Fish & Chips with Mushy Peas & Tartare Sauce
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- Опубликовано: 21 авг 2024
- Fish and Chips is an absolute British classic dish. If you think deep-fried food is bad for you, leave now. Generations of strapping Brits were raised on fish & chips!
The written / printable version of this fish and chips recipe is here: www.keefcooks.c...
A traditional accompaniment to fish and chips is mushy peas. I show you how to make mushy peas in this video. I also make tartare sauce, which is not a traditional accompaniment but I like it!
Good fish n chips are actually quite easy to make, once you realise that chips aren't the same as french fries, and that the fish - cod, coley, haddock, hake, any firm white fish really - must be encased in a crispy batter made from flour and beer. Never breadcrumbs! Anyway, it's a very evocative dish for me, and you should have a go at cooking it.
#keefcooks
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Fish and Chips With Proper Mushy Peas, Looks delicious Thank you, Keef
You're welcome Joe.
D'Artagnan of the kitchen stikes again! Lovely comfort food, yum yum, get in my belly!
Oh my god there are no words !!!! Absolutely outstanding me thinks x
I was blessed as my yorkshire gran would make me homemade fish n chips every Saturday for supper.
British food is so great. Went to England for the very first time in 2019 and didn`t have a bad meal in two weeks.
A lot of people put a lot of love and pride in what they produce. Really great channel, sir ! All the best to you from Germany.
Finally - real mushy peas. I would say this is the only one on RUclips to do this properly. And there's nothing like it either. Totally agree with Keef - people have had very poor versions of our great classics and they do not resemble the real thing which when made properly are outstanding. There you and Gary Rhodes (RIP) mate. Keep it up - new Subscriber!
Thanks Richard!
In Australia mushy peas are also served with meat pies, it's called a pie floater. But the peas are more of a sauce.
@@k9killer221 Saw Billy Connelly having one of those and I've made my own - right up my street.
"Greetings, gastronauts". That's a phrase that I haven't heard since I watched the Keith Floyd cooking segments on National Public Television here in the U.S. Thank you for your fine video.
That's exactly how I make the batter for my fish. I realize it's Very traditional, but! It's SO easy and tastes So good. There's a reason this recipe has made it this far.
Mr. Keef, you know I really enjoy your videos and personality.
I think if I could meet Mrs. Keef, we would be great chums.
I have been slacking in my comments, I'm sorry.
Been going through some set backs in my health. I am stage 5 kidney failure, on Peritoneal Dialysis every day.
You both make me happy and smile. Much love from Missouri, USA.
Hemodialysis here. Food videos are self inflicted torture.
As someone from Yorkshire now living in Switzerland I can't express how grateful I am to you Keith.
Loved when you drank the remainder of the beer, good reminder to always use something you will drink~ no compromise.
Well of course!
Great!!!! recipies, eating real West Yorkshire (my home town) food here in Mexico, thanks Keef for sharing your tasty food.
Ramsey does this thing of top 5 this top 5 that.. I'd like to see top 5 British dishes by KeefCooks, I think you'd do a better job.
Good old classic Friday end of day dinner
Great video and made to look easy, keep up the good work.
Fantastic episode. Love the humour too
Glorious.
This is great. Thanks, Keef! As an American, I've sadly never had the pleasure of trying authentic British fish & chips. I'll certainly be giving this a go! I've been watching your videos for a bit and I've only heard reference to "Mrs. KeefCooks", but it was a wholesome moment to see the two of you enjoying dinner together. Cheers and much love! I hope all is well with you during these strange times.
Welcome Ben. Mrs KC has been doing taste tests for about the last 2 years.
Followed this recipe this evening - result - perfect! Thanks for this.
Excellent, well done!
British cuisine is wonderful, you did a bang up job there Keef :-) I would have some chip shop curry sauce with my fish and chips.
If you're in the UK you can buy Lockwood's frozen mushy peas at places like Iceland and Tesco. They're basically marrofats that have already been soaked with bicarb then frozen. They work out as cheap (if not cheaper) than dried marrowfat peas so as long as you have freezer space they're a much more convenient option.
That looks really good. I never thought about making fish and chips at home. I have a fear of deep fat frying. You make it looks so easy.
You are both lot's of fun and the food always gets my appetite in. From Australia cheers!
I'm going to do that very soon just for the scraps peas and chips but I'll have a fried egg with bread and butter. Logan and Charlie will love it.
