Mmm looks delicious, well done ! I grew up in Plymouth England, plenty of fresh from the sea fish n chips. You know you won't starve on that holiday of a lifetime in Scotland, as the Scots claim they have the best fish n chips !
As ever, excellent, unhurried and top-notch introduction to the way to cook food. In a lot of chippies, the owners would scoop out all the little bits of batter that are left over from frying the fish and keep them warm for local kids. Then they'd give them away for free in a little paper cone with salt and vinegar. It was regarded as a major, MAJOR treat when I was a kid. Little did I know that it was actually done so parents could persuade their kids to go down to the chip shop on their own to buy dinner for the family on Friday or Saturday night. They wouldn't give them out if you went to the shop with your parents, but if you were on your own, they'd tip you the wink and give you what we called the 'scraplings'. So as soon as I was old enough, I used to beg my Mum and Dad to let me go to the chip shop on my own to pick up everything for the family.
@@Ianjowett1 In the East End of London we call them "Cracklings" for thirty years we had the best chip shop nearby. Irish family business and they would give us a big scoop of Cracklings if you wanted them. On a Friday night, the queue would go around the block and the food sizzled as it was put onto the paper. When they closed, everyone missed the food and the family. They were so nice.
looking great ! if i can make one suggestion that elevates chips like you would not believe , fry them in beef dripping , its how most fish and chips are cooked here in yorkshire. it makes a great chip into something amazing . we get it in blocks from the supermarket. might not be as healthy as oil but its not like your having them everyday. works great on roast potatoes too ;) love the channel and the family all the best from the u.k.
@@BigJonTV here in the uk its where the butter and lard etc is in the refigerated sections, that said try lard , but beef lard. same thing . and buddy . you have the greatest family , love Maddie and Jamie . you guys are realy awsome as a family and real role models. fun , adventures etc ... been watching a few weeks but just going thru the back log of vids and subbed and liked and bell alert is on . never fail to bring a smile to the face. gotta send a uk package over !!! got some ideas for you all to try
@CakeBaker67 actually ive heard that before , i was brought up on beef / pork dripping on toast ...as we call it mucky fat in west yorkshire. tastes great never done me harm . all the chippys round here use dripping to fry with both fish and chips etc. the ones done in oil arnt the same and are lacking . makes the chips taste like lil roast potatoes and gives such a better flavour also chunkier the chips less grease they absorb ...or so im told.
I have a few times saved up all the bbq trimmings and rendered down my own beef fat. But it was a pain, I know I can get lard at the mexican markets around here maybe they have beef too. I do save my bacon drippings to cook with, we don't often use cooking oils. We much perfer butters and fats! 😉❤Jess
Great job guys looked perfect! Now you know why theyre a favourite over here. If you like mushy peas try them with some mint chopped in to them its great.
The big man and his lovely family would fit into uk life really well and i like how they have even cooked real british food in their own house we brits and you guys are like peas in a pod .
I'm very happy to see, the sudden momentum of the channel. Nice to see the variety of videos. Taste tests and cooking videos. You seem down to earth. Thank you
I normally make my batter the same as a Yorkshire pudding: eggs, plain flour and milk. Never had beer batter on fish but it looks really good. Mushy peas can vary depending on where you get them, bright green mushy peas are mostly artificially coloured and 'brown' peas are straight up mushy peas. Great video guys really enjoyed it.
Rock salmon was my favourite as a kid. You don't see it on the menu anymore where I live. I always make my own fish n chips now. The Chippies stuff is too greasy for me these days.
I also love peas. Mushy or otherwise. Try this for peas. Use a pot with a tight fitting lid. Take a head of iceberg lettuce. Line the bottom and sides of the pot with the lettuce. Heavy on the bottom. Put frozen peas in the pot , add about 3 tbsp of butter. Add a tbsp of sugar and a 1/2 tsp of salt. Use pink salt if you have it. You can use less. Cover with more of the lettuce. Cook until tender.
The tartare sauce was missing some chopped capers. As Lynne said, blanch the chips in boiling water, then fry in oil @ 160C, till cooked, but without colouring. Remove from the oil, then heat the oil to 200C and fry again till golden, If you want to, remove chips, let oil heat to 200C again and briefly fry again, This makes then extra crispy.
