why is this the BEST FISH & CHIPS recipe on earth?
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- Опубликовано: 26 сен 2024
- This is possibly the greatest fish and chips recipe on earth thanks to the British chef and perfectionist Heston Blumenthal. He deserves credit for a fish and chips recipe that is truly a gift to us all. And it's a perfect summer recipe that brings the taste of the beach to your kitchen. And in this video, you'll learn about a few tricks that make a crispy beer batter extra crispy as well as how to make an awesome tartar sauce and crispy chips which is what the British call french fries.
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There's a trick you can do when boiling the potatoes to prevent them from falling apart: add a bit of vinegar. Slightly acidifying the water causes it to prevent the breakdown of the pectin in the potato. Ethan Chelbowski demonstrated this in his various french fry videos. This is solidly worth doing.
Yo that's a good tip, I like to make thinner fries so that's usually a problem for me, I'm going to give this a shot
Cheers for that!
@@chriswilliams-px3ul a
I agree!
Cool. How much vinegar to water?
I love how this guy doesnt do anything half assed.
The extra effort and technique is what makes the difference between mom's Thanksgiving, and a Hungry Man dinner.
I love these videos.
It was half assed af he didn’t use dill in the tarter sauce 1/10
its literally Heston's recipe, its on youtube somewhere.
@@Shard3432 Dude, he said that in the video, youre not breaking news here. You are aware that this guy has a bunch of recipes for different dishes, that are 100 percent his own creation lol.
It doesnt matter whos recipe it is, the one he used to show us how to make it, is on point, and not half assed, like many you see on here. THATS the point.
And P.S. You dont need dill in the tartar sauce when it has the relish in it lol.
Ew "mom cant cook, i need man food arghghghgh"
Unfortunately my mom's Thanksgiving dinner is very close to a hungry man's dinner lol
I’ve watched hundreds of recipes and techniques on RUclips for fish and chips. This IS the best I’ve seen by far. Kudos.
This was by far the best fried fish that I’ve ever had and I cannot believe I made it myself. ☺️
Did you use such a big piece of fish? Seems like it would be better to use smaller pieces.. better batter to fish ratio.. but the fish might not be as juicy.
Definately going to try this. THANKS
@@MisterFuturtastic personally i like bigger pieces, but note you can easily ramp up the batter ratio using this same video's trick of drizzling it onto the fish after it goes into the oil
Damn that looks good
Now I just have to make an effort and make it
@@MisterFuturtastic I'm old and back when I fished lots I'd try to keep the squares to about 1.5" and can't remember on time now, but it's barely 3 mins I think. When deep fried food starts crackling it's done (or already overdone) since that's the yummy juices leaking out into the deep fryer! lolol Most people WAY overcook their fish.. it's supposed to have juices. lol That huge piece reminds of the Dick Clark restaurant at one of the airport hubs I flew through lots.. 2 huge pieces and on a platter, such a nice meal. I can't wait to try this batter recipe out. thanks!
Love that you cook something from another chef. That's the beauty of sharing food recipes. You don't have to be the originator or the inventor. No one is, they learn something from watching others. By sharing it now you highlight another chef who we didn't know and learn a great recipe. It's like Foo Fighters covering Zeppelin or Queen, they don't claim they wrote the song they say "hey, here's a badass song and me playing it" and everyone enjoys it.
I said the same...First time viewer. Stayed because of exactly that reason...he was cooking from another chef.
Iteration can be more complex than invention.
@@magmaraymaker.kweenkleokat8779 Heston's on here.
It certainly makes the claim that it's the best fish and chips a lot more credible because he's not just being arrogant and tooting his own horn. It's like he's stating an objective fact especially in this case.
thought u were talking about jojo for a sec then I realized foo fighters is a music band
I have tried SO MANY recipes to try and up my fish 'n chip game. Stumbled upon this one yesterday and followed the fish batter to a T, and OMG, this really is the best, crispiest fried fish I've ever had! Don't know if it mattered, but I used Czechvar beer and Luksosowa polish potato vodka. I fried in grapeseed oil with a depth about half the thickness of the pacific ling cod that I had. Carefully turned over to cook the other side. Sooooo crispy and gorgeous, just wow wow wow.
wow all these detailed infos, thank you bro
I’m hungry all of a sudden. On the menu for tomorrow. Inspiring!
Look up using duck fat.
Sounds like you were 'shallow frying' rather than deep frying. I always wondered if you could shallow fry battered fish and from what you said it works great. We rarely deep fry as it seems like such a waste of oil. Thanks for the info and I look forward to trying out shallow frying with this video's recipe.
@@ThePdxster It waste no oil.
Probably less because the more oil the more it holds its temperature.
Less oil cools down and tge fish or chips absorbs the oil
Usually, when YT videos claim something is the best in the world, it's hubris. So I made this recipe and followed it to the "T", even spritzing the fish with malt vinegar just before serving. It is indeed the best Fish and Chips I have ever had. Just mind-bogglingly good! I tried this with both Alaska cod and North Atlantic cod. The North Atlantic cod is more expensive by a few dollars a pound, but it's worth it. The Alaska cod was OK, but not as good and had a somewhat mushy texture to the flesh.
