because I thought you're going to lose

all the bubbles if you do that. And then

we actually tested it. It was

significantly crispier when we rested

the batter overnight. So, that is one

thing you can do or seems

counterintuitive, but what you can do,

you're going to want to really be

violent with it because you're trying to

get the carbonation out. This is how I

win. I want this to be like a like hard

shattering crunch on the on the coating.

And I don't know, man. We're going to do

it. We're going to do it. We're adding a

little bit of cayenne and salt. My

theory is that by getting the

carbonation out, it helps it stay

crispier. And then we're just going to

start getting some flour in here. I'm

going to whisk this flour in. And then I

can kind of like estimate the amount of

eggs that I need. There we go.

Beer got that little bit of yeast in it.

And then when you let a batter rest,

that is actually going to like hydrate

the flour. Because if you make a batter

and then you estimate its thickness,

right? If you uh did a uh what do they

call? Come on. What do they call it?

What's scientific word for like a

thickness of a liquid? Viscosity. If you

were to do a viscosity test

on a batter and then wait 10 minutes, it

would be infinitely more viscous.

Look at me go, man. God, he's so smart.

How does he do it all?

Big muscles, able to recite many

corporate fish brands

catchphrases, except it's really only

one. This looks pretty good. This is

about You want to go for like looser

than a pancake batter. Again, this is

going to hydrate up. We're going to let

this rest overnight. We have to do a

full like deep fried myth munchers to

see what makes a better fry batter

because this is my best guess right now.

And I think this is going to beat the

expensive sandwich. Do you know that

some languages don't actually have a

word for fresh cod? They simply have to

say the fresh version of salt cod. And

at the restaurant Laristraat,

um the chef once put cababo on the menu,

which is the French word for fresh cod,

and it didn't sell. But then when he

said moru fresh, which is fresh salt

cod, it did sell. Introducing fresh cod

to the Michelin star dining market in

France in the 1970s.

All right, cool. So

I have no one to talk to about these

things. Uh anyway, so we have a nice

fillet of hatock here. Like I mentioned,

hadock is kind of seen as like a cheaper

version of cod. I think it's just as

good. Also, cod to me has these big

white flakes in I think it's fantastic

for fish and chips, but to me, if it's a

sandwich, I think it can almost be a

little bit too chewy and if you overcook

cod, it's so lean that it'll kind of end

up having too much toothness to it. Uh,

so hadock, I think you can really kind

of hammer and try and get super crispy

batter to hold up to all those

condiments. So, I'm going to go ahead.

This has been dried off. I'm just going

to salt the outside. Then, I'm going to

go quickly into some flour. My thought

here, Gorton's fish fillet is greatest

product ever made in the history of man.

Everybody knows that is like the model

tea and then Gorton's fish fillet. Those

are the top two. Everybody agrees. Um

there's like this layer of goo between

the fish and the crispy batter and that

goo is what I want. The flour is going

to become that goo. The salt and the

fish juice from the hatock are going to

melt together to form a paste or goo.

And then that is going to be where your

flavor is coming from. How did people

let me host a cooking show? McDonald's

fileto fish is a delight. I've eaten a

ton of them in my lifetime. If you go to

a good McDonald's that's actually

changing out their fry oil, it can be

great. If you don't, you go to ones

where where you can taste like the

nuggets and the burnt fries that have

stayed in the bottom of that fryer, and

I have been to those. It's not a good

product. So, we'll see what kind of

fileto fish I'm going up against today.

And I've actually never had the fish

sandwich at Daybird, but a lot of that

cost is coming from the caviar. I got a

trick, though. Putting on kind of a

cheaper version of caviar onto our own

sandwich that you can get for like 12

bucks at home. And I think we can beat

it. Here's the technique. Check this

out. Make sure it's all covered. What

I'm going to try and do is pull it up,

give it one shake, go immediately to the

deep fryer and kind of waft it back and

forth with the hips. Waft it with the

hips. Check this out. Does someone zoom

in on this?

One shake, two shake. Uh-oh, he's going

for three and a half. Now we're in. And

now we're wafting.

Wafting with the hips. Let it go like a

nice raft. Now I'm going to run quickly.

Wash my hands. Is the camera still

following me?

