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what a feast the ultimate fish and chips
you're going to want to watch this one
people well that is incredible
for me they had a perfect chip i mean
the fish is crunchy on the outside
flaky on the inside just do a double
triple check on the chips yeah
fish and chips my national dish listen i
couldn't do it justice before but now
i'm gonna smash it out the park because
we're gonna pay a lot of attention
to the finer details of getting this
right first up the perfect
chip you make your chips we're mary's
piper potatoes
you got me don't choose another maris
piper let's
peel them i don't stress about getting
all the peel off you could actually make
these chips with leaving the peel on
next up get them sliced up and dropped
into some cold water
now i don't worry about getting
perfectly same sized chips
but on the whole they're the same so
there is a little bit of trim
and that's fine
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now put the bowl under a running tap and
let it run for three or four minutes
just to get rid of all the starch get
the water nice and clear again
now get the chips into salted boiling
water
okay so you want your chips on a gentle
tickle yeah you don't want them boiling
really rapidly
you just want them on a little tickle
because we're going to boil them until
they're almost falling apart and they're
really fluffy
i'm going to pull them out these look
pretty gnarly right and they're actually
really delicate
straight out the hot water but they're
perfect because those
gnarly bits when they go into the high
oil will become so crunchy and so crispy
they will be the perfect chip so
delicately
on to your tray let them cool down and
then we're going to whack them in the
fridge
so i did these yesterday and now they
are absolutely perfect
you want to have some time you want them
to sit in that fridge for as long as
possible so they become really quite
firm again
like that was a delicate chip when it
went in yesterday but now it's holding
together well
we're gonna fry these in beef dripping
okay so uh the lovely people at
farm sent me some beautiful
beef dripping which is what we're gonna
fry your chips
and your fish in so let's get it into
our fryer and then we can start frying
okay so i'm going to fry a couple off
just to do a test fry
to check that i've got the oil right
okay now just come and have a look at
these beauties
now these are oh
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oh so crunchy but
what they've got is they're nice and
fluffy and soft on the inside
but they're really crunchy on the
outside
oh mate oh can't stop eating them
okay they are perfect let's get the rest
into the fryer
and then we can crack on with a fish
so those chips have now been in the beef
dripping for about six minutes they got
nice and golden at 150.
i'm going to let them sit there and calm
down i'm going to turn the oil up
to 180 and then i'm going to drop them
in for a second fry
right now fish and chips it's a white
fish
coley cod pollock halibut whatever you
really like i'm using classic cod
one of the key things that you need to
do is you need to
lightly salt it and you do that for two
reasons one
to season the fish but you do it an hour
before to bring out some of that
moisture
to firm the fish up so let's set that
aside
and crack on with the batter we're going
to make the batter
for the fish now getting the batter
right makes or breaks this dish
i'm going to use an ipa from one of my
favorite breweries
and that flavour is going to really help
the batter we're also making a beer
batter we're not making a tempura batter
it's quite a heavy batter
so let's get this right by starting off
and sifting
some rice flour
one third of rice flour to two-thirds
self-raising flour
and we sift it to get air into the
batter
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okay then
yeah that's beer it's beer okay so now
we're going to gradually add
this in
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okay now this is a piston tip but we
want some vodka in there it's got a high
alcohol level so when it hits the hot
oil it evaporates immediately
and makes the batter super crunchy so
you want about
25 mils of vodka into the batter
okay so it's really
all right um you want to have double
cream consistency where it's ribboning
that's perfect now let's get the fish
out the fridge
okay so the fish now has firmed up
really nice you can feel that it's more
robust
so what i'm going to do now is i'm just
going to
take the skin off this card with
a filleting knife so there we go
no meat left on the skin now brim this
down
then just with your finger run it
through the fish and you'll notice that
there's some little pin bones tiny
little bones in there
just grab them tweezers works best but i
haven't got any
and just pull them out and just
getting those out of the cod
so i'm now going to portion this into
two i want nice big fillets
so i'm just going to cut them on the
slant in half
season some plain flour with a little
bit of salt
just mix that in and then i'm going to
take
the cod dip it in the flour so that it
allows
the batter to take to it
right moment of truth so get your cod
dip it into our batter let it drain any
excess
and then when it starts dripping hold it
in
to your beef dripping just let it start
frying
and then let it in and bombs away and
we've got that at 150.
two quintessential accompaniments were
fish and chips
tartar sauce and mushy peas now tartar
sauce
follow this so i've got three anchovy
phillips that are finely diced up
i've got four nice sized gherkins
and the same amount of capers and
they've all been put into the bowl
now i'm gonna add a good chunk of diced
banana shallots a load of
flat leaf parsley that's been finely
chopped add those in and then i've got
these um boiled eggs that are just gooey
on the middle
dice those through and get that in it's
a bit messy but that's absolutely fine
i'm just going to put about four good
dollops of mayo
in there zest a lemon you just want
half of that lemon in there and then i'm
just going to slice it up
and squeeze a little bit of that in then
you want some salt
pepper and then we're just going to
bring all those ingredients together
and there you've got super chunky super
tasty
tartar sauce now let's crack on with the
mushy peas
next up mushy peas now not everybody
will know about mushy peas because it is
quintessentially
the british accompaniment it's delicious
it's simple
and we're going to do it with some
beautiful mint which is best mates with
peas
so first off i've got some banana
shallots which i've diced i'm going to
fry those in some butter drop some
frozen peas into boiling water
bring it back up to the boil and then
drop a good bunch of mint in there
cook until the peas are cooked then
drain
let's get the peas in with the shallots
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okay so you've got your butter your
sweet shallots your sweet
beautiful peas now we're gonna get some
freshly
sea salted salty happiness yes that is a
term
uh we're gonna get some freshly cracked
pepper in there and then
you want about two tablespoons of double
cream and we're gonna mush that in
you don't have to put the double cream
in i do to make it just really indulgent
that's a great side order anyway to go
with anything
okay now i'm gonna mush everything down
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okay so get yesterday's paper get that
ready because
in the uk fish and chips is
traditionally served
in yesterday's newspaper and then we're
gonna go and get the chips to drop on
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okay now i've dropped it onto some
kitchen roll just to get rid of the
excess fat and then let's get it onto
the chips
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how amazing is that bloody feast i can't
wait to get stuck into it
oh how much how much come on come on how
much
listen i reckon it's 650 all flipping
down
but if you're loving it then subscribe
to the channel increase the peace come
down and spread the love
of food busker what let's do it
go for it go for it go through it
get involved i'm just gonna
just do a double triple check on the
chips yeah like for me
right the chips you've got all this like
gnarliness there but then
they just snap in your hands and then
crunch as hell in your garb right
so first off what's it saying to you
chips
oh crispy beautiful fluffy inside
but crunch on the outside i mean the
fish it's crunchy on the outside
flaky on the inside chips are really
crispy could we say these are the best
chips you've ever had they're like
crispy you think they're
too oily a little bit yeah
not for me i'm not sure you know what
you're going on about if i'm honest
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perfect cheers there you go there you go
okay and what and what are you saying
about the fish
it's good
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well that's good right so what would you
pay for whole fish and chips
i would pay pay 10 pounds 10 pounds
10 pounds good and strong i think 10
from how good the fish is
boom boom loving it how much would you
pay six i knew it was going to be lower
than 10.
i knew it and just something told me
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okay guys thank you so much thanks for
hanging around good on you
pleasure now if you're going to cook on
the street you're going to meet the odd
nutter
2-1 it's just the way it is but listen
people they really are the ultimate
fish and chips check it out come down
get involved
and have some chips
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