Over here in England chips in a fish and chip shop are just chopped and placed straight into very hot oil fryers, never in two stages.if the oil doesn't bubble when you put the chips in you get greasy chips. Just a tip.
Great video guys.Ive a recipe for homemade fish fingers,Cut a loin of fresh cod into thick fingers,roll in seasoned flour,dip in beaten egg,then roll in fine breadcrumbs and you can mix in a little polenta with the breadcrumbs if you wish,deep fry or place on baking sheet cook in oven fantastic in a bread roll with salad or with chips.love you guys ❤️❤️❤️❤️
I'm so happy you guys took up on my idea to compare the fast food with something homemade, the best part is I can try this out at home myself! Especially that fish sandwich, it looked super yummy! Thanks for another great video, and thanks for the recipes!! I know what i'm having this Saturday 😍
That home made fish sandwich will be soooooooooooo much healthier for you too ! As for fish and chips well done for frying the chips twice - proper way to do them - my face fish and chip shops and in Whitby and Haltwhistle - never ever ever had better from anywhere else - food of the gods.
Hi, guys. You done yourselves proud. Brilliant job. Well done. Looked amazing. I remember in the 80s, my grandma had an old chip pan (do you’s know the type ?) & not just her, we all loved it. The chips were always amazing. Home cooked is definitely the way.
I`m from the UK - Home made fish & chips with proper Tartare sauce + lemon wedge with mushy marrow fat peas + fish sandwich = one of the best culinary experiences ever.............are you sure your not a Brit?.............next time you cook fish & chips, see if you can get hold of a fish called "Rock" salmon (dog fish), it has one bone through the middle of it = soft textured fish or perhaps try "haddock" - also try cooking in peanut oil (if your not allergic) = makes any batter a natural golden colour + fry`s at high temperature really well and does not impart any flavour from the oil.
Yes, salt and vinegar on the chips makes it good for me. We never had mushy peas where I grew up in the south. Always pickled onion and Wally's (big gerkins) on the side with a slice of bread and a cup of strong hot tea. Delicious!
Hiya. Making my tartare sauce, I would substitute half of your dill pickle for chopped capers and use shallots instead of onions - everyone has their own version! As an afterthought and as Jon is a bbq Master, can he put together a video of the proper way to bbq WHOLE fish (maybe Snapper) so that the flesh doesn't end up welded to the bone and the best way to bbq corn on the cob so's one doesn't end up eating black gravel??? That was the right way to eat fish n chips, btw, with your fingers! Mmmm. If adding a sprinkling of salt n vinegar, sprinkle on the vinegar first, that way it doesn't wash the salt off! All the best to you.
Shallots are not too popular over here and kind of expensive, I went with a sweet onion for a nice mild flavor. And I've had capers only a few times and I am not a fan! ❤Jess
Jess, it can depend, of course, upon what you mean by "shallots": this is one of those regional naming variations that can bedevil writing about cooking and ingredients! When I was growing up (in the English Midlands) mum's salads always contained what she called "shallots", but what most people in the UK (I've since learned) seem to call "spring onions" (known in the US as "scallions"?). "Shallots" is what spring onions / scallions are called in Australia too -- though our family has no known Australian connections! By the way, I read -- on looking up tartare sauce recipes -- that the version purveyed by McDonalds (not that I've ever eaten fish there) contains capers. Keep up the good work, guys -- there are lots of "Americans try (various pre-packaged products)" videos on RUclips, but I really like this new line you seem to be taking: watch us *make* and taste "foreign foods" that are really not that hard to prepare at home -- and are DEE-licious...
As you don’t drink alcohol, may I suggest basic soda water instead of beer. I love chip shop curry sauce with my fish and chips plus I squeeze the juice of half a lemon on my fish after it is cooked.
@@BigJonTV my partner made Vodka Tonic battered prawns. It was a bit like tempura style. Light and delicious. He doesnt drink either but the alchohol cooks off.
In my neck of the woods i have two types of chippy.. English and Chinese, English chippies have chips, fish, pies, sausages, gravy, peas, and Chinese chippies have about 100 different meals.....My favourite is fish chips curry sauce from a Chinese
We bought an inexpensive fryer online and its safe and perfect for frying recipes. Im trying a homemade Chinese menu soon and got a good recipe from RUclips for deep fried king prawn in batter and crispy fried beef to go with egg fried rice. We can't get any decent Chinese food here anymore. Irony is, I grew up near Limehouse with big a Chinese community and the food used to be amazing. Now its little better than a ready meal from the supermarket. So I'm trying my own and it might be fun too!
