I’ve been making fish & chips for over 40 years, taught by my mother who was born in Glasgow Scotland where F&C is a food group of it’s own essential for life. This recipe is the absolute best and comes out perfect every time. The only substitute I make is to swap the Creole seasoning with my own blend of Old Bay, Cayenne, smoked paprika, dry thyme, and dry parsley. Thanks again chef Jean-Pierre…..keep ‘em coming!!!
Dear chef everyone in my family can cook but me I've been watching cooking shows on public television all my life and I'm about to turn 60 I couldn't cook to save my life but since I found you and your classes you've given me the confidence with your teaching that I can not only do it but I can do it well and not only are you the best chef I've ever seen on TV and educational and I love the way you show mistakes and I love your humor it's like you're part of my family I haven't tried one of your recipes yet but everything in me tells me I'm going to turn into a good cook before I die and it's all thanks to you you are my favorite chef hands down I have five chefs in my family love them all but you are the best because of all of what you bring not like those high pollutant chefs that don't let mistakes be seen and they make it seem like everything is so hard nothing really can be done at home you're the total opposite with you I know I could cook and for that I thank you please keep doing what you're doing be yourself as always and you're following will grow and I'm your number one thank you chef the sincere gratitude Sandra Lynn Richter of Port Charlotte Florida. Oh chef by the way I have one major problem I've never been able to afford any of the kitchen essentials. I'm not what you call a person with the means it takes to have the essentials in my kitchen and I wouldn't begin to know how to substitute if you have any ideas on how I could substitute the essentials I greatly appreciate your help. All right bottom line I'm very very poor but I don't want that to stop me from learning how to be a good cook so how do I acquire the necessary means to start my great cooking adventure without said needs? I've checked out your store and I can honestly say I can't afford not one thing like a thermometer any of the things you use I don't have I do have two whisks not very good but it's a start. So if you know how I can get the essentials second hand I'd appreciate it because I really want to follow you and every recipe that you're doing. You really are the only chef that I totally understand and can follow every step of your recipes and that excites me and makes me so happy. So I'll slowly go to thrift stores and the yard sales and try to acquire the necessities can you send me a list of the essentials please? I know I shouldn't do this but I'm going to give you my phone number an email just in case you have the time. No chef has ever impressed me I don't get impressed easily but to me you are a superstar and I appreciate you thank you so much for giving me the hope and courage I believe I'm going to be able to and it's only things to you. My name is Sandra Lynn Richter I live in Port Charlotte Florida my phone number is 941-585-1454 and my email is. slynnr62@gmail.com if you ever have the time to reply it would put me on cloud 9 and give me a natural high. Again thank you so much for being you best chef I've ever seen. Truly your fan sincerely Sandy
Dear Chef Jean-Pierre, I want to thank you because since my husband has been watching your videos, he has regained his interest in cooking and he has upgraded his skills. He was already good. but now he's great! So, Thank you!
I'm nearly 70 years old now and have been experimenting to eventually find the perfect recipe. And I thought I had a good handle on things. I watched and replicated your method the only difference was my Australian Murray Cod a fresh water fish instead of salt water Cod. The best meal of fish and chips I've ever experienced. You Sir are a god to the cullinary arts.
Made this today. In all honesty, the best fish and chips I've ever had in my life (77 years old). I can't believe difference of how the double refrigeration process and double frying makes. Live in Connecticut and fresh cod (Maine caught) is readily available. Please keep these wonderful videos coming!
@@michaelhawkins7389 He actually answered that question in a Q&A video he made not too long ago. I don't have the exact link, but I'm sure if you search for it you'll find it. Excellent video and highly recommended.
My mother was an expert at fish and chips ( UTTERLY AMAZING they were) because she had a fish and chip shop for 20 years. She taught me that you knew the perfect consistency of batter when you could write with it. Lift your whisk and move it as if writing. Perfection !!
The funniest part of Chef Jean-Pierre's show is when he takes out of the pan or pot whatever he has made, cuts a piece of it and right away, puts it in his mouth, and goes 'Oooh! oooh! it's hot' while flailing his arms. Makes me laugh every time. 🤓
I’ve said this before, but it is so very true, so I’ll say it again. Chef Jean is an amazing Chef, but hasn’t let it go to his head, he has stayed a very down to earth man, and still shows his passion for preparing and enjoying food. He takes the time to explain every detail in terms that anyone can understand, along with why things are done certain ways. I’ve watched many of his videos, and every one of them is amazing. When he makes a mistake, he says so, and then proceeds to show how to fix it, if possible.
This is what I make when I'm away fishing Cod in north of Norway, can't get any more fresh than having my brother in law cut up the fish after the days fishing trip and me preparing everything once the fish is cut up... Lovely to see you prepare this meal as well!
I never imagined that a video about fish and chips could be so entertaining and informative. I always learn something new from you and I am very appreciative of what you do.
This guy could read the local telephone directory and I would still be hooked. The passion and the enthusiasm for cooking oozes out. Keep up the good work!!!!!
Hands down you are the best UA-cam Chef there is! simple great looking and more so tasting food there is! Love all your meals thank you so much for sharing your wonderful master pieces with us!
a very sophisticated version of Fish N Chips. One of the most popular meals down here in Australia. Elevated to perfection by Chef JP, Many thanks sir.
