I used to work at one of the famous fish & chips in Scotland & his Fish batter secret is 100 gram rice flour & 100 gram plain flour mixture with 70 ml Cold Vodka & 110 ml Cold Dark Ale/Beer in to Fish batter mixture with 1 spoon honey & little salt and add Yeast half a tea spoon... keep it in to fridge for 30 mins. Take out from fridge. take cod/haddock dry it & dip in to dry plain flour then dip in to fish batter mix & fry it on 360 degree F. . Enjoy & give it a try at home & enjoy with your family & friends & please don't forget to give me bless...Please...Remember me in your prayer...Thank You & love you all..
As a fairly good amateur cook, I REALLY appreciate this show. I can follow a recipe easily enough, but the way they cover not just the WHAT of each step of a recipe, but the WHY, as well, means I've got a baseline to play around with and customize. And that's what makes this fun.
I feel the same! I have learned so much and my family almost always loves what we’re eating for dinner. Their kitchen gadget and equipment reviews have also amazingly helpful as I’ve started to replace old items or shop for things I’ve never had. Cheers!
It’s true, it’s a challenge to make fish n chips at home and serve it all hot. We have a method…husband and wife. My wife preps the potatoes, and fries them twice. Meanwhile, I make the batter and prep the fish. As soon as she’s done, I fry the fish. As soon as I’m done with fish (which holds the heat very nicely), she gives the chips one more fry (a minute or two) for a final crisping. Everything comes to the table hot, but more importantly, the couple that makes fish n chips together…stays together
I used this batter to fry some shrimp. I also experimented with dipping fish-market crab cakes in flour, then the batter and fried it. Worked well, and I accompanied the shellfish with a hasselbacked Yukon gold potato. Pretty good.
So Tried this method for chips, and while they weren’t as greasy as I expected they were to grease for me. I even tried them in rice bran oil after my first attempt with peanut oil yielded to greasy. I think sticking with boiling the potatoes then double frying them first at a low temperature then at a high temperature gives much better chips. And you can even cut them a bit thicker too as you would classically have them at a pomme frites / fish and chips shop. Although I prefer about 3/8th and less.
My son and I did this last night and the fish was outstanding. I think the chips might have been slightly overdone but I was plating up the fish and boiling some peas while he was finishing the chips and I wasn’t paying attention to the time. Still a fantastic meal and highly recommend this method - it does help to have another pair of hands!
My Mother used pure Lard. Then strained it off Kept it in the Cold Pantry in a Bowl till next time. used it for aroun d 5 cooking timnes. Always good We were never ill. She would add Vicks to some of the lard and rub our chests with it then wrap it up in an old pieces of sheets. We smelt terribly
have been a loyal subscriber to America's Test kitchens fo4 years, and I can name the number of occasions I have been disappointed with one of their recipes, on one hand. I own several dozen of their cookbooks, and I love being a subscriber to the website. So I don't want anyone accusing me of being a troll or a naysayer here. The one thing I did learn from this video, that I'm going to try when I make fish and chips again, is to see how I like the Yukon Gold potato fries. But I'm dubious of the long cook, starting from cold oil, on those fries. The system I use is to prep first the fish, then cut the potatoes and start heating up my oil, then make the batter. I then par cook the french fries in 320° oil for about 3 minutes, let them drain, kick that oil temp up to 375, then I fry the fish. I can hold the fish very nicely at 250° in the oven, on a wire rack set over a rimmed baking sheet, while I finish the French fries, usually in two batches. Yes it is work, but I just made this yesterday for dinner, and it is well worth it. Tartar sauce is great, but we like to dunk hours in malt vinegar.
Never ever have fries with fish n chips. Look at Gordon Ramsays online. Don't mess around with a British classic or even think about claiming as it's American. That could potentially cause a World War 🤣.
The fish wouldn''t have given off as much of its flavour into the oil if you had included a vital step in the battering process: before putting it in the batter, dust it thoroughly with all-purpose flour or cornflour. A good way is to put the flour into a plastic bag, add the fish and shake the bag until the fish is evenly coated. Now you can add it to the batter. The oil will be OK for doing the chips.
I love the look of the fish and chips once cooked and may end up making some myself and have to remember to keep the oil temp at 375 or more before putting the food in it.
The chips they cooked were greasy and limp plus it was a lot of effort. Do a search for twice or thrice cooked chips, we cook far superior chips in Australia compared with those in this video, they are thick, crunchy on the outside and fluffy and soft in the middle. It’s also an easy method in a home deep fryer which controls the temperature.