That fish looked so good. I’ve made my own fish burgers before but with frozen beer batter fish. Homemade is alway better. That sauce looked good too. I love tartare.
Try seasoning the batter mix one time, you might enjoy the difference. Also you can try the thrice cooked chip, which is par boil in water, let them cool down and put i in the fridge over night, then cook them the same way as you did.They become extra crispy. Next chip shop side is curry sauce and a wally. Great video as always!😊
There are different names for dill pickles across the UK. I think 'wally' is from the north east of England, but different regions call it different things.
Sorry, but curry sauce does nothing for me on F&C. In fact I find that the Curry Sauce can destroy the flavour of the fish. Salt and vinegar only for me.
Can't beat fish chips and mushy peas, I didn't have any peas in my up board so had fish with hash browns with salt and vinegar for my teatime meal today.
Nothing to say about your fish and chips except when you popping over to cook me some? As Ralph Hardwick below said only restaurants use beer batter in their fish and chips but I am great lover of it and yours looked yummy. Now don't forget the public health warning about fried food ;) Great work guys. On a side note when I was younger (what is starting to feel like centuries ago now) when we went to the chippy we would have a side of scraps which is the fried batter that comes off the fish and other battered things and then served with salt and vinegar, is still my favourite bit when you can buy them :)
Great video. There are slightly different ways to do things...horses for courses. yours looked fab! Find a recipe for ship shop curry...batter a sausage. Heavenly. Im gonna have to have fish and chips for tea tonight now! Im Hank Marvin! x
@@gemmawhite8723 yorkshire lady ? yeah im about to got to the chippy too. here in leeds we get mainly haddock .. not a fan of cod a bit watery and tasteless. plenty of sarsons vinegar , bit of salt and white pepper... fish n chips wi scraps carton of curry sauce , breadcake and a scallop to eat on the way home :)
Fish and chips looked great. It tends to be restaurants that will beer batter though. If you want to taste fish like from a chippy/chip shop/fish and chip shop in England you need to do a different kind of batter. I stole this off Wiki but... Batter. In Britain and Ireland, fish and chip shops traditionally use a simple water and flour batter, adding a little sodium bicarbonate (baking soda) and a little vinegar to create lightness, as they react to create bubbles in the batter. The flavour is a lot different to beer battering so worth giving it a shot if you like the taste of battered fish.
Another great vid- I'd ass a pinch of bicarb to the batter lol. When you get to Scotland-and I am sure one day you will- you will get to try the awesome chippies around the country, especially in Largs\Troon, St Andrews and Oban - although there are great plaices (sorry couldn't resist that-awful as it is) almost everywhere-love all the work you all put into the channel-keep 'em coming
wow that looks amazing! if you ever come to England you are more than welcome to stay with us and get some real fish and chips here at our local shop, would be great to host you. :)
OMG please come to my village and open a chippy, the one here is mediocre at best. Your food looks awesome and including mushy peas is genius. They don't do mushy peas down south in the UK, so this makes you honorary Northerners.
Chips without vinegar would'nt be the same for me, being a Brit, its what I grew up with. Same as East End Pie n' Mash with liquor (bright green parsley sauce) you have to sprinkle on malt vinegar and white pepper or it does'nt taste the same.
just that in the uk we are taught to blance in boiling water first ,then when they go into hot oil it seals them, they soak up oil if not fryed hot enough.
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Can't beat English fish finger sandwich or a chip butty. Talking of chips have a walkers crisp sandwich who else in England loves a crisp sandwich
I`m in Manchester and Walkers crisp cheese and onion sarnie
@@gazbradster Ready salted between two slices of white bread. Great afternoon snack!
Mmm looks delicious, well done ! I grew up in Plymouth England, plenty of fresh from the sea fish n chips. You know you won't starve on that holiday of a lifetime in Scotland, as the Scots claim they have the best fish n chips !
Ours aren't bad im in torbay. The best fish and chips and fishcakes in Britain are from Yorkshire especially North Yorkshire Scarborough etc
As ever, excellent, unhurried and top-notch introduction to the way to cook food.