The one thing I love about your videos is you always tell people use what you like! Of course you show them how to do it but you always leave it up to the common home cook! Salute sir!!!!!!!!
All the efforts and hard work you invested to bring out the best in us can never be repaid in mere words. We can only feel grateful for having a teacher like you! god bless you. from india
I love the care Jean-Pierre takes over his French fries. In English fish and chip shops the fryer will tip a load of potatoes from a bucket into a huge ‘chipper.’ Once the potatoes are chipped they are tipped from the same bucket which caught all the chips, as they were cut, straight into a deep fat fryer. I’ve grown up on fish and chips, but it’s nice to see him take so much care. These are definitely Michelin star French fries and battered fish. It’s a shame mushy peas didn’t make it to France. I thought the remoulade was mushy peas until he told us what it was.
I made this over the weekend. Turned out great! The best part is that my 5 year old, who wont eat anything that doesn't come in a box, saw me getting ready to batter and fry the fish. He came over to watch and "help". Cooked the first two pieces. Let them cool a min then cut one to check it out. My son started begging me to let him eat it! LOL I'm like "sure, you want to some sauce to go with it"! He loved it! Thanks for the great recipe chef!
I'm Irish and Scottish, And this is Absolutely Perfect. What a Chef!! It is incredibly tempting not to let it rest a few minutes rather than burn your mouth!! :)
Cooking is not as hard as some people think and the simplest things are generally the best ones you remember. YOU just have to be willing to try some things.
@@letitbe7717 The dishes he has prepared for the most part have been simple Home dishes - Beef Stew, Chicken Parm, Fish and chips are not high Cuisine, they are peasant food.
My reply is this all American and Eastern European or French and Italian cooking is gourmet! If you’re from the Country side of both as well. It’s not though, if you want to cook County French cooking? Yes, it is most possibly and most probably! What isn’t Gourmet I know too is that it would be French or Italian Native Cuisine that you could be talking about, which still could be gourmet. It, depends only on the ingredient process. If you have no problem with this. Then please let me say : Two 2 cups of water H2 0 only. And this could be still, and gourmet maybe possibly depending on how you drink it etc. Thanks my friend
@@letitbe7717 Sorry - but there is gourmet food from ALL countries and there is Peasant food from Italy and France. Just because a Hamburger was made in Italy does not make it Gourmet. And there are things made in France that I would not serve my pets.
13:02 Here in the North West of England, we call those bits of floating batter "scraps" and they are delicious served as a side accompaniment to chips in their own right.
Chef although I'm not a fish eater I most definitely going to make this dish, surprisingly being from the Island of Malta I should be a fish eater LOL. thanks again Chef.
Hi Chef Jean Pierre. I really enjoyed the video, as per usual! I am from Maine. In Maine, we typically use local potatoes from our farmers (we say, "FAH MAHs" 😉); often times the varieties are Kennebec or Katahdin. Then to make the fries, we typically cut them leaving the skin on, rinse, and deep fry (we typically don't refrigerate the fries at all - I will have to experiment with this; nor do we double fry them). We usually fry Haddock, but as you say, any white fish works (Haddock, Pollock, Cod). Breading not so thick, more like a tempura batter. Many folks do not put the beer in the batter (a few do), they typically drink the beer with the meal! 😉 We would use the same type of batter for shrimp, fried clams, calamari, or scallops - very light and crunchy - delicious.
Great job, Chef! I pat the filets completely dry, then salt and pepper and put into the fridge while getting the sauce and other things ready. When ready, I put the filets in flour to lightly coat (you recommended using tapioca or corn starch) to initially coat. Then My batter is 50/50 flour and cornstarch itself with 12oz beer (batter thickness as well as color is personal preference). I like a THICK batter and crunch. This one is thinner and runny. Mine is not. Again, personal preference, but for the folks out there, just use less liquid (beer) and thicken up for the batter if you want a thicker and crunchier sauce). Enjoy!
Yay a working class meal for the ages! Fabulous! Is "Chicken Fried Steak" coming soon? Oh please say it is. Every time Chef Jean-Pierre cooks, he's just like a kid in a candy store. Love it.
Oh for sure. Not one video of his is a waste of time. Everything he does is meticulous and with a very specific method that details the most luxurious tastes one can possibly ever imagine. One of my favorite channels!
For even better results cook in lard like we used to in all kitchens. Way better and the Lard won’t transfer flavors from your fish to your fries etc👍🤓
We had the fish part of the fish and chips last night. I haven't had fried fish in years and years so this was a treat for me. We had the chips part last week. Our menus are now Chef Jean- Pierre recipes and we are loving it.😁
Lol good one, I do not know how many times I burned myself tasting too hot things I just made to see if the result was correct... well part of the job, like cutting yourselves sometimes (not a lot but... it happen)
Chef you just made one of my favorite dishes. Completely agree, Cod is the fish of choice and your twice fried fries look absolutely wonderful. I love to cook and I can appreciate your world class skills. Most of all I love your funny personality and the way you break down the food prep so anyone can understand.
personally, living the northwest, prefer fresh halibut as the best fish for this. I used to use regular cod, then ling cod as the best, but halibut is amazing.