Try using a fryer to cook them in or can't you get them in the states? Also if you blanch the chips for ten minutes the chips will be crispy on the outside and fluffy in the middle after you've fried them and NEVER start cooking them in cold oil they become soggy and greasy
Blanching the chips are the only legitimate way to keep them crispy on the outside, tender in the middle without having them sit for all that time in oil...the chips these women prepared looked disgusting
@@collierladdie Agreed they look gross. Also saying "its not a last minute thing" and not thinking "tonight I'm going to make some fish and chips" sounds strange to me because its so easy, fast and convenient to make and when I do have fish and chips its nearly always a last minute thing. If there's no room in the fryer put the oven/grill on very lower so it only keeps the fish warm while the chips are cooking. Not reusing oil is a waste and I'd be shot if I didn't when I was a kid. I only change the oil once a month.
I'm sure everyone has there own opinion on blanching technique...I was taught the less time in oil will result in a healthier and high quality chip...the blanching time, for my frying is no more than 3-4 minutes at 325 degrees (f) When I'm ready to finish them I'll fry for 2-3 minutes at 375 degrees (f).
I love fish n’chips, but I’ll probably never attempt this recipe at home. The odor of all that boiling oil would linger for a week in my place. And I hate to have to throw out that much oil - such waste. This is a treat I’ll continue to eat out.
Light a candle before u start cooking & let it burn a little longer afterwards. U can also set a little dish of vinegar on the counter for a few hrs or overnight to get rid of any odor.
I save my used fish frying oil in the fridge. You can scrape off anything that separates and use it for more fish frys. The oil is fairly expensive. Very light olive oil works well. I don't care for peanut oil.
Just a thought for those who don't like the smell of fried fish in the house. Do you have a barbecue grill? Does it have a side burner to heat sauces and such on? If yes, there you go. Grab your pot of oil, go outside and cook this stuff on the patio grill or Weber. No smell, no fuss and you're done with the mess in short order. What would some people do if there was no such thing as an oven or a modern kitchen? Say, you lived in the forest in a tent , cave or bivouac? Could you survive? Yes I did such for 4 years. Just need to think outside the house/box is all. 😚
I am so loving the new format/new show - thank you for including many of the other test kitchen cooks. This segment was delightful. Happy Holidays! ❤️🇨🇦❤️
Cod is a bottom dweller, eats all the crap off the ocean floor (like shrimp) and has no flavour. In the North of the UK we use Haddock. Much more flavour :)
Fantastic video I love the way the lighting changed during Bridget first talk as Ashley cooked. That was great. And if course the recipe. Bridget made these French fries a lot of a few years ago. I made them right away and they were wonderful. Now the fish I can't wait to make in this kitchen. Merry Christmas to Bridget Julia and Ashley and to ALL. Happy New Year to you and your families.🙋🙏🙏🌹🌹❤❤
It's not really a flavor people use much here in the States, it's quite good. Most of us have never even tried it until hearing about it on the internet or going to a rare British pub.
John Waschka I remember when the first fish ‘n chips shop cane to Nashville in the 70s. Served it wrapped in sheets of newspaper, with bottles of malt vinegar on the tables. My dad just loved it!! (we kids only liked ketchup haha) I’ll bet those newspapers wouldn’t pass muster by the health dept today, but perfect for fried fish.
The east and west coasts are familiar with malt vinegar. I grew up using it and rarely use it now as i dont eat fried food. But a fatty meal was always served with malt vinegar growing up and i still like it with meat and casseroles . Back than only 3 choices, white vinegar (cleaning fluid), apple cider ( food worthy) and small bottles of malt vinegar. In America so many vinegar choices since the early 70's that its gone out of favor. I make my own flavored vinegar so i use dill, garlic on my fish as a personal favorite but put malt on the table too cause not everyone likes dill garlic.
Nice job ladies......enjoyed very much. Where do all theses ignorant and demoralizing comments come from! Seems if you are not using their particular recipe then something must be wrong with the one being presented. It’s a choice folks.......the world is crawling with nasty people. No fish for you!!! Stay the hell out of my kitchen.
