Fish Frying Skills - Frying Chips | 07
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- Опубліковано 17 жов 2024
- Fish Frying Skills - a qualification for those in the Fish and Chip Shop business. Administered by the National Federation of Fish Friers and Sea Fish Industry Authority (UK).
Part 7 of 9: Frying Chips. View the complete playlist: goo.gl/g1YRYf
Made in 4:3 and presented here in 16:9
Presented by: Dougie Truscott and Chris Atter
Camera and editing: Andy Dunderdale, Network Productions
Narration: John Thirlwell
Executive Producer for Seafish: Lee Cooper
©Sea Fish Industry Authority (UK) 2005
www.seafoodacad...
www.seafish.org
Every few years i come back to this video idk why...
The sound of clanking of metal is part of the experience. Gets the taste buds ready.
Makes me hungry! Chips, so simple, so great.
Makes me as well.
I go to the chippie every Friday after work & often wandered what goes at the back of the fryers good stuff
Same
When frying new season potatoes, do you still keep to the same temperature of 185 degrees ?
I think my local chip shop could do with watching this !
What about home frying do you need to close the lid becauce a lot of home fryers state leave lid off.All so do we wait until the chips float because to do that in my fryer I would only be able to cook a handful at a time lol,but great video really enjoyed it.
legend has it the guy is still saying hmm yep yep yep
shut up you idiot
As a Belgian I find this both amazing and disgusting.... My personal love for England... White fish and deep frying stuff .... I love this
you belgians are to blame for this :)
Youd be even more disgusted with Scotland we deep fry everything from pizza to donner meat and mars bars my guy 😂
Of course, if you poured the bucket towards you, the chips would go all over the floor.
Obviously he means as opposed to sideways. You fruking muppet
@@Jafmanz Whoosh...... smh
Haahaaa. Good one
Lol
Hehe
4:45 "You notice again, that the utensil has holes in" Hahaha, we are all blind, we did not see that. Thanks for mentioning that LOL
Just who is teaching who here??
They are both still trying to figure that out.
One of life’s great mysteries.
😂😂😂
@@PhantomPanic or frying to figure it out
This is 4D chess
Young bloke seems the best, he knows what he's doing
You gotta love how English people talk. 🏴🙂
Britain isn’t England mate. Typical Americans
"Yes yeah okay right yup yeah."
Zayn Man
Zayn Manning yep ok yeah yep yep
im looking for something like that fryer they are using ?
As a Brit, I hate having fish and chips served in polystyrene. Just serve it in plain paper, much better for the environment than polystyrene and it soaks up the fat too.
Same
I'm old enough to remember when they wrapped in newspaper (80's)
@@lastfirst5689 Me too, but the chips were wrapped in plain paper first then newspaper wrapped around that. Many remember it was just wrapped in printed newspaper only, which wasn't the case. The ink would go everywhere.
@@trancehi Thinking back I think I remember a lining paper but I also rember ink on my fingers
@@lastfirst5689 Yes, definitely had plain paper first, the same paper as newspapers, but the grease soaked through it all. I remember occasionally getting page 3 of the Sun newspaper wrapped around it....lol
Would you blanch the chips first,or are they best cooked in one go ?
If you want them more crispy or you want them to cook faster then blanch them first
These two are duelling
Alot of people think this is easy, its not. TO get good quality fish and chips is an artform. From experience the Greeks know how to cook the best fish and chips.
Oh yes famous Greek fish and chips. Fish Friday is well known in Athens along with moussaka Monday.
They turned out pretty great
FISH AND CHIPS 🍟 IS MY FAVOURITE DISH
Oooh I love those chips 🍟😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋
These look spot on.
These deep friers in the Uk look really good but looks difficult to clean
Great video and such skill!
A question about the fryers. Do these fryers need a hood system or self contained?
no one ever answered lol
Chuck out polyunsaturated oils which form high levels of acrylamide and trans fats (increase heart disease rate by 34%), and replace with traditional beef dripping or lard for a far nicer taste and stable frying medium.
Thomas Baird yeah but who cares about heart disease
Thomas Baird. Quite right. Best chips in the world..