@@HeLpLOstGOdAny1 I bought some frozen battered fish from england that was haddock,it was very good, even for a pre made pre frozen thing and thought it was about the same thing as alaskan halibut. very close in texture and flavor. I doubt you could tell much of a difference between the two. but, if you can get fresh halibut as opposed to frozen haddock, then the halibut would be better. here we don't get haddock at all, it's an east coast thing but we are swimming in fresh halibut. my fish monger put it on sale recently for $15 a pound which is pretty good nowadays. when it goes on sale like that, I buy like 5 pounds of it and freeze it. it does freeze well and is almost as good as fresh. I only use it for fish and chips even though it's great in many other ways. chef jean here has a halibut with his fig balsamic vinegar that I would love to try, but then, I just think crispy beer battered fish and chips and it always sounds better.
Thursday has become my favorite day of the week! You make me laugh out loud when you put something too hot in your mouth!!! This might be tomorrow night's supper for us. Thank you, Chef!
I finally know how to make crispy fries!! I knew to cook them twice, but never put them into the fridge to get cold! How Awesome! I cannot wait to make this as I’m watching this video. I feel like I am in Real Cooking School. I’m a 70 year old retired Teacher and I need a Hobby! Thanks chef Jean Pierre!!❤️👍🏻🥂
Remember that you can do a Beer Batter with almost any Light Colored Beer or even LITE beer. Darker ones tend to taste different. ALso note- you can also use almost any WHITE fish, Haddock, Flounder, Scrod, Cod, etc.Just cut the pieces about the same size. However, make sure you have a way of getting the Temperature of the oil (IF nothing else a popcorn pops at about 350 degrees)- that is KEY. Too hot and it will burn and too cool and it will be OILY. Today you can get good Instant read Thermometers in the $20 range - makes a great gift.
Fish & Chips and Curries are us Brits two favourite take away dishes. Mushy peas, tartar sauce and curry sauce, even gravy in the North as accompaniments. Mushy peas are marrowfat peas that have been soaked and then cooked. Some add a little mint to the peas. The best Fish & chips use Cod or Haddock. We also have battered chips as an option. Back-in-the-day they were fried in beef dripping and were absolutely delicious 😋
only time I was in london, I went to this so called best fish and chips shop, and I got a huge long fillet, one huge long piece, with the skin still on. it was kind of greasy also. was not that impressed with it. course, this was just on place in a thousand in london. Is this normal in britian? to keep the skin on?
@@fredgarv79 No and it's never greasy. The fish inside the batter should be moist and the batter crispy. You went to the wrong place, there's a joke in there you might not understand. There is a battle re this dish all over the UK who does the best I still think having been all around the UK N.I. is the best and we are a little more generous as well. :-)
@@garthdev I think I read it some guide book like the lonely planet guide books. I was really surprised that they kept the skin on. who knows? could have been just one lazy cook who was tired or something, or it was an over rated place that used to be great, but in the last two years they changed managment and were living off their old reputation. well, someday, I want to go back again and try out more places. I remember looking at real estate posters on walls, 2 bedroom flat in central london, $220,00 thinking wow, I could sell my small house outside of seattle, and buy this flat and live in london!, in a really nice area. what is it now, like 1.5 million? I think it was in Knightsbridge by hyde park.
@@hobmoor2042 thanks I have found out the same, its not only a skill, it's a bit of an art. I have been doing it for decades and sometimes I still can't quite get it right. tonight, I am trying a recipe for the batter of just flour, and rice flour, in equal amounts, with both beer and vodka as the liquid. no starch at all. yah, I sort of got the feeling there at that shop that they were just not that interested and were riding on the reviews in the travel books as "the best fish and chips in london!" it was in the kensington area where we stayed. damm I loved the taxis there. so easy and so professional and really not that expensive.
That looks like the most AMAZING fish and chips I have ever seen! I'm from the New England coast, I've never seen such great looking F&C! I cant imagine there were 47 people who did not like this video..Go figure!
“Uuuuh. Too hot for me!” *keeps eating* ☺️ Thank you Chef for all the joy you spread! I’m learning so much from your videos. And the food is a-maze-ing!!
You are so generous sharing your recipes and cooking tricks with us. You are such amazing Chef and so inspiring. I love all of your videos that I have watched, I love every detail. You are the King of UA-cam cooking channels. I hope you always happy and healthy.
As a retired English fish shop owner, it's interesting to see how this professional Chef does it, I was one myself before I left the catering trade and then really learnt how to do traditional English fish and chips, I bought a fish and chip shop from a lady who was retiring, she had been in the fish and chip business all her life, wanting to keep up her same high standard she agreed to stay on for a month to show me how to fry fish and chips, and learn I did, it was completely different to how I and Jean Pierre do it as a Chefs, also learning how to run a profitable business, which I had never done before, my wife and I ran that fish and chip shop till we retired, handing it over to a young (30s)couple who are still the present owners, also passing on what we had learnt to them, and remain good friends with, so it is left in good hands.
Many people take on a fish and chip shop for self employment . What they come to realise is that This is a SKILLED job. Customers have high expectations for their fish and chips. It is not easy serving the public. Personally I feel the time and effort making this is not worth it. Especially as I am gluten, dairy and egg intolerant ! Some corn flours have gluten in them.
