As a Brit, I hate having fish and chips served in polystyrene. Just serve it in plain paper, much better for the environment than polystyrene and it soaks up the fat too.
@@lastfirst5689 Me too, but the chips were wrapped in plain paper first then newspaper wrapped around that. Many remember it was just wrapped in printed newspaper only, which wasn't the case. The ink would go everywhere.
@@lastfirst5689 Yes, definitely had plain paper first, the same paper as newspapers, but the grease soaked through it all. I remember occasionally getting page 3 of the Sun newspaper wrapped around it....lol
Alot of people think this is easy, its not. TO get good quality fish and chips is an artform. From experience the Greeks know how to cook the best fish and chips.
Chuck out polyunsaturated oils which form high levels of acrylamide and trans fats (increase heart disease rate by 34%), and replace with traditional beef dripping or lard for a far nicer taste and stable frying medium.
What about home frying do you need to close the lid becauce a lot of home fryers state leave lid off.All so do we wait until the chips float because to do that in my fryer I would only be able to cook a handful at a time lol,but great video really enjoyed it.
Qualifications are no substitute for experience !!! And once you have the experience then you don't need the qualifications. Now those that teach will tell you you must have qualifications, but they are just creating jobs for people that can't actually cut it in the real world, simple put, those that can do, those that can't teach. Do yourself and your industry a huge favour and slam the door in the face of the teaching industry !!!!
@@danscanlon4956Flying a plane is easy. I personally don't care if the pilot is qualified, it's just common sense. Who needs teaching and training right?
Cracking vid - but don't make the mistake that I made, when cooking chips at home - you can't do it in just one pass, like the professionals - At home you have to cook them twice , or they just go limp - go first at a lower fat temperature (150c or 330F), 'til they start to brown , take them out and let them sit for a while on kitchen paper - and then blast them in the oil at a higher temperature (180C - 390F) for about 4 mins - I hope that I've got that right
wrong buddy, put your potatoes in cold oil, and turn on the heat, they will not only be cooked to absolute perfection, but they will be MUCH less fatty, and save a lot of time fannying about double or triple frying.
its all in the potatoes the preparation and the oil if you get any 1 of these wrong u wont get chip shop style chips at home even if you use same potatoes
When I was a kid in the 70's, I loved the Carry on film where it was the horror one with Frakenstein etc. I was always confused by the scene where Kenneth Williams falls into the giant boiling pot and just before he dies he shouts 'Frying toniiiiiiiight'. I was too young to have been around a decade or so earlier when Fish & Chip shops would put that sign out. Maybe they didn't open every day?
Most chip shops in Australia are Asian run & the 1st thing they do is lower the oil temp to about 160c to save on gas but the lower cooking temp makes the chips suck up the oil. Chips should be started at 185c temp.
This is a good video and perhaps cascades back some understanding into chip frying and the process that it goes through to get the chips fried correctly. The preparation of the chips prior to frying is quite messy but again needs to be done well otherwise it could destroy both oil and potato. The frying range is a good brand as well.
The cooking medium used in many Fish n Chip shops has MSG (monosodium glutamate) incorporated. That's why it is tricky trying to replicate the taste at home. You can pick up the correct cooking medium from wholesalers which is used by many restaurants and cafes to give their food that distinctive taste.
@@speedmyster1 Some restaurants add MSG to a number of popular dishes, including fried rice. MSG is also used by franchises like Kentucky Fried Chicken and Chick-fil-A to enhance the flavour of foods. Along with many others.
The old boy knows all the answers. He’s got about 20yrs on that young chippy owner. He’s asking him questions he knows the answers to.Hes taking the piss agreeing even if the guys wrong okay.Okay. Okay.Okay. Bust yer head hearing okay okay all day okay.