Ah, they always do this. And they go

wash Josh wash Josh is washing himself.

Damn it. All right, so we're gonna fry

this fish and then we're actually going

to let it rest and we're going to drop

it in the fryer again before we put in

our sandwich. Other condiment on the

sandwich, we're going pretty simply with

this. We're going to do some nice

shredded iceberg lettuce. We have our

remal and then pickles are the other

thing you can really put over the top.

We've made a lot of vinegar pickles on

the show before, but a proper lacto

fermented pickle is one super easy to do

at home. Two, it's it's pretty safe. So,

if you're not like canning and storing

this stuff for years, you can really

just sort of like trust the science on

your counter for a couple days. Uh, so

that's what we're going to do right now.

We are making a 3% salt brine. So, if

you don't know the difference between a

lacto pickle and a vinegar pickle, uh,

the acid in a vinegar pickle is

obviously coming from vinegar, something

that has been pre-fermented. Uh, and

then in a lacto pickle, you are using

there's bacteria on the skin of every

cucumber known as lactobacillus. It

exists on the outside of most

vegetables. If you ever see a purple

cabbage that has a kind of dust on the

outside of it, that dust is actually the

lactobacillus bacteria that you can see.

And so that is going to ferment uh with

the addition of salt and then that is

going to create the acid itself, which I

think is really cool. And it gets a lot

of umami in, a lot of glutamate. So this

is a 3% salt rind. So if you have 100 g

of water, you need 3 g of salt. If you

have 500 g of water, 15 g of salt. Boom.

Basic math. God, I'm good. So, we're

simply going to add that. Stir it. You

don't really need to stir it. Back sore.

Been carrying this team all week. All

right,

take that. How's this doing? That's

looking nice. Maybe I should add

lemoning agent to it.

We were going back and forth on lemoning

agent. I think I want to fry two. One

with leavenning agent, one without. And

then choose between. I said I'd use

gloves. You don't want to get the

bacteria from your hands. I just wash my

hands. We'll be fine. You don't want to

get the bacteria from your hands on the

pickles. It'll be all right. Also,

always put your spices at the bottom of

the jar.

All right, check this out. We're going

to go in the middle. Going to pop some

dill on there. Dill as in dill pickles.

Boom. Check that out. Ever see that

before? Uh, we're adding some whole

black pepperc corn. The aromatics are

like really where you kind of went on

this. And we're adding some fennel seed.

We're going to add some garlic. Leave

the skin on. Palmill strike. Pomeill

strike. Pomeill strike. Bass rootin. And

pop that in there. Whole coriander seed.

whole mustard seed. Single bay leaf.

Sandwich more cucumbers on it. That fish

is doing good. Again, you don't need

like a perfect medium rare fish fillet.

You probably don't want to do that with

a white fish. Anyways,

give her a flip. See how she's doing.

That's looking nice. Looking crispy.

We're going to let that fry. We take the

salt water. Pour that over the pickles.

Perfect. And then you don't want to put

a lid on it because the lactobacillus is

actually going to create gases that kind

of need to escape. If you have a real

home fermentation setup, they have like

call like a like a jar burper. You know

what I mean? The things that like burp

the jar for you where it'll like let out

pockets of air. You don't need to do all

that. What you can do is just take a

piece of plastic wrap,

stuff it in there, and just make sure

this is pushing the pickles down and

holding them under cuz you don't want

things to be able to float to the top

and not be submerged in that salty brown

because salt is effectively

antimicrobial, right? Salt bacteria does

not like salted things. Awesome. So, now

you're literally just going to leave

this sitting out on a counter for 3 to 5

days. Um, I've talked to food safety

experts who maintain that like a lacto

ferment that's that short of a time,

even if it something else happens to it,

it's not actually going to be dangerous.

And I tend to trust them. Uh, people

have been lacto fermenting things for

literally thousands of years. But if you

want to be extra sure, take some salt

like a margarita, boom, boom, boom,

around it. Add some tequila to that.

Drink it later. Fish

done with the first fry. We're going to

drop it in there for a second fry before

the sandwich. Let's make a sandwich. I

know what you're all thinking. Josh,

isn't hadock technically part of the cod

family? Yes and no. It becomes very

scientifically ambiguous. What is and

isn't a cod? Also, cod is an English

word. Many different nations fish. So,

is that distinction even important?