A beeg thank you for showing us how to make our own mushy peas we don't get them here in SOUTH AFRICA 😖 fabulous thank you 🙏🙏🏴🇿🇦
Thanks so much for this recipe and sharing the video Keef. I just did everything you said, and the fish and chips turned out delicious! This is definitely a keeper. Cheers Mate!
You're welcome Colin.
Yum yum! And I agree with your caper and pickle policy. It's definitely preferable to have a surplus than to run out.
that looks yummy! And you and your wife are a riot! :) I've only recently begun to like mushy peas, but yeah, looks great! Thanks for sharing!
You can't beat proper mushy peas. When fish was served for school dinner on a Friday, who ever sat next to me had mine, as I am unable to eat fish. Now and again cheese and onion pie/flan was served. How about making that sometime?
You've won me over. Subscribed
I first saw you doing your Christmas dinner show. From then on I was hooked. I really enjoy watching you.
Welcome Ed, thank you!
Mayonnaise with bits in haha. Love it.
Well,, that looked bloody lovely!!! I could have jumped through the screen then! Lol xxx
Good job Mr. Keef I would love to fish and chips with mushy peas one day.
Is the residual pea obligatory.😂😂 nice recipe, looks lush.
Love your channel.
TFS! Interesting bit about the 'scraps.' My mother always likes to ask for extra batter crumbs with her fried fish (in the US). I didn't know anyone else liked them too. If I get to visit the UK again sometime, I'll be in the know if they mention scraps. Also interesting about the mushy peas needing to be plain. I've seen some fish fry places in the US add mint to their smashed peas. Now I know it's not authentically British.
LOL - 'smashed peas' aren't really mushy peas anyway so a bit of mint is OK!
That is the real deal keef, delicious looking fish & chips
Cheers Steve 😀
Looks great, I've only had mushy peas from a can, with the neon green food coloring. Big fan of fish and chips, surprisingly there are several places here in Austin TX where I can get pretty good versions.
DRIKIN PROBLEMS ANY ONE 😝👍🏻👍🏻👍🏻
Nice clip
SPEELING PROBLEM?
I love fish and chips. That looks so good. Cheers Keef!
Nom! Love a good fish and chips.
Marvelous, Keef!
Okay, commenting again. Capers are tiny bursts of gorgeousness in ones mouth, a Gherkin is gods way of saying “I’m here for you” it’s a schlong shaped green happiness that us as mere mortals can only dream of by biting it… trying to make you laugh Keef! Lots of love
not gonna mention batter would go great on pine apple rings but your cooking is sometimes to die for you just made me hungry thank you
Great show Chef...a good know how to make real MP's.
The fish is in the tank!
Your a credit to English cooking Keef. Should be proud well done.
Hi Keef, I'm a real fan of your channel and I love fish and chips. I love cooking from your recipes and keep cooking.
Good! You made proper Mushy Peas. So many "celebrity chefs' think it's OK to use fresh or frozen garden peas. But I'm not sure about Tartare Sauce, a good sprinkle of Malt Vinegar seems classic to me. Sarsons or not!
it really narks me when they do mashed peas/pea puree and call it mushy peas. I once had 'mushy' peas in a pub and in London and interrogated the waitress before ordering to find out if they were proper mushy peas. She said they were. But they really weren't.
Try using a little baking soda in the flour and add some turmeric for colour. Use a whisk and add AIR to mix. Set aside for a good hour before use and beat thoroughly before battering fish. You can tell by the colour of the fish tgat your fat is either too hot and/or needing a change. I'm an agency Chef and work in pubs, restaurants and hotels with monotonous regularity...
Good to see you putting your stuff out there, just wanted to give you some Cheffy tips Keef. Loved the crazy foot long boiled egg vid. A hoot!
Good tips BadYossa - I'll try those.
Your "Chips" are 2nd to none Keef....🍟(Only pic I could find)
nice! I'd love to try authentic British cuisine in the future! keep it up!
Thanks Keef! I have made fish n chips with mushy peas but always cheat with the mushy peas I use a tin of marrow fat peas and add butter until they go mushy!
I have been known to do that myself!
The Luke & Pete show brought me here, love your work Keef 👍
Did it? How?
There’s a podcast on iTunes called “ the Luke & Pete show”.
It’s an English podcast and Pete loves your channel and told us listeners to check out your channel.
If you go into iTunes, podcasts and search for “the Luke and Pete show” episode 100, they mention how great your channel here is 👍
Cool! I thought some of it was a bit negative, but hey...
My favourite ❤
What I've been waiting for! Yassssssss!
