@@kitasofia I watched the temperature on the fryer to make sure it stayed hot enough, then watched the batter. When it was a deep golden brown, I figured it would be done. Also, I think it is important to make sure the fillets are not overly thick and that they are even, no thick spots and each about the same.
the food busker was a bit before his time truly a legend. I've always been mega inspired from his videos. the creativity from the food to the camera work truly a og of the game.
Just tried this! It worked perfect! For never having done fish and chips before, it turned out amazing! Wish I could upload photos of it. Thanks Chef and looking forward to more! My guests LOVED it!
i went back to england a few years ago and one of the first things i got was fish and chips and i was disappointed that they did not wrap them in newspaper
This is my favorite RUclips channel to watch when I'm hungry beyond reasonable thought but can't get to lunch for several hours so it makes my soul hurt in a good way.
I'm American and I love fish and chips. Everything here looks amazing, especially the addition of soft boiled eggs to the tarter sauce, never thought of that one. Now I'll have to try this.
As an American, I'm not a fish fanatic by any means, but the best fish and chips I've ever had in my life was in the U.K. Thornton, I believe was the area. Met some pretty cool people there. We hung out until the rest of my time there was over around 3 months later. I was no longer one of the boys; I was one of the lads.
One of my favorite food memories was fish and chips on Brighton Beach with my Dad when I was about 13. We were living in London for a year while Dad was on sabbatical (we're from the US). I'm 51 now and I still remember that fish like it was yesterday.
I've had fish and chips in England a few times and wasn't impressed, the best fish and chips I ever had was at the Aquarium in Houston, Texas in 2009, just perfect!
From these comments, I can see the Brits take their fish and chips, and mushy peas as seriously as Texans take BBQ. It's also interesting to see the "locals" take their slant on what defines "traditional". Either way you dice it, the video made me hungry.
Nah we really don't. The Texan's take barbecue a hell of a lot more seriously. There are tonnes of very average fish and chip shops in the UK. Generally everyone makes exactly the same recipe and there's hardly any innovation. The most interesting recipe I've seen is Heston Blumenthal's.
The fish skin you chucked away, makes for some great crisps. Cut into thin strips, Deep fried, then sprinkled with some garlic salt, place on the table as a snack while waiting for the mains😉
I love cod and chips and I must say that I learned some things here, in fact a number of things. The way you rinse, blanch, the potatoes, let them rest and firm up in the fridge before frying and double fry them at 150' and 180' is quite the thing and I cannot wait to try it. The Vodka in the batter to bring out the crunch, never would have thought of that one. Salting the fish and letting it rest an hour before frying to get the water out and firm up the fish, I know that will help. I'm looking forward to doing a batch tomorrow. However my idea of tartar sauce is completely different than yours and I do know what I like. Mushy peas, eh, they might have their place but not necessary with fish and chips in my opinion. But I will never question the British method of making fish and chips. I know they know what they are doing. I just wish I could find those potatoes in American. Never seen them around. And the beef drippings, never seen them around, but we have lard. Might try that.
you’ll usually have to ask the butcher at your local market for beef drippings/ tallon… but i’m sure crisco is fine and lard is just pork drippings i’m pretty sure lol
@@ziggiedean39402 bugger that cost ! i just freeze all the fat from my foreman grill ! not joking , ud be surprised how much good fat u get from frozen burgers
Hi Hannah👋👋 Morning.. I am #Lorenzoalessio and I love to cook ... 🍝🍳🍟 Take a look also in my channel https: //ruclips.net/video/T46IhDGQNJQ/видео.html, you will help me grow! 🙏 Thanks
Just made this after seeing it yesterday. Made with a fish I caught which isn`t my Fav. and made an average fish great, was crunchy as hell. REAL CRUNCH. Next time I`ll try a better fish. If you have ever had trouble getting crunchy fish this recipe works. Thanks mate.
It's really the best, I did it today, it was a fantastic dinner! On March 25, the Day of Greek Independence and the celebration of the Annunciation to the Virgin Mary (double holiday: a historical and a religious one), the traditional dish of the day, it's cod and garlic sauce (bakaliaros skordalia) but I decided to create this recipe! Congratulation! Big (long distance covid-19) hug from Greece! Stay safe, stay strong and healthy, we will win!
This is one of the best food/cooking channels out there. I have been following this channel for many years now. The content quality is top notch and deserves way more views. Share these videos with your friends and family get him to a million subscribers. Common guys show some love get involved (as the food busker would say 😁).
Well great vid again I make my chips the same way only I leave them till cold then cook them ok well I made your tatare sauce nah not for me prefer home made mayo with just capers and pickled gherkins ok mushy peas love them not tried your way yet but I make mine with marrow fat peas no mint lol I also tried your way of batter and the fish was very surprised not soggy at all batter was great goto say great recipe very tasty
Straight away you can tell that the chips were too oily and the batter was too thick. Even the ‘tasters’ mentioned this. Nicest? Well - crispiest. Too oily - yeah, a little bit. Maybe the guy likes grease. Nice try though.