In a lot of chippies, the owners would scoop out all the little bits of batter that are left over from frying the fish and keep them warm for local kids. Then they'd give them away for free in a little paper cone with salt and vinegar. It was regarded as a major, MAJOR treat when I was a kid.
Little did I know that it was actually done so parents could persuade their kids to go down to the chip shop on their own to buy dinner for the family on Friday or Saturday night. They wouldn't give them out if you went to the shop with your parents, but if you were on your own, they'd tip you the wink and give you what we called the 'scraplings'. So as soon as I was old enough, I used to beg my Mum and Dad to let me go to the chip shop on my own to pick up everything for the family.
Clever idea... Madi enjoyed all those bits the best! ❤Jess
@@BigJonTV her in the north we call those scraps. most fish and chip shops ask if you want scraps on or a bag of scraps to sprinkle over. :)
@@Ianjowett1 In the East End of London we call them "Cracklings" for thirty years we had the best chip shop nearby. Irish family business and they would give us a big scoop of Cracklings if you wanted them. On a Friday night, the queue would go around the block and the food sizzled as it was put onto the paper. When they closed, everyone missed the food and the family. They were so nice.
In England we blanch our chips in boiling water, these are then dried before deep frying them. It stops the potato from soaking in too much oil fro m
I did see recipes calling for that as well, I'll have to try it next time! ❤Jess
looking great ! if i can make one suggestion that elevates chips like you would not believe , fry them in beef dripping , its how most fish and chips are cooked here in yorkshire. it makes a great chip into something amazing . we get it in blocks from the supermarket. might not be as healthy as oil but its not like your having them everyday. works great on roast potatoes too ;) love the channel and the family all the best from the u.k.
I have no idea where i would get that around here! But I'm sure it would be amazing. ❤Jess
@@BigJonTV Or just plain lard.
@@BigJonTV here in the uk its where the butter and lard etc is in the refigerated sections, that said try lard , but beef lard. same thing . and buddy . you have the greatest family , love Maddie and Jamie . you guys are realy awsome as a family and real role models. fun , adventures etc ... been watching a few weeks but just going thru the back log of vids and subbed and liked and bell alert is on . never fail to bring a smile to the face. gotta send a uk package over !!! got some ideas for you all to try
@CakeBaker67 actually ive heard that before , i was brought up on beef / pork dripping on toast ...as we call it mucky fat in west yorkshire. tastes great never done me harm . all the chippys round here use dripping to fry with both fish and chips etc. the ones done in oil arnt the same and are lacking . makes the chips taste like lil roast potatoes and gives such a better flavour
also chunkier the chips less grease they absorb ...or so im told.
I have a few times saved up all the bbq trimmings and rendered down my own beef fat. But it was a pain, I know I can get lard at the mexican markets around here maybe they have beef too. I do save my bacon drippings to cook with, we don't often use cooking oils. We much perfer butters and fats! 😉❤Jess
I live less than a minutes walk from a really good fish and chip shop. Guess what I'm having for dinner tonight.
I'm drooling. Great job!👍
Bravo !
Great job guys looked perfect! Now you know why theyre a favourite over here. If you like mushy peas try them with some mint chopped in to them its great.
The big man and his lovely family would fit into uk life really well and i like how they have even cooked real british food in their own house we brits and you guys are like peas in a pod .
I'm very happy to see, the sudden momentum of the channel. Nice to see the variety of videos. Taste tests and cooking videos. You seem down to earth. Thank you
Homemade is definitely always better
Mmmm you did a great job. Next up - some chip butties!
Chip butty was a staple in my house on a Sunday evening as a kid the only relief from knowing we Had school in the morning and I hated school
I normally make my batter the same as a Yorkshire pudding: eggs, plain flour and milk. Never had beer batter on fish but it looks really good. Mushy peas can vary depending on where you get them, bright green mushy peas are mostly artificially coloured and 'brown' peas are straight up mushy peas. Great video guys really enjoyed it.
I used to make the batter your way until I tried the beer batter and its so bubbly and golden!
Yummmm..... If only it were possible to reach my hand into the screen and take it off your plate!
Love you guys, Jess your such a great cook, Loved your ideas for St Patrick's day, very creative, awesome!
Fish on my local chippys menu cod, haddock, plaice, skate wing, and my favourite after king cod is rock salmon. (dog fish),
Rock salmon was my favourite as a kid. You don't see it on the menu anymore where I live. I always make my own fish n chips now. The Chippies stuff is too greasy for me these days.