Yes, rice bran oil has a really high smoke point--close to 500 degrees if its highly purified. And the same chemical structure that makes it resist oxidation/rancidity also makes it not absorb food flavors very much. Any flavors that do disperse in the oil can usually be removed by frying a couple handfuls of panko crumbs at around 250 degrees at the end of the day right before you filter the oil. Also, I usually add in a bit of solid fat--lard, suet or shortening--just to make it fry and filter better. In other news, I completely second Benny's suggestion of getting multiple fryers, as well as BlueHen's conclusion that consumer fryers aren't generally made that well. If you really dig fried food, plumb your kitchen for gas, and run a line to your countertop. Get one or more commercial countertop gas fryers and have a ball frying anything and everything you can imagine. Make sure to check local building code first, though. I have no clue as to the actual legality of installing commercial appliances and auxiliary gas lines in a home. Could be insurance issues, too. I've done it in my own home, though, so functionally it works fine. Pro tip--if you really want to turn out next-level food, try some anhydrous butterfat. I use Odell's. You can get it at concession supply stores, sold as popcorn topping. It's just pure butter, clarified and with all the water cooked off. Really intense butter flavor, high smoke point, still feels pretty dry, even when it soaks in a bit. Downside is it costs about $120 for a 35-lb jug, compared to around $20 for soybean oil or liquid shortening or $30 for canola or peanut oil. A bit pricey, but if you're trying to impress someone and are frying something that tastes great with butter, that will turn it up to 11.
@BlueHen123 They are definitely made well enough for home use. It is sooooo much easier to just set the temp and not have to worry about anything but cooking. They are a little bit of a hassle to clean (at first), but after a while you figure it out. A great thing to use in an electric griddle/pan when you only need a couple inches of 350F oil. Especially for chicken or fish. It is so much easier to set the temp and let the pan do the rest!
The fries look like they would be too oily. In cooking we were always taught to make sure that oil was at the proper temperature before adding the food you wanted to cook because otherwise the food would take on too much of the oil making it greasy. I’d love to know why they didn’t follow that rule here and even started the fries in cold oil.
I'll just pan fry my fish and get chips from one of the 100 places that sell them nearby. Don't fry so much and hate throwing away 1 gallon of frying oil
I tried this recipe with with both Russets instead and yellow potatoes. I had totally different results. They were totally right. Stick to the yellow potatoes if you're following this recipe 1:1.
You can use any oil with a high smoke point, which is just about anything except for extra virgin olive oil, or butter, but I don't think you'd be frying in butter, although you can supposedly poach fish in butter.
I’m SO excited to try the fish recipe! I wanted to find a way to incorporate more fish into my diet and this definitely helps. Plus, I absolutely adore Bridget and Julia and the rest of the cast on ATK. Bon Appetit!
This is usually why I never fry things at home. I always feel like the cleanup and using so much oil is a hassle (even if you can reuse the oil, which you can't in this case)
Use a grater and shred a potato or two, throw that in the fish fry oil and cook until cocoa brown. It will absorb the fishy smell and you can reuse that oil. Hope that helps.
@@tomjeffersonwasright2288 in this case they were specifically saying due to the fishiness of frying fish they did not recommend re-using the oil. I know you can generally re-use oil until it's the end of its life. I just find it a hassle to do deep frying at home.
A lot of us know yellow potatoes are the best for making french fries but they really don't taste very good ,russet potatoes have always been the traditional french fries. How do you make good russet potato french fries like the yellow one's?
We use haddock as cod is a bit watery. I'm spoiled because I get North Sea fish fresh to our port. I found that warm water fish I thought was stronger tasting. Mahi Mahi was not too bad.
i followed the instructions to the letter except i used seltzer water instead of beer. but the batter was so thick, a lot thicker than what you have on the video.
Thank you for showing us how to make this. I'm disabled and I can't always afford to eat out. Long John Silvers just charges too much now. Do they think everyone can pay $45 bucks when 2 people eating feeding 2 kids and their aging mother? That's just too much money everynight, but my family loves LJS. So, I have to give them this meal sometimes.
I would have kept watching this program had they used real seasoning for the fish or for the batter. But of course once again ya'll folks believe that salt and pepper is a seasoning. This is why I'm tuning out. 👋 ya'll
This is one of the reasons I think it's rough to fry fish at home because you end up throwing away around a half gallon of oil. You should not pour that down your sink.
The fish looks okay, but the chips are a pile of sadness. Chips should be far thicker, but I suspect they just can't comprehend the fact that chips are different from fries.
Ah, I have had plenty of fish and chips in England and they use there own home grown potatoes, which are tiny, hard and half green. This looks much better.
I used to work at one of the famous fish & chips in Scotland & his Fish batter secret is 100 gram rice flour & 100 gram plain flour mixture with 70 ml Cold Vodka & 110 ml Cold Dark Ale/Beer in to Fish batter mixture with 1 spoon honey & little salt and add Yeast half a tea spoon... keep it in to fridge for 30 mins. Take out from fridge. take cod/haddock dry it & dip in to dry plain flour then dip in to fish batter mix & fry it on 360 degree F. . Enjoy & give it a try at home & enjoy with your family & friends & please don't forget to give me bless...Please...Remember me in your prayer...Thank You & love you all..