Christiaan Underhay people who want to live longer and eat more fries
Coconut Oil would be healthier
Forget the beef dripping. Horrible taste and smell. Good quality oil is far better and healthier.
Who is interviewing who?
0:25 - ‘so you dont get any fash splatback on you’
carpii hahahaha
That's just the way he talks
just laughed so effin' hard. thanks i would have missed that
@@carpii SPLATBACK I'M FUCKING LOLLING AGAIN
thank you, Sir.
Sir your French fries looks great. Can you give the thickness of the French fries.Thanks
Nazir Ahmed chips !!!!!
These are NOT French Fries they are chips.
French fries are what you get at McDonalds, also known as Shoestring fries.
They look to be cut to about 3/8in. (10mm) thickness on one side, and 3/4in. (19mm) on the other.
lol the guy in the blue cap enjoys eating his chips id say!!
Who doesn't?
Where can these commercial fryers be purchased?
‘You have to be quite quick, as they’re quite hot’. Well shit mate thanks, I didn’t know that.
Any way to get these kinds of fryers in Canada?
Mitch Barredo did you find a supplier in Canada? I’m looking too.
@@brigo3 no thats what my comment is, a question asking how to get them here.
Cracking vid - but don't make the mistake that I made, when cooking chips at home - you can't do it in just one pass, like the professionals - At home you have to cook them twice , or they just go limp - go first at a lower fat temperature (150c or 330F), 'til they start to brown , take them out and let them sit for a while on kitchen paper - and then blast them in the oil at a higher temperature (180C - 390F) for about 4 mins - I hope that I've got that right
wrong buddy, put your potatoes in cold oil, and turn on the heat, they will not only be cooked to absolute perfection, but they will be MUCH less fatty, and save a lot of time fannying about double or triple frying.
@@DonegalOverlanding thanks
i dropped the bucket in the fryer!!!!
I'd like to open my own chippie, I might Volunteer at my nearest one first.
I DONT GET IT WHAT IS GOING ON HERE
Science.
When I was a kid in the 70's, I loved the Carry on film where it was the horror one with Frakenstein etc.
I was always confused by the scene where Kenneth Williams falls into the giant boiling pot and just before he dies he shouts 'Frying toniiiiiiiight'.
I was too young to have been around a decade or so earlier when Fish & Chip shops would put that sign out.
Maybe they didn't open every day?
very educational. i enjoyed this video.
dav00ss no need lad
Actual certification/qualification? Wow, I'm impressed.
Qualifications are no substitute for experience !!! And once you have the experience then you don't need the qualifications.
Now those that teach will tell you you must have qualifications, but they are just creating jobs for people that can't actually cut it in the real world, simple put, those that can do, those that can't teach.
Do yourself and your industry a huge favour and slam the door in the face of the teaching industry !!!!
@@Mr71paul71 what airline do you use, by the way?
@@danscanlon4956Flying a plane is easy. I personally don't care if the pilot is qualified, it's just common sense. Who needs teaching and training right?
@@Mr71paul71Have you ever seen a doctor?
its all in the potatoes the preparation and the oil
if you get any 1 of these wrong u wont get chip shop style chips at home even if you use same potatoes
The veritable DUDLEY DO RIGHT of chip frying!
I've just got a job in a fish and chip shop I'm starting training today but scared I'll mess up
Well good luck
Thanks but I left and got another job
shannon Keegan 😂😂
shannon Keegan There is something fishy about u
shannon Keegan hi dear
It’s an art form
Hope Dougie is still around
Most chip shops in Australia are Asian run & the 1st thing they do is lower the oil temp to about 160c to save on gas but the lower cooking temp makes the chips suck up the oil.
Chips should be started at 185c temp.
That is just great. Should ship them back to China.
That sounds disgusting. Chips shouldn't be fried less than 180
@@kofola9145 das jus pure racist u nob
@@guys2hey990 he’s Australian it’s allowed.
Said who? It’s common for 165 and above to be used. If you have proper quality oil what you describe shouldn’t happen
thanks for the video guys really good
always a double tap
have you tried making chips, with turnips at all my friends!!
I went to my local chip shop and said is this fish cooked and the lady said why I said it's ate all of my chips up 😂🤣😆😆
l was waiting for the basket to be tapped when getting the chips out,very important l think,do the same with the fish,
looks delicious for me...
