An American Reacts To Australian Fish and Chips
HTML-код
- Опубликовано: 14 авг 2023
- Discord: / discord
Instagram: / popsreactsyoutube
TikTok: / popsreactsyoutube
Gaming Channel: @PopsArcade
The Big Influence Podcast: @biginfluencepod
Link to original video: • Brits try Australian F...
Today, I react to @jolly trying fish and chips in New South Wales, Australia.
#reaction #fishandchips #australian #foodreaction #british
fish and chips australia uk britain hoki hake chicken burger deep fried mars bar grilled fish battered fried 
Развлечения
![Jordan Adetunji - KEHLANI REMIX (feat. Kehlani) [Official Video]](http://i.ytimg.com/vi/EeJ8n5PxFGE/mqdefault.jpg)
A sandwich is between bread. A burger is between buns. SO THERE.😅😅😅
Wally, that wasn't nice. Too much wombat in that "so there"!
@@RexAlfieLee Hahaha. Is that what it's all about Alfie? A burger is a burger and a samij is a samij. Chew over them apples.
the kiwi burger from maccas had it's own song even.
ruclips.net/video/YXOhrlKj_RA/видео.htmlsi=NPenvvmfAPoSIWBK
RIP kiwi burger ❤️🍔🙏
Ok! Got that but what about the bread roll ? What is in the bread roll??🤔🦘🦘🦘
@@OutbackLife656 that’s a hotdog…derrr 😂😂
The red thing is beetroot. Australians love beetroot on burgers. Even McDonalds occasionally does a Aussie Angus burger...it has beetroot! BTW, McDonalds is called Maccas in Australia.
NZ goes for sliced pickled beetroot too.
A burger just ain't a burger without the beetroot! 😋🥰
as Australians say - you can beat an egg, but you can't beat a root
AFAIK most Americans won't comprende that
@ultimobile Australian men are like Wombats, they eat, roots and leaves..
@@johnpage7735 . U 2 have really confused the "@×÷ outa the Yanks! 🤣
Every American I’ve met in Australia is amazed at our chicken salt to the extent they usually buy some to take home.
It’s rhe shit, it’s true.,!
In Australia it is totally normal to have “beetroot” on any burger (USA = canned pickled sliced beets). That’s the red stuff. The orange stuff is shredded carrot which is not normally on burgers but can be. Our cheese is not orange like cheddar in the USA. It’s normal, natural cheese colour…… pale yellow.
I need to find out how to get or make beetroot. I like beets so I bet it would be amazing.
@@PopsReactsjust ask nicely and they’ll turn up in your mailbox
@@Whatiwantedwastaken A P.O. Box is definitely something I'll be doing one day.
@@PopsReacts then you can try some Tim Tams
McDonalds even had to add beetroot to an Aussie burger because beetroot is so much a part of Australian burgers
I'm Australian and lived in London for a year. Having grown up eating fish and chips I tried it out in England and it wasn't very good, lol ... I didn't realise how spoilt I was with our fresh food here.
I've noticed that in the US you use 'sandwich' where we use 'burger'. If it is on a burger bun, it's a burger. If it's on sliced bread, it's a sandwich.
Keep going with your Australian reactions - I can almost guarantee you'll gain views, if not subscribers 😁
I plan on continuing. Any Australian dishes I should look into?
@@PopsReacts you should react to Spanian "it's all eats" - he's probably the best food reviewer is Australia. Certainly "unique"
@@chrisarabatzis4152 I'll be sure to.
@@PopsReactschicken schnitzel parmy, meat pies are definitely a must. I have 2 every morning break "smoko" at work each day. Could say I'm a piaholic 😅
deep fried ice cream or meat pies@@PopsReacts
chicken salt was invented in Adelaide by Mitani in mid 70s
We don't add the orange dye to our cheddar in Australia. The red stuff probably would have been beetroot.
Grilled in Australia, can be under the heating element, or on a flat sheet of iron with the gas burner under it. This fish shop is in an inner suburb of Sydney.
Americans call grilling “broiling”from what I can gather
Chicken salt is seasoned salt that includes chicken stock, it gives it a strong salty umami flavour, it is popular in Australia and unlike Vegemite is likely to be popular with people overseas if they try it.
