what a feast the ultimate fish and chips
00:01
you're going to want to watch this one
00:04
people well that is incredible
00:05
for me they had a perfect chip i mean
00:09
the fish is crunchy on the outside
00:11
flaky on the inside just do a double
00:13
triple check on the chips yeah
00:15
fish and chips my national dish listen i
00:17
couldn't do it justice before but now
00:20
i'm gonna smash it out the park because
00:22
we're gonna pay a lot of attention
00:25
to the finer details of getting this
00:27
right first up the perfect
00:29
chip you make your chips we're mary's
00:31
piper potatoes
00:34
you got me don't choose another maris
00:35
piper let's
00:38
peel them i don't stress about getting
00:39
all the peel off you could actually make
00:43
these chips with leaving the peel on
00:45
next up get them sliced up and dropped
00:47
into some cold water
00:49
now i don't worry about getting
00:50
perfectly same sized chips
00:52
but on the whole they're the same so
00:54
there is a little bit of trim
00:56
and that's fine
00:58
[Music]
00:59
now put the bowl under a running tap and
01:02
let it run for three or four minutes
01:05
just to get rid of all the starch get
01:06
the water nice and clear again
01:08
now get the chips into salted boiling
01:10
water
01:12
okay so you want your chips on a gentle
01:14
tickle yeah you don't want them boiling
01:17
really rapidly
01:19
you just want them on a little tickle
01:20
because we're going to boil them until
01:22
they're almost falling apart and they're
01:23
really fluffy
01:24
i'm going to pull them out these look
01:26
pretty gnarly right and they're actually
01:27
really delicate
01:29
straight out the hot water but they're
01:30
perfect because those
01:32
gnarly bits when they go into the high
01:34
oil will become so crunchy and so crispy
01:35
they will be the perfect chip so
01:39
delicately
01:41
on to your tray let them cool down and
01:42
then we're going to whack them in the
01:44
fridge
01:45
so i did these yesterday and now they
01:51
are absolutely perfect
01:54
you want to have some time you want them
01:55
to sit in that fridge for as long as
01:57
possible so they become really quite
01:58
firm again
02:01
like that was a delicate chip when it
02:02
went in yesterday but now it's holding
02:03
together well
02:05
we're gonna fry these in beef dripping
02:06
okay so uh the lovely people at
02:10
farm sent me some beautiful
02:12
beef dripping which is what we're gonna
02:14
fry your chips
02:17
and your fish in so let's get it into
02:18
our fryer and then we can start frying
02:20
okay so i'm going to fry a couple off
02:22
just to do a test fry
02:24
to check that i've got the oil right
02:26
okay now just come and have a look at
02:31
these beauties
02:34
now these are oh
02:35
[Music]
02:38
oh so crunchy but
02:39
what they've got is they're nice and
02:42
fluffy and soft on the inside
02:44
but they're really crunchy on the
02:46
outside
02:48
oh mate oh can't stop eating them
02:50
okay they are perfect let's get the rest
02:54
into the fryer
02:56
and then we can crack on with a fish
02:57
so those chips have now been in the beef
03:04
dripping for about six minutes they got
03:06
nice and golden at 150.