I’ve been making fish & chips for over 40 years, taught by my mother who was born in Glasgow Scotland where F&C is a food group of it’s own essential for life. This recipe is the absolute best and comes out perfect every time. The only substitute I make is to swap the Creole seasoning with my own blend of Old Bay, Cayenne, smoked paprika, dry thyme, and dry parsley. Thanks again chef Jean-Pierre…..keep ‘em coming!!!
Thank you, I am so glad you like! 😀
Dear chef everyone in my family can cook but me I've been watching cooking shows on public television all my life and I'm about to turn 60 I couldn't cook to save my life but since I found you and your classes you've given me the confidence with your teaching that I can not only do it but I can do it well and not only are you the best chef I've ever seen on TV and educational and I love the way you show mistakes and I love your humor it's like you're part of my family I haven't tried one of your recipes yet but everything in me tells me I'm going to turn into a good cook before I die and it's all thanks to you you are my favorite chef hands down I have five chefs in my family love them all but you are the best because of all of what you bring not like those high pollutant chefs that don't let mistakes be seen and they make it seem like everything is so hard nothing really can be done at home you're the total opposite with you I know I could cook and for that I thank you please keep doing what you're doing be yourself as always and you're following will grow and I'm your number one thank you chef the sincere gratitude Sandra Lynn Richter of Port Charlotte Florida. Oh chef by the way I have one major problem I've never been able to afford any of the kitchen essentials. I'm not what you call a person with the means it takes to have the essentials in my kitchen and I wouldn't begin to know how to substitute if you have any ideas on how I could substitute the essentials I greatly appreciate your help. All right bottom line I'm very very poor but I don't want that to stop me from learning how to be a good cook so how do I acquire the necessary means to start my great cooking adventure without said needs? I've checked out your store and I can honestly say I can't afford not one thing like a thermometer any of the things you use I don't have I do have two whisks not very good but it's a start. So if you know how I can get the essentials second hand I'd appreciate it because I really want to follow you and every recipe that you're doing. You really are the only chef that I totally understand and can follow every step of your recipes and that excites me and makes me so happy. So I'll slowly go to thrift stores and the yard sales and try to acquire the necessities can you send me a list of the essentials please? I know I shouldn't do this but I'm going to give you my phone number an email just in case you have the time. No chef has ever impressed me I don't get impressed easily but to me you are a superstar and I appreciate you thank you so much for giving me the hope and courage I believe I'm going to be able to and it's only things to you. My name is Sandra Lynn Richter I live in Port Charlotte Florida my phone number is 941-585-1454 and my email is. slynnr62@gmail.com if you ever have the time to reply it would put me on cloud 9 and give me a natural high. Again thank you so much for being you best chef I've ever seen. Truly your fan sincerely Sandy
Many chefs recommend that you taste as you go along...is it advisable to do that with the beer too?
What can I substitute the beer with please?
@@CLM_08 Try lemonade.
Dear Chef Jean-Pierre,
I want to thank you because since my husband has been watching your videos, he has regained his interest in cooking and he has upgraded his skills. He was already good. but now he's great! So, Thank you!
The best way I have ever heard the reason for cutting off one side. "When it moves, you gotta make it so it doesn't move." Marvelous.
How can one man be so sophisticated, yet so comedic and chaotic. I love the energy!
You’ve described this treasure of a human being perfectly…
What Seth said! What a wonderful guy!
Years of experiences and maturing/aging most likely. And a passion for what they do.
He makes me think of Obelix and Asterix especially when he eats something hot hahaha
I think the trick is that he doesn't take himself too seriously. He also seems very happy and grateful for his life, which is always nice to see.
Love his expressions. He always look like he’s genuinely enjoying himself.
I am indeed having a ball! Thank you for watching Chris😀
i hope his last name is polnareff. jean pier polnareff. JOJOOOOOO.
Love watching him. A good teacher and comedian. I really enjoy myself although I don’t even cook really.
Being born in Glasgow doesn't guarantee you can make good fish and chips or however many years making them such a stupid statement he made .
He is!
I'm nearly 70 years old now and have been experimenting to eventually find the perfect recipe. And I thought I had a good handle on things. I watched and replicated your method the only difference was my Australian Murray Cod a fresh water fish instead of salt water Cod.
The best meal of fish and chips I've ever experienced.
You Sir are a god to the cullinary arts.
Made this today. In all honesty, the best fish and chips I've ever had in my life (77 years old). I can't believe difference of how the double refrigeration process and double frying makes. Live in Connecticut and fresh cod (Maine caught) is readily available. Please keep these wonderful videos coming!
Thank you ! I am so glad it worked beautifully for you 😊
@@ChefJeanPierre why do you have a knife that is framed in a picture frame on your wall? lol
@@michaelhawkins7389 He actually answered that question in a Q&A video he made not too long ago. I don't have the exact link, but I'm sure if you search for it you'll find it. Excellent video and highly recommended.
THANK YOU for letting us SEE THE ENTIRE PROCESS of bringing the batter to correct consistency!! These things make you a star!!!!
...and a great teacher!
@@7karlheinz Yes, Joe!!!
i hope his last name is polnareff. jean pier polnareff. JOJOOOOOO.