That wasn't rhetorical. Is that

distinction even important?

No.

It's more complicated than that. Taylor,

I'm going to pull this. And we've dunked

our fish in for a second fry. It's super

super crispy. Wait, do the little Tik

Tocker thing where they go

they they hit their food. They go ah

they slap their meat. They hit their

food. They throw their knives. The tick

tockers are out of control. Um, if

you'll see, we have a lot of batters

right here. Uh, because we couldn't

decide if we should add lemoning agent

to it, if we should add vodka to it, if

that's a myth. So, we're kind of doing a

mini myth munchers right here. I'm going

to fry all this fish in different

batters. We have uh this is the

original, but we want this fresh. So,

there's no vodka, no bang batter in

there. This one we're going to add just

a nice little shot of vodka to.

And then this one we're going to add a

shot of vodka with the baking powder.

The theory behind adding vodka is that

alcohol has a lower evaporation point

than water. And you want all that

moisture to evaporate because that's

what creates crispiness effectively. And

so, I've heard that from so many chefs.

I generally add a shot of liquor to my

batters. But I I've also kind of never

thought that it actually was doing much.

So now we're going to see once and for

all. We could do an actual myth munchers

on this. We still might do an actual

myth munchers on this. Uh stay tuned.

But I just want to do this right now. So

fish hatock cod family. Maybe Taylor

thinks it is. I think it's pretty messed

up. But Taylor's been allowed. Yeah,

it's the last time I asked. My bad. I

forgot to add the baking powder sitting

right there the whole time. There we go.

Baking powder, also known as sodium

bicarbonate plus tartaric acid. Okay.

Fish fryer out. Okay, bye.

We got our little experiment here. Look

at how different these look. Man, this

is crazy. Also, I realized I was

completely wrong with my no leavenning

agent hypothesis. Check this out. I'm

doing the sound reverberation technique.

You can listen to which one's going to

be crispier.

Oh, if I was I will spit on it. Getting

there. But

you hear that? That's the sound of

greatness. That's the winner right

there. Okay, so the baking powder plus

vodka. It does appear to actually work.

I think that is going to be the best

tasting fish fillet right here. I'm

going to take this Remlad. This remod is

just like seasoned to the brim. So damn

good. I'm going to go

remlad on the bottom. Oh, I'm not

putting uh cheese on mine. I Fish and

cheese do go together in a lot of

context. Just like not this one. Like I

want the acid. I want the spice. I want

all of the fat to come from that crispy

batter. I want just a little bit shredd.

Dude, I'm gonna see if this technique

works because that Mitchell Freeder dude

put the greens in his hand and like

twisted it.

Twist this to kind of hold it together a

little bit better.

That didn't really work. That's

whatever. Dude,

it worked with dressed arugula. All

right, now I got to sit here and fiddle

at this for like 10 minutes. Take this

big boy, right? Oh, perfect size. Look

at that. All right. Now, this is my

secret that I'm telling you all my

biggest dirty secret. Everyone's putting

caviar on stuff these days. Rihanna's

putting caviar on chicken nuggets.

People blowing half the rent money on

things of Beluga Caviar. Or if they're

getting cheap stuff, it's just

paddlefish row, baby. Why not spend $12

and get salmon row? Salmon row tastes

absolutely delicious. If you're head

sushi, it's great. This is a lovely way

to make your sandwich feel a little bit

elevated. We're just going to dollop

some salmon row all around this bad boy.

Now more ramalad

to the top. And now our lacto fermented

pickles. These are really the kicker

right here. Is so much better than a

vinegar pickle. And take just like a

nice handful. Dollop these around. Flick

some pickle juice onto the fish. Shout

out to Hannibal Burrus. Anybody know

that bit? You ever want the flavor of

pickles on a sandwich? You know what the

whole thing? So you just flick the

pickle juice at it. Man, my millennial

references, dude. They're getting more

and more arcane by the day. Okay, take

this.

Pow. Crown it on top. There we have it.

The old fileo Josh. Taste the Josh. Now

made with 80% more Josh.

An all white meat Josh.

Trevor Foster Wallace. Welcome to the

kitchen. Thank you for having me.