Does the vodka serve as a distinct taste? And if is just alcohol, will any type do......scotch, gin , rum, etc....? Thanks
@@donaldnesbitt3761 nah it like evaporates faster than water or some science bullshit which makes more air bubbles for a crispier shell I think
May the good lord bless you and grant you health and a wonderful life
May the good Lord bless you .
that sounds nice
As a fairly good amateur cook, I REALLY appreciate this show. I can follow a recipe easily enough, but the way they cover not just the WHAT of each step of a recipe, but the WHY, as well, means I've got a baseline to play around with and customize. And that's what makes this fun.
Learning the "whys" of cooking is how to get better! Then you can take the knowledge from one recipe and apply it to others.
I feel the same! I have learned so much and my family almost always loves what we’re eating for dinner. Their kitchen gadget and equipment reviews have also amazingly helpful as I’ve started to replace old items or shop for things I’ve never had. Cheers!
Totally agree. Also let me know the person knows what they are talking about and is also a good teacher! That's what I like most.
Ha didn’t mean to copy your comments!! It was subliminal…
It’s 1 of the reasons I love ATK shows and am going to miss Good Eats now that AB has gone to Netflix
It’s true, it’s a challenge to make fish n chips at home and serve it all hot. We have a method…husband and wife. My wife preps the potatoes, and fries them twice. Meanwhile, I make the batter and prep the fish. As soon as she’s done, I fry the fish. As soon as I’m done with fish (which holds the heat very nicely), she gives the chips one more fry (a minute or two) for a final crisping. Everything comes to the table hot, but more importantly, the couple that makes fish n chips together…stays together
I used this batter to fry some shrimp. I also experimented with dipping fish-market crab cakes in flour, then the batter and fried it. Worked well, and I accompanied the shellfish with a hasselbacked Yukon gold potato. Pretty good.
Malt vinegar is definitely a must.
So Tried this method for chips, and while they weren’t as greasy as I expected they were to grease for me. I even tried them in rice bran oil after my first attempt with peanut oil yielded to greasy. I think sticking with boiling the potatoes then double frying them first at a low temperature then at a high temperature gives much better chips. And you can even cut them a bit thicker too as you would classically have them at a pomme frites / fish and chips shop. Although I prefer about 3/8th and less.
Definitely, mine came out pretty greasy too.
Thats because the clown put them in cold oil i carnt watch her cook she is a fool
I just get Ore-Ida thick cut frozen fries.
They're really good & more economical than making "from scratch".
My son and I did this last night and the fish was outstanding. I think the chips might have been slightly overdone but I was plating up the fish and boiling some peas while he was finishing the chips and I wasn’t paying attention to the time. Still a fantastic meal and highly recommend this method - it does help to have another pair of hands!
They always go over the top 💯 when they cooking food 💯
My Mother used pure Lard. Then strained it off Kept it in the Cold Pantry in a Bowl till next time. used it for aroun d 5 cooking timnes. Always good We were never ill. She would add Vicks to some of the lard and rub our chests with it then wrap it up in an old pieces of sheets. We smelt terribly
have been a loyal subscriber to America's Test kitchens fo4 years, and I can name the number of occasions I have been disappointed with one of their recipes, on one hand. I own several dozen of their cookbooks, and I love being a subscriber to the website. So I don't want anyone accusing me of being a troll or a naysayer here. The one thing I did learn from this video, that I'm going to try when I make fish and chips again, is to see how I like the Yukon Gold potato fries. But I'm dubious of the long cook, starting from cold oil, on those fries. The system I use is to prep first the fish, then cut the potatoes and start heating up my oil, then make the batter. I then par cook the french fries in 320° oil for about 3 minutes, let them drain, kick that oil temp up to 375, then I fry the fish. I can hold the fish very nicely at 250° in the oven, on a wire rack set over a rimmed baking sheet, while I finish the French fries, usually in two batches. Yes it is work, but I just made this yesterday for dinner, and it is well worth it. Tartar sauce is great, but we like to dunk hours in malt vinegar.
Made this last night - was incredible and the French fries were perfect and not greasy.
Chips are NOT French fries !!
Never ever have fries with fish n chips. Look at Gordon Ramsays online. Don't mess around with a British classic or even think about claiming as it's American. That could potentially cause a World War 🤣.