I'm going to have to make my own one day.
if you have a willing audience member they could send you a down underbox id do it but my pay checks tiny lol@@PopsReacts
Vegemite roolz... you just putting too much on. Hot buttered wholemeal toast, plenty of butter, light scraping of Vegemite...YUM
@@FlattardiansSuck I only put a thin layer on toast myself, but even if they try it properly, it won't be as popular as chicken salt
@PopsReacts was gunna say just order it online but I'm sure some nice Aussie (or several) will send u some. It really is THAT good & we don't mind sharing
The red stuff on the Burger is beetroot but its canned pickled beetroot.
My personal favourite is the Works burger. It comes with everything on a plain or standard burger including beetroot and carrot plus a fried egg, bacon and grilled pineapple.
Where I live the local B.P service station (gas station) does the best in town. So big its a struggle to eat and delicious.
Even here in my town which is hours away from the coast we are spoilt for fish and chips too.
Very high quality and amazing selection.
The purple layer is beetroot. We have pickled beetroot on most burgers. And yes the orange is grated carrot. You won't find American orange cheese here unless its at a place like McDonalds.
Umm yes you can at Cole’s or woolies.. yuk.,
@@aussiekat6379 Are you sure? What is it called? I know we have kids sliced cheese but that isn't that odd colour that US cheese has.
I live in outback Qld, and we have 1 cafe and 1pub in town and cafe puts orange cheese on burgers. Its called "burger cheese".
@@juliannecampbell8406 Hey, I'm rural QLD, but not as far west as you sound to be.
I had a look and maybe its "Dairylea Burger Cheese Slices" at Woolies. Definitely not something I would choose to buy.
@@joandsarah77 hey I'm just south of Longreach. At first I didnt think I'd like the orange cheese, but the cafe makes the best burgers ever, can't imagine any other cheese on it.
They should have tried potato scallops which are also known as potato cakes in some parts of Australia. Slices of potato dipped in batter, deep fried and sprinkled liberally with the salt of your choice are manna straight from heaven
In New Zealand they're known as potato fritters as they're dipped in a flour batter.
@@voulafisentzidis8830
Yep in Melbourne they're potato cakes , but potato fritters sounds about right
How's Melbourne? I lived there in the late 70s and hope it's as lovely as I remember it.
@@voulafisentzidis8830
Melbourne has changed alot ,
So many more different cultures live here now ,the food is great , most ppl are friendly ,
I'd love to go back to the 70s in Melbourne, it's so built up now , high rise buildings everywhere ,
But there's still alot of the old buildings around ,
My Mum is from Papakura, Auckland , have family in NZ ,
Some have moved here , and to N.S.W , well NZ has always been Australia's Cousin
@@aussiesheila9495 indeed! The rivalry between us is friendly. Take care.
I’m an Aussie and I don’t have beetroot on mine, it takes over the taste. Always tomato sauce, never ketchup. The best fish and chips is beer battered flathead. And I have normal salt and vinegar on my chips. These guys should’ve had a beef burger. Nothing like McDonalds, a big patty with tomato, lettuce, bacon and cheese for me.
I hear McDonald's is much better outside of America.
Na! It's crap here too, just convenient sometimes.
@@PopsReacts
@@PopsReacts It's crap, but still better than USA.
Australia uses a beer batter to dip our fish in. It’s crisp but not greasy.
The red thing in the burger is beetroot
Here in Victoria Australia, we have Flake - which is shark which we usually have with out fish and chips. It used to be great white, but now they use gummy shark instead - upshot no bones in the fish.
We put a lot of salad in our burgers, beetroot, lettuce, carrot, tomato, mayo, sometimes cheese, sometimes pineapple
I'm not a fan of flake - too dry for my tastes. My favourite used to be king george whiting, until it got too expensive to be sold in fish & chip shops. Nowadays, I get either barramundi or blue grenadier.
As for the burger, don't forget a fried egg. Get a burger with the lot and some places throw in an egg.
I used to get mine from a little shop near Pentridge prison in the 80s and 90s. They had the lightest beer batter.... so yummy! They would batter the fresh fish in front of you.
Fresh flake is divine, if its dry, usually its been frozen or par cooked then frozen. Has to be freshly battered
Was never great white shark, no idea where you got that from but its total BS.
No, we used to use drop bears to catch them.@@cindykennett
@@Danceofmasksmany places in Adelaide still has whiting on the menu. Garfish is also pretty popular but just not as big.
Chips are par-cooked and then fried to order. The battered fish is cooked in very hot oil with a smoke point blue haze coming off it. If the oil is too cool, the batter will absorb it before it gets cooked.
