How to prepare Fish and Chips
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- Опубліковано 15 вер 2024
- Classic fried fish with French fries (chips in some countries). The fish is coated with a traditional batter made with beer.
See the full recipe on my web site at:
www.white-trash...
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And some people tell me my voice has a natural ASMR quality.
Thanks for good communication and explaining why you prepare it in fine detail. To me, I cook like a chemist and follow the recipe to the T because I don't know what I am doing. I can't just wing it like my mother does all the time. So the details you gave really help me. Live long and strong.
Very good idea to microwave the chips. I have not had good experiences cooking the chips in the same oil as the fish. The chips tend to take on the fish taste. Plus if you use separate oil for your chips you can use it again. I wrap raw fish in kitchen towel and squeeze the moisture out of it. Yum Yum pickles chopped fine in mayo with some of the mustard seeds from the juice of the pickles makes a good sauce.
Sir, you are the best I have I have had the pleasure to watch and listen too. Simple,sincere and straight.
What a wonderful video. I don't know if you still make this six years later, but I wanted to let you know the microwave procedure and the three cook method is meant to get the middle/inside of the potato done first and what is done on the surface/outside at the time the inside is being slowly prepared will then crisp as the inside finishes at the same time as the crisping.
I was unaware of the microwave method. I have seen that you can boil the potato fries until translucent about the 8 to 10 minutes then drain and separate and let dry for several minutes then one can toss in drizzled on oil and bake for a healthier version, or one can deep fry them. they turn out crisp either way and it is just the two steps with the boil instead of three steps!! Of course if frying one wouldn't need the drizzles of oil in between.
Expertly executed. Good clear direction and application at a professional level. Only thing, not so sure about placing battered fish again on flour. Tartar could use capers, lemon dill, etc, Try large striped bass. Easy to follow for the inexperienced. Kudos. Good lighting - good audio. I used to run a chophouse and the leftover baked potatoes were used the next day. Perfect for real round "chips". Crosscut 3/8th rounds. low moisture. Skin on. I am told this was in vogue in the early 1900s in Britain.
That’s how my husband skinned the fish! Looks good! I am making fish and chips on Saturday so thank you for showing how to make it.
Denis I just made this for my family tonight..... It was very good and a big hit. It was the first time I had made anything like that before.... Great instructions easy to follow and to the point. I will make it many many many more times! Thanks!
I love this recipe, it's fantastic. Always been looking for a great batter and a great way to cook French fries. Thank you for your video and your feedback. Love all your videos
I add a tablespoon or more of dill and a tablespoon or more of Lousiana Hot Sauce. Same mayo and relish.
I love this! Thank you Dennis I hope seven years later you are still doing well. Ill think of you eating 3 times cooked fries! Making salmon fish and chips. Wishing you best!
thank you dennis for the good info. I take over the cooking duties on the weekend so my wife can have a break and your recipes and your helpful tips really contribute to the success of the meals I cook. keepem coming. ks
BOYS DAY OUT .. WOW. WHAT A HUBBY! BLESS YOU!
I told my daughter that if a strange man came to my door & happened to say he liked to cook I'd invite him in!
Excellent very easy and quick way instructions well demonstrated thank you so much u r the best 😃👍✌️🙏❤️👍✌😃
Fantastic, very good explanation step by step; congratulations,
Thankyou very much
Thank you. You have a pleasant voice, you explain but you don't go overboard to where I want to hurry through your video.
This looks delicious. I am surprised you didn't use malt vinegar to eat with the fish.
Looking forward to more of your recipes
Full marks; great attempt by an American to make this British classic. Note: Haddock is better than cod also salt your fish early doors and dry out in the fridge this will draw out the excess moisture; it's also a sin not to serve with mushy peas and a slice of lemon. Maris Piper also makes a good chip. Well done my good friend :-) ps: I almost forgot, us Brits also love the crunchy batter bits, just run a spatula into your batter mix and trickle this over the top of your fish when it's been in the fryer for a minute or so, delicious...
Oh yes....season, lightly flour then batter; I think you battered then floured? Please correct me if I'm wrong.
My dad made fried fish with a batter when I was a child, in Lavalette, NJ. He used snapper blues, caught off the pier where we were staying. They are just juvenile bluefish. I suppose fresh caught bluefish in general will do for fried fish too. They were very good with fried zucchini flowers, dipped in the same batter.
