How to make proper British Fish and Chips

He attempts homemade British fish and chips, preparing cod batter with flour, garlic powder, baking powder, lemon, chips, and oil. The fish nearly burns after ten seconds; browned outside, it seems cooked and tastes good, though the batter lacks salt. Chips become hard and crispy from overcooking; he jokes about restaurant standards, then pours used oil into a leakproof bin bag.

Domestic cooking remains comic experimentation, yielding edible food alongside recurring safety and quality problems.