03:08
i'm going to let them sit there and calm
03:11
down i'm going to turn the oil up
03:13
to 180 and then i'm going to drop them
03:15
in for a second fry
03:17
right now fish and chips it's a white
03:19
fish
03:22
coley cod pollock halibut whatever you
03:23
really like i'm using classic cod
03:27
one of the key things that you need to
03:30
do is you need to
03:32
lightly salt it and you do that for two
03:34
reasons one
03:36
to season the fish but you do it an hour
03:37
before to bring out some of that
03:39
moisture
03:41
to firm the fish up so let's set that
03:42
aside
03:44
and crack on with the batter we're going
03:45
to make the batter
03:48
for the fish now getting the batter
03:49
right makes or breaks this dish
03:51
i'm going to use an ipa from one of my
03:53
favorite breweries
03:55
and that flavour is going to really help
03:57
the batter we're also making a beer
03:58
batter we're not making a tempura batter
04:01
it's quite a heavy batter
04:03
so let's get this right by starting off
04:04
and sifting
04:06
some rice flour
04:07
one third of rice flour to two-thirds
04:10
self-raising flour
04:14
and we sift it to get air into the
04:15
batter
04:17
[Music]
04:19
okay then
04:23
yeah that's beer it's beer okay so now
04:28
we're going to gradually add
04:31
this in
04:32
[Music]
04:35
okay now this is a piston tip but we
04:36
want some vodka in there it's got a high
04:39
alcohol level so when it hits the hot
04:41
oil it evaporates immediately
04:42
and makes the batter super crunchy so
04:44
you want about
04:46
25 mils of vodka into the batter
04:48
okay so it's really
04:55
all right um you want to have double
04:58
cream consistency where it's ribboning
05:01
that's perfect now let's get the fish
05:04
out the fridge
05:06
okay so the fish now has firmed up
05:08
really nice you can feel that it's more
05:11
robust
05:14
so what i'm going to do now is i'm just
05:15
going to
05:18
take the skin off this card with
05:18
a filleting knife so there we go
05:21
no meat left on the skin now brim this
05:25
down
05:29
then just with your finger run it
05:29
through the fish and you'll notice that
05:31
there's some little pin bones tiny
05:33
little bones in there
05:34
just grab them tweezers works best but i
05:36
haven't got any
05:38
and just pull them out and just
05:39
getting those out of the cod
05:42
so i'm now going to portion this into
05:45
two i want nice big fillets
05:47
so i'm just going to cut them on the
05:49
slant in half
05:50
season some plain flour with a little
05:52
bit of salt
05:55
just mix that in and then i'm going to
05:56
take
05:58
the cod dip it in the flour so that it
05:59
allows
06:02
the batter to take to it
06:03
right moment of truth so get your cod
06:06
dip it into our batter let it drain any
06:10
excess
06:14
and then when it starts dripping hold it
06:15
in
06:18
to your beef dripping just let it start
06:18
frying
06:21
and then let it in and bombs away and