Take it from a New Englander... North Atlantic Cod is the GOAT!!!!
You're both smoking crack! Alaska all the way down to Washington state has some of the cleanest cod and salmon you can get.
Alaskan cod i reckon takes a lil more more to cook
My favourite ocean white fish is red snapper. I am going to try this recipe using that fish. Am sure it will be just fine.
@@careycasey2523 if they're smoking crack you're on meth🤣 Haddock is hands down the best fish for fish n chips.
An a Brit who lives by the seaside and chippies (Chip Shops) are all over, I'd be very content tucking into this. Those crispy bit's you fished out (pun intended) don't throw those away. In certain part's of the UK chippies will often ask if you want these bits sometimes referred to as "scraps". Good job mate 👍
I was born in the UK love the bits they give you that fall off can't get good fish and chips here in Bunbury WA lol
"Scratchings" in the Midlands of UK
@@edeledeledel5490interesting.... where I come from in Norfolk they were scraps too... I don't know where the other fella comes from. Wonder if there's anywhere else which calls them something different again?🧐
When I was a kid we used to get to the local chippie just before they shut and the fryer would give us all free Scraps. Good times.
@@mrkiplingreallywasanexceed8311 My wife tells me they are called "Batter Bits" in Barry in S. Wales.
The excess batter he scooped out of the fryer, that's the good stuff! We call that "scraps" in England. Bit of salt and vinegar and and it's a belter little extra ❤️
My thoughts exactly!!!
OMG you're bringing childhood memories back for me. My mom worked in a fish & chip shop. She would send me in the evening from our little tanamant miners cottage to the local fish & chip shop in Yorkshire. She would say Two fish & one chips & ask for some scraps🤗🤗🤗🤗 & you Want just brought those memories flooding back, thankyou. 🙏💙
Knew it was Heston's recipe the moment I saw that outrageous batter. He had another series where he did the same super crispy chips, but served them with a "soggy chip dip" to get the best of both worlds. I think it was basically super pureed potatoes with malt vinegar.
I highly doubt its his recipe it's public knowledge adding alcohol and having less gluten creates a crispier batter for chicken he just applied it to fish
@@differentname5867 He's a pretentious prat but that seems to earn you big money in the restaraunt trade.
@@anthonymariscal5018 This recipe came from Heston's cooking show on the BBC called "In Search of Perfection" back in 2006-2007. So he probably dabbled with the recipe beforehand too. I can't find anyone talking about replacing water with high proof alcohol for making batter in any other situation, including fried chicken, that predates like 2013/2014. Happy to be proved wrong, but if it was used, I think it was really niche. Heston's real addition is the soda syphon, which this guy didn't use. I think the thrice fried chips is his thing entirely.
But this is just Heston's take on popular, existing recipes. So it's not like he's out to break new ground.
@@naycnay Heston is a pretentious nonce. Anything he does takes 5 times as long and costs 5 times as much. It's all so his gourmet chums can big it all up in reviews and con rich diners with lots of disposable income into parting with more cash. Just for show and bluster and not practical cooking.
@@captainwin6333 funny you call someone pretentious whilst having a Radiohead profile pic lol.
I know this is an old vid, but dude. You are one of 2 YT chefs I follow. You have never let me down. Thanks for all the delicious content!
That was Outstanding!!!! Reminds me when I was real young boy and went up to New England with my family. Had the best food there. I'm to old now to remember where I went. But the memory lingers on about the delicious food.. especially the fish and chips.
As an official Englishman, I'm here to tell you that's a pretty fine effort.
probably better than many chippies in the uk
@@abdullaali1799 Fo Sho.
I'm wondering about the official russians crying at the amount of vodka that went into that
@@abdullaali1799 probably depends on preference. Some ppl like the traditional, sort of soggy fish and chips, some like it crispy like in the video :D
Top tip…. It needs to be drenched in vinigar . Take the lid off that little spray bottle and use it all . Probably about right
Lol an American has just told me how to make my national British dish and I was impressed. ♥️👍
I know. 😢
Made this for dinner tonight ... huge hit! Definitely a make again and my new go-to fish and chips process. Thanks!
That really was the best explanation of one of our family’s favorite meals. Your step by step directions with great detail and breaks -were fabulous.
Instead of the vodka, however, (due to religious reasons), I chose Tipo Chico, Mineral Water cold-and the fish and fries came out delicious.
My husband gave it a solid 9.0 and my daughter, a solid 10! Tough food critics they are.
But thank you so much! Great instructions. 🌻😊
Looking forward to new recipes.:)
I just had dinner, and hearing that crunch as he is eating made me feel hungry again.
Me too! That sound is delicious
You did very well. 🇬🇧 I cook this most Fridays for my kids.
You can also replace the vodka with sparkling water. Very similar results and cheaper
plus I won't have to finish the bottle of vodka afterwards!!