@@arkazon8126 Thanks very much!!
@@josephcollins6033 ? thanks for what
My mother was an expert at fish and chips ( UTTERLY AMAZING they were) because she had a fish and chip shop for 20 years. She taught me that you knew the perfect consistency of batter when you could write with it. Lift your whisk and move it as if writing. Perfection !!
What seasoning insights do you have?
The funniest part of Chef Jean-Pierre's show is when he takes out of the pan or pot whatever he has made, cuts a piece of it and right away, puts it in his mouth, and goes 'Oooh! oooh! it's hot' while flailing his arms. Makes me laugh every time. 🤓
Me too...hahahahah
like a chimpanzee
So true 😂
It kinda dumb if you ask me.
I've been waiting for Chef to say "Oo la la" and "Sacre - Bleu"!
😂
I’ve said this before, but it is so very true, so I’ll say it again. Chef Jean is an amazing Chef, but hasn’t let it go to his head, he has stayed a very down to earth man, and still shows his passion for preparing and enjoying food. He takes the time to explain every detail in terms that anyone can understand, along with why things are done certain ways. I’ve watched many of his videos, and every one of them is amazing. When he makes a mistake, he says so, and then proceeds to show how to fix it, if possible.
Yes I agree. I feel that he is genuinely in the same room as I am a d talking to me like an old friend.
Totally agree 100% organic awesome
Chef Jean is quite gentle and out spoken do it the right way or your way
Chef explains how hot the fries are. ‘Too hot for me’ friends’. Proceeds to immediately eat another bite! That’s how good it is. ❤️
It's never worth it if its too hot. I've burned my taste buds off like that and it takes a few days to taste anything.
He does it every time. I love it! My man KNOWS how good it’s going to be, and he just can’t wait.
i hope his last name is polnareff. jean pier polnareff. JOJOOOOOO.
Chips not fries.
@@Thursdaym2 fries. no one cares about how you brits call it. it fries not chips
Passion, pleasure, experience all combined, that's Master-Chef Jean Pierre!
This is what I make when I'm away fishing Cod in north of Norway, can't get any more fresh than having my brother in law cut up the fish after the days fishing trip and me preparing everything once the fish is cut up...
Lovely to see you prepare this meal as well!
Love it!! Watching your shows makes my day. Thank you!
I never imagined that a video about fish and chips could be so entertaining and informative. I always learn something new from you and I am very appreciative of what you do.
This is a terrific video but also check out Greg's Kitchen fish and chips for a simple man's home version... He's also very entertaining to watch.
That is what the chef does. He is a diamond in the dust.
i hope his last name is polnareff. jean pier polnareff. JOJOOOOOO.
@@arkazon8126 they have different personality...nothing to do with polnareff.he has a French name his father is French..
You're the best...a hyper Jacques Pepin! Both of you are great teachers!
Always great to be in the same sentence as my friend Jacques! He is THE MASTER of Masters!!!😀
Jacques Pepin and Jean Pierre. The best
@@richardcorsillo9819 Yes they are!
Chef JP soooo much more relatable❣️
ps...I meant Chef Jean-Pierre!!! Realized same initials🤪
I like this guy's charisma. Really enjoys what he's doing and explains it well too.
This guy could read the local telephone directory and I would still be hooked. The passion and the enthusiasm for cooking oozes out. Keep up the good work!!!!!
That fish and how that batter came out golden brown looks beautiful.
His passion for cooking is contagious! He makes great cooking easy and fun. Keep those videos coming! 😃
I love that UA-cam "auto-translates" JP's "batter" to butter. Good thinking 😁
Woot!! Loves me some f&c...double fried, no corners cut up in here..Chef JP on point!
Hands down you are the best UA-cam Chef there is! simple great looking and more so tasting food there is! Love all your meals thank you so much for sharing your wonderful master pieces with us!
The attention to detail is brilliant! Bravo! Chef Jean Pierre! I really enjoy your enthusiasm
Love the fries dance at the end 🤣❤️
THANK YOU!! I 🥰 YOU!! You are so FUN to watch, you teach with ease, very simple instructions. 😀
a very sophisticated version of Fish N Chips. One of the most popular meals down here in Australia. Elevated to perfection by Chef JP, Many thanks sir.
@@heykuckma casual-type food? Meat pies, Cornish Pasties, potato cakes (medium-sliced potatoes in batter, fried), grilled sausages in bread or rolls (sold outside Bunnings hardware stores!). 🇦🇺
And I forgot sausage rolls! (Herb & meat minced, wrapped in puff pastry) served with tomato sauce (ketchup).
Watching his guy cheers me up. The perfect comfort watching. Keep up the great work
The one thing I love about your videos is you always tell people use what you like! Of course you show them how to do it but you always leave it up to the common home cook! Salute sir!!!!!!!!
This made my mouth water. The best fish and chips I ever had was in 1975 in Gibraltar.
"Oh.. ah.. it's too hot for me friends...." while he takes another bite off the fried potato! :) Love this guy!!!!
I love the energy! Thank you fro sharing!