Anytime. That was reference to your

bandana. Yeah. Before me, you have three

fish sandwiches. One expensive, one

cheap, one homemade. Your job is to sus

them out. Do I have permission to feed

you?

Yes, of course. Do you think I should

cut these in half?

No. Unless you think that's going to

give me a better eating experience.

No, we'll just shove it in your mouth.

Okay, hold on. Let me shuffle these

around. Okay, I'm a little lightheaded

cuz I haven't eaten anything today. So,

if I fall over, do you like fish

sandwiches?

Yeah. What are we talking? Is there

going to be a fileo fish in here?

There's a file fish.

Find out. First one coming in the

hanger.

It's big. It's big.

Yeah. Yeah. You're good. I'm I'm just

holding. I'm not pushing. Okay.

Wow. That ain't no fail.

You enjoy it?

Yeah.

What flavors are you tasting?

I mean, definitely getting there's some

tartar sauce. There going to be tartar

sauce on all these. Some variation.

I can confirm that all three have at

least some sort of variation of tartar

sauce.

Okay. Getting that. I don't know. The

the breading is nice. It's crispy. I

feel like the fish is is soft, flaky. I

mean, it's just a good sandwich.

Yeah. All right, man. You ready for

number two? It's got a little pep and

zing to it. I don't know if there's a

little spice on there. I I ate it

immediately after you. I don't know if

you could hear the wetness in my mouth.

I could. Yeah. Boy, do I know that

wetness anywhere. All right. Number two

coming in the hanger. It's a little

smaller.

[Music]

See

that? Feels like a file fish to me.

Is that a file fish, guys? I can neither

confirm nor deny. I

I don't It's been a long time since I've

had a file fish, actually, but I don't

know why it's just bringing me back

somewhere.

I'm going to keep that. I don't know. It

could be super wrong. I wouldn't be

surprised if I'm very wrong, but

that could be the expensive one. You

don't know.

Could be.

You don't know. Ready for sandwich

number three?

Yeah.

All right. This one I'm giving you. It's

a corner, but I'm I'm kind of going to

have to shove it a little bit. Okay.

Okay.

Yeah. There you go.

There you go.

Wa!

That fish almost just like

disintegrated in my mouth. I felt like

so flaky inside. It's like I bit through

the through the fried crispy outside and

it was just like butter in there. Do you

like that sensation? Yeah, I like that a

lot. I was about to ask if your hands

were also covered in sauce and then I

realized that I've been feeding you.

Yeah, I know.

And if you could see right now, this is

horrifying.

Can I have another bite of that one?

Yeah, of course. Is this out of joy or

out of curiosity? Out of joy and I want

to come in.

That is the bite of an of a legitimately

hungry man.

I wasn't joking. I haven't eaten.

Cuz what had happened was you know Mike.

You know our friend Mike the sue chef?

No. Mike formerly of being employed

here.

Oh, I thought you meant the microwave.

No.

Michael Chris Amana.

Yeah. Yeah.

Yeah. Yeah. I know Mike.

No, cuz what was happening is I was

going to get lunch with him and then

he's like, "Yeah, we're going to get

lunch. to come with us. And then I get

there and everyone had ordered ahead and

just picked up food. Uhoh. And they

didn't tell me. So I just kind of walk

in and everyone's like, "Grabs their

took orders." And I was like, "Well,

what the heck, man?" So I just didn't

get anything.

I'm sorry. We treat you better. Yeah,

there it is. I couldn't see it from my

angle.

I felt it, but I forgot that.

Well, the napkins.

Yeah, the napkin's also dirty. So now I

wiped parsley into your mustache.

There's a little more there.

Is there Is that my napkin? That was a

napkin that was given to me to you.

Trevor, it's now our napkin.

Okay. Are there any sandwiches you want

to revisit? What are your thoughts?

Um, I don't think that there's any that

I that I don't think there Sorry, I'm

freaking out, man. I'm lightheaded.

More fish.

Dude, have doing this with my eyes

closed is so weird. It doesn't feel like

I'm filming a video cuz I can't see the

cameras, you know? I'm like a baby.

Like, I don't see the cameras, so I'm

not being filmed. Um, no. I don't think

there's any that I want to revisit. I'm

pretty confident that the second one you

gave me was a fileto fish.

