Nice video UB, it's always good to see an actual BFnCS in action!
I notice they were very coy about dipping the fish into "our batter"
. I think THIS is the secret concoction that they are holding very close to their chests! And who can blame them? The last thing they want is for us to all do it at home.....
As for the oil, it looks well blackened to me. Surely this an essential part of the process for replicating that "taste" and "smell"? Of course they would never admit to breaking food health regulations, would they? :-X
I'm thinking of trying to synthesise it, at home, by cooking loads of onion bhajis in it, though I probably won't get enough volume and will get very fat eating all the product....
Anyway, there's really not much point in getting too excited about this until someone has actually tried their fish and chips. They might be total cods wallop for all we know :
Topic: What do BIR chefs cook at home? (read 18,261 times)