I have to watch this again and again.....tonight I sped him up to 1.75 so I could just GET IT.... love the method and the care HP takes
Awesome. awesome, awesome and bust a gut funny! I could watch you cook all day. Oh and you're extremely clean and neat, best way to be in the kitchen.
All the efforts and hard work you invested to bring out the best in us can never be repaid in mere words. We can only feel grateful for having a teacher like you! god bless you. from india
Thank you! I said this many times and I'll say it again! It is because of people like you that I do this! God bless you! 🙏😀
I love the care Jean-Pierre takes over his French fries. In English fish and chip shops the fryer will tip a load of potatoes from a bucket into a huge ‘chipper.’ Once the potatoes are chipped they are tipped from the same bucket which caught all the chips, as they were cut, straight into a deep fat fryer. I’ve grown up on fish and chips, but it’s nice to see him take so much care. These are definitely Michelin star French fries and battered fish. It’s a shame mushy peas didn’t make it to France. I thought the remoulade was mushy peas until he told us what it was.
New favorite cooking channel - subscribed!
You make me smile.God bless you , for teaching us.
Chef Pierre you are the best chef online barr none the best
As a British person whose favourite dish is fish and chips, I approve. Nice job chef!
Thanks very much! 😃
I made this over the weekend. Turned out great! The best part is that my 5 year old, who wont eat anything that doesn't come in a box, saw me getting ready to batter and fry the fish. He came over to watch and "help". Cooked the first two pieces. Let them cool a min then cut one to check it out. My son started begging me to let him eat it! LOL I'm like "sure, you want to some sauce to go with it"! He loved it! Thanks for the great recipe chef!
That is awesome to hear! Thanks for sharing!!! 😀
Great fish and chips is a lost art! Great recipe!
OMG! Thank you so much for this recipe. As you say “IT’S AMAZING”
I'm Irish and Scottish, And this is Absolutely Perfect. What a Chef!! It is incredibly tempting not to let it rest a few minutes rather than burn your mouth!! :)
I like how this channel tries to simplify the cooking process and recipes for home cooks.
Cooking is not as hard as some people think and the simplest things are generally the best ones you remember. YOU just have to be willing to try some things.
He’s a gourmet chef you what do you expect simple or not.
@@letitbe7717 The dishes he has prepared for the most part have been simple Home dishes - Beef Stew, Chicken Parm, Fish and chips are not high Cuisine, they are peasant food.
My reply is this all American and Eastern European or French and Italian cooking is gourmet! If you’re from the Country side of both as well. It’s not though, if you want to cook County French cooking? Yes, it is most possibly and most probably! What isn’t Gourmet I know too is that it would be French or Italian Native Cuisine that you could be talking about, which still could be gourmet. It, depends only on the ingredient process. If you have no problem with this. Then please let me say : Two 2 cups of water H2 0 only. And this could be still, and gourmet maybe possibly depending on how you drink it etc. Thanks my friend
@@letitbe7717 Sorry - but there is gourmet food from ALL countries and there is Peasant food from Italy and France. Just because a Hamburger was made in Italy does not make it Gourmet. And there are things made in France that I would not serve my pets.
13:02 Here in the North West of England, we call those bits of floating batter "scraps" and they are delicious served as a side accompaniment to chips in their own right.
SIDE? THOSE are for the cooks in the USA.
Chef although I'm not a fish eater I most definitely going to make this dish, surprisingly being from the Island of Malta I should be a fish eater LOL. thanks again Chef.
Hi Chef Jean Pierre. I really enjoyed the video, as per usual!
I am from Maine. In Maine, we typically use local potatoes from our farmers (we say, "FAH MAHs" 😉); often times the varieties are Kennebec or Katahdin. Then to make the fries, we typically cut them leaving the skin on, rinse, and deep fry (we typically don't refrigerate the fries at all - I will have to experiment with this; nor do we double fry them). We usually fry Haddock, but as you say, any white fish works (Haddock, Pollock, Cod). Breading not so thick, more like a tempura batter. Many folks do not put the beer in the batter (a few do), they typically drink the beer with the meal! 😉 We would use the same type of batter for shrimp, fried clams, calamari, or scallops - very light and crunchy - delicious.
Thank you, I love hearing about how different parts of the world do things differently! 👍❤️
Great job, Chef!
I pat the filets completely dry, then salt and pepper and put into the fridge while getting the sauce and other things ready.
When ready, I put the filets in flour to lightly coat (you recommended using tapioca or corn starch) to initially coat.
Then My batter is 50/50 flour and cornstarch itself with 12oz beer (batter thickness as well as color is personal preference). I like a THICK batter and crunch. This one is thinner and runny. Mine is not. Again, personal preference, but for the folks out there, just use less liquid (beer) and thicken up for the batter if you want a thicker and crunchier sauce).
Enjoy!
Yay a working class meal for the ages! Fabulous! Is "Chicken Fried Steak" coming soon? Oh please say it is.
Every time Chef Jean-Pierre cooks, he's just like a kid in a candy store. Love it.
This looks so delicious. I can't wait to try your recipe. Thank you chef Pierre .
I love your character more than you're cooking, And you're cooking is superb!
I love this man and his enthusiasm for cooking
I appreciate the way he explain the process.
He's fun to listen.
After watching many of Chef JP's videos, i now hit the like button first and watch the video later.