The reason as to why alot of people use Vodka is because it has similar properties to those of MSG .. Well some what, MSG has alot of taste and its own taste, but works in the same way of bringing up or enhancing the taste of other things, sure you may not notice it at first but if you eat alot of Fish and Chips you'll eventually notice the difference, I never used to use wine in alot of cooking but these days I love to use to deglaze, Sure you could use stock instead but it just isn't the same Lmao.. I don't know I guess I kinda became picky when it comes to that xD
is the difference with vodka very noticeable? if so, how would you describe it?
thanks
@@jameshobbs I don’t personally notice the difference because I use my favourite beer and can taste that flavour in the batter
Thanks Mike! Really helped me figure out what I should put in the batter instead of Vodka, since I can’t use anything related to alcohol due to my religion forbidding it completely. Thanks again Mike.
the excess batter bites are called scraps and are normally served free and highly sort after.
Fish and chips is the best! love this video, I'm now very hungry 😊
It would be even better in smell o' vision.
"Highly sort after."
Nailed it. Bone-app-the teeth.
I always asked for those wasted crispy scraps
... highly sought* after ...
@@blardymunggas6884 Yes me too until Health and safety banned them from being given to customers.
Finally an American who appreciates the difference between chips and french fries. Thank you for doing my national dish justice. Since immigrating in America I have had a really awful time trying to find traditional fish and chips. As your recipe shows, there's more thought to it than just fish and fries.
Isnt the national dish tikka masala?
@@danhobart4009 😅 Another fine English dish but nope, its fish & chips 🍟
@@MMByoutube Tikka masala is of Indian origin, George Washington mouth. Do you all still not have dental insurance on you shitty island?
@@NbDyKiran Firstly, wow, you sound like a lovely guy. Secondly, please do your homework on the origins of Chicken Tikka Masala. I don’t wish to embarrass you publicly further. Thirdly, “shitty island”, well, we could go into that, but again see my second comment. Have a wonderful day.
@MMB
Well cope butthurt.
It's an Indian dish.
Just like new york pizza is still an Italian dish.
Looks epic, couple of tips from someone who used to work in a chippy:
- when you cook the chips in oil for the first time (4:20), to tell if the chips are ready you should be able to be pinch through the chip without the skin breaking (careful its hot). If the chip breaks in half when you pinch it then it needs a bit longer. If the chips start to go limp/soggy then its overdone.
- The type of oil you use has a big impact on flavor and also the cooking temperature, you probably want an oil with a high smoke point or you risk smoking out your kitchen.
- potatoes grow really fast when its warm, so they grow really big but they are softer and with less flavor. if you have the option buy potatoes from someplace cold.
- not sure you mentioned it but deep frying can cause pretty bad fires, so never leave the pan unattended, never let kids anywhere near it.
We all know lard makes chips taste 1000 times better, and is the original way of cooking chips for chip butties lol . Not to sure about getting Panko fried fish in any of our chip shops even in our award winning ones, it’s either breadcrumb or beer batter . Usually get panko when restaurants try to recreate fish n chips
@@mpf_agundipsht3619 s Szechuan s
next time don’t say the oil u choose can make an impact on the flavour and then continue without telling us wht oil to use, also it would have helped if u gave us the name of the potatoes the chippy u worked at used! 😵💫😵💫😵💫
@@sparkram2298 straight vegetable oil, don’t use canola or olive oil, sesame oil , soybean oil ect, for potato’s , moonlights or Agria potato’s
@@nekozushi911 Arigato yokatta, konichiwa Boku ha gaijen Shinobi AGUNSON, arigato amas
I made this tonight exactly as written and it was, at least for us, the best fish and chips our family has ever had. Was well worth the prep. Thanks for posting!
Please Let me know when you make it again
@@jayinquisitive6055 I've made it a couple of times since. What's up?
@@terrismith9095 I wanted to try it lol
@@jayinquisitive6055 Then do!
@@terrismith9095 I just need a Women's touch in the Kitchen I Don't want to set my Stove on fire
Pro tip for the boil method. Add vinegar to your water and there's some chemical reaction that will make them stay firm and not crumble and break. This is what I do with russet cuts that are half that thickness (slightly larger than mcdonalds size) and I can boil them hard for 15 - 20 minutes and in the end can even pick them up and shake them individually and they don't break.
Good tip
About how much vinegar do you add to the water? Thanks for the tip.
@@jritts 1L
dawfwa123
@@halfaspolish Jesus, one whole liter of vinegar?! That's way too much, try 50ml
Been eating delicious fresh cod all my life, but the batter on this is one of a kind, a piece of edible art, thanks!
Cooked this for myself as the local fish and chips aren't great, this is absolutely hands down the best fish and chips I have ever had. Thank you!
I made your recipe last night! I had never made fish & chips before, but they turned out amazing!!
this is not his recipe
@DUFFYISBACK As if it's really necessary to point that out 🙄.
Good job 👏👏👏.
BTW … In the UK* the "SCRAPS” of batter, which you discarded, are an essential part of the fish and chips experience. Some folks even consider the scraps to be more important than the batter on the fish. Perhaps similarly to how breadcrumbs are added to some Italian dishes.