An Englishman who cooks a lot of fish n chips salutes you. Wonderful job. As you have a lot of fish to experiment with, try salting the fish before flouring/battering. Reduces leaking of juices. Also, when frying the fish, for extra volume to the batter, dribble some extra batter on the fish when it starts to float. Puffs it up very nicely. Thanks for making the video, always look forward to watching your shows.
Oh, thank you so much! The best. It's simple and you are great with explaining all along. Wonderful, wonderful I gotta try this.
This dish looks awesome sounded so crunchy too!
Very nice. Our cafe won prizes for our Fish and chips and for my husband's tarter sauce. We used Haddock for the fish, and Lee always added some dill to the sauce. The line went around the block.
I think the biggest pro tip you can give is DON'T BE HUNGRY when you start a moderately long process like this. You will be impatient and take short cuts and your food will be disappointing.
Exactly! ...
Excellent preparation and I have always had "Fish&Chips" when I lived in the UK.
Thanks Dennis for sharing this good demonstrations with us.
Thank you! I know a lot more about cooking fish, now! Might get brave and try it myself. Living in a trailer isn’t half bad - except it’s a little stressful during May, here in Oklahoma.
Nancy Clay .. Why? Lol.
Nice recipe, The idea of dining in a fish and chips shop is to get out of the house, avoid all the mess and save all that oil you cannot use for other than fish fries. It is worth the trouble if you gather all family 10 or more people. Still you did a great job. Chef Andros from Cyprus.
I like using malt vinegar on the fries and fish, I think the Folks in the U.K. do this frequently and it is different and definitely tasty...
That looks like a lot of work, but what a nice video just to watch. Relaxing.
Before the days of microwave ovens mum used to blanch the chips i.e. boil i think some chip shops in the Uk still do this
Come to Britain for fish and chips. This was damn good though. Standard to put on your fish and chips is salt and vinegar!
Thanks for being awesome. Last video the comments towards Americans and fish and chips were unkind. I grew up eating Hsalt fish and chips owned by a nice Chinese family in California. Can’t find them here in Chicago area. But we do have fish fry every Friday.
In addition to your fish and fries I like the hand made ceramic plate. It's like a picture frame for your beautiful and well prepared recipe.
Please send some to Cape Town, I'm salivating. My favourite meal, English fish and chips.
Just bloody amazed! For a first time, you have done better than 99.9% of all the restaurants I have been to in my 60 plus years. Very well done. It's all about cooking, not about owning a fancy restaurant. Certainly not about claiming to be a chef. Some of the worst food I've ever had, in my life, has come from "chefs." Who'da thunk, right?
Just finding your videos. This was great! Thanks
Yummy!!! That looks pretty good. Cutting the black cod into far smaller thinner pieces will vastly reduce the wetting. You trade off the large portion appearance for multiple thinner and smaller pieces, but they hols less moisture compared to battered cover, so retain the crispy texture well.
Well done, sir. That's what I call a good quality plate of fish and chips! Thanks for the upload! Have a blessed day.
Beautiful, enjoyed watching this👍
Many thanks.
+!
I have used the Alaskan white Pollock and it was great. I have used Cod as well. I had gotten a 10 pound box of Pollock for about 19 dollars on a deal at my grocery store. If I had known how good it was I would have bought about 4 boxes of it for latter. It fried up beautiful. Thanks for the video.
Your love of cooking is so evident, excellent demonstration. Will make this for my family. Thank you.👋
love ur video fish n chip easy to make i'll try it with a little paprika or tumeric pepper n salt
Haddock is by far the best fish for fish and chips, try it and you will never have cod again. From Great Grimsby fishing town England
Agree about haddock, from Atlantic Canada. We have the best fish and the best potatoes, we know our fish and chips :)
Im from Cape Town and we have Hake Im not sure what its called elsewhere Its fantastic I have had it my whole life and during lockdown need to cook it myself But the recipe here is great.
Western New York has a long tradition of Friday fish fries. And it's haddock - mild flavor, good texture. Yummy!
W
I certainly appreciate Dennis making the point that you do not need.a fancy kitchen to cook great food. I also like his approach -- experimental, sort of: "Let's figure this out!"
Winderful!I have like to learn making this wonderful Chips for a long time!
I had Grouper fish n chips in the Dominican Republic once and it was fantastic!
You are such a good teacher. Cook's Illustrated should hire you.
This is a old video, I hope you are well and still making videos.
Very well spoken and easy to follow. I like this guy and I'll be trying this recipe. Thanks!