06:21
we've got that at 150.
06:24
two quintessential accompaniments were
06:28
fish and chips
06:31
tartar sauce and mushy peas now tartar
06:32
sauce
06:35
follow this so i've got three anchovy
06:36
phillips that are finely diced up
06:39
i've got four nice sized gherkins
06:41
and the same amount of capers and
06:44
they've all been put into the bowl
06:46
now i'm gonna add a good chunk of diced
06:48
banana shallots a load of
06:51
flat leaf parsley that's been finely
06:53
chopped add those in and then i've got
06:55
these um boiled eggs that are just gooey
06:57
on the middle
07:00
dice those through and get that in it's
07:00
a bit messy but that's absolutely fine
07:03
i'm just going to put about four good
07:05
dollops of mayo
07:08
in there zest a lemon you just want
07:09
half of that lemon in there and then i'm
07:13
just going to slice it up
07:15
and squeeze a little bit of that in then
07:16
you want some salt
07:19
pepper and then we're just going to
07:21
bring all those ingredients together
07:23
and there you've got super chunky super
07:25
tasty
07:28
tartar sauce now let's crack on with the
07:29
mushy peas
07:31
next up mushy peas now not everybody
07:33
will know about mushy peas because it is
07:36
quintessentially
07:38
the british accompaniment it's delicious
07:40
it's simple
07:43
and we're going to do it with some
07:44
beautiful mint which is best mates with
07:46
peas
07:48
so first off i've got some banana
07:48
shallots which i've diced i'm going to
07:50
fry those in some butter drop some
07:51
frozen peas into boiling water
07:58
bring it back up to the boil and then
08:00
drop a good bunch of mint in there
08:02
cook until the peas are cooked then
08:04
drain
08:06
let's get the peas in with the shallots
08:07
[Music]
08:13
okay so you've got your butter your
08:14
sweet shallots your sweet
08:16
beautiful peas now we're gonna get some
08:18
freshly
08:20
sea salted salty happiness yes that is a
08:21
term
08:24
uh we're gonna get some freshly cracked
08:25
pepper in there and then
08:26
you want about two tablespoons of double
08:29
cream and we're gonna mush that in
08:32
you don't have to put the double cream
08:35
in i do to make it just really indulgent
08:37
that's a great side order anyway to go
08:43
with anything
08:45
okay now i'm gonna mush everything down
08:47
[Music]
08:53
okay so get yesterday's paper get that
08:56
ready because
09:00
in the uk fish and chips is
09:01
traditionally served
09:03
in yesterday's newspaper and then we're
09:04
gonna go and get the chips to drop on
09:06
[Music]
09:08
okay now i've dropped it onto some
09:15
kitchen roll just to get rid of the
09:16
excess fat and then let's get it onto
09:18
the chips
09:20
[Music]
09:22
how amazing is that bloody feast i can't
09:34
wait to get stuck into it
09:38
oh how much how much come on come on how
09:39
much
09:42
listen i reckon it's 650 all flipping
09:43
down
09:46