That batter looks AMAZING.... Love from UK 🇬🇧
I also love peas. Mushy or otherwise. Try this for peas. Use a pot with a tight fitting lid. Take a head of iceberg lettuce. Line the bottom and sides of the pot with the lettuce. Heavy on the bottom. Put frozen peas in the pot , add about 3 tbsp of butter. Add a tbsp of sugar and a 1/2 tsp of salt. Use pink salt if you have it. You can use less. Cover with more of the lettuce.
Cook until tender.
The tartare sauce was missing some chopped capers. As Lynne said, blanch the chips in boiling water, then fry in oil @ 160C, till cooked, but without colouring. Remove from the oil, then heat the oil to 200C and fry again till golden, If you want to, remove chips, let oil heat to 200C again and briefly fry again, This makes then extra crispy.
these guys are ligit dead on! good stuff! hello from northern Ireland.
Over here in England chips in a fish and chip shop are just chopped and placed straight into very hot oil fryers, never in two stages.if the oil doesn't bubble when you put the chips in you get greasy chips. Just a tip.
Great video guys.Ive a recipe for homemade fish fingers,Cut a loin of fresh cod into thick fingers,roll in seasoned flour,dip in beaten egg,then roll in fine breadcrumbs and you can mix in a little polenta with the breadcrumbs if you wish,deep fry or place on baking sheet cook in oven fantastic in a bread roll with salad or with chips.love you guys ❤️❤️❤️❤️
I'm so happy you guys took up on my idea to compare the fast food with something homemade, the best part is I can try this out at home myself! Especially that fish sandwich, it looked super yummy! Thanks for another great video, and thanks for the recipes!! I know what i'm having this Saturday 😍
Thanks for the great suggestion! ❤Jess
That home made fish sandwich will be soooooooooooo much healthier for you too ! As for fish and chips well done for frying the chips twice - proper way to do them - my face fish and chip shops and in Whitby and Haltwhistle - never ever ever had better from anywhere else - food of the gods.
Why is it any healthier? Still battered and fried in oil.
Hi, guys. You done yourselves proud. Brilliant job. Well done. Looked amazing. I remember in the 80s, my grandma had an old chip pan (do you’s know the type ?) & not just her, we all loved it. The chips were always amazing. Home cooked is definitely the way.
What's an old chip pan? ❤Jess
They look amazing. I'd drown in malt vinegar and salt too, but that got me drooling.
That fish sandwich looked SO good. Much better than the ones you got from the fast food chains. My mouth was watering just watching that
I`m from the UK - Home made fish & chips with proper Tartare sauce + lemon wedge with mushy marrow fat peas + fish sandwich = one of the best culinary experiences ever.............are you sure your not a Brit?.............next time you cook fish & chips, see if you can get hold of a fish called "Rock" salmon (dog fish), it has one bone through the middle of it = soft textured fish or perhaps try "haddock" - also try cooking in peanut oil (if your not allergic) = makes any batter a natural golden colour + fry`s at high temperature really well and does not impart any flavour from the oil.
looks great !
Great video l love fish and chips and mushy peas with salt and vinegar thanks for sharing xx
Yes, salt and vinegar on the chips makes it good for me. We never had mushy peas where I grew up in the south. Always pickled onion and Wally's (big gerkins) on the side with a slice of bread and a cup of strong hot tea. Delicious!
Hiya. Making my tartare sauce, I would substitute half of your dill pickle for chopped capers and use shallots instead of onions - everyone has their own version! As an afterthought and as Jon is a bbq Master, can he put together a video of the proper way to bbq WHOLE fish (maybe Snapper) so that the flesh doesn't end up welded to the bone and the best way to bbq corn on the cob so's one doesn't end up eating black gravel??? That was the right way to eat fish n chips, btw, with your fingers! Mmmm. If adding a sprinkling of salt n vinegar, sprinkle on the vinegar first, that way it doesn't wash the salt off! All the best to you.