* scraps probably gain more importance the further north you travel in the UK
I always ask for scraps when they're putting my chips in the paper. They're always free so it never hurts to ask.
I bet the scraps are great in a salad.
Yep. Scraps with liberal amounts of salt and vinegar.
@@napalmenema1 People who don't get salt and vinegar are just not real people
When I was younger the Chippy by me used to give you a cone of free scraps if you brought in newspapers in for them to wrap up chips 😆 👌🏼
Great job. Hearing you refer to them as chips immediately gets the respect the dish deserves! Love the show since I saw your bolognese sauce vid. Thanks
oh god, get over yourself man
@jaybirdwolfe277 you get over yourself,I was being light hearted not serious....
Your info is way more helpful than most other cooking shows on youtube. You tell us how to get it done RESTAURANT STYLE, just what I'm looking for.
Hard to take him very serious when he makes 3 pretty major mistakes! 1). He doesn't even know how to use a zester, the zester goes on top of the lemon, lime, etc. not underneath! 2). you never scrape your cutting board with a knife, it dulls the knife and makes burrs on the wood.
3). when putting things in hot oil you always lay them in falling away from you, that way the hot oils doesn't splash and burn you.
🔥💯
@@randallmarsh1187 so? maybe those things are more comfortable for him, the oil in the dutch oven was fairly low anyway, why does everyone have to do everything 'right', let people do stuff they way they want to do it lol, its hard to take you serious when you're criticizing pretty non noticeable stuff that don't make a difference anyway.
@@darstrial LOL!
Oh man, I only just discovered your channel, worked in a couple restaurants when I was younger, dad taught me to cook at 14, grandmother and great grandmother increased my skill over the years. Love your recipes, can't wait to try this one!
I made this recipe last Friday for Lentin dinner for my family and it was AMAZING, I didn't have the time and energy to make the fries, but the fish was the bomb....
From my highschool McDonald's days, LOOOOOONG ago, before they used frozen fries, the 1st cook was called blanching and was at 400 degrees. The test for doneness was the outside would crunch but the inside was soft. The final cook was at 350.
I am a fish and chips connoisseur. The best fish and chips I ever had was in a Norwegian reataurant in Manhattan like in TriBeCa. They had many kinds for Norwegian fish flown in daily, and they used spelt in the light batter. I wish I went there a whole bunch more. It was pretty expensive. They used beautiful pieces of cod. The place is out of business now though! Gordon Ramsey's fish and chip shop btwn the Flamingo and the Linq is pretty badass. The Norwegian place was very unique.
My mans now got these tutorials vids educational like good eats, love the growth and development of your vids from the knife cutting tutorials to now
In the 1970s when I was a kid we used to go down the back alley to the back door of the local chippy and get free scraps in a paper bag (we were poor) only we called them scrumps or gribbles, delicious! The chippy is still there but the alley is now part of people's rear gardens
I’ve used this Heston recipe many times. SO GOOD.
4:45. At this point my wife and I let them cool, then vacuum seal them in portions. We made a big bag at a time. It allows us to pull out a frozen portion and fry it within 5-6 minutes.
You can't re fry fish and chips you maniac
@@BenjaminHarris101 Only the chips.
@@xq8152 not even the chips, it is sacrilege here in the UK
@@BenjaminHarris101 Well it cuts down the time. Turns it into a 5 minute meal when kids are hungry. Instead of a 30 minute process. That's just the same.
@@xq8152 why bother at all just buy them from McDonalds
This one and the prime rib video are hands down my favorites!!!! Such a great approach to cooking don’t stop!!!!!!!
That’s a lot of love. And the result proves it. Thank you for the time you took bringing this to us man.
This channel is a true gem, when I entertain I know exactly where to turn, thank you
Heston is a really cool chef. Thanks to bring his recipe back to life. I was not remembering it and now I will know that recipe forever. Cheers.
You are without doubt one of my favorite chefs! I still have your prime rib recipe in my mouth from Christmas! Thanks a lot
Who is he ?
As an Englishman, I have to say well done! I have had good fish n chips in New York. But obviously ours is the best. It is our national dish...
I made this (the fish) for dinner last night and it was incredible! So crunchy! Followed the recipe exactly and it was a winner for sure!
Love this recipe and knowing the man who spent the time to make unique on its own. Great video and you got a subscription from me because of the bell pepper spaghetti sauce. I grew up in Athens Ohio and had a few Italian friends and that is where I had that sauce for the first time as teenager. I personally thank you for sharing it with the world & reminding me of that day😊😊
You are both an artist and a cooking technician. You make the world a better place. Thank you!
The malt vinegar spray bottle is actually another Heston thing, too. I’ve seen him do it on various TV appearances when demoing this recipe over the years.
Vinegar spray bottle is good when you make your own salt and vinegar chips too
Crap didn’t think of spraying my vinegar 😂 I will do that from now on thanks
Chips shops don't use malt vinegar
@@cpbscreamadelica nope, they're legally not allowed to call it vinegar either, because technically it ain't.
