Its Bubbly News Today

How to make this british classic before the lunchtime rush arrived. so, sam, whats your secret? well, i wont tell you my secrets but you can give mea hand. 0k. heres some gloves. thank you. this fish is local 0kinawan fish, its hiromachi, so its a cold—water, white—fleshed fish... great. ..and its delicious. before every single order, we get fresh beer... whoa! ..it�*s bubbly. so, why do you use fresh beer? we want the bubbles to make it nice and fresh so that when the batter goes into the...

Great. ..and its delicious. before every single order, we get fresh beer... whoa! ..it�*s bubbly. so, why do you use fresh beer? we want the bubbles to make it nice and fresh so that when the batter goes into the oil, its going to bubble up and be really nice and crispy. so the consistency is very important — it has to bejust right, so... like this? yeah, i think thats perfect. were going to cover the fish in the batter and then, as you drop it in the oil, you want to kind of brush it... 0h!...

Local fish and nori seaweed on the chips as well. and what do the locals think of this fish and chips with the beer batter? in ishigaki, people love fish and they love deep—fried food as well, so i think it fits in nicely with the kind of food that people like, but its also something new for everyone to try. but there was no time for yapping — i needed to learn how to make this british classic before the lunchtime rush arrived. so, sam, whats your secret? well, i wont tell you my secrets but...

Fish, its hiromachi, so its a cold—water white—fleshed fish. great. and its delicious. before every single order, we get fresh beer... whoa! ..it�*s bubbly. so, why do you use fresh beer? we want the bubbles to make it nice and fresh so that when the batter goes into the oil, its going to bubble up and be really nice and crispy. so the consistency is very important — it has to be just right, so... like this? yeah, i think thats perfect. were going to cover the fish in the batter and then...