Mine burned...
Personally I prefer these thinner “chips.” Cannot stand the thick ones.
Best fried fish ever. Explaining why you folks do things helps me remember the recipes.
The fish wouldn''t have given off as much of its flavour into the oil if you had included a vital step in the battering process: before putting it in the batter, dust it thoroughly with all-purpose flour or cornflour. A good way is to put the flour into a plastic bag, add the fish and shake the bag until the fish is evenly coated. Now you can add it to the batter. The oil will be OK for doing the chips.
I love the look of the fish and chips once cooked and may end up making some myself and have to remember to keep the oil temp at 375 or more before putting the food in it.
Fish and Chips ... your fun, and simple recipe. This was totally delightful!!
Thanks guys nice job on this as usual. A Bit more complicated than I had hoped for. I Love the cold oil idea.
The chips they cooked were greasy and limp plus it was a lot of effort. Do a search for twice or thrice cooked chips, we cook far superior chips in Australia compared with those in this video, they are thick, crunchy on the outside and fluffy and soft in the middle. It’s also an easy method in a home deep fryer which controls the temperature.
As a Brit I have to say that Beef Dripping is the finest for cooking good chips
Try using a fryer to cook them in or can't you get them in the states? Also if you blanch the chips for ten minutes the chips will be crispy on the outside and fluffy in the middle after you've fried them and NEVER start cooking them in cold oil they become soggy and greasy
Blanching the chips are the only legitimate way to keep them crispy on the outside, tender in the middle without having them sit for all that time in oil...the chips these women prepared looked disgusting
@@collierladdie Agreed they look gross. Also saying "its not a last minute thing" and not thinking "tonight I'm going to make some fish and chips" sounds strange to me because its so easy, fast and convenient to make and when I do have fish and chips its nearly always a last minute thing.
If there's no room in the fryer put the oven/grill on very lower so it only keeps the fish warm while the chips are cooking. Not reusing oil is a waste and I'd be shot if I didn't when I was a kid. I only change the oil once a month.
I'm sure everyone has there own opinion on blanching technique...I was taught the less time in oil will result in a healthier and high quality chip...the blanching time, for my frying is no more than 3-4 minutes at 325 degrees (f)
When I'm ready to finish them I'll fry for 2-3 minutes at 375 degrees (f).
@@collierladdie Twice fry, dead posh. Lol. For me its about 12-15 mins at 180 degrees (C) after blanching and I use Morris Pipers
We don't have M.P.'s here. The Y.G.'s do work brilliantly as well.
Either way, F&C's are great comfort food... Cheers!
Great recipe. I made it twice now with glowing review from my family. Nicely done ATK. Now bring back the grateful dead throwaway gags. I mi
Believe me to be weird for I watch this often when I have the crave and the ladies make me wanna binge out!
I love fish n’chips, but I’ll probably never attempt this recipe at home. The odor of all that boiling oil would linger for a week in my place. And I hate to have to throw out that much oil - such waste. This is a treat I’ll continue to eat out.
Light a candle before u start cooking & let it burn a little longer afterwards. U can also set a little dish of vinegar on the counter for a few hrs or overnight to get rid of any odor.
This is the truth. Deep frying at home is, most of the time, just not worth the trouble.
Vent fan? Wtf it’s very worth it so it at home for yourself
Best Batter recipe I have come across since Covid started in the UK in March 2020!
The art and knowledge of cooking! Love it.
I save my used fish frying oil in the fridge. You can scrape off anything that separates and use it for more fish frys. The oil is fairly expensive. Very light olive oil works well. I don't care for peanut oil.
Was waiting for the Tbs of malt vinegar to activate the baking powder and make bubbles in the batter. Malt vinegar over fish n chips is soooo good.
NBC is better.
@byteme9718 will have to try non brewed condiment.. never have before. Thanks.
@@alge3399 I prefer it for an authentic chip shop taste.
Just a thought for those who don't like the smell of fried fish in the house. Do you have a barbecue grill? Does it have a side burner to heat sauces and such on? If yes, there you go. Grab your pot of oil, go outside and cook this stuff on the patio grill or Weber. No smell, no fuss and you're done with the mess in short order. What would some people do if there was no such thing as an oven or a modern kitchen? Say, you lived in the forest in a tent , cave or bivouac? Could you survive? Yes I did such for 4 years. Just need to think outside the house/box is all. 😚
I am so loving the new format/new show - thank you for including many of the other test kitchen cooks. This segment was delightful. Happy Holidays! ❤️🇨🇦❤️
That fish looks scrumptious. Luckily, I live in Wisconsin, and Friday fish fry is abundant. Good fish fry can be hard to find, though.