I know the recipe is going to be awesome 😉😉
Thank you so much! 😀
I do exactly that
That's what I always do, too!😁
Samesies. There's no reason to wait.
Oh for sure. Not one video of his is a waste of time. Everything he does is meticulous and with a very specific method that details the most luxurious tastes one can possibly ever imagine. One of my favorite channels!
For even better results cook in lard like we used to in all kitchens.
Way better and the Lard won’t transfer flavors from your fish to your fries etc👍🤓
No wonder I just wasn't feeling right!!! I was a day LATE for my dose of Chef ONYO!!! That batter is BEAUTIFUL! and the fries??? Wow! XO 🤗 ❤️🇺🇸👍
I love these videos. The Chef is what i would picture a French version of Doc from Back to the Future to be like.
We made this tonight. Perfection! Thank you for sharing.
BEAUTY-FULL FISH!🤩
We had the fish part of the fish and chips last night. I haven't had fried fish in years and years so this was a treat for me. We had the chips part last week. Our menus are now Chef Jean- Pierre recipes and we are loving it.😁
I was concerned about Chef's "smoke point" when he was trying to eat those hot fries. LOL
Gries are best when they are screaming hot!😁👍
I figured this was true dedication burning yourself for your viewers to hear that “crunch” at the freshest peak of crunchiness 😂
Lol good one, I do not know how many times I burned myself tasting too hot things I just made to see if the result was correct... well part of the job, like cutting yourselves sometimes (not a lot but... it happen)
by far the most delicious FnC Ive seen.thank you for the demo and safety instructions!
We love you Chef...you make us laff soooo much AND teach us so much more !!
Time spent watching Jean-Pierre's lessons is not deducted from our allotted time on Earth.
Lovely idea! ❤
Chef you just made one of my favorite dishes. Completely agree, Cod is the fish of choice and your twice fried fries look absolutely wonderful. I love to cook and I can appreciate your world class skills. Most of all I love your funny personality and the way you break down the food prep so anyone can understand.
Thank you William!😀
personally, living the northwest, prefer fresh halibut as the best fish for this. I used to use regular cod, then ling cod as the best, but halibut is amazing.
@@fredgarv79 Used to love Cod best, but taste moved to Haddock, now shall try Halibut. .
@@HeLpLOstGOdAny1 I bought some frozen battered fish from england that was haddock,it was very good, even for a pre made pre frozen thing and thought it was about the same thing as alaskan halibut. very close in texture and flavor. I doubt you could tell much of a difference between the two. but, if you can get fresh halibut as opposed to frozen haddock, then the halibut would be better. here we don't get haddock at all, it's an east coast thing but we are swimming in fresh halibut. my fish monger put it on sale recently for $15 a pound which is pretty good nowadays. when it goes on sale like that, I buy like 5 pounds of it and freeze it. it does freeze well and is almost as good as fresh. I only use it for fish and chips even though it's great in many other ways. chef jean here has a halibut with his fig balsamic vinegar that I would love to try, but then, I just think crispy beer battered fish and chips and it always sounds better.
A frenchman making fish and chips, sacre bleu!
Thank you Chef Jean-Pierre, made this tonight and the family loved it :)
You are far the best chef and best kitchen master! Thank uuu
Thank you 🙏🙏🙏😀
Interesting, informative, entertaining, and his "too hot" face is priceless
Thursday has become my favorite day of the week! You make me laugh out loud when you put something too hot in your mouth!!! This might be tomorrow night's supper for us. Thank you, Chef!
Oh my goodness, Chef, I am seriously drooling!! Merci!
ca c'est un chef sympathique, bonne continuation jeanpierre de france!!!!
🙏🙏🙏❤️
If you look carefully you can spot his emotional-support bowl of butter.
you forgot to notice the onyo too lol
Hahaha...awesome man! 😂😂😂😂
That means we all love you Chef Jean-Pierre!
hmm, beer
hmm, butter
😅😅😅
I finally know how to make crispy fries!! I knew to cook them twice, but never put them into the fridge to get cold! How Awesome! I cannot wait to make this as I’m watching this video. I feel like I am in Real Cooking School. I’m a 70 year old retired Teacher and I need a Hobby! Thanks chef Jean Pierre!!❤️👍🏻🥂
Bit worried about the poor old fridge putting red hot food inside.
@@almaknack9543 I think it will be ok.
Chef Jean -Pierre is the type of Chef I like to learn from. Explains the recipe thoroughly and has fun while doing it. Thank you Chef!
JP really enjoys his own cooking, yes I agree love the tasting at the end,well done Jean
Love the taste testing. So cute Chef!
I haven’t had good fish and chips in years. I’ll have to give this a try!!
Me too I need also to try this 🤤🤤🤤🤤
believe me, it's well worth it
Remember that you can do a Beer Batter with almost any Light Colored Beer or even LITE beer. Darker ones tend to taste different. ALso note- you can also use almost any WHITE fish, Haddock, Flounder, Scrod, Cod, etc.Just cut the pieces about the same size. However, make sure you have a way of getting the Temperature of the oil (IF nothing else a popcorn pops at about 350 degrees)- that is KEY. Too hot and it will burn and too cool and it will be OILY. Today you can get good Instant read Thermometers in the $20 range - makes a great gift.