Finally, someone got it right. The oil has to be at smoke point to get crispy batter without it being greasy. Good fish and chips arent difficult, you just have to know what youre doing, starting with a good batter but the whole process is important.
@@heatherrowles9930 My grandfather owned a fish’n’chips shop when my Dad was a boy, so I learned very early on how to deep fry! 😍
What you refer to as double frying is in fact called blanching, it means to cook without colour. From An Aussie Chef.🇦🇺
The word blanching escaped me. It's not popular here on a big scale.
Grilled fish here generally means fried on a pan not deep fried like battered or crumbed fish.
No it’s grilled under a grill!! If it’s in a pan it’s pan fried!! 🧐🙄🇦🇺
@@aussiekat6379 actually in terms of fish and chip shop cuisine, grilled just means not deep fried or battered.
@@heatherrowles9930 not I use live on the central coast and the Fish and chip shop would do the grilled fish under the griller all the time if you wanted it done in a pan they do that too..
You tell them ! 🤣@@aussiekat6379 🦘🦘🦘
the secret to a good Australian batter is to put a good swig of beer in the mixture!
Shhhh! Don't tell them, the Aussies secrets.😂
@@OutbackLife656 Ok Mum's the word. !
In Canada when ground chicken is used, we call it a chicken burger. If a chicken tender/breast or thigh is used we call it a chicken sandwich. We have Hake in Canada so you must be able to get in the US too. It is sometimes sold under the name Whiting. With the fish, we call it a fish burger. Yes, lemon on the fish!!
Proud Aussie here and our fish and chips rock! We also have crab sticks, calamari rings, fish pieces, prawn cutlets, potato scallops, and so much more! We also have a choice of battered or crumbed fish.
Tasmanian scallops are my fave
Great idea to expand out with the Aussie stuff! They and the New Zealanders have their own take on things and it really keeps things fresh. BTW: Hake is really good white fish.
Amazing I had never even heard of it.
@@PopsReactsthe kiwi burger from maccas had it's own song even.
ruclips.net/video/YXOhrlKj_RA/видео.htmlsi=NPenvvmfAPoSIWBK
RIP kiwi burger ❤️🍔🙏😭
@@PopsReactsif you can memorise the kiwi burger song you get a free passport and residency I think.
@@DogFish-NZ Noted. 🤣
@@PopsReacts and the other one is tux dog food ad. they might ask about that too.
fit as a fiddle, sharp as a knife.
Hoki is a delicious New Zealand caught fish, and grilled is done on a hot plate. My favourite way for fish but I don't like chicken salt on my chips. Crumbed fish is just an option we have. We LOVE a burger with the lot, including beetroot, fried onion, tomato, lettuce and carrot and sometimes a thin slice of pineapple and cheese too.
Burger always has lettuce, tomato and should have beetroot (pickled and sliced from a tin). Burger with the lot adds egg, bacon, cheese and pineapple. Any other salad ingredients are up to the shop owner.
@Merrid67play absolutely delicious and a real meal
Pineapple is contentious - and not standard 'with the lot' everywhere.
The chicken burger has chicken ,beetroot "beet" for americans, tomato, shredded carrots, iceberg lettuce, and chopped onion.
Burger with the lot would be meat paddy, beetroot, lettuce most likely iceberg, tomato, carrot, onion, and fried egg. Then choose tomato or BBQ sauce. ❤
Don’t forget a crispy bun.
A burger with the lot can also have cheese, bacon and pineapple. 😊
A works burger has all of that plus bacon, cheese, and grilled pineapple.
I am a child of Chilean immigrant who migrated to Australia and we grew up on Hoki but we called it Merluza, It’s also popular there absolutely the best 🐟
The salad ingredients in the chicken burger is, lettuce, tomato, carrot and beetroot.
I remember years ago as an international student, from Netherlands in Australia, fish & chips was addictive even chicken burgers oh don't get me started on chicken salt! When I left Australia i stocked up on chicken salt! 😅😅😅😅
Stock powders usually don’t contain animal protein regardless of being named specifically chicken, beef or lamb. Ps grilling is done under or over a flame on a rack rather than a hot pan. PPS we also enjoy grated carrots (carrot coloured cheese is not a thing in Australia), and pickled beetroot in our burgers and when making hamburgers at home we sometimes embellish the minced raw beef with garlic, salt, pepper and chopped onions. Our American friends are horrified.😅
As an Australian who has been around the country a bit, I PROMISE that the best ANYTHING isn't in Sydney (Randwick is a suburb of Sydney) and it isn't in Melbourne. Those cities have the most people, so they have the loudest voices.