Sturgeon on Lake Winnebago in Wisconsin come to mind?
I grew up in New England and Fish and Chips is very common on Friday's there
I grew up in the world's biggest fish fry city..... Paris,TN !
Rand, You need a fish with mild tasting firm white flesh.
Tried it ---fantastic- big hit with everyone
Tried this tonight and it came out great. I’m wondering if there r any tips for reducing oil splatter? Thanks
A LID ! Duh
@@nmb3010 A lid is DANGEROUS! Do NOT do it! You DON'T want the steam dripping in the hot oil.
I use a splatter guard. Its mesh and works well
This is a Delicious recipe
Great job ! Codfish is the way to go ! I'm saving this recipe ! TY for sharing !
Cod is a bottom dweller, eats all the crap off the ocean floor (like shrimp) and has no flavour. In the North of the UK we use Haddock. Much more flavour :)
@@Aeronaut1975 Personally I like them both. Haddock has a nice sweet flavour and the smoked version is very tasty too.
Fantastic video I love the way the lighting changed during Bridget first talk as Ashley cooked. That was great. And if course the recipe. Bridget made these French fries a lot of a few years ago. I made them right away and they were wonderful. Now the fish I can't wait to make in this kitchen. Merry Christmas to Bridget Julia and Ashley and to ALL. Happy New Year to you and your families.🙋🙏🙏🌹🌹❤❤
The fish looks so crispy. I will surely try this
When I make my fish and chips I’ll cook it by using the air fryer instead of frying it in oil because it’s more healthy and less time consuming.
Thank you and God bless you
FANTASTIC ! I will make this. and I will Make this again !
Really like this series. Great explanation as to how and why
Thanks for listing the non-alcohol alternative ingredient. A couple people in my household have strong objections to such things.
OM617YOTA How? The alcohol evaporates when cooked. Not like you’re gonna get drunk from a beer batter lol
What are you...Baptist? Do the beer thing and don't invite Myrtle to dinner.
Found Melania's YT account
Damn, such harsh comments. It's nice to have an easy alternative if family members/house members object to such things.
👍
If you made fish n chips like this in the UK we would beat you up!!!
Very nicely done! Looks fantastic!
one of the best cook she is
That looked Awesome..Thank you for the batter recipe, I will surety give it a try..👍
Where is the malt vinegar???
So true: my pantry, right next to the custard mix. #BeMoreBritish
It's not really a flavor people use much here in the States, it's quite good. Most of us have never even tried it until hearing about it on the internet or going to a rare British pub.
John Waschka I remember when the first fish ‘n chips shop cane to Nashville in the 70s. Served it wrapped in sheets of newspaper, with bottles of malt vinegar on the tables. My dad just loved it!! (we kids only liked ketchup haha) I’ll bet those newspapers wouldn’t pass muster by the health dept today, but perfect for fried fish.
The east and west coasts are familiar with malt vinegar. I grew up using it and rarely use it now as i dont eat fried food. But a fatty meal was always served with malt vinegar growing up and i still like it with meat and casseroles . Back than only 3 choices, white vinegar (cleaning fluid), apple cider ( food worthy) and small bottles of malt vinegar. In America so many vinegar choices since the early 70's that its gone out of favor. I make my own flavored vinegar so i use dill, garlic on my fish as a personal favorite but put malt on the table too cause not everyone likes dill garlic.
@@Amocoru you must not have ever been in a long john silver's or arthur treachers restaurant, because thats always been on tables.
Hmmm....I wonder if one uses seltzer water, that they could also add a little malt syrup in order to get that distinct flavor into the batter...
Nice job ladies......enjoyed very much. Where do all theses ignorant and demoralizing comments come from! Seems if you are not using their particular recipe then something must be wrong with the one being presented. It’s a choice folks.......the world is crawling with nasty people. No fish for you!!! Stay the hell out of my kitchen.
Looks as good as the fish & chips I had at The Celtic Ray in Punta Gorda, FL, complete with a pint of Harps & some malt vinegar.
Surprise they don't normally use Malt Vinegar in USA..
I love that place!
We use malt vinegar in Tennessee, Montana, and Washington.
malt vinegar_the only way to go@@thesender6321
Buy two deep fryers and Rice Bran oil. It doesn’t go rancid nor needs refrigeration. It’s so light you won’t believe it.
I researched home deep fryers extensively and came the conclusion none are made well.
But does the rice bran oil have a high smoke point? And / or retain a fishy flavor after being used?