I'd be sipping the vodka, too. Best fish and chips I ever had were in a place called Portsmouth, England while training with the British Army . I seem to remember malt vinegar being served as well. In the states, British food has a reputation for being bland, but I found it quite the opposite. The people are great as well.
Salt and vinegar (yes, you're correct, it's malt vinegar) with fish and chips = mouthwatering fabulous. I suggest you put the vinegar on first, followed by the salt for the best experience. 🙌 Oh, and if you add proper mushy peas, it's heaven on a plate 😉
Yeah, I completely agree. Gotta say, I'm struggling to find decent fish at the supermarket (not that surprising I know). We used to have a fishmongers but It closed down about 10 years ago. Now you have to travel to other cities just to buy a piece of fish. Everytime I've brought and opened the supermarket stuff there has been a strong smell of amonnia. Says it's fresh, it's well in date, yet even when it's cooked it smells and tastes rotten.
I have to try making this exactly as in this video. I am so hungry after seeing this! A family from England ran an English style fish and chip shop located around the corner from me for many years. I was devastated when they closed to retire. My mother who lives an hour's drive away was so disappointed they closed, too. It was big news in this little town. The food was so good that there were lineups down the street on Fridays at this place. People drove in from other towns and cities just to eat there. It was an institution around here for decades. I miss it so much. Nobody anywhere has ever been able to make fish and chips like they did. This video has inspired me to make English style fish and chips myself. I must satisfy these cravings for it.
Wow! This is cool! I'm Italian and i DO LOVE this traditional English dish. I would like to be able to prepare this for my sons, until they'll gow up enough to taste the orignal one in the UK...
Fun fact: Fish and chips stopped being served in newspaper, with the advent of colour newspapers. The chemicals used to create the different pigments for colour newspaper printing are generally noxious...
Excellent. I used your method to make chips. WOW!! What a huge difference!! Thank you for producing the video. I didn’t have Maris Piper’s, but the results were amazing; worth all the effort!
Guys, to all who are saying the crunching sound is fake it is, but bare with me. If you are syncing the crunch sounds with his bites, of course you will find it odd because the crunch sounds are for the chip-o-meter and not for when he is munching on the chips. I was thinking the same thing but then it came to my mind that such a channel wouldn't make such an obvious mistake. The proof is at 9:55 the sound is synced with the meter again, but when he munches at 9:53, there is a crunching sound but it's natural. So if you go back and watch the video syncing the sound effect with every point being added to the score, the world would make a lot more sense to you, cheers.
Thank you so much. The batter is great. Yesterday i made fish in chips. Today made same batter and fried zucchini, mushrooms and even experimented with onions. Just fantastic. Batter is thin and cranchy. 🇺🇸 Colorado
Not trying to be clever but no real need to Sift the Flour. Once you have everything in there and whisked, the Beer will Aerate the Batter/Flour anyway. Just a time saver is all. The fish looks amazing btw. .... ....So good in fact, I think we'll have the same tonight for dinner...Well, it *is* Friday 👌✝
Ok, I just made this tarter sauce sans the anchovies + about a tbsp Worcestershire (which has anchovies as an ingredient btw) and it IS A MA ZING. I'm making fish & chips tomorrow. So I've boiled the taters and salted the fish int the fridge. My fries fell apart big time though so watch the time on the boil. Go for less fluff and more rigidity.
Do you know how many times I watch this crying and drooling over this recipe? I've attempted your fish and chips twice and didn't get it right. Today, I SHALL CONQUER!!!!
I remember when I was young my father would take us to Arthur Treachers Fish-n-Chips in Kansas City. Man, that stuff was fantastic, especially the malt vinegar. Not bad for us colonials.
Ken - oh .. that’s right . Arthur Treacher (?) - somehow the fish and chips was really good. It was all very popular with black folks... I swear black folks spent the ... entire Friday’s pay check... I remember there was a big grown when the shops closed.
@@bengaljam4550 The best chippies in England are at the seaside. The fish is fresh and there's something amazing about eating them in the sea air. Magic!
I cook cod and chips and I prefer frozen peas. I used to like tinned mushy peas or marrowfat peas, but I've gone off them. Baked beans (from Branston) are a tasty alternative.
Thanks for the tartar recipe. I would recommend grating the onion to get, like a ginger paste, an onion paste for the tartar. Try it. Thanks for the recipes!
People in the states also fry hush puppies with all fish. They are little round balls made of seasoned corn meal and flour, onion, salt & pepper, spices to taste and then deep fried. They are the bomb with any kind of fish, shellfish, shrimp or lobster. I have been known to go into a seafood place and order nothing but a large order of hush puppies to go and no fish at all. 🍻 The mushy peas you made sound lovely to me. I love peas.
Mine too. Ah, the memories... My mum has passed away now but I still make home made chips the way she used to. I'll probably die of a heart attack one day. I love fried food!