And these guys didn't even try the good stuff - no dim sims, fishcakes, potato scallops, lasagne toppers, battered savs or corn jacks.
Sure, because the best of something couldn’t possibly be located in either of the two cities which each have the most examples to chose the best of something from. /sarcasm. Sydney and Melbourne have plenty “best of things”
What a seriously stupid comment.
You forgot steak & onion sandwiches.
It definitely won't be Sydney, but it will certainly be in Melbourne, as that's the center of food culture in Australia. Chicken salt and dim sims originated there.
So, suck that.
Best pies were Tassie.@@TagSpamCop
They should have also tried a pineapple fritter. Yum! Feel like one now.
Ooh I've never had a pineapple one.
Or a banana fritter
Love the banana fritters.😍@@juliannecampbell8406
The orange grated stuff was carrot.
The deep purple was (as has been said below) beetroot.
Carrot's not necessarily a really common burger topping, but it's an excellent addition and if the place makes salad sandwiches or rolls, they'll have it available.
Yes you "blanch" the fries at least once, usually once in hot water then in oil, freeze then cook... The batter is almost certainly, "Beer batter".
Flour, seasoning, egg white and beer... so simple. Make sure it is really cold when you use it, that is the secret to crispy non greasy batter.
That and REALLY hot oil.
its carrot, only America has orange fake-dyed cheese lol
In pre-1980s Australia, when going to fish and chips shops many shops would give you shark meat when asked for plain fish and chips... You had to actually ask for a particular breed of fish like Snapper, Hoki, or Barramundi etc Then, many shark species became protected and couldn't be sold
We do have amazing fresh food here in Australia 🇦🇺
In Australia… if it is in a bun, it’s a ‘burger’. If it is between sliced bread… it’s a ‘sandwich’. Hake is shark.
chicken salt is NOT chicken stock. it's salt that's used to season chickens. that website is somebody trying to make chicken salt and failing miserably.
grilled = what americans call broiled, what americans call a grill is a barbeque
Beef burgers in Australia often have a fried egg. That's normal here. But you won't see it done at Macca's or Hungry Jacks (aka Burger King), unless it's for a special promotion. Fried fish is usually deep fried in beer batter. Chicken salt is so nice it's almost addictive.
I am an Australian married to an American. Pickled beetroot is used instead of pickles (pickled cucumber) in most australian burgers - not McDonalds except for specialty burgers (eg McOz, Broncos Burger). Burgers have vegetables on them including shredded carrot. Australia does not do bright orange american "cheddar". Fish is usually available grilled, crumbed (breaded) or battered. Batter types vary a lot between shops. Some are thick, soft and a little soggy like england, some are thin, crispy outside soft inside like tempura from Japan (originally Portugal), many are more crunchy and flaky. The one they had was close to a tempura style. Chicken salt is excellent and surprisingly has not exploded overseas. There is a massive untapped market to sell this stuff in the US. BTW this is actual Australian food. Bloomin' Onions and Outback Steakhouses are not Australian at all.
Hoki is Blue Grenadier, Hoki is really the New Zealand name for it. Burgers in Australia, always have beetroot included. That is shredded carrot, not often included in burgers
Shredded carrots on the chicken. Here in Australia we don't dye our cheese like in America 😉 yes it's beets. Here in Mackay Queensland we deep fry pineapple. You can have them with salt or sugar
It’s beetroot & carrot. We have a lot of salad on our burgers.
Okay. I've seen an answer in the comments below, and watched the bit in the video above... but proper chicken salt doesn't have chicken in it. And it wasn't introduced by KFC. It was invented by a guy called Peter who had a chicken and chip shop in Gawler, South Australia, in the 1970s, and he made it for sprinkling on his roast chickens. Eventually, people started asking for it on chips, then a company called Mitani licensed the recipe from him and started mass producing a version for other chip shops. Then it spread and become popular.
I can't go too hard on people for not knowing there's no chicken in it. I only just found out recently myself.
When I was a kid in the '80s elsewhere in rural South Australia, the default was plain salt on your chips. I didn't even encounter chicken salt until I moved to the city in the early '90s when someone asked me what salt I wanted on my chips. Now it's just the default. If you want plain salt on your chips, you have to ask for it.
I'm not sure exactly which building in Gawler was home to Peter's shop, but it's now either a photocopier shop, or a cafe. I reckon it's the cafe, and before them possibly a Yiros shop (what everyone else calls "Gyros", or what the English call a "Kebab").
