How to make the perfect fish and chips
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- Опубликовано: 16 окт 2024
- (31 Mar 2010)
It''s a great British institution.
This traditional dish consists of a hunk of fish, usually cod or haddock, battered and deep fried to a golden brown, served with thickly cut strips of potatoes, also deep fried, topped off with salt and vinegar.
However, the famed staple of British cuisine has slipped in popularity in recent years, though it''s still one of the country''s top five takeaway foods.
Now the National Federation of Fish Friers, keen to fight off competition from rival fast foods such as pizza and burgers, has declared 2010 to be the 150th birthday of fish and chips.
The Federation represents about 8,500 fish and chip shop owners in Britain.
It claims that in 1995, the British consumed 300 million servings of fish and chips - that equates to six servings for every man woman and child in the country.
Aspiring owners of fish and chip shops can take a course to help prepare them to run a "chippie" at the federation''s headquarters in Leeds, in northern England.
Students on the �670 pound ($1,000 US Dollars) three-day course learn the best way to prepare and cook the fish and how to use specialized machines to quickly peel and slice potatoes.
Food hygiene and health and safety are also covered, as are the ins and outs of running a restaurant, such as keeping accounts.
Mark Drummond, a training course instructor who is also the owner of a fish and chip shop, starts by teaching students how to debone cod fillets before slicing them into 5-ounce pieces.
For the batter, all that is needed are good quality flour and a raising agent, usually bicarbonate of soda, and very cold water.
As for the chips, Drummond recommends always making your own rather than using frozen chips.
"If you chip your own potatoes, and then dry them before you fry them, they fry much much better than if they''re frozen or if they''re wet," he says.
The students then try their hand at cooking, taking turns to practice on two traditional frying ranges, one British-made, the other Dutch.
Drummond shows them how to dump a bucket of chips on the side of the vat, rather than in the middle, in order to avoid being splashed by sizzling oil.
He uses a basic trick to tell when the chips are done - he simply picks one up and squeezes it in the middle.
If it''s cooked properly, it will be soft in the middle and hot but won''t hurt.
If it''s not, it will burn your fingers because there is still moisture in the potato that will scald.
Then Drummond demonstrates how to batter a piece of fish, dipping it quickly into the mixture before bringing it back out and touching it on the side of the container to let the excess run off.
He lowers it gently into the sizzling oil with an outward motion so that it floats away from the middle, freeing up space for more fish.
"We get them to prepare chips from raw potatoes and show them how to do them in large quantities and so that you can fry them dry. We teach them how to prepare fish ready for frying so it''s skinless and boneless if that''s what the customers in their areas like. And how it''s the right portion size. The biggest, most important thing we teach them is how to keep their oil or fat in good condition because that''s the biggest thing that determines the quality of the fish and chips," says Drummond.
Now it''s time for the taste test.
Drummond and the students tuck into the fish and chips they''ve cooked.
Barrie Richards, who is buying a fish and chips shop, agrees that the chips are good.
"There''s so much more than just chucking a piece into fat and hoping for the best. There''s an art to it," he says.
keyword wacky
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If I had a chippy, I'd want to serve marris piper chips, tan in colour, nice and fluffy inside, 4 choices- traditional, or seasoned Peri Peri or Balti chips a big choice of fish in a nice light but crispy batter-
Cod, Haddock & some flatties Served in a box with a slice of lemon and a bit of dill.
My home made spicy pickled eggs in dark vinegar. Pickled onions in dark vinegar too.
Curry sauce, Irish Curry Sauce & maybe a Tandoori Tika Sauce.
Mushy peas and minty mushy peas.
Proper Khebab meat. Rather than the elephants leg. Served in proper falt breads with a choice of Sauces including minty tzatziki. Something more classy. 👌
proper chips ! not frozen crap ! brilliant !
that's really a great work
they left eyes or skin in the potatoes. That makes half the chips inedible. You can always tell the difference between a cheap ass chip shop anda good one by how many chips have eyes/skin still on them.
You know your stuff, it’s disgusting and full of dirt and mud.
Does anyone know where the training in the video takes place
4 Greenwood Mount, Meanwood, Leeds LS6 4LQ . Not sure if its still a N.F.F.F
May of missed it, though can anyone tell me what temperature they use for their chips?
Parzival - First fry at 140, and second time is at 180.
Between 150-180°C
The man is right. Oil , not lard.
What is the recipe for the batter!!?!?!???
Nhlanhla I was waiting . Am disappointed 😥
I'm sorry but it's a family secret, but come visit us sometime and we'll be delighted to serve you :)
This sounds tasty!
2:19 Giggity
ha they use hopkins range -_- might as well cook with water it's that bad
Healthy if cooked in the right oil ?
I agree but I wonder what they think the "right" oil is,... It's certainly not Canola or Soy oil :(
*****
Duck fat maybe used in fine Restaurants but not in the local Fish n Chip shop.
peanut works well
i noticed in the UK there is no tartar sauce like they do here in the US.
robertk2007 You'll get tartare sauce with other fish dishes or in a restaurant but not in a chippy. Take away fish and chips are served with either malt vinegar, gravy, curry sauce or occasionally, tomato ketchup. I like Henderson's Relish on mine but you'll rarely see that outside Sheffield.
@@GFSTaylor I have tartare sauce every time
Needs chicken salt on chips if in Australia... 🇦🇺💯
Surly oil NOT fat!!
Chips in duck fat and fish in beef dripping
My fish shop still serves his fish with skin on its much better.
It's just a simple fish n' chips, it's not rocket science.
Then why R U watching and commenting on it Dip[Shit?
haha true Scottish studies to prepare fish and chips several indus / islamist
the students do not look English.
Because students might’ve been a person of colour, to you they didn’t look like citizens of the UK. That doesn’t mean they weren’t born there, and it’s none of your, mine, or our business, anyway!!!
They are buddy they are ethnic English just like you you dumb fuck
Dee Donner Ramone - With that said, the English don’t look like the Romans who were in England long ago.
Sooooooo
@@79Sarwar What have the Romans got to do with it?
Im sorry but its rubbish.
why are you sorry?