The best fish n chips I ever had were from Arthur Treatures & Mac's Big Boy witch were the same recipe, but the way Arthur Treatures makes it now is not the same as when I grew up eating it, it's crispy instead of all moist and Mac's Big Boy closed so many yrs ago, but they both had the best fish n chips ever made!
My favorite also!
I actually make those aprons myself. I learned different arts when in college. There is a store that sells upholstery fabric remnants that are ideal for aprons. When I'm down in the city I stop in to see their latest selection. I have about a dozen of them hanging in my kitchen and I try to pick one that might be appropriate for the recipe. Thanks for the feedback. I'm glad someone noticed.-Dennis
Mobile Home Gourmet .. You know how lemon adds so much flavor to almost anything ? So, to keep the potatoes from turning black buy urself some ascorbic acid powder (various brands on the market so you may have to ask but, will be near sugar & canning supplies (check bottom shelf) as this is what keeps fruit from turning brown, also).
Toss on a good amount to cover the fries (optional to toss in oil BUT then I would oil BEFORE sprinkling with ascorbic acid). Then no need to micro them AND they will be MORE flavorful! (IF you notice any darkening on the potatoes before you get to cooking then toss on more ascorbic acid. )
ALSO, I would add at least 2 or 3 teaspoons ascorbic acid to the beer batter for extra flavor!
Ascorbic acid is great for sprinkling on yr fish (fries, or salads or zesting many foods) for an easy, inexpensive, zesty lemon flavor!
Respect from Jamaica
@@ohwhatelse That's a good idea. I think I'll try it.
Tartar sauce mayonnaise plus DILL pickle relish a dash garlic powder then cut a lemon into quarters squeeze the juice from one of the quarters. Stir softly. The name Tart ar so good.
First thing I noticed!
Dora on your apron!
I am jealous.. I really enjoyed your tutorial your voice is very calming.. thank you...
I came to the US in 1968 and stayed till 1971. Back then we didn't get these kind of fries, but what I call crinkle fries. My mom would give me 60 cents for my school lunch and I would go to the corner diner close to my school and have the same every single school day. I had one bowl of Chicken noodle soup (Heinz), one plate of French Fries with catchup and a 10cents coke that was in a paper cup shaped like an ice cream cone and in a holder. I loved the French fries you got back then it was the same kind we had in my own country. When we went to the grill bar as it was called here in Denmark my mom would buy a large box of French fries and the guy would wrapped paper around it after salting them and with a fork make a couple of holes. When we got home with them they would not be crisp but soft, and it was the same in the Diner that when you put catsup on them they would be soft and I loved that. I have tried making them like this but they always turn out to be crisp also the frozen crinkle fries from the supermarked. A friend told me that back then they didn't use oil but used I think it was lard which I am guessing is the fat from a pig. Do you know anything about that? I went to New York 10 years ago and wasn't able to get crinkle fries. I even went to the Diner that was still there looking almost the same and they had changed the menu of course.
I salt my fish first and I like a little garlic powder in my batter. This recipe turned out very well. Congratulations.
I forgot. I like also to cook the fries three times, but I blanch them for 6-7 min in boiling water for the first cooking.
You Are Awesome!! Loved your instructional video!! Can you do a “Tour” Of your trailer??!!🙌😍
You are right about the black cod. I don't consider the Black Cod to be a Cod at all. It is an extremely oily fish. However, the Japanese love it. Supposedly one of the best smoked fish on the planet..... I wouldn't know. I always give it to the locals when I catch it on the West Coast, and they go nuts, looking at me as if I was stupid. I may be! My dad accused me of it many times. Anyway, they smoke it and sell it to the Japanese. Might be worth looking into?
In Britain its popular to have this with peas, as well as malt vinegar on the top with some salt for the fish and chips. As said above, its a very good trick to pour batter on top of the fish that's frying to give it a real thick crunchy batter. You can also make a batter with flour, yeast and beer; its very good.
Nice job though, not something you'd find in our chip shops but worthy of eating at home
Interesting! That sounds great!
You know how lemon adds so much flavor to almost anything ? So, to keep the potatoes from turning black buy urself some ascorbic acid powder (various brands on the market so you may have to ask but, will be near sugar & canning supplies as this is what keeps fruit from turning brown, also).