Who’s teaching who?
Proper grub!
Cushty!
They are like a married couple
The Mr Mackie of chippys. Oh Kay.
From deep frying at home I've learnt that once the chips float on the surface they are ready to come out
Wat oil do they use
Lone Wolf Pig fat , to give you heart problems!
Tahir Rana lard lol
Lone Wolf Didn't want to say that ;)
@@enquire422 It's healthier than vegetable oil.
@@szymongorczynski7621 You are right about that. The idiots above are still believing 1950's science despite it being rebuked many times.
GREAT FRYING
I'm just concerned, isn't that handle a bit hot ?
There was slight beef at the end
salt first........ or vinegar?
Vinegar first, then salt. If you salt first the vinegar washes the salt off. Also, the vinegar, then helps the salt cling to the chips.
Cool stuff :)
Pinching the chip is not necessary. If it's hard to the pinch, it wouldn't float.
The chips looked a lovely deep colour, not like some of the place whete thete almost anaemic,, also looked think and long, again some place serve small chips and scraps, fair play looked good chips
Ohhhhh god I can live until my death just eating fries
It’s chips not fries
I was hoping to see some confused Americans in the comments lol
Lol 😂😂😂
The cooking medium used in many Fish n Chip shops has MSG (monosodium glutamate) incorporated. That's why it is tricky trying to replicate the taste at home. You can pick up the correct cooking medium from wholesalers which is used by many restaurants and cafes to give their food that distinctive taste.
Not in Australia.
They mostly use Canola oil.
No they don’t jerk
Good food don't need msg
No it isnt
@@speedmyster1 Some restaurants add MSG to a number of popular dishes, including fried rice. MSG is also used by franchises like Kentucky Fried Chicken and Chick-fil-A to enhance the flavour of foods. Along with many others.
Its not the way we do it in Flanders-Belgium
Who’s the mentor? Who’s the student? Are they both the teacher and the student? I felt awkward watching this
So no mention of drying off. That's not right. You can't
have wet saturated potatoes.
Very intelligent guy
The guy in the green hat is actually older than the gentleman in the blue , or maybe I’m wrong
This is a good video and perhaps cascades back some understanding into chip frying and the process that it goes through to get the chips fried correctly. The preparation of the chips prior to frying is quite messy but again needs to be done well otherwise it could destroy both oil and potato. The frying range is a good brand as well.
Chris was fired after filming this video, because the chips stayed in 1 second too long...
how do you know?
Zombie player gaming it’s a joke
😂
@@jcrossan1351 hahahahahahahah thats funny
Weirdly hungry for a chippy now.
Put more chips on the plate
The old boy knows all the answers.
He’s got about 20yrs on that young chippy owner.
He’s asking him questions he knows the answers to.Hes taking the piss agreeing even if the guys wrong okay.Okay.
Okay.Okay.
Bust yer head hearing okay okay all day okay.
In the 1980s that whole bucket was 1 portion
Young guy obsessed with closing his lids should have blanched the chips first at a lower temperature
2022 7:22 pm Fri 14 Oct Fish and Chips Car 0:09
Would you pinch it to tell me when it was done lol
Ya dougie
where's chadtronic
Yes
I have that type off fryer in my house
Battered chips orange better as those ones on video have no taste
Chris' full name is Chris P Chips.
How many times does this bloke say 'ok?' I get it... ok?
Observe structured chips examination osce
" The last thing you want is a greasy chip" All fried chips are greasy.
Rubbish!
Nothing wrong with greasy chips.
That's my mate!
Grease is good, but I hate a soggy chip, and I feel like oversaturation of grease is a contributing factor to that.
@@luckyduckydrivingschool3615 If the fat is too old it will produce a soggy chip that has a nasty taste. My tip is to allow the chips to cool in the paper before opening.
You pulled it towards you.....
ok yeah ok. right yeah ok. yeah ok. yeah. yeah.
NASA So those after burners are in place Ok chips down Houston ignition sequence start 10 9 .......2 1 fry🤓
So its save to eat it's a gluten free chips
u mean pour towards ya lol
i came to this video