but if you're loving it then subscribe
09:47
to the channel increase the peace come
09:49
down and spread the love
09:50
of food busker what let's do it
09:52
go for it go for it go through it
09:57
get involved i'm just gonna
10:00
just do a double triple check on the
10:04
chips yeah like for me
10:05
right the chips you've got all this like
10:07
gnarliness there but then
10:09
they just snap in your hands and then
10:11
crunch as hell in your garb right
10:14
so first off what's it saying to you
10:16
chips
10:18
oh crispy beautiful fluffy inside
10:19
but crunch on the outside i mean the
10:22
fish it's crunchy on the outside
10:24
flaky on the inside chips are really
10:26
crispy could we say these are the best
10:28
chips you've ever had they're like
10:30
crispy you think they're
10:31
too oily a little bit yeah
10:32
not for me i'm not sure you know what
10:35
you're going on about if i'm honest
10:36
[Music]
10:39
perfect cheers there you go there you go
10:40
okay and what and what are you saying
10:44
about the fish
10:46
it's good
10:47
[Music]
10:49
well that's good right so what would you
10:52
pay for whole fish and chips
10:54
i would pay pay 10 pounds 10 pounds
10:56
10 pounds good and strong i think 10
11:01
from how good the fish is
11:03
boom boom loving it how much would you
11:04
pay six i knew it was going to be lower
11:06
than 10.
11:08
i knew it and just something told me
11:09
[Music]
11:12
okay guys thank you so much thanks for
11:13
hanging around good on you
11:15
pleasure now if you're going to cook on
11:17
the street you're going to meet the odd
11:18
nutter
11:19
2-1 it's just the way it is but listen
11:20
people they really are the ultimate
11:22
fish and chips check it out come down
11:24
get involved
11:27
and have some chips
11:28
歌词与翻译
[中文]
真是场盛宴，终极炸鱼薯条
你绝对不想错过这一集
天哪，这简直太不可思议了
对我来说，薯条太完美了，我是说
炸鱼的外皮非常酥脆
里面却鲜嫩多汁，一定要仔细检查
一定要反复确认薯条的状态，没错
炸鱼薯条可是我们的国菜，听着
我以前没能把它做好，但现在
我要彻底征服这道菜，因为
我们要特别注意
把这道菜做完美的细节
首先，完美的
薯条。做薯条我们用的是玛瑞斯派珀土豆
相信我，别选其他的品种
玛瑞斯派珀是首选。让我们
给它们削皮吧，不必太纠结
peel them i don't stress about getting
要把皮削得干干净净。其实你可以
带着皮来做这些薯条
接下来，把它们切好，丢进
冷水里
现在我不担心
一定要切得大小完全一致
但大体上它们差不多，所以
稍微修整一下
就可以了
[音乐]
现在把碗放在水龙头下
冲洗三到四分钟
去掉多余的淀粉，让水再次
变得清澈
现在把薯条放入加了盐的沸水里
煮一下
好了，薯条只需要轻轻
翻滚就好，不要让水
剧烈沸腾
只要保持微沸的状态
因为我们要煮到它们
快要散架，变得非常松软
的程度
我要把它们捞出来了，这些看起来
非常粗糙，对吧？它们其实
非常脆弱
刚出锅的时候，但它们是
完美的。因为那些
粗糙的纹路在进入高温
油锅后，会变得非常香脆
它们会成为完美的薯条，所以
小心地
铺在托盘上，让它们冷却，然后
我们要把它们塞进
冰箱里
我昨天就处理好了，现在它们
简直完美
你要给自己留点时间，让它们
在冰箱里放尽可能久的时间
这样它们会变得
再次紧实起来
就像这样，虽然放进去的时候很脆弱
但现在它们结构稳固了
我们要用牛油来炸这些薯条
好的，农场里的好心人
送了我一些很棒的
牛油，这就是我们要用来炸薯条
和鱼的油，所以我们把它放进
油炸锅里，然后就可以开始炸了
好的，我要先炸几根
做一个试炸
看看油温是否合适
好的，现在来看看
这些宝贝
现在看看这些，喔
它们是……噢
[音乐]
噢，太脆了，但是
它们里面又非常
松软可口
而外面又非常香脆
喔，伙计，喔，根本停不下来
好的，它们很完美，把剩下的
都放进油锅里
然后我们来处理鱼
那些薯条已经在牛油里
炸了大约六分钟，在150度下
变得金黄诱人。
我要让它们稍微静置一下
同时把油温调高
到180度，然后进行
第二次油炸
好了，炸鱼薯条用的是白肉鱼
绿鳕、鳕鱼、黑线鳕、大比目鱼
随便你喜欢哪种，我用的是经典的鳕鱼
关键的一点是，你需要
轻轻撒点盐
原因有两个：第一
是为了给鱼调味，但你要提前一小时做
这样能带出部分水分
让鱼肉更紧实。好了，先把它放在一旁
开始做面糊，我们现在要制作
鱼用的面糊
面糊做得好不好
决定了这道菜的成败
我要用一款我最喜欢的酒厂酿的IPA啤酒
那种风味会大大提升