The chips looked a lovely deep colour, not like some of the place whete thete almost anaemic,, also looked think and long, again some place serve small chips and scraps, fair play looked good chips
@@luckyduckydrivingschool3615 If the fat is too old it will produce a soggy chip that has a nasty taste. My tip is to allow the chips to cool in the paper before opening.
you should first soak potato over night to get out starch. use russett potato or red potatos pls... then boil them til the outside becomes a bit flaky... then cool and rest in a fridge, then cook in deep fryer at 130-140 til they become a bit golden.... then freeze them.... then cook on high temp at 185 for last cook. and they will be forever crisps like kettle chips... this is how you make ballin ass chips , try it, i even sometimes dip my chips just after the boil in vinegar and salt them at that point before the first deep fry, try finding these products to fry with www.titanoils.com/our-brands.html or if you are really cool use duck fat or grapeseed oil
Every few years i come back to this video idk why...
Because you've never seen a pair of flaps in your life my old son.
The sound of clanking of metal is part of the experience. Gets the taste buds ready.
Makes me hungry! Chips, so simple, so great.
Makes me as well.
Of course, if you poured the bucket towards you, the chips would go all over the floor.
Obviously he means as opposed to sideways. You fruking muppet
@@Jafmanz Whoosh...... smh
Haahaaa. Good one
Lol
Hehe
I go to the chippie every Friday after work & often wandered what goes at the back of the fryers good stuff
Same
Just who is teaching who here??
They are both still trying to figure that out.
One of life’s great mysteries.
😂😂😂
@@PhantomPanic or frying to figure it out
This is 4D chess
0:25 - ‘so you dont get any fash splatback on you’
carpii hahahaha
That's just the way he talks
just laughed so effin' hard. thanks i would have missed that
@@carpii SPLATBACK I'M FUCKING LOLLING AGAIN
thank you, Sir.
4:45 "You notice again, that the utensil has holes in" Hahaha, we are all blind, we did not see that. Thanks for mentioning that LOL
As a Belgian I find this both amazing and disgusting.... My personal love for England... White fish and deep frying stuff .... I love this
you belgians are to blame for this :)
Youd be even more disgusted with Scotland we deep fry everything from pizza to donner meat and mars bars my guy 😂
As a Brit, I hate having fish and chips served in polystyrene. Just serve it in plain paper, much better for the environment than polystyrene and it soaks up the fat too.
Same
I'm old enough to remember when they wrapped in newspaper (80's)
@@lastfirst5689 Me too, but the chips were wrapped in plain paper first then newspaper wrapped around that. Many remember it was just wrapped in printed newspaper only, which wasn't the case. The ink would go everywhere.
@@trancehi Thinking back I think I remember a lining paper but I also rember ink on my fingers
@@lastfirst5689 Yes, definitely had plain paper first, the same paper as newspapers, but the grease soaked through it all. I remember occasionally getting page 3 of the Sun newspaper wrapped around it....lol
legend has it the guy is still saying hmm yep yep yep
shut up you idiot
Young bloke seems the best, he knows what he's doing
I think my local chip shop could do with watching this !
Alot of people think this is easy, its not. TO get good quality fish and chips is an artform. From experience the Greeks know how to cook the best fish and chips.
Oh yes famous Greek fish and chips. Fish Friday is well known in Athens along with moussaka Monday.
You gotta love how English people talk. 🏴🙂
Britain isn’t England mate. Typical Americans
"Yes yeah okay right yup yeah."
Zayn Man
Zayn Manning yep ok yeah yep yep
Chuck out polyunsaturated oils which form high levels of acrylamide and trans fats (increase heart disease rate by 34%), and replace with traditional beef dripping or lard for a far nicer taste and stable frying medium.
Thomas Baird yeah but who cares about heart disease
Thomas Baird. Quite right. Best chips in the world..
Christiaan Underhay people who want to live longer and eat more fries
Coconut Oil would be healthier
Forget the beef dripping. Horrible taste and smell. Good quality oil is far better and healthier.
im looking for something like that fryer they are using ?
What about home frying do you need to close the lid becauce a lot of home fryers state leave lid off.All so do we wait until the chips float because to do that in my fryer I would only be able to cook a handful at a time lol,but great video really enjoyed it.