For caper bottles, you take the long thin side of a measuring spoon that is meant to measure from spice bottles and scoop a full spoon. You then hold the spoon up against the top of the inside glass of the bottle, and turn it upside down. The liquid drains out, the capers stay in the spoon and you turn it back over and have exactly what you want. You will have to drain off some water before you start.
OR
caper spoon
milkshake spoon
iced tea spoon
thin chopstick
seafood fork
flat wooden coffee stirrer
olive spoon
dinner knife
tweezers
dessert spoon
1/4 measuring teaspoon
mustard spoon
tweezers
caviar spoon
fruit fork
dessert fork
safety tip: when dropping sth. in the pot to fry, drop it in away from you. Meaning: The initial dip should be in the part of the pot nearest to you, then lower it carefully away from you. That way, in case you drop it accidentally, you don't douse yourself with hot oil, but it will splash away from you.
Yeah
True
you the real mvp
Ever consider using a skewer ...
Piece, dip and slice gently into hot oil !
Lay away
I would kill for some of that tartar sauce right now! Sheer genius---taking a simple dish and perfecting it. Well done, sir! Being a scientist, I always appreciate the food chemistry lessons included by this chef.
instead of slicing the onion,grate it
Tartar sauce was almost perfect in my opinion - too much raw onion for my taste.
Definitely one of my favorite foods in the whole world, and I appreciate the time and care you put into making it perfect. This is a great video of an awesome dish, and I'm going to try this batter very soon. I think it would probably also be great for onion rings, zucchini, etc. I'm am going to try it for clam fitters as well.
I'm going to try this batter on a chicken fried steak.
Being Belgian, where fries were born..double frying makes the best fries. French fries are not a French invention, and are Belgium's national dish. ALWAYS double fry your french fries. The most common size french fries are 1cm diameter. Not steal cut at 1", not shoe strings. Russet potatoes make the best fries, as they're the driest potato. The older the potatoes, the better. Bigger potatoes cut to proper size make the best fries. Not still white, or yellow golden, golden brown..remove, drain, then refry to desired browness. Ketchup or gravy is a fine topping, but classic Belgian fries are served with mayonnaise, and lots of different sauces, including curry sauce. DON'T REMOVE THE STARCH FROM YOUR FRIES BY RINSING THEM..JUST SOAK IN WATER AS LITTLE AS POSSIBLE UNTIL READY TO FRY. Chives and sour cream or cream cheese are delicious too!
Very insightful and very helpful.
Thanks for the invaluable comment
Russet potatoes are easy to find here where I live in the STATES.
In this particular recipe , he mentions thrice (3) times fried .
I was always of the impression that traditional chips were twice fried.
I’m a bit confused.
Les frites sont françaises 😊😊😊
@@fabfafadans tes rêves
fries were born in china not in belgium
Non france @@laurent2420
Excellent video Steve! We love our fish down here. Gonna give this a whirl for certain!
hello
Ayy Smokey Ribs
Pretty good but the Tarter Sauce was total BS!
@@Jetsetfastfood I respectfully disagree. In France here no restaurants do a good proper tartare sauce, I’ve learned to make my own & take as the only option. This recopie looks fabulous.. & I’ve had some shocking ones.
A rivalry!!
i gave it a like solely on the fact that mans is frying with his toes out.
Safety boots....what safety boots?!?!
I started using Hestons chip recipe about ten years ago, they are by far the best I've tried.
@Kiran Deka tf
@Kiran Deka tf
@Kiran Deka tf
@Kiran Deka tf
@Kiran Deka tf
Down in Cape Town South Africa 🇿🇦, we don't have cod, but use hake mostly, but also snoek (barracouta family) The best comes from Glory Bay fisheries near the back fence opposite the open market in Hout Bay Harbour. This little fish shop is lesser known as it isn't very obvious. Oh, and they charge less.
Excellent my friend!! I love how meticulous you are with the ingredients, and how you understand every component of the dish, particularly the tartar sauce. Being a Brit and a chef, I take my hat off to you...massive thumbs up, dude!
Awesome video. I would only change the prep of the chips to soaking overnight in the fridge if possible or at least three hours or the bare minimum of 30 minutes to get rid of the starch because rinsing in the sink does nothing.
The malt vinegar in a spray bottle is ingenious and surprised it hasn't been mentioned before. I like the taste but not drowning the food in it. 😋👍✨
I remember watching one of Heston's shows when I was younger not knowing who he was, but loving his presentation and technique. Great recipe and like the idea behind the vodka.
also remember him from young years. He had tv show called Kitchen Science or something. Great times
@@Mateuszyk I gotta look it up again and see if I can rewatch some episodes. The man is awesome!
After watching some of your videos, if I were to describe you to someone, I would say, "there are cooks, chefs, but this guy is a food scientist "
Precise, exact, excellent.