Shallots are not too popular over here and kind of expensive, I went with a sweet onion for a nice mild flavor. And I've had capers only a few times and I am not a fan! ❤Jess
Jess, it can depend, of course, upon what you mean by "shallots": this is one of those regional naming variations that can bedevil writing about cooking and ingredients! When I was growing up (in the English Midlands) mum's salads always contained what she called "shallots", but what most people in the UK (I've since learned) seem to call "spring onions" (known in the US as "scallions"?). "Shallots" is what spring onions / scallions are called in Australia too -- though our family has no known Australian connections!
By the way, I read -- on looking up tartare sauce recipes -- that the version purveyed by McDonalds (not that I've ever eaten fish there) contains capers.
Keep up the good work, guys -- there are lots of "Americans try (various pre-packaged products)" videos on RUclips, but I really like this new line you seem to be taking: watch us *make* and taste "foreign foods" that are really not that hard to prepare at home -- and are DEE-licious...
Nice one,looks awesome 👍
Can't beat homemade fish n chips. 👍Had chips tonight. Huge chip butty. 😋
As you don’t drink alcohol, may I suggest basic soda water instead of beer. I love chip shop curry sauce with my fish and chips plus I squeeze the juice of half a lemon on my fish after it is cooked.
While we don't drink the beer did lend a nice rich flavor to the batter! ❤Jess
@@BigJonTV my partner made Vodka Tonic battered prawns. It was a bit like tempura style. Light and delicious. He doesnt drink either but the alchohol cooks off.
Those look really tasty! By the way, there will be a package coming your way (it's supposed to arrive on 3/9/19). Enjoy!
Awesome!!! Thank you so much!
In my neck of the woods i have two types of chippy.. English and Chinese, English chippies have chips, fish, pies, sausages, gravy, peas, and Chinese chippies have about 100 different meals.....My favourite is fish chips curry sauce from a Chinese
Chips with Chinese curry sauce, another great combo! Ours also do chips with a Chinese bisto type gravy that I like.
Great fishy feast guys :)
Yummy! I never fry at home. I would love to try your delicious fish.
We bought an inexpensive fryer online and its safe and perfect for frying recipes. Im trying a homemade Chinese menu soon and got a good recipe from RUclips for deep fried king prawn in batter and crispy fried beef to go with egg fried rice. We can't get any decent Chinese food here anymore. Irony is, I grew up near Limehouse with big a Chinese community and the food used to be amazing. Now its little better than a ready meal from the supermarket. So I'm trying my own and it might be fun too!
That fish looked so good. I’ve made my own fish burgers before but with frozen beer batter fish. Homemade is alway better. That sauce looked good too. I love tartare.
Try seasoning the batter mix one time, you might enjoy the difference. Also you can try the thrice cooked chip, which is par boil in water, let them cool down and put i in the fridge over night, then cook them the same way as you did.They become extra crispy.
Next chip shop side is curry sauce and a wally.
Great video as always!😊
I did see recipes for that chip method as well. Maybe next time! What do you like to season your batter with? What's a wally? ❤Jess
@@BigJonTV A wally is a dill pickle
There are different names for dill pickles across the UK. I think 'wally' is from the north east of England, but different regions call it different things.
Sorry, but curry sauce does nothing for me on F&C. In fact I find that the Curry Sauce can destroy the flavour of the fish. Salt and vinegar only for me.
That looked really nice, I don't blanch chips in water. It's Cheffy thing. If you get oil right, there's no need to. Best of all; Jess said Metric.
When are you coming to visit the UK and really taste a piece of Great Britain
I'm sure you would all love it. You are a lovely family x
Someday we will make the trip over for a vacation!! ❤Jess
That looked great! Not sure about the onion in the tartare sauce but I bet it was really tasty!
Can't beat fish chips and mushy peas, I didn't have any peas in my up board so had fish with hash browns with salt and vinegar for my teatime meal today.
Sounds like a good substitute! ❤Jess
Curry sauce is great too, goes nicely with the chips and soft delicate Cod.
@@alexanderbeck7953 yes I love curry sauce over my chips.
Looks amazing🙌🏼
i always put the chips in the batter before i fry them,
Nothing to say about your fish and chips except when you popping over to cook me some? As Ralph Hardwick below said only restaurants use beer batter in their fish and chips but I am great lover of it and yours looked yummy. Now don't forget the public health warning about fried food ;) Great work guys. On a side note when I was younger (what is starting to feel like centuries ago now) when we went to the chippy we would have a side of scraps which is the fried batter that comes off the fish and other battered things and then served with salt and vinegar, is still my favourite bit when you can buy them :)
We'll have to try the other style as well! ❤Jess
Chunky chips John better than those skinny chips.salt and vinegar plus a gerking what you call a pickle. Make it a large gerkin.
