It's something that is not common in Colorado, being so far inland. But that is changing as the influx of California escapees continues to increase driving up real estate values astronomically. And here is the advantage of living on an itty-bitty island like England and Japan, you're so close to seafood no matter where you are on your teeny tiny dot of land isolated out there in the middle of an ocean. I'm kidding.
No I'm not.
Notice how often he adds nuts, and always adds lemon. Like Thai food each preparation attempts to hit separate taste sensation in the mouth. I cringed when he added so much baking powder to his fish batter along with ginger beer, I suppose the same thing as ginger ale. I did that one time, used half the amount he does, and the batter becomes foam, and that's not very pleasant, while the effervescence of CO2 beverage, even soda water, or 7-Up, actual beer, even Pepsi, plain water infused by the Soda Stream, all lighten the batter nicely. He uses both. And he is master chef after all.
2 kilos of salt is 4.5 LBS. A box of kosher salt is 3 LBS. Originally, the Spanish used egg whites, not water.
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One of my favorite fish, back in the day, was Arthur Treacher's Fish and Chips. They used real cod for a while. Then they went the cheap route and now I think there's only a few franchises left in Florida. There's a copycat recipe online where they use pancake mix and club soda for the batter . The club soda has baking soda in it's ingredients. That's what gives it the extra crispiness. One thing in common with Ramsay's recipe, no egg. The taste never seemed quite right and I ended up adding an egg. Leftover batter goes into making hush puppies.
I noticed on America's Test Kitchen they started to add baking soda to their fried foods.
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