I love when RUclips actually helps me out and puts useful things in my recommended. This is the best food channel out their. No fluff, no extra talk, straight to the point, great explanations, and great food! Well done sir. Thank you
Heston is a God in the culinary world. Amazing he isn’t more well known stateside.
Didn’t know about the Rochester connection. I lived in Jersey for almost fifty years, and never saw it on a restaurant menu outside of Ocean and Monmouth counties. I thought it was a Northern Jersey shore thing! My exes best buddy, from Toms River, always made this. It was Gooooood.
Here in Spain we use chick pea's flour and deep fry in olive oil for state of the art crunchiness. It also works really well if that beer you added to the flour is really cold, close to frozen, so the reaction with the really hot oil creates crunchy bubbles.
Huh? Olive oil usually not good at such high temps?
@@sandraleigh4023 It is actually the oil that better stands high temperatures
@@jazzman_10 no mate
Chick pea flour has a very different taste. Can't imagine it working with fish.
@@aishah54321 Don't imagine... give it a try!
Oh Heston. The guy who made a chocolate mousse after just stirring chocolate above boiling water in Masterchef Australia
i would love to go to a restaurant for this fish and chips... but for home i.m too lazy for all the steps
If you want to add another enhancement, keep the vodka in the freezer. I even freezer the dry ingredients for a few hours. Assemble this batter about 10 minutes prior to dipping and right after dredging the fish in rice flour (not the APF) as this dries out any remaining moisture on the fish and glues the next stage batter to the fish. The frozen vodka gets the batter super icy cold and this instant temp change, cold batter/hot oil makes the batter explosive-crispy when it hits the hot oil.
I would believe that using a very very cold batter would drop the temperature of the oil very quickly. It also prevented the fish cooking in the right time as the batter, as with it being too cold it forms a quick barrier that prevents the fish cooking.
Wow! Awesome video. I am so glad I found your show! Italians seem to be natural chefs. Kudos!
As a British person who has eaten their fair share of fish n chips, this looks amazing
Safety tip when deep frying, always place whatever you’re frying away from you and not towards you. If any splash it’ll splash away from you 👍🏼
This 100%
Wanted to say the same, still can splash from back but way less
A drop of 350F oil puts a pot of boiling water to shame.
you know, I always here this, I have never had an issue with putting battered things into oil, just don't drop them in a big plop. your good
@@cmoore7821 strain it, then put it in a container and keep it in a cool dark area. I used to think you had to refrigerate it, but you don't. I bought a metal container from amazon complete with a fine strainer and lid. keep mine in a cold or cool garage.
this guy deserves more credit, he is AWESOME!!!!
He has 500 thousand subscribers.
@@GlazeonthewickeR fr lmfao
That looks absolutely incredible. Thank you.
Hearing an American say chips is music to my British ears
I too enjoy hearing the inferior dialect
If (wooden)chips are somewhat rectangular and crisps are flat chopped, you can say that crisps(uk) and chips(usa/eu) are wrong words to describe and maybe therefore fries(usa/eu) making the 2 - 0 for uk BUT crisps is still not a good word either like chips(eu/usa).
Edit:
chips(eu) -1
Fries(eu) -1
Chips(uk) +1
Crisps(uk) -1
Total point: eu _-2_ - 0 uk.
@@g4m1ng4life The way I see it fries are far narrower than chips and even on the continent it's uncommon to see something as wide as what we'd call a chip most of the time. That said, many chip shops will serve things that're much closer to fries than what are in this video (though that can vary a lot from place to place). This is a super high effort fish and chips and usually making them this wide - in my experience - means soggy food.
So for me chips, fries and crisps all have their place for describing different things. Still prefer fries though unless you do the chips in a ridiculous way like this to build up some great texture. Fries are just a shortcut to getting that texture.
Why? They're just french fries... Chips are what come in bags (Doritos / Lays / Ruffles etc.) It's also hilarious how the UK even coined the Term Soccer, but then turned around and started calling it futbol just because they wanted to "be the same" with the other countries near them. The US prefers to call it Soccer because that is what it was called at the very beginning.
Great video my man!
I’m a Brit and I Can’t fault it. Lol
I’d go shallot instead of onion though ;)
You have convinced me to leave it to the professionals and to simply appreciate their work.
An animal fat for frying makes a big difference. Be it chips, waffles or hash browns fried in lard there's no comparison. I love using the grease room burgers to pan fry waffles.
@Monah Zaini from your grandma', if you live in Romania 😅
@Monah Zaini I've never measured the temperature, Google says 350-375f.
If you're making your own you need back fat or the fat near the kidneys and loins/leaf lard. Ask your butcher about it & how to use or render yourself.
You haven't lived until you've had chips fried in duck fat
When he said “300ml of vodka” it sounded like he just finished off half the bottle
2 sHoTs of VoDkA *glug glug glug glug*
It's pretty close - a standard bottle of vodka is 750 ml.
It’s like Adam Ragusea using the whole bottle of white wine.
Yea he slurred
I would use something cheaper than Tito's, like Everclear. Much higher alcohol content too.
