– English Lyrics

Lyrics & Translation

[English]

what a feast the ultimate fish and chips

you're going to want to watch this one

people well that is incredible

for me they had a perfect chip i mean

the fish is crunchy on the outside

flaky on the inside just do a double

triple check on the chips yeah

fish and chips my national dish listen i

couldn't do it justice before but now

i'm gonna smash it out the park because

we're gonna pay a lot of attention

to the finer details of getting this

right first up the perfect

chip you make your chips we're mary's

piper potatoes

you got me don't choose another maris

piper let's

peel them i don't stress about getting

all the peel off you could actually make

these chips with leaving the peel on

next up get them sliced up and dropped

into some cold water

now i don't worry about getting

perfectly same sized chips

but on the whole they're the same so

there is a little bit of trim

and that's fine

[Music]

now put the bowl under a running tap and

let it run for three or four minutes

just to get rid of all the starch get

the water nice and clear again

now get the chips into salted boiling

water

okay so you want your chips on a gentle

tickle yeah you don't want them boiling

really rapidly

you just want them on a little tickle

because we're going to boil them until

they're almost falling apart and they're

really fluffy

i'm going to pull them out these look

pretty gnarly right and they're actually

really delicate

straight out the hot water but they're

perfect because those

gnarly bits when they go into the high

oil will become so crunchy and so crispy

they will be the perfect chip so

delicately

on to your tray let them cool down and

then we're going to whack them in the

fridge

so i did these yesterday and now they

are absolutely perfect

you want to have some time you want them

to sit in that fridge for as long as

possible so they become really quite

firm again

like that was a delicate chip when it

went in yesterday but now it's holding

together well

we're gonna fry these in beef dripping

okay so uh the lovely people at

farm sent me some beautiful

beef dripping which is what we're gonna

fry your chips

and your fish in so let's get it into

our fryer and then we can start frying

okay so i'm going to fry a couple off

just to do a test fry

to check that i've got the oil right

okay now just come and have a look at

these beauties

now these are oh

[Music]

oh so crunchy but

what they've got is they're nice and

fluffy and soft on the inside

but they're really crunchy on the

outside

oh mate oh can't stop eating them

okay they are perfect let's get the rest

into the fryer

and then we can crack on with a fish

so those chips have now been in the beef

dripping for about six minutes they got

nice and golden at 150.

i'm going to let them sit there and calm

down i'm going to turn the oil up

to 180 and then i'm going to drop them

in for a second fry

right now fish and chips it's a white

fish

coley cod pollock halibut whatever you

really like i'm using classic cod

one of the key things that you need to

do is you need to

lightly salt it and you do that for two

reasons one

to season the fish but you do it an hour

before to bring out some of that

moisture

to firm the fish up so let's set that

aside

and crack on with the batter we're going

to make the batter

for the fish now getting the batter

right makes or breaks this dish

i'm going to use an ipa from one of my

favorite breweries

and that flavour is going to really help

the batter we're also making a beer

batter we're not making a tempura batter

it's quite a heavy batter

so let's get this right by starting off

and sifting

some rice flour

one third of rice flour to two-thirds

self-raising flour

and we sift it to get air into the

batter

[Music]

okay then

yeah that's beer it's beer okay so now

we're going to gradually add

this in

[Music]

okay now this is a piston tip but we

want some vodka in there it's got a high

alcohol level so when it hits the hot

oil it evaporates immediately

and makes the batter super crunchy so

you want about

25 mils of vodka into the batter

okay so it's really

all right um you want to have double

cream consistency where it's ribboning

that's perfect now let's get the fish

out the fridge

okay so the fish now has firmed up

really nice you can feel that it's more

robust

so what i'm going to do now is i'm just

going to

take the skin off this card with

a filleting knife so there we go

no meat left on the skin now brim this

down

then just with your finger run it

through the fish and you'll notice that

there's some little pin bones tiny

little bones in there

just grab them tweezers works best but i

haven't got any

and just pull them out and just

getting those out of the cod

so i'm now going to portion this into

two i want nice big fillets

so i'm just going to cut them on the

slant in half

season some plain flour with a little

bit of salt

just mix that in and then i'm going to

take

the cod dip it in the flour so that it

allows

the batter to take to it

right moment of truth so get your cod

dip it into our batter let it drain any

excess

and then when it starts dripping hold it

in

to your beef dripping just let it start

frying

and then let it in and bombs away and

we've got that at 150.

two quintessential accompaniments were

fish and chips

tartar sauce and mushy peas now tartar

sauce

follow this so i've got three anchovy

phillips that are finely diced up

i've got four nice sized gherkins

and the same amount of capers and

they've all been put into the bowl

now i'm gonna add a good chunk of diced

banana shallots a load of

flat leaf parsley that's been finely

chopped add those in and then i've got

these um boiled eggs that are just gooey

on the middle

dice those through and get that in it's

a bit messy but that's absolutely fine

i'm just going to put about four good

dollops of mayo

in there zest a lemon you just want

half of that lemon in there and then i'm

just going to slice it up

and squeeze a little bit of that in then

you want some salt

pepper and then we're just going to

bring all those ingredients together

and there you've got super chunky super

tasty

tartar sauce now let's crack on with the

mushy peas

next up mushy peas now not everybody

will know about mushy peas because it is

quintessentially

the british accompaniment it's delicious

it's simple

and we're going to do it with some

beautiful mint which is best mates with

peas

so first off i've got some banana

shallots which i've diced i'm going to

fry those in some butter drop some

frozen peas into boiling water

bring it back up to the boil and then

drop a good bunch of mint in there

cook until the peas are cooked then

drain

let's get the peas in with the shallots

[Music]