@@Thommadura i have that kind of thermometer allready 😊, i started to study become a chef just today😃
5:22 I always have a couple beers ready to go when I'm cooking too. Even if all I'm cooking is a piece of toast.
I've been craving Fish and chips. Thanks Chef 😊 You are the best always ❤
Fish & Chips and Curries are us Brits two favourite take away dishes. Mushy peas, tartar sauce and curry sauce, even gravy in the North as accompaniments. Mushy peas are marrowfat peas that have been soaked and then cooked. Some add a little mint to the peas. The best Fish & chips use Cod or Haddock. We also have battered chips as an option. Back-in-the-day they were fried in beef dripping and were absolutely delicious 😋
The Chefs reaction is a truly real reaction of anybody who cooks the food. Thank you for keeping it real and delicious!!!
As a Brit, I approve of this recipe,
You have the seal of approval
Tartar sauce also goes well with fish and chips
only time I was in london, I went to this so called best fish and chips shop, and I got a huge long fillet, one huge long piece, with the skin still on. it was kind of greasy also. was not that impressed with it. course, this was just on place in a thousand in london. Is this normal in britian? to keep the skin on?
Tarter sauce ,the only way to eat fried fish .
@@fredgarv79 No and it's never greasy. The fish inside the batter should be moist and the batter crispy. You went to the wrong place, there's a joke in there you might not understand. There is a battle re this dish all over the UK who does the best I still think having been all around the UK N.I. is the best and we are a little more generous as well. :-)
@@garthdev I think I read it some guide book like the lonely planet guide books. I was really surprised that they kept the skin on. who knows? could have been just one lazy cook who was tired or something, or it was an over rated place that used to be great, but in the last two years they changed managment and were living off their old reputation. well, someday, I want to go back again and try out more places. I remember looking at real estate posters on walls, 2 bedroom flat in central london, $220,00 thinking wow, I could sell my small house outside of seattle, and buy this flat and live in london!, in a really nice area. what is it now, like 1.5 million? I think it was in Knightsbridge by hyde park.
@@hobmoor2042 thanks I have found out the same, its not only a skill, it's a bit of an art. I have been doing it for decades and sometimes I still can't quite get it right. tonight, I am trying a recipe for the batter of just flour, and rice flour, in equal amounts, with both beer and vodka as the liquid. no starch at all. yah, I sort of got the feeling there at that shop that they were just not that interested and were riding on the reviews in the travel books as "the best fish and chips in london!" it was in the kensington area where we stayed. damm I loved the taxis there. so easy and so professional and really not that expensive.
Dude, you had my mouth watering.. Awesome!
Excellent batter. Works great on the french fries too, if you like beer battered fries. Also great on shrimp!
This is actually probably the best fish and chip recipe video out there.
I Love this Man... lol ahahahahahaha
On the floor laughing... Learning alot from him.
Best Chef Everrrrrrrrr. Thank You Chef Jean-Pierre.
Chef: You don't have to make you're own mayonnaise....unless you really want it to be good.
Me: Clicks mayonnaise recipe link.
That looks like the most AMAZING fish and chips I have ever seen! I'm from the New England coast, I've never seen such great looking F&C! I cant imagine there were 47 people who did not like this video..Go figure!
They were jealous.....probably don't even cook fish....don't know how....neither do I, but I just learned may make it one day.....
“Uuuuh. Too hot for me!” *keeps eating* ☺️
Thank you Chef for all the joy you spread! I’m learning so much from your videos. And the food is a-maze-ing!!
The Best recipe ... it looks delicious Chef! I will prepare it today!.....!
Super Bro. You really are a master chef and a master teacher. Very lively.
It’s good to know even professional chefs can’t wait to eat fresh fries
You'd better have either mouth of steel or patience of steel.
😂
You are so generous sharing your recipes and cooking tricks with us. You are such amazing Chef and so inspiring. I love all of your videos that I have watched, I love every detail. You are the King of UA-cam cooking channels. I hope you always happy and healthy.
Thank you so much Widy Jat! 😀
THIS is how its done properly. Fish and chips done well is a true delicacy!
Fish and chips...my favorite meal. Looks divine.
Voila! Strait to the kitchen, to start preparing mine!
As a retired English fish shop owner, it's interesting to see how this professional Chef does it, I was one myself before I left the catering trade and then really learnt how to do traditional English fish and chips, I bought a fish and chip shop from a lady who was retiring, she had been in the fish and chip business all her life, wanting to keep up her same high standard she agreed to stay on for a month to show me how to fry fish and chips, and learn I did, it was completely different to how I and Jean Pierre do it as a Chefs, also learning how to run a profitable business, which I had never done before, my wife and I ran that fish and chip shop till we retired, handing it over to a young (30s)couple who are still the present owners, also passing on what we had learnt to them, and remain good friends with, so it is left in good hands.
Great comment enjoy your retirement 😊👍
Many people take on a fish and chip shop for self employment . What they come to realise is that This is a SKILLED job. Customers have high expectations for their fish and chips. It is not easy serving the public.
Personally I feel the time and effort making this is not worth it. Especially as I am gluten, dairy and egg intolerant ! Some corn flours have gluten in them.