My family always rendered beef fat for all our Deep Frying (Grandmother grew up in Scotland) but I had to change over to Canola Oil due to my cholesterol levels. We never did the fridge part but did peal the red potatoes and rinsed them before putting them in the fryer. I think we didn't do the fridge route because it would be too easy to just have fries at any time. We didn't like the taste of white potatoes but we did and I still use 'Malt Vinegar' but we were not that much in to fish. They don't put vinegar on fries in the US, we would always bring our own to put on the fries we would buy at the fast food joints. What my parents did was make a HUGE batch of fries and then add salt & vinegar to personal taste and then we would take a handful of fries and wrap them in bologna. You then dunked that in to ketchup. Eat & Repeat. It's great for lining your stomach with grease before going out for a night of drinking. Of course a kid I didn't know that and my dad didn't explain it until I could legally drink alcohol (Age 18) but I didn't drink until I was 25 or so by personal choice.
You did this in 2017 DAMMM It took me this long to find your amazing Fish N Chips recipe! Love it, bro! I'm from the USA and I knew I was Britsh at Heart!! Thank you so much!
Been binge watching you vids mate and can’t get enough, haven’t heard from you in a while mate, hope you’re well, best wishes from Australia, not sure how you don’t have a couple mil subscribers, please keep em coming mate
Until then, you might want to search out potato chips cooked in lard. They're especially popular in Lancaster County, Pennsylvania. There are various options, but you'll probably have to buy most of them online (instead of locally): Dieffenbach's 'Old Fashion Kettle Chips', Gibble's 'Home Style' Potato Chips, Good's 'Original' and 'Home Style' Potato Chips, Grandma Utz 'Handcooked' Potato Chips, Kay and Ray's 'Regular Potato Chips' and 'Dark Potato Chips', Moyer's Potato Chips, Stehman's Homestyle Kettle Cooked Potato Chips, Zerbe's Kettle Cooked Potato Chips, and Gold'N Krisp Potato chips (cooked in soybean oil and lard; made in Massillon, Ohio). You may have the best luck finding Grandma Utz 'Handcooked' Potato Chips locally. If you have any interest in finding Moyer''s, Stehmman's or Zerbe's potato chips, then search out 'Marmel Industries'. While Lay's Classic potato chips have these nutritional facts: Total Fat 10g, Saturated Fat 1.5g, Trans Fat 0g; Grandma Utz has these: Total Fat 8g, Saturated Fat 3g, Trans Fat 0g, Polyunsaturated Fat 1g, Monounsaturated Fat 3.5g.
I'm sure it's all absolutely delicious BUT if you want to make traditional mushy peas, you need dried marrowfat peas, soaked in water salt and baking soda for 12 to 16 hours, drain them, put them in a pot with some water and simmer for at least an hour or until they reach the right consistency, delicious.
Oily fish and chips is usually caused by using a small deep fat fryer. The small amount of oil isn't enough to maintain a good cooking temperature so the fish and chips soak up the oil. Chip shops use much bigger fryers that can easily maintain the best temperature ( 8 gallons UK/ 9 gallons US).
@6:16 Beef Dripping. Beef Dripping. Beef Dripping. Forget the rest of the video and don't skirt over the most important bit. Forget the poncey batter. Sod boiling the chips first. Just cook in beef dripping. It's that simple folks. Whitby fish & chips FTW.
Gorgeous Chips. John in regards to your beer battered fish, I once ate in a restaurant that used Stella Artois for the batter and it was the crispiest tastiest beer batter I have ever eaten. Why not give it a try!
The woman saying the chips were greasy and she’d pay the least, never stopped eating. 😂😂😂😂😂
Some women are just born that way unforgivably.
Isn't that the way-happens all over-much like the"never like pepperoni"-eating sample after sample in the food market🤭
She’s the type of woman who thinks pineapple on a pizza is great😂
@@thecarpetman7687 dare I mention banana and/or prawns on a pizza? Hahahaha
@@jswaggart01 how dare you….no satisfying comfort food for you!
I made these and my husband (who LOVES fish and chips) pronounced them "perfect." The batter is the best. It turns out just as John says.
How long did you cook the fish? 🐠
@@kitasofia I watched the temperature on the fryer to make sure it stayed hot enough, then watched the batter. When it was a deep golden brown, I figured it would be done. Also, I think it is important to make sure the fillets are not overly thick and that they are even, no thick spots and each about the same.
said this to not be kicked out
ruclips.net/video/eei0EEcI-kI/видео.html
ALL British savoury meals are EXCRUCIATINGLY bland; what British savoury meals need are generous amounts of hot chillies and a variety of spices.
the food busker was a bit before his time truly a legend. I've always been mega inspired from his videos. the creativity from the food to the camera work truly a og of the game.
Just tried this! It worked perfect! For never having done fish and chips before, it turned out amazing! Wish I could upload photos of it. Thanks Chef and looking forward to more! My guests LOVED it!
Make sure you do not wrap the chips in the joke section of the newspaper, because they may end up tasting funny.