okay so you've got your butter your

sweet shallots your sweet

beautiful peas now we're gonna get some

freshly

sea salted salty happiness yes that is a

term

uh we're gonna get some freshly cracked

pepper in there and then

you want about two tablespoons of double

cream and we're gonna mush that in

you don't have to put the double cream

in i do to make it just really indulgent

that's a great side order anyway to go

with anything

okay now i'm gonna mush everything down

[Music]

okay so get yesterday's paper get that

ready because

in the uk fish and chips is

traditionally served

in yesterday's newspaper and then we're

gonna go and get the chips to drop on

[Music]

okay now i've dropped it onto some

kitchen roll just to get rid of the

excess fat and then let's get it onto

the chips

[Music]

how amazing is that bloody feast i can't

wait to get stuck into it

oh how much how much come on come on how

much

listen i reckon it's 650 all flipping

down

but if you're loving it then subscribe

to the channel increase the peace come

down and spread the love

of food busker what let's do it

go for it go for it go through it

get involved i'm just gonna

just do a double triple check on the

chips yeah like for me

right the chips you've got all this like

gnarliness there but then

they just snap in your hands and then

crunch as hell in your garb right

so first off what's it saying to you

chips

oh crispy beautiful fluffy inside

but crunch on the outside i mean the

fish it's crunchy on the outside

flaky on the inside chips are really

crispy could we say these are the best

chips you've ever had they're like

crispy you think they're

too oily a little bit yeah

not for me i'm not sure you know what

you're going on about if i'm honest

[Music]

perfect cheers there you go there you go

okay and what and what are you saying

about the fish

it's good

[Music]

well that's good right so what would you

pay for whole fish and chips

i would pay pay 10 pounds 10 pounds

10 pounds good and strong i think 10

from how good the fish is

boom boom loving it how much would you

pay six i knew it was going to be lower

than 10.

i knew it and just something told me

[Music]

okay guys thank you so much thanks for

hanging around good on you

pleasure now if you're going to cook on

the street you're going to meet the odd

nutter

2-1 it's just the way it is but listen

people they really are the ultimate

fish and chips check it out come down

get involved

and have some chips

Key Vocabulary

Vocabulary	Meanings
feast /fiːst/ B1	noun - an elaborate meal, especially a celebratory one.
ultimate /ˈʌltɪmət/ B2	adjective - being or happening at the end of a process; final.
incredible /ɪnˈkredəbl/ B2	adjective - so extraordinary as to seem impossible.
crunchy /ˈkrʌntʃi/ A2	adjective - making a crisp, cracking sound when chewed.
flaky /ˈfleɪki/ A2	adjective - easily broken into small pieces.
justice /ˈdʒʌstɪs/ B1	noun - fairness in the way people are dealt with.
smash /smæʃ/ B1	verb - to violently break into pieces.
details /dɪˈteɪlz/ B1	noun - particular facts or pieces of information.
peel /piːl/ A2	verb - to remove the skin from a fruit or vegetable.
sliced /slaɪst/ A2	verb - cut (something) into thin pieces.
starch /stɑːrtʃ/ B1	noun - a complex carbohydrate found in foods such as potatoes.
tickle /ˈtɪkl/ A2	noun - a light touch that causes amusement or discomfort.
fluffy /ˈflʌfi/ A2	adjective - light and airy.
gnarly /ˈnɑːrli/ B1	adjective - rough and knobbly.
delicate /ˈdelɪkət/ B1	adjective - easily broken or damaged.
dripping /ˈdrɪpɪŋ/ A2	noun - fat rendered from meat.
robust /roʊˈbʌst/ B2	adjective - strong and healthy; vigorous.
batter /ˈbætər/ A2	noun - a mixture of flour, liquid, and other ingredients used to coat food before frying.

Key Grammar Structures

• for me they had a perfect chip i mean

  ➔ Subjective Complement/Exclamatory Tag

  ➔ The phrase 'for me' introduces a subjective opinion, acting as a subjective complement. 'i mean' is an exclamatory tag, adding emphasis.

• you got me don't choose another maris piper

  ➔ Imperative with a preceding clause

  ➔ The phrase 'you got me' implies agreement or surrender, followed by a direct imperative ('don't choose') giving a strong instruction.

• now put the bowl under a running tap and let it run for three or four minutes

  ➔ Gerund as object of verb, Adverbial of time

  ➔ 'running' functions as a gerund, describing the state of the tap. 'three or four minutes' is an adverbial phrase specifying the duration.

• you want to have some time you want them to sit in that fridge for as long as possible

  ➔ Cleft Sentence, Infinitive Clause as Complement

  ➔ The structure 'you want to have...' is a cleft sentence emphasizing the importance of time. 'them to sit' is an infinitive clause functioning as a complement.