That's tough to tough to obscure.

Um, should I can I say which one is my

favorite now? Is it

I think the last one is my favorite. It

was I don't know what about it. It's

just the flavors were very tasty, very

scrumptious. That that fish was

genuinely so soft and buttery in my

mouth. Trevor, which one do you think

was the most expensive fish sandwich?

Here's the thing, Josh, and I think that

you made the one that I like the most

because I think you're capable of making

the best fish sandwich here. So, I'm

going to go with the first one was the

most expensive. The second one was the

fileto fish. And the third one was the

homemade that you made. Trevor, open

your eyes, but keep the blindfold on.

That's I did the opposite.

Oh god, it's bright.

You are correct. That was indeed a

fileto fish. What a distinct flavor that

is. And then this right here, this is an

$80 fish sandwich from Daybird. There is

a ton of caviar mixed right into the

tartar sauce.

Okay, that makes sense. It was very I

was getting a lot of that like little

extra fishy like saltiness. So that

makes sense.

Yeah. But then I tried to somewhat

recreate the luxuriousness of that by

adding salmon row to mine. So the main

difference is we did a wet batter on

some hadock. This is like a nice panko

crust on there. I didn't go with cheese.

I just wanted extra acid from Remalad.

No, that's incredible. This is something

special, man.

Thank you.

Do you like it? I've had it.

I actually really really like it.

It's really good. You get what I'm

saying, right? Like it's melting in my

mouth. This is delicious.

And I think it very much tastes like me.

Mhm. M you know, it's incredibly wet.

It's very spicy, overly acidic, and

incredibly fishy. Those are all things

that I love.

No, I love it. You knocked this one out

of the park, man.

Thanks, man. I appreciate that. Thanks

for coming by for lunch. I won't I won't

stiff you and, you know, order food to

go. Mike,

Mike,

take that.

You

You're not invited to my Thanksgiving

next year. Mike came to my Thanksgiving.

It was funny. He was there with my

neighbor Craig.

He didn't come to my Thanksgiving.

Pretty messed up. Well, thank you so

much for stopping by Mythical Kitchen.

We got new episodes out wherever you got

your episodes. Tell us what dish you

want us to see make next against

expensive versions of it.

Dude, is this all Gwenna does?

Yeah.

She just comes in here and eats and now

I get to go home after this.

Actually, yes.

This is the best gig ever.

I know, man. I've been saying that.

Trevor, you got a message for the fans?

Hey, everyone. It's good to be here.

I'll see you later. All right.

Wonderhole season 2 is coming your way

Sundays starting August 24th. You can

get your tickets now for an evening with

Rhett and Link, an exclusive Wonderhole

season 2 premiere event at

wonderhole.com.

Key Vocabulary

Vocabulary	Meanings
fish /fɪʃ/ A1	noun - a cold-blooded aquatic animal
sandwich /ˈsænwɪtʃ/ A2	noun - two slices of bread with something between them
fry /fraɪ/ A1	verb - to cook food in hot oil
batter /ˈbætər/ B1	noun - a mixture of flour, eggs, and milk used for frying
sauce /sɔːs/ A2	noun - a liquid or substance served with food
taste /teɪst/ A1	verb - to test the flavor of something noun - the sense of flavor
blind /blaɪnd/ A2	adjective - unable to see
test /tɛst/ A2	noun - a trial or examination verb - to evaluate or try out
expensive /ɪkˈspɛnsɪv/ A1	adjective - costing a lot of money
cheap /tʃiːp/ A1	adjective - low in cost
homemade /ˌhoʊmˈmeɪd/ B1	adjective - made at home
crispy /ˈkrɪspi/ B2	adjective - having a crunchy texture
flavor /ˈfleɪvər/ A2	noun - the taste of something
dill /dɪl/ B2	noun - an herb with feathery leaves
pickle /ˈpɪkəl/ B1	noun - vegetables preserved in vinegar
caviar /ˈkæviɑːr/ C1	noun - roe of sturgeon, often used as a delicacy
flaky /ˈfleɪki/ B2	adjective - easily broken into small pieces
crunch /krʌntʃ/ B1	noun - a sound or texture of something being crushed