Or the obituaries !!!
i went back to england a few years ago and one of the first things i got was fish and chips and i was disappointed that they did not wrap them in newspaper
Not allowed any more...health and safety bullshit!
ALA ALAROY 😂
Hahah duck about man. Gd one
This is my favorite RUclips channel to watch when I'm hungry beyond reasonable thought but can't get to lunch for several hours so it makes my soul hurt in a good way.
I'm American and I love fish and chips. Everything here looks amazing, especially the addition of soft boiled eggs to the tarter sauce, never thought of that one. Now I'll have to try this.
That's a sauce gribiche not tartar sauce as it has boiled eggs
F R Y S
It's called tartare (tarteer) sauce, if you speak English.
As an American, I'm not a fish fanatic by any means, but the best fish and chips I've ever had in my life was in the U.K. Thornton, I believe was the area. Met some pretty cool people there. We hung out until the rest of my time there was over around 3 months later. I was no longer one of the boys; I was one of the lads.
RUclips in 2017:
RUclips in 2019: I heard you like cooking
MY DREAM IS TO BE A CHEF HOPE IT COMES TRUE
@@ashlynrolston7197 you've got this mate
@@alleypez8555 thanks
@@ashlynrolston7197 hope it goes well for you
RUclips in 2017: I hear u think Orange man bad
One of my favorite food memories was fish and chips on Brighton Beach with my Dad when I was about 13. We were living in London for a year while Dad was on sabbatical (we're from the US). I'm 51 now and I still remember that fish like it was yesterday.
Increase the peace Erich, brighton beach sounds immense with good company and good food!✌️
I've had fish and chips in England a few times and wasn't impressed, the best fish and chips I ever had was at the Aquarium in Houston, Texas in 2009, just perfect!
2:36 - Did you play the same crunch sound effect three times?
lmao the third crunch is so obviously dubbed in there
I did notice that too lol .. the first 2 was okay ... lol
i did ...
i think that the sound effect is just for the chip o metre thing
Liar
Legend is, that last girl is still stuffing her face with those chips!
From these comments, I can see the Brits take their fish and chips, and mushy peas as seriously as Texans take BBQ. It's also interesting to see the "locals" take their slant on what defines "traditional". Either way you dice it, the video made me hungry.
Everyone knows both Carolina and Memphis style BBQ is better than that weak burnt brisket Texas calls BBQ.
S Brouillette yes we do. 🥰
@@eroccha hmmm someone's feeling insecure about their state's bbq. You know Texas has you beat. That's why Texas was used as the example.
Nah we really don't. The Texan's take barbecue a hell of a lot more seriously. There are tonnes of very average fish and chip shops in the UK. Generally everyone makes exactly the same recipe and there's hardly any innovation. The most interesting recipe I've seen is Heston Blumenthal's.
@@eroccha North CAROLINA here! :)) thanks
The fish skin you chucked away, makes for some great crisps. Cut into thin strips, Deep fried, then sprinkled with some garlic salt, place on the table as a snack while waiting for the mains😉
I didn't know that. Excellent tip! Thank you 👍
Fried fish skin is soooo good
Flipping great idea!
Oh dang, yummy little tip, thanx!
Wow, great tip! Thank you. 😉
I love cod and chips and I must say that I learned some things here, in fact a number of things. The way you rinse, blanch, the potatoes, let them rest and firm up in the fridge before frying and double fry them at 150' and 180' is quite the thing and I cannot wait to try it. The Vodka in the batter to bring out the crunch, never would have thought of that one. Salting the fish and letting it rest an hour before frying to get the water out and firm up the fish, I know that will help. I'm looking forward to doing a batch tomorrow. However my idea of tartar sauce is completely different than yours and I do know what I like. Mushy peas, eh, they might have their place but not necessary with fish and chips in my opinion. But I will never question the British method of making fish and chips. I know they know what they are doing. I just wish I could find those potatoes in American. Never seen them around. And the beef drippings, never seen them around, but we have lard. Might try that.
you’ll usually have to ask the butcher at your local market for beef drippings/ tallon… but i’m sure crisco is fine and lard is just pork drippings i’m pretty sure lol
ruclips.net/video/eei0EEcI-kI/видео.html
2 years late but you can use any high starch low moisture potatoes
Like a russet
@@ziggiedean39402 bugger that cost ! i just freeze all the fat from my foreman grill ! not joking , ud be surprised how much good fat u get from frozen burgers
Thank you. Tried it tonight and turned out perfect. The kids loved it. Amazing
I agree when you order there's no such thing as to many chips.
*too.
That girl still had a full meal 😂
Hi Hannah👋👋 Morning..
I am #Lorenzoalessio and I love to cook ... 🍝🍳🍟 Take a look also in my channel https: //ruclips.net/video/T46IhDGQNJQ/видео.html, you will help me grow! 🙏 Thanks
@@lorenzoalessio9232 nice 👏👏
Lorenzo Alessio no thanks big tits
Cool great stuff
@@lorenzoalessio9232 fucking bot
Just made this after seeing it yesterday. Made with a fish I caught which isn`t my Fav. and made an average fish great, was crunchy as hell. REAL CRUNCH. Next time I`ll try a better fish. If you have ever had trouble getting crunchy fish this recipe works. Thanks mate.