That batter looks like a freaking rock formation you’d find in a cave.
lmao! true
I’d eat that rock formation
@@DanielLeeJones you and me both.
is this a reference to hit anime and show
I honestly like my batter softer as opposed to super crispy. You lose a ton of flavor the crispier you go imo.
The bits of batter that drops off the fish in the fryer is called scraps and there are delicious served next to the fish and chips or in a bread roll. Yum
This looks phenomenal. Thank you for sharing, i will be giving this a go for sure
I got to 2mins and I gotta stop you right) there, my great Grandparents owned a fish and chip shop in a fishing village called Mevagissey which is in a county called Cornwall, UK here’s the recipe you will want for the ultimate fish supper.
Ingredients
1. Potato (Maris Piper Cabaret, Markie, Victoria or golden wonder)
2. Oil dripping lard or palm oil
Method
1. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it’s worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper. Leave to dry for min 1 hr they won’t turn brown because all the startch has been removed
2. Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil, lard or beef dripping to 130C. It’s important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
3. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
4. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)
5. When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper
Recipe for the Best Batter for Fried Fish
Ingredients:
1. 4 175g Fish Fillets (I would use Cod or haddock)
2. 120g Plain Flour, plus extra for dusting
3. 100g Rice Flour
4. 1 tsp baking powder
5. 130ml Soda Water
6. 170ml Lager-or beer if not using this add extra water
7. Salt & Pepper to taste
8. 1 tsp Sugar
Method
1. Pour the oil lard or dripping2 into a deep or large pan and heat it to 190°C/375°F.In a large bowl, mix both the flours, baking powder and sugar Add the soda water and beer and whisk together until shiny and smooth, like Semi-whipped double cream so it sticks to the fish you’ll be coating. Be careful not to over mix.
2. Mix ½ a teaspoon of salt and 1 teaspoon of pepper to season the fish fillets allowing
3. Excess water to be removed and ensuing the fish is meaty.
4. Dust the fillets in a little flour and dip into the batter. Allow the excess to drip off. Gently lower the fish into the fryer and cook for 4 minutes or until the fish is cooked
5. Through and the batter is golden and crispy. Remove and leave to drain on kitchen Paper.
6. Serve with your favourite chips and a wedge of lemon
Your recipe is LEGIT! I tried the one in the video a couple of times and just wasn't feeling it and the texture and my kids didn't like it either and the batter wasn't sticking everywhere. I printed out this one and I even laminated it before because I had a good feeling about it from the story and the ingredients. It stuck to the fish like a champ and gave a nice golden crust. When I bit into it, the first thing that popped into my head was it's like biting into a crunchy pillow and the fish melted in my mouth. 5 stars! A big thank you to your great grandparents and you for posting it. It's my go to now and good thing I did laminate it because it would've gotten all greasy.🤣🙌🏽
“Now we just want to fish out the chips”….nice
I just made the chips last night to go with venison burgers. Our friend, who makes everything in his air fryer, joined us. He proceeded to tell me how good they were as he helped himself to some chips. Continued with describing how great the air fryer is as he had a few more and a few more and finished off the last chips on the plate. Guess that just goes to show good these chips are!
Add vinegar to the water when boiling potatoes. They will stay firm and not break apart.
I've found that trick to be a bit of a balancing act. They get just as soft inside, but the pectin on the outside doesn't break down as much and they end up with a smoother texture.
That myth was made up by vinegar companies to sell more of their product. NOT TRUE!
Yeah but then they won't be that crispy. Actually its better to add baking soda, which makes the surface texture coarser and crispier
@@JakeJakeP the difference between me + other people in this comment thread and you is we have tried it, but you haven't. So before calling something a 'myth' go try it first.
yes vinegar works great for us. thx
Have you ever baked the fries at a low temperature for the first cook instead of boiling them? That's what I do and they come out really crispy after the 1st and 2nd fry.
He is a rookie he would never
Thats how we do it in Holland. the effect is the same, except in our method, the oil in the pre-fry at 120 celsius penetrates the potatoe somewhat. IF Heston says Boli the potatoes, he might do that because the results with cooking it are better and the taste is less like oil? I will have to try for myslef how this works out.
That's why you fry fries in BEEFFAT and not vegie oil. Double Fry in beef fat. 140-145C 165-170C. Done. Belgium way. We invented fries. So we know our shit 😂🇧🇪🍟
@@ll2240 there are several different stories about the first discoverie of fries, for example France on Pont Neuf a bridge in paris. Or Belgium in Namur that claims on a cold winternight, the river was frozen, and they carved little fish like figures from potatoe and fried them.. there is no proof for any of them.
Belgium however is indeed known for its fries, in general they have twice the size of french fries.personally i prefer the size we have in the Netherlands, a bit between the belgium and french ones..
You are right about beef fat, or the fat of an Ox. That still gives the best tasting fries, but also the most unhealthy ones..
@@ll2240 Tallow is pretty hard to find in my neck of the woods. I"d have to make my own. Interestingly McDonald's used to fry all their french fries in tallow until it became corporate cheap and settled for whatever was cheapest like every other corporation in the United States.
