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This is a working kitchen. We've got some fish and chips for the customers working out there. Again, there's a very different way of putting these Reese's into the fryer. You've got to put the batter on them first, so that the flour adheres to them, and so the batter adheres to them. And it's a real art form.
It's actually an art form that the guys who work in the kitchen taught me. It wasn't something I discovered. You know, peanut butter is widely hated in England. It's one of those things that if you didn't grow up with, you don't like it. I can't abide the stuff. I like peanuts, don't like peanut butter. But I do like Marmite, and unfortunately, they didn't want to do a Marmite sandwich.
You spin these babies in. These take a couple of minutes. Brilliant, so the Reese's are now done. I'm going to pull them out, drain them and I'm going to put them on this plate. There's my glove. These are the second best-selling fried desserts we have here, because people just don't believe that we fry Reese's. In fact, I'm not sure I believe we fry Reese's.
You want to try to make this look a little bit special, so a bit of powdered sugar, and these are The Chip Shop Fried Reese's. I'll cut one on the inside. You'll just see that chocolate peanut, absolutely melted and melded together, so all the flavors combine. I hate peanuts, so I hate this dish. But you know what? It looks bloody good, and if you like peanuts, this will put you into heaven.