The cafe's pretty decent. If you have a look at "71 Horrocks Hwy, Gawler, South Australia" on Google Maps' street view, somewhere in-frame should be the birthplace of chicken salt.
In the USA, a sandwich is a meal, involving bread and all kinds of foods. In Australia and the UK, a sandwich is a little food (tomato, watercress, egg, Vegemite) between two thin slices of bread, cut diagonally in half - a small lunch.😂
This shop is in Sydney. Good fish and chip shops in Australia use good quality oil and they change it regularly which means food tastes good
The fish & chip shop near my place does things like beer battered octopus, oysters, soft shell crab burgers, as well as the traditional chicken burgers, dim sims, chips, burger with the lot, etc
Sit at the quiet beach with your food, couple of beers, and a swarm of hungry seagulls
And that’s standard for a lot of chip shops near beaches/coastal towns ❤
This is about standard for fish and chips. Small local take-aways that are family run will have this. Anywhere near a beach you will find this - and Australia has a lot of beaches.
Just to correct a few minor errors others have made - Flake (gummy school or snapper shark) is the most popular Fish in a standard fish and chips in Victoria (it has always been those species and NEVER Great White as some idiot said) Hake and Hoki are a deep sea fish and relatively new to the Fish and Chip shop scene (you will find both more frequently in your supermarket freezer in processed fish items) I am not sure what the "usual" fish is in NSW, however further north in Queensland it is Mackerel (usually what we call Spanish Mackerel and King Mackerel in the USA). Battered Fish is deep fried as seen in your video Clip - Grilled fish is cooked on the same hot plate as your burger patties, most often without batter but some shops will grill it in batter also. Hope this helps
Ex Melbournian for 48 years then moved the NSW (20 years so far), We get an option of gummy (flake) for fish and chips, but by far the best is Mako, slightly firmer than gummy. You can't go past flake, and hoki (N.Z Version of Blue Grenadier_) is far too thin for my liking.
Cod seems to be our most common cheap option in CQ
For Adelaide the most popular on menus are, whiting, garfish, hake, flake and snapper though depending on where in Adelaide is dependant whether they have those, others or only a couple.
I love butterfish in Victoria - can't find out what it's called in NSW
@@kathysav3219 in NSW its called Mulloway (and very similar to Jewfish)., haven't seen it at any of my local shops, more a you go and catch it type fish, I have caught them at Mogareka inlet on the Far south coast, but they may be more commercially available up around the south coast (Wollongong etc) or the northern beaches areas.
This shop is in a beachside eastern suburb of Sydney. You will generally find good quality fish & chip shops/seafood in most of the cities in AUS and in coastal towns along the east coast ,as well as the populated corner of Sth AUS & SW Coast in Western AUS. NZ is a similar story. IF your quality is poor, you don't stay in business.
Grilled fish is a healthier option to frying and is increasingly more available although AUS/NZ f&c are much much less greasy than traditional UK fare. Burgers have been a long time sideline for most AUS fish & chip shops so diversifying into chicken & fish burgers was obvious.
Beetroot ( the purple in the burgers) has been a long time ingredient on take away burgers down here (other than on those from the fast food chains).
My memory of burgers in the US and Canada is that there is an East West gradient. In the East, mostly meat, in West, mostly salad.
As a Kiwi, we and Aussie do the best fish'n'chips. And chicken salt is a Kiwi thing, too. The only way to eat chips.
Oh, and we both do the best pies, too.
Thought it was a dude in Adelaide who invented it first?
@@All7777Fever just checked out of curiosity. Peter Brinkworth in Gawler, SA.
The man is a legend. All I need to know.
So Randwick isn’t a small town in the middle of whoop. It’s an inner city suburb of Sydney just past Twentieth Century Fox studios.
That was grated carrot, typically burgers here have sliced cheese. The pink stuff was beetroot which is another Aussie favourite.
On the chicken burger, from the top down: fried egg, crumbed chicken, beetroot, tomato, grated carrot, and lettuce with the mayo at the bottom. We prefer healthy ingredients.
