(单词翻译:单击)
The fundamental cooking method is always the same.
基本的烹饪方法总是大差不差。
Fillets of white fish, usually haddock or cod, are slapped about in a viscous yellow batter before being dropped into 180C baths of oil.
白鱼(通常是鳕鱼或黑线鳕鱼)片，在丢入180度的油锅前，用黄色的粘稠面糊随意厚涂。
An experienced frier will tend their bubbling fillets compulsively, using a metal strainer to turn and tease the food as the batter flares and hardens, basting with twitches of the wrist.
经验丰富的油炸师傅会忍不住处理冒着泡的鱼片，在面糊突然变硬之际，他会用金属滤网转动、分离食物，扭动手腕浇上卤汁。
After about five minutes, the battered fish will be golden, curved in on itself like a banana, firm enough to be set atop chips without surrendering its shape.
大约五分钟后，裹上面糊的鱼会变成金黄色，形如香蕉般弯曲，足够牢固，放在薯片上也不会变形。
As for the chips, these are made from white potatoes, peeled and cut to the thickness of thumbs, then placed in a steel basket and submerged in the same hot oil until they will crack apart when squeezed.
至于炸薯片，它们的原料是白土豆。白土豆削皮，切成拇指厚度后，放在铁炸篮里，浸泡在同样的热油中，直到被挤压时裂开就好了。
There is resistance in Scotland towards the frying of cod, which is seen as an English lunacy, but it is generally accepted that potatoes grown in the drier soil of England do better when fried, being lower in glucose and less likely to caramelise.
苏格兰人反对油炸鳕鱼。人们将油炸鳕鱼视为英格兰人的疯狂行为，但人们却普遍接受这样的说法：在英格兰干燥土壤中生长的土豆油炸效果更好，而且葡萄糖含量较低，不容易焦糖化。
National pride stretches so far. Only not so far as brown chips.
民族自豪感延续至今。只是还没延续到棕色薯片上。
Ideally, just after eating a portion of fish and chips, you should be aware that what you’ve put inside your body was prepared using ungodly quantities of grease, yet you don’t yourself feel greasy.
在吃完一份炸鱼薯条后，理想情况下，你会意识到吃进身体里的东西是用过多油脂做的，但你自己却不觉得油腻。
This paradoxical richness without grossness, an angelic lightness of touch in preparing one of the heaviest meals on Earth, sets the better shops apart.
这种矛盾具有丰富性、不会显得冗余，在制作地球上最有分量的一道菜时，如天使般轻盈享用，好的店铺便脱颖而出。
At the Golden Galleon in Aldeburgh, takeaways are lined up in paper pouches on the counter, the fish tumbled in with the chips, all to be eaten with a rooting fork.
在奥尔德堡的Golden Galleon餐厅，柜台上的外卖纸袋排着队，炸鱼和薯条一起倒进纸袋，用牢牢树立的叉子享用食物。
At the Ashvale in Aberdeen, the hungriest diners can order a “whale” portion, so huge that anyone who finishes it unassisted wins a prize.
在阿伯丁的Ashvale餐厅，饥肠辘辘的食客可以点“鲸鱼”分量的食物，这个份量非常大，任何人在无辅助的情况下吃掉它便会获得一份奖励。
Along a particular stretch of pavement in Holborn in London, pedestrians walk headlong into a bubble of airborne fat that seems to enclose a shop called the Fryer’s Delight.
在伦敦霍尔本的一段特定的人行道上，行人循着空气中丝丝的油脂香味猛走，香味围绕着一家名为“Fryer’s Delight”的店铺。
They fry in beef dripping at the Delight, not vegetable oil, creating a flavour that is fattier, more unctuous.
在这家店铺，他们用牛油而非植物油进行油炸，这样做出的炸鱼薯条油脂会更丰富。