It's really the best, I did it today, it was a fantastic dinner! On March 25, the Day of Greek Independence and the celebration of the Annunciation to the Virgin Mary (double holiday: a historical and a religious one), the traditional dish of the day, it's cod and garlic sauce (bakaliaros skordalia) but I decided to create this recipe! Congratulation! Big (long distance covid-19) hug from Greece! Stay safe, stay strong and healthy, we will win!
A stop at Food Busker kitchen will be a must-do the next time I’ll travel to England
"its a but oily" literallh stands there and chugs every single chip
If you don't have rice flour you can add a couple tablespoons of corn starch instead and that will make them batter dipped fish really crispy.
This is one of the best food/cooking channels out there. I have been following this channel for many years now. The content quality is top notch and deserves way more views. Share these videos with your friends and family get him to a million subscribers. Common guys show some love get involved (as the food busker would say 😁).
ruclips.net/video/eei0EEcI-kI/видео.html
"Too oily for me" ; "£6 for me" ...
Me: 🤔🤔🤔 she didn't stop eating ...
And i bet she cant cook better
abiola lawal she ate more than the other two people combined 😂
@@nigeljordan2318 she was chunky slim😂
Asian girl would rather the fish flapping about
@@gtimoney1 That's racist!
that looks amazing! Asian girl hated it so much she just had to keep eating lol. however eggs in tartare pretty much makes it sauce gribiche.
robert matson What do you expect from fat people lol.
She wasn't that fat. If I wasn't half a world away and half disabled, I'd ask her out and give her some Lovings.
and yet she stayed around and kept eating!!!
odd nutter!
Right! Food is lousy and in such big portions too. Get to steppin’ lady. You ate for free now bugger off.
Haha she complained about the oil like she was into healthy food then carried on stuffing her fat face
Well great vid again I make my chips the same way only I leave them till cold then cook them ok well I made your tatare sauce nah not for me prefer home made mayo with just capers and pickled gherkins ok mushy peas love them not tried your way yet but I make mine with marrow fat peas no mint lol I also tried your way of batter and the fish was very surprised not soggy at all batter was great goto say great recipe very tasty
what did you expect the chubby one to walk away from free food even though she was not happy with it🤣
I once had fish n chips made with Grouper in the Dominican Republic and it was fantastic!
2:47 is it really that crunchy if you need to edit in the crunch sound? lol.
It was the metre I think
Congrats you didn’t get the joke!
Straight away you can tell that the chips were too oily and the batter was too thick. Even the ‘tasters’ mentioned this. Nicest? Well - crispiest. Too oily - yeah, a little bit. Maybe the guy likes grease. Nice try though.
meldme Well. They’re fries. They’re supposed to be oily to some extent. And there was no batter on the fries.
I noticed that immediately. Unnecessarily misleading
Good work chef. x
Jamie Oliver maybe
bugra sönmez nbr?
iyidir kankacım senden
+David Pumpkini beef dripping man
bugra sönmez bendende. sağol
Did the fat lady love or hate the food? “It’s oily, num num, the fish is good, num num, £6 num num 😂
I'd be sipping the vodka, too. Best fish and chips I ever had were in a place called Portsmouth, England while training with the British Army . I seem to remember malt vinegar being served as well. In the states, British food has a reputation for being bland, but I found it quite the opposite. The people are great as well.
I’m sure everybody knows we’re Portsmouth is
Was it sarsons (malt vinegar) only well known 1 im aware of,i prefer balsamic vinegar 🙏HP sauce is a gooden as well greetings from Cornwall 💙💎🕊️
Sarsons is the sh*t
@@alfieberesford7338 You mean the one in New Hamshire, USA?
Salt and vinegar (yes, you're correct, it's malt vinegar) with fish and chips = mouthwatering fabulous. I suggest you put the vinegar on first, followed by the salt for the best experience. 🙌 Oh, and if you add proper mushy peas, it's heaven on a plate 😉
So sick of finding good recipes that start with:
"Step 1: Gather together a bunch of ingredients you can't find in your local grocery store..."
Man beef talo and self rising flour are.impossible to find. I bought talo online and made self rising flour at home.
Yeah, I completely agree. Gotta say, I'm struggling to find decent fish at the supermarket (not that surprising I know). We used to have a fishmongers but
It closed down about 10 years ago. Now you have to travel to other cities just to buy a piece of fish.
Everytime I've brought and opened the supermarket stuff there has been a strong smell of amonnia.
Says it's fresh, it's well in date, yet even when it's cooked it smells and tastes rotten.
@@akumaplantstudios8869 go to a farmers market! Or H Mart!
Indeed, indeed!
@@akumaplantstudios8869 i Just go down to the beach and throw a line in the water. Works about 50% of the time.