The shop they went to is in Clovelly, in the eastern suburbs of Sydney, quite close to the CBD by Aussie terms. A small shop, yes, but in one of Australia's largest two cities. Sydney has a population of over 5 million.
as someone who is really into his fish (was studying marine biology before i got a job offer i couldnt refuse) Hake and Hoki (blue grenadier) are both deep water fish that are very easy to commercially fish with longlines, they are similar to cod in the UK hence why they are used for fish and chips as cod is the typical fish used in the UK and because they are easily fished they are a cheep option for fish and chip shops
As far as fish that Australians would prefer to eat they aren't really all that high on the list, "traditional" Aussie fish and chips is actually flake (Gummy/School shark) but even then fish like King George whiting, Flathead, Pink Snapper are all preffered over Hake and Hoki.
And just to show why Hoki and Hake are used (both are also generally caught in NZ and not Australia) the price oh Hake is anywhere from $7-$20aud per KG of fish and Hoki is about the same price as Hake, Kg Whiting on the other hand is anywhere from $75-$95 per KG, Flake is around $55 per KG, Snapper is $45-$55 per KG and Flathead is around about $40-$45 per Kg.
So if you ever come to Australia and wonder why some of the best fish and chip shops are just really expencive its because the fish they are using are the expencive and more desirable fish.
In the chicken burger it’s carrot, our cheese is a light yellow colour or a cream colour. American cheese looks radioactive to us 😁. The red thing staining the chicken is beetroot.
Lol. Our cheese is not orange here in Australia. And the red layer is beetroot (or what you call beets) Americans normally can't understand the beetroot in burgers or sandwiches but it's definitely worth trying. Esp in a beef burger. Flavours combine beautifully..
Its canned sliced beetroot though. Not raw....
Yes, the beetroot is a similar pickled flavour to the pickled cucumbers used on US burgers, although a bit sweeter.
@@Merrid67play similar to pickles? Not even close.
I do home-made doubled cooked chips. Boil potatoes until soft. Drain and pat dry. Shake to rough them up. Then deep fry. Crispy chips. Yum
Whatever your favourite, traditional food from whatever 'old country' you came from, the soil, the sun, the water, everything, made it better in Australia, PLUS, we knew our Grandma's home cooking well, so wouldn't settle for much less from a shop = Aussie Take away Food is The World's Best.
It’s funny seeing this as an Aussie - every time I’ve seen English fish and chips I’ve thought they look dodgy! Got yourself a new sub too 👍
Chicken salt was a actually invented in Adelaide South Australia by a Charcole chicken shop owner for chicken
Also Grilled fish in australia is just cooked on a hot plate like a burger
Trick is in the oil - very high temp, and changed very regularly. You can tell when oil hasn't been changed out for a few days / week.
It's shredded carrot on the burgers. Gotta have lots of salad stuff and OF COURSE, beetroot. Yummo, next time I'm in Sydney I'm going to go to that fish and chip shop.
The difference is the type of fish and freshness. Fresh fish that is battered just before its cooked is the best you can get. Only really available at the coast
Ive worked in fish and chip shops for years, its beer batter and we scrape off most of the batter before frying to make it thin and crispy the grilled fish is cooked on a very heavy flat grill with a little oil to stop it sticking an we flour that before putting it on the grill, hoki is pronounced like pokey, best fish is gummy shark called flake its like steak from the sea an no bones
Chicken salt was brought by Asian Australians a few decades ago. I love a good fish and chips,( " Flat head" ( fish) is my favorite, other great Australia take away ( take out) is "Chiko Roll" "fish cake" and potato scallop ( N.S.W.) a round slice of potato battered
1 can of room temperature beer and 1and a half cups of Self Raising flour (all purpose) salt and pepper plus 2 drops yellow food colouring. Yummo (batter)
Here in Australia that most of our Chippies as in Chippie Shops actual do have (NOT) ONLY both Grilled & Battered Fish but also Crumbed Fish as well too which the Fish Fillet is completely covered in Breadcrumbs & THEN cooked in the Deep Fry & they have other Food Products which are Burgers either with &/or with OUT Beetroot BUT ONLY if requested to do so like Hamburgers, Steak Burgers &/or Steak Sandwiches, Fish Burgers, Chicken Burgers, Vegetarian Burgers, Bacon & Egg Burgers, Tropical &/or Hawaiian Burgers aka Burgers regardless Ham, Steak, Fish, Chicken, Vegetarian with a grilled Pineapple Ring on it/them BUT ONLY if requested by the Diners &/or Customers, other Food Products like Battered &/or Crumbed Saveloys, Crumbed Sausages, Crumbed Fish Cakes, Spring Rolls, Chiko Rolls, Prawn Cutlets, Battered &/or Crumbed Mussels, Battered &/or Crumbed Oysters, Squid Rings &/or Calamari, Potato Scallops, Both Potato & Sweet Potato Wedges, Both Plain & Sweet Potato Chips, Both Pineapple Ring & Banana Fritters, Salads, Desserts, but THEN it varies from (1 One) Fish & Chip Shop to another Fish & Chip Shop and also depends on their local areas & locations can vary very differently as well too of course.