Just go to your local chippy
Great video - loved it and going to try it
Cheers Allen
Cor those chips sound good.
yum yum
Yummy one of my fav’s , all three really!!!
What is weird to me is that so many people have Tartare Sauce with their recipes but I grew up in England and knew nobody that actually had Tartare Sauce lol. It was all fish n chips, mushy peas and curry sauce.
I think it's a poncy thing that pubs started doing to make it look posh!
Lol I wish I could do that with my potatoes. One quick slice and all done, and yes I agree French fries is just sooooo wrong. Good old chunky chips lush. Pollack's a weird type tuna. My sister and I use to go round the chippy just for scraps, hoping we'd get a few good chips in there too.
Why do you make the peas “mushy”? Just tradition or some actual reason??
(I’ve always wondered.) 👍❤️😉
I think originally the only way to preserve peas was to dehydrate them, and they're never anything like fresh ones when you rehydrate them.
If you were around more than 100 years ago you would wonder "why are your peas not mushy?". The original common pea in England was the field pea, which is not the same as the green pea you get when you buy a bag of peas today. The field pea is peasant food, and it's actually somewhere between a green pea and a chick pea. Unlike the green pea, it loses it's shape faster when cooked, so it was most commonly used "mushed". (Although people eat chick peas whole now, chick peas were almost always mushed in the past too - which makes me wonder if you could make field pea humus.) In fact, the term "pea" was not originally used because the pea was thought of more like a grain, so, in the same way that we rarely talk about "a rice" or "an oat", the pea was referred to as "pease", which you can think of as being similar to "oatmeal". The term "pea" came later when the green pea came to England and people started serving green peas unmushed. Since the thing everyone used mushed was called "pease" people naturally invented "pea" to refer to a singular pease.
Yorkshire Caviar. ❤️ Also I feel like I'd struggle getting past the beer part of the batter. 😂
Hey Keef, great recipe. Gonna try it this Friday. Quick question, in your recipe it says to put the batter in the freezer but in the video you say fridge. Which one?
You just want it well chilled, so if you have a few hours, stick it in the fridge, if you've left it to the last minute like I normally do, the freezer. But be careful not to freeze it solid!
She has such a great laugh.
Do you ever squeeze a little bit of lemon juice on your fried fish??
Only in gastropubs.
We’re Northerners!! Malt vinegar much better, for fish and chips!
How much do those magic knives cost, Keef? I need to get one of those.
Ooh, they're priceless.
Lmao, Mrs Keef Cooks: "Mayonnaise with bits in." Lol 😂
Yes, but it is Keef's homemade mayo with a hearty amount of fresh squeezed lemon juice. Highly flavorful and not like any store bought mayo or tartar sauce.
🤤🤣
Greetings from Canada!!😁😁😁
Keef. Still waiting for a proper Yorkshire fish cake! Come on lad, must be done!
Do you mean like this? dawesindoors.wordpress.com/2015/05/05/batter-tatter-fish-whats-up-for-the-sheffield-fishcake/
I'd call that a fritter really.
@@Keefcooks that's the one. Of all the foods I miss (expat in California) it's a fish cake or as you say fritter. Never heard them called a fritter before. I know in Bradford they used to call them "cakes" but in Sheffield where I lived as a kid it was always a fish cake. Tried making them a while back, was a big fail. Need your bearded genius cooking skills to make it right ;-)
Apparently they're only common in Sheffield, Halifax and I think Huddersfield. Anywhere else it would be down to the individual chippy. I think it's a bit of a stretch to call it a 'Yorkshire' fishcake, but I'm looking forward to making it!
Haha that's where my magic knife has gone lol😂😂😂😂😂
Hi Keef 👍🏻Jane from Barnsley here.Loving your videos,my type of cooking 👍🏻Going to try doing my own fish, but can I ask what brand of Stainless steal pans your using please.You have a great humour but that’s cos ya Yorkshire born n bred 🙂
Hi Jane from Barnsley - I use lots of different brands of pots and pans, but the one in this video is from IKEA.
KeefCooks Thaks Keef 👍🏻
Dear Keef , I don't take beer. What others to substitute ? Thanks appreciate it 👍
Soda water, tonic water? Anything that's fizzy but not sweet.
Thanks dear
Did you kreep the fish warm in the oven while the chips finished cooking? when i did this the batter went soggy, was only in the oven about 5 mins.
Sometimes if there's a hole in your batter you can get a lot of oil inside, and this will make the batter soggy. So make sure you drain the fish really well, inside and out.
