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I would drink a poor wine

This looks great! Nathan is one of my fav chefs.

I am completely new to working with fish, so this might seem like a dumb question, but what about the spine? Do you cook the fish with that still in there and just eat around it?

If you really want to know how to make a reag good stocks and jus, go check out italiasquisita series Chef Giuliano

Nathan boy

Monkfish - also know as “poor mans hipster”

🐟

It's great to follow you. I'm always learning from you, you very special mariner

Nathan . have you turned into a Cornish fisherman? That beard is sick!

There is an interesting trick that may be of interest to you. Instead of air-drying the chicken for several days, try scalding the chicken by pouring boiling water over it using a coffee pour-over kettle. When the skin gets scalded, it contracts, and then when you apply dry heat or when you sear the skin (even after a wet cooking method such as sous vide) the skin, for some reason, becomes really crispy. See this: th-cam.com/video/m4u8mFnPBD0/w-d-xo.html Because this works even after a wet cooking method, this shows that the skin drying out is not necessary to achieve crispy skin. Whatever scalding does, it is enabling the skin to crisp up. I always do this to my chickens when I want the skin crispy. This trick was figured out by Chinese restaurants that do the crispy roast ducks. Heston Blumenthal demonstrates the scalded crispy skin chicken trick in this video: th-cam.com/video/1Kq8k7yTr8Y/w-d-xo.html

I like your brine. But I have one point of feedback: at 1:10 you can see that the sticker is still on the lemon when you slice it up and put it in the pot. You really should take the sticker off of the lemon before slicing it and putting it into the water on heat. Those stickers tend to be made of vinyl or some other plastic film. It probably isn't a good idea to boil plastic stickers with the brine.

Thank you for this great video!

Beautiful presentation without alot of work.. great meal for home. Thank you for sharing.

It's good that I don't have to ask where's the lamb sauce

Looks amazing as a restaurant dish. Completely over the top for most home cooks (not a complaint - just an observation).

Where did you get those beautiful shallow baking dishes?

Instructions unclear, I am now being arrested for skinning a ginger with a spoon

I know shorts have limited time, but you do have time to say "vegetables".

British people 😖😖😖😖😖

cool

Malbec all the way

Thank you. Looks absolutely delicious.

Looks very tasty, Matt. However, you haven't "elevated" fish and chips, you've created and entirely new dish, as is your privilege. I'm sure I'd enjoy it, but probably not at one in the morning, crawling out of a pub.

Love your videos. My only complaint is that you cut them off too early. Would love to see more of the finished product at the end of the video and even showing it off after it's been cut, etc.

amazing recipe. This channel is underrated I'm gonna subscribe

wow, good vid.

Really great video. Hoping more people find your channel.

give me a taste test