Toss on a good amount to cover the fries (optional to toss in oil BUT then I would oil BEFORE sprinkling with ascorbic acid). Then no need to micro them AND they will be MORE flavorful! (IF you notice any darkening on the potatoes before you get to cooking then toss on more ascorbic acid. )
ALSO, I would add at least 2 or 3 teaspoons ascorbic acid to the beer batter for extra flavor!
Ascorbic acid is great for sprinkling on yr fish (fries, or salads or zesting many foods) for an easy, inexpensive, zesty lemon flavor!
Also in a tartar sauce, I cut up the dill pickles, add finely diced red onion, capers and juice of 1/2 lemon. Some people use haddock fish for this dish.
Urban VIII .. finely chopped Vidalia onion! Relish! And using ascorbic acid instead of lemon or pickle juice adds so-o much flavor without adding moisture!
agreed! yum!
I grew up in New England also and now live in Florida. We always used North Atlantic Haddock for our fish and chips.
For really crispy fries : cut potatoes into fries. Bake them at 250-300 degrees F until they are sort os a clear/white...half done. Then fry as usual.
Double cooking is key. You can fry them twice, too, but let them cool in between. Otherwise you get soggy fries, and who wants that?
This applies to hash browns also. I can attest, the commercial product we love so much is NOT raw potato when it hits the grills.
In addition to the previous info, putting the fried fish and also, the french fries, on wire racks instead of directly on paper towels, keep them crispy, the ptowels makes them soft n mushy... If leftovers, store in paper bags or newspaper to absorb oil, but keep crispy, then aluminum foil but eat a. s. a. p. next day
Simple trick, re-fry them for a minute the next day before serving.
When I lived out in SoCal I used the black cod to smoke and make a dip. Some of the family didn't like the heavy flavor of salmon so I substituted the black cod and it worked well.
I learned a lot by watching you. Thanks, I wish I could be your taster.
nice. i used buttermilk instead of beer.. great results. my cod was very soggy also, will try with a more dry rigid fillet next time.
I actually used their procedure for cooking the fries in the microwave first, then twice in the oil later. The fries were very good.-Dennis
Im going to try that next time I do chips about every other day.
Where is close caption as I can’t hear as want to read.
@@sheilaweiner6105 I don't know if you found the captions or not but if you haven't? Tap the top right corner of the video, 3 little dots come up if you hit them it will pull up options for turning the captions on. Click on the captions and there you go. 👍😊
Nice !! God Simple Explanation and Instructions !! Good Video !!!]
Glad it was helpful! Thanks for the comment. -Dennis
Thanks for sharing a great recipe and method. The triple fried chip are new to me. And a sea scape apron.
Osum display of experience! is all about grt recipe is Ptience!!
Thanks a lot 😊
Interesting postscript. I always enjoy Cod, even more than Halibut. The local 'chippy' here uses Pollock on they're all you can eat menu but I think the Cod is better. Someone in the comments suggested salting the Cod and letting it sit for a while to draw out some moisture. Great video and thanks for sharing!
I'll second that! Cod, pollock, dogfish...that's the way to do it. Halibut is beautiful, but it's too dry and too "fancy" for this classical, simple fry-up. My father was British, and he introduced us to fish n chips before we started kindergarten. He knew where to get it, and it was never halibut. My own favorite way to serve is on paper, with salt and malt vinegar only. Dad loved a cider with it too!
You can remove some of that moisture to the cod by salting it and letting it sit in the fridge for an hour..Pulls out the moisture and seasons the fish a little.
Larry Williams. Also I suggest do not remove the skin of the fish, because the skin is healthy , has collagen which is good for your own skin , for tendons and cartilages .Also is very tasty and keeps the fish together. I make the batter different with eggs and flour and turn it through breadcrumbs mixed with polenta. It is delicious. Your is also very tasty. You do a goos job. Bravo
Amazing I love it.thank you for sharing Godbless you.
Looks delicious! Loved your video, thank you. 😉👍
The best part of this video was watching you so satisfied with your own meal:) thanks for the last input!
Wow that fish and chips looks really GOOD. looking forward to trying this recipe. Thanks!
You should be on other social media too. This channel is so great 🤗
We use flake in Australia 'small gummy shark' it has no bones.It also does not go soggy which means you get a crisp batter. Have you tried beer battered chips?
Great presentation and very thorough
such a yummy fish and Chips looks so delicious
Simplest of all Fish n Chips recipe ever on video that I've seen....
I love cod fish fry n yr recipe is perfect n d french fries as well . It's excellent . , Very delicious . I can live on fish fries. Thanks for the recipe. Hope u will continue to give us some good fish recipes as fish is my favourite. Thank you very much.
