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This fish is local 0kinawan fish, it's hiromachi. so it's a cold—water white—fleshed fish. great. and it's 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, it's 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 that's perfect. we're 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! ..a littl...

These chips in as well, and then if you could do the other two fish. how's my brushing technique? for the first time, it's ok. i've never done this before! wow! if we have a lot of orders on, you're going to have to... right. ..get them in there. gotta pick up the pace! yeah, come on. it's my first ever fish and chips. just when i thought it was my time for a break, i had to get to grips with another of their delicacies — a deep—fried snickers bar. yes, you heard right — a deep—fried chocolate bar. sam's wife kumi was on hand to show me how this famous scottish dish was made. can you s...

Great. ..and it's 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, it's 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 that's perfect. we're 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! ..a little bit, like that, 0k? and then i'm just going to drop these chips in as well, and then...

Really nice and crispy. so the consistency is very important — it has to bejust right, so... like this? yeah, i think that's perfect. we're 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! ..a little bit, like that, ok? and then i'm just going to drop these chips in as well, and then if you could do the other two fish. how's my brushing technique? for the first time, it's ok. i've never done this before! wow! if we have a lot of orders on, you're going to have to... right. ..get them in there. gotta pick up the pace! yeah, come on...

Secrets, but you can give me a hand. 0k. here's some gloves. thank you. this fish is local okinawan fish, it's hiromachi. so it's a cold—water white—fleshed fish. great. and it's 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, it's 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 that's perfect. we're going to cover the fish in the batter and then, ...