There is two levels of fish in chips. The better shops sell a mix of fresh fish that is battered before frying. The other type is battered flake (shark) in NSW at least is cheap. Grill is grilled metal over a gas flame
having the Chips with the Chicken Salt is the best
Grats on smashing 1000 subs, I enjoyed the vid, nice one.
Very much appreciated.
Clovelly is in the eastern suburbs of Sydney. There is a beach. It’s not far from Bondi beach. By bus, it’s about 30mins in peak hour to the centre of the city.
I'm at the beginning of the video, please note Australian Tablespoons are a different size compared to UK, US etc. Traditional spoon measurements are 1 teaspoon = 5ml, 1 dessert spoon = 2 teaspoons, 1 Tablespoon = 4 teaspoons.
In our fish and chip shops..they always ask you if you would like chicken yeah mate.,carrot..a vegetable.. something americans find strange 🤣🤣
the fish and chip shops on the coast of WA (Western Australia) are the best, are never frozen
Most shops do beer batter, for that extra fluffy crunch.
Not all fish and chip shops are equal , but australia takes its food seriously because if you dont there are so many other good places to go you wont stay in business long. We have standard things we do to cook things properly and we have high quality ingredients to start off with. That thing in the chicken burger thats staining everything is a piece of beat root . I know its strange but very common in Australia . It gives things a nice tang. Aussies are spoilt . We have great pizza , Sea food , wine , cheese , our bread isnt full of sugar, our coffee is as good as Europe and we have all the Asian food to . Thats what you get from a nation built on immigration from all over the world. We take the best foods from everywhere and make them fresh with great ingredients.
My mouths watering watching this, I know what I’m getting for lunch now haha
The chicken Burger consists of... Burger bun, mayo, chicken breast crumbed, beetroot, grated carrot, lettuce, they are to die for.
Hake is often what u give to kids to introduce them to fish, its not alot of heavy flavour n really fluffy meat.
Fish burger will be a fish fillet, generally Hake unless u request a particular fish. If a fish burger is served up as a processed flattened patty i wouldnt touch it.
murica uses predominantly corn syrup as a foods sweetener, here in australia we use cane sugar for products as we grow a sh it ton of the stuff. coke tastes different, lollies taste different etc to the same murican products even made by the same companies.
For sure. Here in Texas you can get Mexican Coca-Cola that's made with real sugar. A whole world of difference.
Yes we Pre cook our fish on a lower Fry , store in refrigeration then its ready to cook for Sale .
Deep fried ice cream is on another level
You certainly don't deep fry on a low temp and second time on a high temp. That creates soggy everything. You deep fry twice with the oil hot at approx 160celcius. About 1 to 2 minutes first time, take out of oil, allow to sit snd to continue cooking on the inside before retrying a second time. Approx 3 to four minutes. You need to cook the fish through without burning the batter which should be light and crispy.4
My favourite food from my local takeaway is a steak works burger (without beetroot or pineapple)
A thin piece of steak, cheese, an egg, bacon, tomato, lettuce cucumber, carrot and BBQ sauce on a bun.
But they make great fish (grilled or battered), hot chips chicken burgers, hamburgers (that's with a beef patty, not ham).
They missed out on the best of a fish and chip shop, dim sims and chicko rolls😂
Big difference in Australia is the types of fish, we have so much more reef fish as options and the taste is so different to what the Brits use
Amazon has chicken salt for sale, but be warned we have multiple brands here in Australia and each has it's own unique taste. Some good some not so much 😂
It was Salt that was created to put on Roasted Chicken. It's not supposed to have Chicken in it.
Fish & Chips on Manly Beach on a hot summer day is the best meal. I had a UK mate over in out winter & he loved eating fish / chips on the beach on the sand. We had to then catch the Ferry back over to Circular Quay to get the train back home. Mate, chicken salt is the BEST - it goes with EVERYTHING - it was sprinkled on BBQ Chicken originally.
In NZ the batter is usually beer battered if it is a good place to eat
In a fish and chip shop a "grill" would be a flat grill, the same type you cook burgers on. And we love salad in our burgers, also fresh salad rolls from the local bakery.