You might like this one I did several years ago:
ua-cam.com/video/wVJPqKUvt7U/v-deo.html
I buy the fish at Costco. Steelhead trout is the only farmed fish I like. I portion it and store it in the freezer. (I also like Costco's frozen Orange Roughie, scallops, and shrimp. I love seafood too.) -Dennis
Here in Canada we use Fresh Halibut or Cod with a tossed salad and coleslaw
Yum , I can't wait to try this.Great demonstration no wasted time!
Thank you for this presentation.
You're welcome. -Dennis
Louisiana hot sauce on that lovely fish.. for an extra zing. Not sure what the turnaround on this meal was but, I know it was well worth the wait. Everything looks to perfection... and no doubt, tastes to perfection, as well. Thanks for sharing. Now, I'm hungry.
Thanks for the positive feedback. I mostly taught myself. I took some classes through adult education, and learned some useful tips. But mostly it's just from reading recipes and experimenting with them. Thanks again.-Dennis
Dennis I am from the UK, the only thing you need with this dish is Mushy Peas. Good Job well done. 😋😋😋
Thank you Ginger. I appreciate the feedback. -Dennis
Excellent recipe. Greetings from Sao Paulo, Brazil!
Got o have onions in my tartar! I'm sure that taste divine!! I definitely appreciate your honest update too.
Looks great, thank you for sharing. Cod is one of my favorites.
$66.00 is still a LOT of money to pay for cod in 2020 , but I guess you pay a premium for fresh fish . I like this video a lot and sending best wishes and a BIG Thanks .
Stay Healthy & Happy .
Try adding dehydrated onions, and some cream of tarter to your tarter sauce. Really good flavor.
Darrell Williams .. finely chopped Vidalia onion! Relish! And using ascorbic acid instead of lemon or pickle juice adds so-o much flavor without adding moisture!
My understanding is that Black Cod (also called Sable or Butter Fish) is more closely related to (and used as a substitute for) Chilean Sea Bass and is quite fatty. Pacific Cod is more lean and similar to the Atlantic Cod you are used to.
Fizzy mineral water works for making the batter as well,nice video,thank you
Excellent instructional video. I was giggling when the oil started to almost boil over. You need a bigger pot for sure.
Next time, when deep frying, try using M/L Chinese wok.
Thank you for a real interseting recipe and can't wait to try it out for myself asap. However, (and just out of context) just want tp point out that you mentioned that the thickness of the fries was 13 cm. (most obviously a slip of the tongue...you must have meant 13 mm). Please don't mind me bringing that up.😊
Great video and recipe. Tried making fish and chips for my husband. It wasn't crispy so I'll try your recipe next time
lol...@13:10, "..I hoping that won't boil over on to my stove. Goin' to have an oil fire real soon.."...@ 13: 27 , continues adding fries. Just kiddin'. This looks fantastic! I learned something new: I didn't realize that the North Atlantic cod was still protected. Thanks for the tips.
I about cook every thing about 350 deg That my go to Temperature 👌👌 I love my home made ketchup 10x better than store brands. I cook fries different. Once cut and risen. i coat them with 50/50 flour and corn meal. WHILE THERE STILL DAMP. with your choice of seasonings. I get the Temperature to 350 degs. fry them for about 2 or 3 min raise them up for about 5 min for the oil to heat back up. then drop them back down into the oil until golden brown. Once there done on a paper towel. I sprinkle them with salt, cayenne power, then onion powder OMG YUM. There crispy out side, and melt in your mouth inside! O H L O R D YUM
Thanks for the tips.
@@MobileHomeGourmet try the fries You will enjoy the Cheers
Thanks for the recipe....
Very Nice. I love fish and chips but being from the deep South they are hard to come by. I'll try this. Thanks.
Great video! I'm so glad you did a taste testing at the end. Just subscribed!:)
I worked for Long John Silvers for years (80's and early 90's.)
Depending on the market and availability, they swapped between Cod, Pollock and Whiting. I like them, in that order.
McDonald's original fries (1960's) had the skin on! I miss that! The skin is the best part! I buy organic and leave the skin on!
When I want fish and chips I use either Rock cod or link cod. For chips I order them from McDonalds.i make tartar sauce with mayo, drained 2 relishes-dill and sweet, liquid onion and liquid garlic cause my grandson doesn’t like biting into onion or garlic.juice.