Those chips are legendary.
Bit oily
Heston’s recipe
you can just see his disappointment when she said that haha what a bitch.
the way the chips were made. Totally amazing. Cannot wait to make fries again
Did he fry them twice?
That fish skin is the main part m litterally crying
I have to try making this exactly as in this video. I am so hungry after seeing this! A family from England ran an English style fish and chip shop located around the corner from me for many years. I was devastated when they closed to retire. My mother who lives an hour's drive away was so disappointed they closed, too. It was big news in this little town. The food was so good that there were lineups down the street on Fridays at this place. People drove in from other towns and cities just to eat there. It was an institution around here for decades. I miss it so much. Nobody anywhere has ever been able to make fish and chips like they did. This video has inspired me to make English style fish and chips myself. I must satisfy these cravings for it.
Whoooooooooooo! Beef dripping chips, get in
What is "Beef Drippings"?
PLOT TWIST I just ate fish and chips served in TOMORROW's newspaper
Did you copy the lottery numbers?
LOL I guess you must be Dr. Who
lol
haha thats some serious fringe activity goin on he
lol
Lol fake crunching sounds, but that's cool.
True.
Walkers crisps want their sound effect back 🙃
so fake
it was a noise made when the counter went up
@@memebo1922 ikr
This many years later I still enjoy Busker more than any other cooking show
I thought I was being tight thinking 8 quid at first then mushy peas and tartare sauce, gotta be a tenner. Nice one John, Thank You.
Wow! This is cool!
I'm Italian and i DO LOVE this traditional English dish.
I would like to be able to prepare this for my sons, until they'll gow up enough to taste the orignal one in the UK...
Not traditional, it's from Sephardi Jews.
@@screamtoasigh9984 no it's not
Looks flipping fantastic I’d pay 10£
Fun fact: Fish and chips stopped being served in newspaper, with the advent of colour newspapers. The chemicals used to create the different pigments for colour newspaper printing are generally noxious...
Excellent. I used your method to make chips. WOW!! What a huge difference!! Thank you for producing the video. I didn’t have Maris Piper’s, but the results were amazing; worth all the effort!
It’s not his method, he stole the method he uses to make chips from Heston Blumenthal
Guys, to all who are saying the crunching sound is fake it is, but bare with me. If you are syncing the crunch sounds with his bites, of course you will find it odd because the crunch sounds are for the chip-o-meter and not for when he is munching on the chips. I was thinking the same thing but then it came to my mind that such a channel wouldn't make such an obvious mistake. The proof is at 9:55 the sound is synced with the meter again, but when he munches at 9:53, there is a crunching sound but it's natural. So if you go back and watch the video syncing the sound effect with every point being added to the score, the world would make a lot more sense to you, cheers.
Who gives a shit?, crap any way.
In Chicago, that's $14 all day!
In Denver, that's 12-15 easy. If you do the rate, his price is 8 bucks US, fuck ya I would pay that.
So worth it!
Thank you so much. The batter is great. Yesterday i made fish in chips. Today made same batter and fried zucchini, mushrooms and even experimented with onions.
Just fantastic. Batter is thin and cranchy.
🇺🇸 Colorado
I like tarter sauce, but for fish and chips, I gotta use the malt vinegar! So good together!
Tartar
Not trying to be clever but no real need to Sift the Flour. Once you have everything in there and whisked, the Beer will Aerate the Batter/Flour anyway. Just a time saver is all.
The fish looks amazing btw. ....
....So good in fact, I think we'll have the same tonight for dinner...Well, it *is* Friday 👌✝
Made these for my fam and they loved them more than the ones at our favorite pub. Thanks!
Ok, I just made this tarter sauce sans the anchovies + about a tbsp Worcestershire (which has anchovies as an ingredient btw) and it IS A MA ZING.
I'm making fish & chips tomorrow. So I've boiled the taters and salted the fish int the fridge. My fries fell apart big time though so watch the time on the boil. Go for less fluff and more rigidity.
FreshLy seasalted salty happiness, awesome offical chefs language.
That crunch sounds amazing mate! Great work!
foreign's gaming tech sound effects mate lol
Scottish here. Haddock please! 😁
TorkGirl8 - Yorkshire here. Haddock for me too!
@@hobmoor2042 I'm with him on the Maris Piper potatoes for chips though... but haddock all the way for fish! Glad you agree in Yorkshire. 😃
I was expecting Mars...
Yorkshire here as well and Haddock all day everyday and of course no skin!
@@wills2552 I'm from Yorkshire (south) and cod is the fish our chippies use.
Do you know how many times I watch this crying and drooling over this recipe? I've attempted your fish and chips twice and didn't get it right. Today, I SHALL CONQUER!!!!
"if you are going to cook on the street, you are going to meet the odd nutter!"
Editing the video with the crunch sounds so funny 😂
I remember when I was young my father would take us to Arthur Treachers Fish-n-Chips in Kansas City. Man, that stuff was fantastic, especially the malt vinegar. Not bad for us colonials.