Yes, rice bran oil has a really high smoke point--close to 500 degrees if its highly purified. And the same chemical structure that makes it resist oxidation/rancidity also makes it not absorb food flavors very much. Any flavors that do disperse in the oil can usually be removed by frying a couple handfuls of panko crumbs at around 250 degrees at the end of the day right before you filter the oil. Also, I usually add in a bit of solid fat--lard, suet or shortening--just to make it fry and filter better.
In other news, I completely second Benny's suggestion of getting multiple fryers, as well as BlueHen's conclusion that consumer fryers aren't generally made that well. If you really dig fried food, plumb your kitchen for gas, and run a line to your countertop. Get one or more commercial countertop gas fryers and have a ball frying anything and everything you can imagine. Make sure to check local building code first, though. I have no clue as to the actual legality of installing commercial appliances and auxiliary gas lines in a home. Could be insurance issues, too. I've done it in my own home, though, so functionally it works fine.
Pro tip--if you really want to turn out next-level food, try some anhydrous butterfat. I use Odell's. You can get it at concession supply stores, sold as popcorn topping. It's just pure butter, clarified and with all the water cooked off. Really intense butter flavor, high smoke point, still feels pretty dry, even when it soaks in a bit. Downside is it costs about $120 for a 35-lb jug, compared to around $20 for soybean oil or liquid shortening or $30 for canola or peanut oil. A bit pricey, but if you're trying to impress someone and are frying something that tastes great with butter, that will turn it up to 11.
Fats McBustagut You can get residential in bench deep fryers but they cost a fortune, several big brands such as Smeg offer them.
@BlueHen123 They are definitely made well enough for home use. It is sooooo much easier to just set the temp and not have to worry about anything but cooking. They are a little bit of a hassle to clean (at first), but after a while you figure it out. A great thing to use in an electric griddle/pan when you only need a couple inches of 350F oil. Especially for chicken or fish. It is so much easier to set the temp and let the pan do the rest!
How long in fridge for batter & fish? Thank you for this simple recipe.
Great recipe; thanks it was delicious
The fries look like they would be too oily. In cooking we were always taught to make sure that oil was at the proper temperature before adding the food you wanted to cook because otherwise the food would take on too much of the oil making it greasy. I’d love to know why they didn’t follow that rule here and even started the fries in cold oil.
It all looks so delicious! Thanks.
Nice &simple. Thanks again 🙏
I'll just pan fry my fish and get chips from one of the 100 places that sell them nearby. Don't fry so much and hate throwing away 1 gallon of frying oil
Yeah, I hear you, but it's not quite the same.
Looks wonderful! Thanks!
I tried this recipe with with both Russets instead and yellow potatoes. I had totally different results. They were totally right. Stick to the yellow potatoes if you're following this recipe 1:1.
Omg this video will have endless debate
Why?
Got to do this soon
Yay! Thank you for your video.. the fries look a bit greasy, are they ?
NICE .. Thanks for sharing !!
This is simple and awesome. thanks Ladies
Looks good. I'm still hesitant about the smell and spatter... maybe outside on a gas burner!
When I do deep-fat frying, or even high-heat searing of steaks, I always do it in the garden on a portable gas stove.
I know a quality channel when I see one. Subscribed!
That fish and chips looked fantastic. Thanks.
Malt vinegar on the fish would be heavenly !
oh, YES!
@@ks7343 Karen , absolutely , on Both , then add the tarter sauce ... Just love Malt Vinegar on Fish & Chips ...🐟🐟🐟🍟🍟🍟 🤗🤗🤗👌👌👌👍👍👍
ONLY IF IT'S SARSON'S AS HER MAJESTY AND OTHER BRITISH GORMONS USE . FECK YOUR NON BREWED CONDIMENTS .
It sure would!
@@QueenOfTheNorth65 Its gotta be malt vinegar!
Daaanng. That does look good.
One of my all time favorites 👍😋
My favorite of all time😋🤤
Thank you very informative
If you can come up with a way to make beer batter fish in an air fryer, that would be a winner.
Wonderful recipe ,, Fabulous ,, Have a nice day ,, Tom
Outstanding !
I'm hungry now. Looks great.
The oil is fine to use again, drain it thru some paper towels and bottle up. On a side note, don’t use it for donuts, it fish fry oil now.
Fish looks ok but to smaĺl. But those chips just don't cut it should be twice the thickness and crisp on the outside soft in the middle
I love all the recipe. thanks for sharing .you ladys or fantastic .