面糊的口感。我们做的是啤酒面糊
不是天妇罗那种，这是一种比较厚重的面糊
所以我们要把它做好，从
筛面粉开始
一些米粉
三分之一的米粉，加上三分之二的
自发粉
我们过筛是为了把空气带入
面糊里
[音乐]
好了
没错，这就是啤酒，好的，现在
我们要逐渐加入
这些
[音乐]
好的，这是个小诀窍，我们要加点
伏特加进去，它的酒精浓度高
所以当它遇到热油时会立刻蒸发
让面糊变得超级酥脆，所以
往面糊里加25毫升伏特加
好的，这就是
对了，你需要达到
浓奶油的状态，滴落时像缎带一样
那才完美。现在把鱼
从冰箱里拿出来
好了，现在的鱼已经变得
非常紧实了，你可以感觉到它更有弹性
所以我现在要做的是
用一把去骨刀
去掉鳕鱼的鱼皮，好了
皮上一点肉都没留。现在修整一下
然后用手指摸一下鱼肉
你会发现有一些细小的针骨
极其细小的骨头在里面
用镊子拔掉最好，但我手头没有
就用手把它们拔出来
把鳕鱼身上的骨头清理干净
现在我把它分成两份
我想要大块的鱼排
所以我要斜着把它们切成两半
在普通面粉里加一点盐
搅拌均匀，然后我把
鳕鱼蘸上薄面粉
这样是为了让
面糊能更好地挂在鱼上
见证奇迹的时刻到了，拿上你的鳕鱼
蘸进我们的面糊里，沥干多余的部分
当它开始滴落时，把它拎住
放进你的牛油锅里，让它
开始炸
然后慢慢放进去，炸吧！保持150度
两样必不可少的配菜是
炸鱼薯条的绝配
塔塔酱和青豆泥。现在做塔塔酱
跟着这个方子：我有三条
切碎的凤尾鱼片
我有四个中等大小的酸黄瓜
还有等量的刺山柑
全部放进碗里
现在我要加入一大把切碎的
红葱头，还有大量的
平叶欧芹，全部切细
加进去，然后我有
煮好的鸡蛋，中间还是流心的
把它们切碎加进去，虽然看起来
有点乱，但这完全没关系
我要放大约四大勺
蛋黄酱
加一点柠檬皮屑，你只需要
半个柠檬的皮屑，然后我再
切开柠檬
挤一点汁进去，然后加点盐
胡椒，我们把
所有材料拌匀
你就得到了一份超浓郁、超美味的
塔塔酱。现在来做
青豆泥
接下来是青豆泥，不是所有人都
知道青豆泥，因为它是
英式配菜的精髓，味道非常好
做法很简单
我们要搭配一些清爽的薄荷
薄荷可是青豆的好朋友
首先，我有一些切碎的红葱头
我要用黄油炒香它们，然后把
冷冻青豆倒进沸水里
烧开后
丢进一把薄荷
煮到青豆熟透，然后沥干
把青豆和红葱头混合在一起
[音乐]
好了，现在你有黄油
甜美的红葱头，还有香甜
美丽的青豆，现在我们要撒点
新鲜的
海盐，带来咸咸的幸福感，是的，这可是个专有名词
还要加点新鲜磨碎的
黑胡椒，然后
加入大约两汤匙浓奶油
然后把它们捣碎
你其实不必加浓奶油
但我加是为了让它口感更浓郁
这可是很棒的一道配菜，配什么都行
好了，现在把所有的东西捣成泥
[音乐]
好了，拿上昨天的报纸准备好
因为在英国，炸鱼薯条
传统上是用
昨天的旧报纸包装的，现在我们去
把薯条装进去
[音乐]
好的，我现在把它倒在厨房纸上
吸掉多余的油脂，然后把它
倒在薯条上
[音乐]
这道血腥盛宴看起来太惊人了，我迫不及待想
大快朵颐了
噢，多少钱？多少钱？快说！
我觉得卖6.5英镑绝对没问题
但如果你喜欢这个视频，就订阅
频道吧，增加和平，走过来
传播美食的爱
食客美食，来吧，行动起来
快去尝尝，加入我们
我也要再
反复确认一下薯条的口感，嗯，对我来说
薯条外表确实很粗糙
但在手里一掰就断
咬下去又脆得要命，对吧？
所以首先，它们在对你说什么？
薯条
噢，外酥里嫩
外面脆得惊人，我是说，鱼肉
外皮酥脆
里面鲜嫩。薯条真的
非常酥脆，我们能说这是你吃过最好的薯条吗？
太脆了，你觉得
它们太油腻了吗？有一点，是吧？
对我来说还好，老实说我不太确定你说的什么意思
[音乐]
完美，干杯！就是这样
好了，你怎么评价这条鱼？
很棒
[音乐]
很好，对吧？那你觉得这一份炸鱼薯条值多少钱？
我会付10英镑，10英镑
10英镑，响亮又给力，我觉得10英镑
因为这鱼做得太好了
太棒了！那你呢？你会付多少钱？
6英镑。我就知道会比10英镑低
我就知道，直觉告诉我的
[音乐]
好的伙计们，非常感谢你们
感谢你们一直以来的支持，你们太棒了
荣幸之至。现在，如果你在街头烹饪
总会遇到几个古怪的人
这就是生活，但听着，朋友们
这就是真正的终极炸鱼薯条
去看看吧，过来
加入我们
尝尝这些薯条吧
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
[英语]
Show
重点词汇
开始练习
| 词汇 | 含义 |
|---|---|
|
feast /fiːst/ B1 |
|
|
ultimate /ˈʌltɪmət/ B2 |
|
|
incredible /ɪnˈkredəbl/ B2 |
|
|
crunchy /ˈkrʌntʃi/ A2 |
|
|
flaky /ˈfleɪki/ A2 |
|
|
justice /ˈdʒʌstɪs/ B1 |
|
|
smash /smæʃ/ B1 |
|
|
details /dɪˈteɪlz/ B1 |
|
|
peel /piːl/ A2 |
|
|
sliced /slaɪst/ A2 |
|
|
starch /stɑːrtʃ/ B1 |
|
|
tickle /ˈtɪkl/ A2 |
|
|
fluffy /ˈflʌfi/ A2 |
|
|
gnarly /ˈnɑːrli/ B1 |
|
|
delicate /ˈdelɪkət/ B1 |
|
|
dripping /ˈdrɪpɪŋ/ A2 |
|
|
robust /roʊˈbʌst/ B2 |
|
|
batter /ˈbætər/ A2 |
|
重点语法结构
-
for me they had a perfect chip i mean
➔ 主语补语/感叹词
➔ “for me”这个短语引入了主观意见，充当主语补语。“i mean”是一个感叹词，增加了强调。
-
you got me don't choose another maris piper
➔ 包含先行句的祈使句
➔ “you got me”这个短语意味着同意或投降，然后是直接的祈使句（“don't choose”），给出强烈的指示。
-
now put the bowl under a running tap and let it run for three or four minutes
➔ 动名词作动词宾语，时间副词
➔ “running”作为动名词，描述水龙头的状态。“three or four minutes”是指定持续时间的时间副词。
-
you want to have some time you want them to sit in that fridge for as long as possible
➔ 分裂句，不定式短语作补语
➔ “you want to have...”结构是一个强调时间重要性的分裂句。“them to sit”是不定式短语，用作补语。
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