Ken - oh .. that’s right . Arthur Treacher (?) - somehow the fish and chips was really good. It was all very popular with black folks... I swear black folks spent the ... entire Friday’s pay check... I remember there was a big grown when the shops closed.
Amazing ! You can tell it's a British show when it features a "Kenwood Chef" mixer in the background.
the perfect fish and chips is not one you have to make... its the one you buy at your local chippy... lol...
No if done correctly home made is 1000 times better but you've really gotta do it properly otherwise it will be shite
Agreed lol. I always have fish and chips Saturday at my local one.
Here in America we unfortunately don't have Chippy's like the UK. You can get fried fish at restaurants but not as good as this.
@@bengaljam4550 The best chippies in England are at the seaside. The fish is fresh and there's something amazing about eating them in the sea air. Magic!
This was the first time I've ever heard of mushy peas! I made them and looooooooooooooooooove them!!! Mushy peas are the bomb.
They are indeed.
You use MARROWFAT PEAS for MUSHY peas not your fancied up concoction with mint and onion and sweet peas.
I cook cod and chips and I prefer frozen peas. I used to like tinned mushy peas or marrowfat peas, but I've gone off them. Baked beans (from Branston) are a tasty alternative.
Cod is disgusting. Full of worms.
Thanks for the tartar recipe. I would recommend grating the onion to get, like a ginger paste, an onion paste for the tartar. Try it. Thanks for the recipes!
Interesting, adding ginger in it. I sometimes add a glob of creamed horseradish in for the zing.
People in the states also fry hush puppies with all fish. They are little round balls made of seasoned corn meal and flour, onion, salt & pepper, spices to taste and then deep fried. They are the bomb with any kind of fish, shellfish, shrimp or lobster. I have been known to go into a seafood place and order nothing but a large order of hush puppies to go and no fish at all. 🍻 The mushy peas you made sound lovely to me. I love peas.
i would miss the fish and chips i had as a kid in england... but they do them so bloody well in nz i can't complain lol
Tayler Made Yep, always the first stop when I fly back home is to the nearest fish and chips shop.
they do and i live in ROTORUA which is in NZ
wish i could go to england
they DO make good fish and chips in new zealand -- and i was there in 1967 !!!!!
Excellent editing at 8:15 😂
After watching this my mouth is watering!🙀👍🏻👍🏻👍🏻
Best recipe i'v found so far , love love this we love you from USA!!!!!
Did you try the recipe?
Rice flour doesn't absorb moisture but will not brown so mixing it with wheat flour will give you your browning. This recipe is spot on. Thanks.
In most parts of Scotland Haddock is the preferred fish in our local "chippies ".
Nice tip on the fries, leaving them overnight. Gonna try that.
*Chips* 😀
Do you put it on the freezer or just regular frudge.
You threw the skin away!!! I love that bit.
WHAT????????????????
the batter or the fishes skin????????????????
Beef dripping - double fried chips - mayonnaise - just looking at this meal will give you an oxygen tent filling coronary🤪
thank you for such a gorgeous recipe. i love fish & chips (especially crispy).
My mum cooked these quality chips everyday in the 1970's.
Mine too. Ah, the memories...
My mum has passed away now but I still make home made chips the way she used to. I'll probably die of a heart attack one day. I love fried food!
Now that is a meal worth busting my diet!
busting my nut
Bust your heart open..nice knowing u
My family always rendered beef fat for all our Deep Frying (Grandmother grew up in Scotland) but I had to change over to Canola Oil due to my cholesterol levels.
We never did the fridge part but did peal the red potatoes and rinsed them before putting them in the fryer.
I think we didn't do the fridge route because it would be too easy to just have fries at any time.
We didn't like the taste of white potatoes but we did and I still use 'Malt Vinegar' but we were not that much in to fish.
They don't put vinegar on fries in the US, we would always bring our own to put on the fries we would buy at the fast food joints.
What my parents did was make a HUGE batch of fries and then add salt & vinegar to personal taste and then we would take a handful of fries and wrap them in bologna.
You then dunked that in to ketchup. Eat & Repeat. It's great for lining your stomach with grease before going out for a night of drinking.
Of course a kid I didn't know that and my dad didn't explain it until I could legally drink alcohol (Age 18) but I didn't drink until I was 25 or so by personal choice.
"Cod and chips please?"
"Sure, come back in 36 hours."
It's really not easy to find a really good and succulent fish and chips
I find you in every video!!!!
if you think you're gonna get some attention, it ain't working.
@@vaishakp1356 he already has
Hey ray cooking stuff too?
come on ray mak leave me alone for once
I may or may not have drooled..
Ebanks Studios I possibly could have around 1:50 . possibly not too sure if a slight drool counts
Ebanks Studios restaurant I work at has better ones. Salt malt powder and Remy sauce. Fuck you
Ebanks Studios. Definitely DROOLED !
I totally did!!! That's killing me over here in So Cal USA i'm way hungry now!
I'm definitely drooling...