It all looks so amazing.
@PopsReacts My favourite burger as a kid was from the local health food shop, it had a lentil patty, on a huge wholemeal bun with satay sauce, lettuce, carrot, tomato, onion, cucumber, beetroot and alfalfa or sunflower sprouts. So good. I'm not even a vegetarian.
@@xxillicitxx Vegan food is far better than it gets credit for.
The American Mars bar isn't made by the exact same paying people it's made by the same company name but even has a different ingredients taste totally different
If it's in a bun it's a burger , a sandwich is 2 slices of bread .
In Aussie the fish was more likely Flake which is shark but Hoki is taking over its a deep water trawled fish from southern ocean end of Aussie and NZ. Aussie F&C shops are generally pretty good this is a great one. NZ F&C shops are much less reliable as in most are not so good but when they are good they are the best in the world so those ones get noticed.
We don’t have orange cheese. Ours is a natural and chemical free. We have the best fish and chips shops in Australia. My favourite has to be huge King Prawns, not shrimp, fresh off the boats every morning, with fresh Barramundi and fresh flathead. We have two fish Co-ops so we are a lot spoiled. We mostly buy it uncooked, the prawns become our favourite Japanese meals because they are healthy and taste so good. The fish is just dipped in seasoned flour and grilled. You can eat it everyday and not gain weight. We decided to teach ourselves how to cook Japanese and some Chinese, it had to be authentic. During the first two years of Covid. I have never had so much fun eating and I lost 100 pounds. I learned if you cut all of the green part of a bunch of green onions off and put the bottom parts in a glass with fresh water each day in the window. In 7 days all of the green onions have grown back. We use a lot of green onions in Asian food.
Hoki is an imported fish, grilled is on the flat plate same as a burger, i live in the tropics and use Spanish/Barred mackerel or Barramundi and i used a strong flour(Bakers) mixed with cornflour and Bi carbonate soda when you mix it with water i had a bottle with a vinegar water mix also had egg yellow colouring in it, so you get a better colour on your finished batter, I used to cook in Port Douglas in a Fish and Chip shop and on carnival night did over 60Kg's of fish average weight 100-130g per piece.
Hi from South Australia ( Adelaide ) That feast looks so goooooood my mouth was watering just watching & hearing the crunches on the fish yummm, I have beetroot on any burger, baked potato's BBQ burger, with grated carrots, grated cheese, beetroot, tomatoes, & mayo. gotta try our chicken salt , normal salt is boring.
Beetroot and chicken salt are definitely on the list.
Grilled fish is usually done on a flat grill.
Here in Queensland, Australia we don’t eat any of the fish eaten here. We call those of fish types Mother-in-laws and have no need to eat them. In Queensland the fish species are plentiful. As a rule we only eat fish that have coloured skin, reef fish. Coral trout is the best in my opinion. Red Emperor, pearl perch, flathead, Wighting, Parrot, Barramundi, Bream, Snapper, Spanish Mackerel just to name a few of the species you can find at your nearest Fish and Chip Shop.
I'm an older Australian, when I was younger it was fish and chips with salt and vinegar, the vinegar was from the pickled onions also sold in every fish and chip shop. The main fish was flake.... Hake was often substituted for flake, flake is a type of shark (gummy) and as the name suggests toothless 😜 chicken salt was introduced as far as I recall by KFC on their fries, now don't get me wrong but American people will never taste good Aussie Tucker because they seem to dislike food that they haven't yet basteredized, here in Australia mc Donald's buy some of the best Australian beef and turn it into shit, dominoes pizza pfft eat the cardboard box, same as pizza hut, sorry guys but there is a saying "if it's not broken don't fix it" Greeks for fish and chip shops, Italians for pizza, pasta and coffee, with the battered fish it's usually pre cooked in a colder oil then refridged, but the batter is often a somewhat specialised mixture developed by the cook/owner of the shop, this batter is easy to get of RUclips however to master it can take a bit of trial and error lol
Yes, the huge jar of pickles on the counter top.
Most accurate description of maccas products I've seen.
Chicken salt was invented by a South Australian chicken shop owner. He made it as a garnish for his charcoal chickens and decided to use it on the chips one day.
Growing up, all the best fish 'n' chip chops were run by Greek families. Italian cafes for coffee and pizzas, and Vietnamese bakeries were the best.
Kfc doesn't put chicken salt on their chips.
I remember in the very early 80s we had red rooster and that was the first time I tasted chicken salt.