That's how it is done ladies and gents. Spot on Keef mate, apart from the mushy peas, the Kangaroos do it pretty much the same as us and its great. Except we have shark or flake as they call it. I do like a nice dash of white pepper and a table spoon of cream in me peas these days but that's just me being a wanker lol. Good on ya buddy. Loved it. Cheers Moose.
Pepper and cream in yer mushy peas. Oh my days! Definitely the stuff of w*nkerdom Mr Moose.
yep. lol
In South Africa to.. lov our fish and chips, lol not fries😂😂😂👌
Yes a must vinegar 👌
Lovely!! Can't beat Fish & Chips and mushy peas, especially in Yorkshire!! Yum!
I watched a Southerner making what he called 'mushy peas'. They were more like crushed boiled peas. He got proper shirty when I commented those weren't mushy peas! Haha.
Regards. Ged
Yes, had similar experiences dahn sarff. It's quite upsetting.
Keef, I’m a Northern lass, it has to be cod lol haddock is a southern thing? 💕🥰😂 btw a bag of scraps soaked in salt & vinegar 😍😂🌈
Never heard of suet dumplings with mince...sure it would be champion!
@@Keefcooks mince and dumplings is a classic North East dish, also look up Panackelty 👍🏻💕
Panackelty: ruclips.net/video/ts5-xm0zR08/видео.html
This look delicious . Have you ever done a Homemade Pizza Recipe or perhaps a Taste test of Frozen pizza? Maybe you could do a Nachos recipe, Fully loaded Nachos. Just a thought. I would love to see you do any of these recipes , Thanks
I've done several pizza videos, but none that I'm proud of! I like the sound of fully loaded nachos.
tallow is called LARD here in Sheffield...just found your channel while searching for proper fishcakes 😊
Lard is pork fat. Tallow is beef fat.
Good to hear you live amongst so many good Christians! Wondering what the batter would be like if you used dry cider? Heretic! you cut the best part of the potato off! The ends are the best bits for chips. Some confusion over British fish, I always thought Pollack and coalfish were the same thing, turns out I am wrong again. Pollock and Coalfish are one and the same whereas Pollack is slightly different, maybe a Polish variety? When I was a young man, someone broke into the Chippy across from where I worked up North. They then decided to take a dump in the deep fat fryer. The proprietor came along and scooped the offending object with one of those metal sieve scoop things, turned on the heat and it was "business as usual" No need to change that expensive oil.
Never realised pollock and pollack were different things...I hope I never bought anything from that chippy you worked at!
Got to soak those chips to get the starch out ? In the USA there’s a lot of fish fraud apparently, pollack and even Swaii being used s Cod or haddock.
Hubs was born & raised in Glasgow, now living in U S for 58 years and he insists that he can tell the difference of cod an other quality fish vs cheap grades.
I seen you had 99 comments i want to make it an even 💯
Lol, thank you!
1 beer for yourself to every beer for the batter
What can I used in the place of beer? Please
You want something fizzy but not sweet, so maybe carbonated soda water or maybe add a teaspoon of baking powder to the flour and use water instead of beer to hydrate it.
I use fizzy water I Hubby can’t have alcohol....
just a reason to eat the sarsons ;)
Where would an American find Marrowroot Peas in the US? What would I substitute?
You can find them on Amazon, just search for Marrowfat Peas. There is no substitute
Thank you! I've never heard of them before. Can't wait to try this!
I think they're called field peas in the US.
Fred west and friends doesn’t sound right 😂😂 I love fish & chips but don’t like mushy peas! I’d prefer bread and butter, tartare sauce, lemon & garden peas lol
U to are sooo adorable ❤️❤️❤️
good video, where about up north do you live?
Sunny Leeds 😀
New Castle 🏰 Ale
Authentically, it got to be beef fat Keef.
Yeah, I know, but do you know anyone who does that? I don't. 🤔
I do. The absolute British classic way, would have been with beef dripping. You should of titled your vlog, The way I like to do fish and chips.
Well, no. I do mention about tallow or beef dripping at 4:49, but for most of my viewers (90% of whom are not in the UK), I do want them to enjoy fish & chips and I don't want them to feel they can't do it if they can't get exactly the right kind of fat.
P
No Bread and Butter?
Well sure, if you want to get really fat!
We the little batter ends, scranchings Lol
Oh - what part of where are you?
In Australia now but originally from near Newcastle :)
I knew you 2 liked a drink or 5...