Yuuumy
Bloody fantastic. Great tartare sauce I actually like pollack more than cod it’s texture seems creamier great vid hungry now
Thanks! ❤Jess
And, of course, discard the lettuce.
Great video. There are slightly different ways to do things...horses for courses. yours looked fab! Find a recipe for ship shop curry...batter a sausage. Heavenly. Im gonna have to have fish and chips for tea tonight now! Im Hank Marvin! x
a scallop never goes amiss either, blanch slices of potato John then dip in the batter and deep fry .
@@Ianjowett1 Now ya talking!
@@gemmawhite8723 yorkshire lady ? yeah im about to got to the chippy too. here in leeds we get mainly haddock .. not a fan of cod a bit watery and tasteless. plenty of sarsons vinegar , bit of salt and white pepper... fish n chips wi scraps carton of curry sauce , breadcake and a scallop to eat on the way home :)
@@Ianjowett1 north Lincs. From Scunthorpe.
@@Ianjowett1 ooh yeah scraps! Not right without scraps!
Fish and chips looked great. It tends to be restaurants that will beer batter though. If you want to taste fish like from a chippy/chip shop/fish and chip shop in England you need to do a different kind of batter. I stole this off Wiki but... Batter. In Britain and Ireland, fish and chip shops traditionally use a simple water and flour batter, adding a little sodium bicarbonate (baking soda) and a little vinegar to create lightness, as they react to create bubbles in the batter.
The flavour is a lot different to beer battering so worth giving it a shot if you like the taste of battered fish.
Another great vid- I'd ass a pinch of bicarb to the batter lol. When you get to Scotland-and I am sure one day you will- you will get to try the awesome chippies around the country, especially in Largs\Troon, St Andrews and Oban - although there are great plaices (sorry couldn't resist that-awful as it is) almost everywhere-love all the work you all put into the channel-keep 'em coming
Bicarb would be baking soda right? The baking powder already has it in it ❤Jess
Oh and a visit to Scotland is deffinately on our bucket list!
well you guys can have a chippie on me when you get here - remember they do haggis and black pudding in chippies too lol@@BigJonTV
Nooooo! You didn't serve the scraps. The best part of fish & chips!
Madi was eating them up at the table! ❤Jess
Wanted to see u sit down n enjoy her cooking
Yes, we had that thought after. We should've brought the camera to the table. We'll keep it in mind for next time
wow that looks amazing! if you ever come to England you are more than welcome to stay with us and get some real fish and chips here at our local shop, would be great to host you. :)
Someday we'll make over there!! ❤Jess
OMG please come to my village and open a chippy, the one here is mediocre at best. Your food looks awesome and including mushy peas is genius. They don't do mushy peas down south in the UK, so this makes you honorary Northerners.
Mushy peas with a meat pie and gravy is also great. You can get that in most chippys up here too.
I’m coming to America to live with you guys 😂😂😂😂
Hi guys good video
Hi Connor! Thanks for watching!
I will go live on Thursday
We will definitely try to catch it!
Ok
A lot of places in the UK put beer in the batter mix for fish. You should try that next time :)
They did it *this* time! You must have blinked 🙂
@@Ynysmydwr lol really ?
Yup, there was a dark beer in it, something made somewhat locally to us
Those metric measurements didn't sound all that metric 😜
NO MALT VINEGAR
WHAT MANNER OF HERESY IS THIS HERE
Oh there was a bottle on the table!
Chips without vinegar would'nt be the same for me, being a Brit, its what I grew up with. Same as East End Pie n' Mash with liquor (bright green parsley sauce) you have to sprinkle on malt vinegar and white pepper or it does'nt taste the same.
What temperature did you fry the fish?
370*ish
Thank you! Gonna have my boyfriend make it for me haha!
the fish and chip shops double cook the chips BBC Food recipe web page try it and see the difference
there going to be oil filled chips
Nope they were fantastic!
just that in the uk we are taught to blance in boiling water first ,then when they go into hot oil it seals them, they soak up oil if not fryed hot enough.
ok ,ive learnt something.more than one way to fry a chip.