For those of us with peanut allergies, what oil would be a good substitute got this particular recipe?
corn oil
You can use any oil with a high smoke point, which is just about anything except for extra virgin olive oil, or butter, but I don't think you'd be frying in butter, although you can supposedly poach fish in butter.
Coconut cooking oil.
Sunflower oil too
Looks marvelous, this weekend we'll try it!
Oh my goodness, I can hardly wait to try this way to make fish & chips at home! Thanks!!
We're cooking fish and chips tonight using cod and this is the recipe that we're going to use I think the boys are going to really like this
Very nice job on one my favourites! Thanks!
Reckon I'll be tryin makin me up some these, afore long, Sisters!
Yall keep safe an well, thereabouts!
I’m SO excited to try the fish recipe! I wanted to find a way to incorporate more fish into my diet and this definitely helps. Plus, I absolutely adore Bridget and Julia and the rest of the cast on ATK. Bon Appetit!
ASHLEY IS MY IDOL!
This is usually why I never fry things at home. I always feel like the cleanup and using so much oil is a hassle (even if you can reuse the oil, which you can't in this case)
Use a grater and shred a potato or two, throw that in the fish fry oil and cook until cocoa brown. It will absorb the fishy smell and you can reuse that oil. Hope that helps.
Why not? I reuse oil many times over. I have been head cook in a place where movie stars came to eat.
@@tomjeffersonwasright2288 in this case they were specifically saying due to the fishiness of frying fish they did not recommend re-using the oil. I know you can generally re-use oil until it's the end of its life. I just find it a hassle to do deep frying at home.
Simply toss your unused grease in a heavily weeded area and it helps stop that. When you get older you'll thank me.
Excited to make!!! Again!!
Love the beer addition
A lot of us know yellow potatoes are the best for making french fries but they really don't taste very good ,russet potatoes have always been the traditional french fries. How do you make good russet potato french fries like the yellow one's?
We use haddock as cod is a bit watery. I'm spoiled because I get North Sea fish fresh to our port. I found that warm water fish I thought was stronger tasting. Mahi Mahi was not too bad.
i followed the instructions to the letter except i used seltzer water instead of beer. but the batter was so thick, a lot thicker than what you have on the video.
Oh, my... I want!!
Just woke up.. couldn't sleep at 4 am.. I had spaggetios.. :(
Lol, literally the same thing. Woke up at 4am and couldn’t go back to sleep. I had microwavable breakfast burrito
Thank you for showing us how to make this. I'm disabled and I can't always afford to eat out. Long John Silvers just charges too much now. Do they think everyone can pay $45 bucks when 2 people eating feeding 2 kids and their aging mother? That's just too much money everynight, but my family loves LJS. So, I have to give them this meal sometimes.
I don't even have a long John silvers. No fish:(
in the UK fish in chips would be 12 to 14 dollars
I would have kept watching this program had they used real seasoning for the fish or for the batter. But of course once again ya'll folks believe that salt and pepper is a seasoning. This is why I'm tuning out.
👋 ya'll
Thank you good eats yum 😋 captain jack Belfast Ireland 🇮🇪
Chips are best when par boiled first.
Wow!!
This is one of the reasons I think it's rough to fry fish at home because you end up throwing away around a half gallon of oil. You should not pour that down your sink.
Unless you're a renter ;)
most of the oil was soaked up by the fries are you kidding?
You have a lawnmower don't you?
@@jblyon2 The oil doesn't do so much damage to your drain as it does to the environment
I usually dump the oil in the trash and let the paper towels and other trash soak it up. Is that acceptable?
great job i'm motivated to make this now
The absolute state of this. If you served this in the Uk expect it to be thrown back at speed
The fish looks okay, but the chips are a pile of sadness. Chips should be far thicker, but I suspect they just can't comprehend the fact that chips are different from fries.
Omg, someone said it 🤣. I really don't know about them chips 🤣 I don't think they will go to well if I serve them 🤦♀️
Ah, I have had plenty of fish and chips in England and they use there own home grown potatoes, which are tiny, hard and half green. This looks much better.
@@jerryschneider145 That is a total lie.
@@hopflowero6664 Well I lived there in the mid 70's and back then that is how it was.
Ooh my favorite. Let's go. I'm anxious to make it
nicely
I prefer my fish with malt vinegar, Brit style. Tartar sauce is an affront to mayonnaise.
Brit style is generally non brewed condiment.
It is nice to make your own 🐟 and chips.😊👍
Thanks for the receipt 👍
I agree and homemade fish and chips tastes exactly as if you’re eating out from a restaurant.