Mushy peas too and that would have been perfect
What spirit you prepare all your dishes with!!! Exceptionally enticing!
I'm *definitely* going to be trying this recipe/method for fish & chips...it looks freakin *amazing*!!!
Oh my goodness, that looks incredible. Actually made my mouth water!
The fish looked so incredible I rather omit the chips and just pig out on the fish....When I was a kid back in the late 70s Arthur Treacher's fish was great (the chips were mediocre/okay)...They used halibut at that time. For some reason halibut fishing became restricted and they had to switch to pollack...It was awful and the fillet/portion size was half that of the halibut...That was pretty much THE END of Arthur Treacher's and the corporation that owned it sold it....I know it's still around but all the units closed around here in the early 80s...
I read that Auther Treacher fish n chips are planning a comeback.
@@kirstenspencer3630 re
Halibut is Hella expensive..but the best
They did have some great fish.
_♬ ♬ Arthur Treacher's Fish and Chips ♫ ♩_
I remember the commercials from when I was a little kid. I don't think I've ever been to one, though. In my town, we have Captain Disease and I think there's still at least one Long Dong Silver's left.
This looks divine !!! Only thing, I would replace onions with shallots in the Tartare Sauce, but this is my personal taste :)
I will skip it or blanch it for 30. Shallots can be way to go.
My grandpa has been cooking fish and chips with beer for batter for my whole life and longer I never new people didn’t do that lol
It’s the vodka thats different, beer is normal
This looks amazing! I add malt vinegar to my batter with baking soda and I find it gives the fish good flavor and texture
I miss the old Long John Silvers from back in the 80's, when it was its own company before they sold. Watching you eat that, takes me back and I can taste the malt vinegar and lemon. GREAT VIDEO!
That excess batter is just known as 'bits' and is often requested as an extra on fish and chips.
I'm from England and have been to many chip shops and never has their been the option to add batter bits if you want them although it's probably a good idea
@@PLANDerLinde99 in the northeast its called batter not bits, and you get it as an option add on in pretty much every chip shop. some even do butties with batter and curry.
@@eeesh5600 I'm from the midlands and no chip shop has ever offered me this nor has it ever been on the menu
@@PLANDerLinde99 poor lad 😂 get uber eats to deliver 😂
@@PLANDerLinde99 curry battered buns are pretty unhealthy but tasty as fuck.
Looks amazing! One thing you might be interested in - in Japanese frying, they often save the fried batter pieces to use as "Tenkasu" (literally Tempura Scraps) that you can put in soups, salads, topped on rice dishes, or just eat on its own for a crunchy snack. With such an amazing looking batter I'd hate to waste those pieces!
Great idea. I suggest to mix it with curry power or chilly and sprinkle lime over it.
How are they stored? Fridge, freezer, canister in pantry?
How long do they keep before going off?
I'm interested in trying this for soups and salads.
@@naomicarroll4915 great question, depends on your personal taste I guess, after a while I don’t like the way the oil tastes after oxidizing, I’d try to eat them while fresh, like a week? Could depend on your batter and type of oil, what climate you live in, etc. Drier climate obviously would probably last longer but not sure taste would hold up even if shelf life is there…
Most chippies in the uk do this also, sold as “scraps”!
“Heston is quite a perfectionist” 🤣🤣🤣
Jeff Bezos has a few bob in his back pocket.
Sorry, I missed whatever this is reference to - but I am interested.
@@kathybramley5609 they r saying that Heston beings perfectionist is stating the obvious just like pointing out that Jeff bezos was rich
That is by far the best fish recipe I’ve ever seen. Kudos to you my friend
You're supposed to put the fries in the freezer so that the existing moisture can crystallize but otherwise it's pretty accurate.
man . you are just the BEST . i tried it with some 33% of beef fat instead of 100% virgin oil using sole fish . maaaaaaaaaaaaaaaaaaaaan you should try this stufffff ...AMAZING .thanks brother........ PS: I fried both fish and ships inside beef and virgin oil mixture.
@@bickRirer wtf
I bet most people watching this are British to see if he knows what he’s talking about
There’s a vital step missed which is syphoning the batter but you wouldn’t expect a home cook to do that. The only other thing that should be said is that Heston Blumenthal got the idea of putting on extra batter as the fish fries from a restaurant that does tempura. And I’m sure that restaurant isn’t the only one so I assume it’s pretty standard for good tempura cooking.
lol, please. Brits don't know what they're doing most of the time.
@@HamiltonTran 👍🏼
@@MariusiDZ but when we do, we do it better than most. Most famous chef in the US/World is British
@@Peter-dr9ch Yes he is the most famous, has nothing to do with being the best. Ramsay is a Joke. He is a good British Chef and he is an excellent British cook. Marco is superior to him, not as famous world wide.
This was fantastic ! I've been to too many fish & chips places where cornmeal is used as the batter. It's terrible ! Cornmeal makes everything tastes quite grainy.
Your preparations and batter ( tartar sauce❗️) is the best.
Thank you.