You did this in 2017 DAMMM It took me this long to find your amazing Fish N Chips recipe!
Love it, bro! I'm from the USA and I knew I was Britsh at Heart!!
Thank you so much!
Fries/Chips- 10
Fish- 10
I won't comment on the other stuff.
Grym Reiper Especially the mushy peas, what aren’t mush peas
I like mine with loads of malt vinegar!!🤤❤
I thought your national dish is Chicken Tikka!
You thought wrong.
It's the most popular dish at the moment apparently, but fish n chips is our national dish
Been binge watching you vids mate and can’t get enough, haven’t heard from you in a while mate, hope you’re well, best wishes from Australia, not sure how you don’t have a couple mil subscribers, please keep em coming mate
One of my absolutely best dishes so good!
Back in the 70's, McDonald's fried their French gets in 100% beef fat, and so good !!! Just need to find a beef source now to try your recipes.
It is healthier. Saturated fats are actually good for you. These trans fats and most vegetable oils are very bad for us and are less tasty.
Until then, you might want to search out potato chips cooked in lard. They're especially popular in Lancaster County, Pennsylvania. There are various options, but you'll probably have to buy most of them online (instead of locally): Dieffenbach's 'Old Fashion Kettle Chips', Gibble's 'Home Style' Potato Chips, Good's 'Original' and 'Home Style' Potato Chips, Grandma Utz 'Handcooked' Potato Chips, Kay and Ray's 'Regular Potato Chips' and 'Dark Potato Chips', Moyer's Potato Chips, Stehman's Homestyle Kettle Cooked Potato Chips, Zerbe's Kettle Cooked Potato Chips, and Gold'N Krisp Potato chips (cooked in soybean oil and lard; made in Massillon, Ohio). You may have the best luck finding Grandma Utz 'Handcooked' Potato Chips locally. If you have any interest in finding Moyer''s, Stehmman's or Zerbe's potato chips, then search out 'Marmel Industries'. While Lay's Classic potato chips have these nutritional facts: Total Fat 10g, Saturated Fat 1.5g, Trans Fat 0g; Grandma Utz has these: Total Fat 8g, Saturated Fat 3g, Trans Fat 0g, Polyunsaturated Fat 1g, Monounsaturated Fat 3.5g.
I'd like to try fries cooked in duck fat -- /watch?v=GY0ltUnFcy4
Though this recipe might be the easiest to pull off -- /watch?v=aJ2DjbT5MQ0
Oh yes that is the one substitution i had to make. Going to my local Mexican grocer for the next supply of proper fat.
The appeased the flakey vegetarian/vegan set, now they're bland-trendy, one-size-fits-all rubbish.
Fry the fish skin to make great cracklings mate!
I left mine on inside the fish and it still went crispy. Didn't use this recipe I did my own but like watching other ways while I'm eating lol.
I'm sure it's all absolutely delicious BUT if you want to make traditional mushy peas, you need dried marrowfat peas, soaked in water salt and baking soda for 12 to 16 hours, drain them, put them in a pot with some water and simmer for at least an hour or until they reach the right consistency, delicious.
agreed. as a kid my mam would steep the peas on saturday night for the next day
The sound when you bit into that chip, good lord!
Anyone can tell.. it's a pre-recorded crunch.
Alexander its fake i can tell that . Pre recorded .
New Zealand has the best fish n chips
I love the way Brits pronounce 'filet' and 'shallots.'
Oily fish and chips is usually caused by using a small deep fat fryer. The small amount of oil isn't enough to maintain a good cooking temperature so the fish and chips soak up the oil. Chip shops use much bigger fryers that can easily maintain the best temperature ( 8 gallons UK/ 9 gallons US).
Boom! love the feedback, thank you.✌️
Also, Folks, when he says 150 and 180. It is in Celcuis. So, that's 300 F and 360 F, for all of us Yanks across the Pond.
@6:16 Beef Dripping. Beef Dripping. Beef Dripping. Forget the rest of the video and don't skirt over the most important bit. Forget the poncey batter. Sod boiling the chips first. Just cook in beef dripping. It's that simple folks. Whitby fish & chips FTW.
9:30 crack open of the fish increases the price by 3 quid. Tenner all day long John!!
How much is a quid compared to the American dollar?
a quid is a british pound sterling (GBP) and equals about 1.3 USD
Fish looked a bit rubbery and over cooked tbf
John : So. ‘ ow do you like ‘em ?
Customers: We on camera ? We LOVE ‘em !
This is the best chicken fried steak video in history
The finest barr none and outrageously large portion of fish n chips I've ever had were from Egremont in Cumbria, half the price of the South too😉
Double fried chups!?
Mmmmmm
Leeeeegend my man
😍
Nz👍👍
Gorgeous Chips. John in regards to your beer battered fish, I once ate in a restaurant that used Stella Artois for the batter and it was the crispiest tastiest beer batter I have ever eaten. Why not give it a try!
Boom! Appreciate the feeback brother, may have to give it a try ✌️