These deep friers in the Uk look really good but looks difficult to clean
These two are duelling
I've just got a job in a fish and chip shop I'm starting training today but scared I'll mess up
Well good luck
Thanks but I left and got another job
shannon Keegan 😂😂
shannon Keegan There is something fishy about u
shannon Keegan hi dear
Actual certification/qualification? Wow, I'm impressed.
Qualifications are no substitute for experience !!! And once you have the experience then you don't need the qualifications.
Now those that teach will tell you you must have qualifications, but they are just creating jobs for people that can't actually cut it in the real world, simple put, those that can do, those that can't teach.
Do yourself and your industry a huge favour and slam the door in the face of the teaching industry !!!!
@@Mr71paul71 what airline do you use, by the way?
@@danscanlon4956Flying a plane is easy. I personally don't care if the pilot is qualified, it's just common sense. Who needs teaching and training right?
@@Mr71paul71Have you ever seen a doctor?
Who is interviewing who?
They turned out pretty great
I DONT GET IT WHAT IS GOING ON HERE
Science.
Would you blanch the chips first,or are they best cooked in one go ?
If you want them more crispy or you want them to cook faster then blanch them first
Any way to get these kinds of fryers in Canada?
Mitch Barredo did you find a supplier in Canada? I’m looking too.
@@brigo3 no thats what my comment is, a question asking how to get them here.
Great video and such skill!
FISH AND CHIPS 🍟 IS MY FAVOURITE DISH
lol the guy in the blue cap enjoys eating his chips id say!!
Who doesn't?
Sir your French fries looks great. Can you give the thickness of the French fries.Thanks
Nazir Ahmed chips !!!!!
These are NOT French Fries they are chips.
French fries are what you get at McDonalds, also known as Shoestring fries.
They look to be cut to about 3/8in. (10mm) thickness on one side, and 3/4in. (19mm) on the other.
These look spot on.
In the 1980s that whole bucket was 1 portion
A question about the fryers. Do these fryers need a hood system or self contained?
no one ever answered lol
Cracking vid - but don't make the mistake that I made, when cooking chips at home - you can't do it in just one pass, like the professionals - At home you have to cook them twice , or they just go limp - go first at a lower fat temperature (150c or 330F), 'til they start to brown , take them out and let them sit for a while on kitchen paper - and then blast them in the oil at a higher temperature (180C - 390F) for about 4 mins - I hope that I've got that right
wrong buddy, put your potatoes in cold oil, and turn on the heat, they will not only be cooked to absolute perfection, but they will be MUCH less fatty, and save a lot of time fannying about double or triple frying.
@@DonegalOverlanding thanks
very educational. i enjoyed this video.
dav00ss no need lad
its all in the potatoes the preparation and the oil
if you get any 1 of these wrong u wont get chip shop style chips at home even if you use same potatoes
Where can these commercial fryers be purchased?
I'd like to open my own chippie, I might Volunteer at my nearest one first.
When I was a kid in the 70's, I loved the Carry on film where it was the horror one with Frakenstein etc.
I was always confused by the scene where Kenneth Williams falls into the giant boiling pot and just before he dies he shouts 'Frying toniiiiiiiight'.
I was too young to have been around a decade or so earlier when Fish & Chip shops would put that sign out.
Maybe they didn't open every day?
looks delicious for me...
Most chip shops in Australia are Asian run & the 1st thing they do is lower the oil temp to about 160c to save on gas but the lower cooking temp makes the chips suck up the oil.
Chips should be started at 185c temp.
That is just great. Should ship them back to China.
That sounds disgusting. Chips shouldn't be fried less than 180
@@kofola9145 das jus pure racist u nob
@@guys2hey990 he’s Australian it’s allowed.
Said who? It’s common for 165 and above to be used. If you have proper quality oil what you describe shouldn’t happen
2022 7:22 pm Fri 14 Oct Fish and Chips Car 0:09
Hope Dougie is still around
thanks for the video guys really good
‘You have to be quite quick, as they’re quite hot’. Well shit mate thanks, I didn’t know that.
Wat oil do they use
Lone Wolf Pig fat , to give you heart problems!
Tahir Rana lard lol
Lone Wolf Didn't want to say that ;)
@@enquire422 It's healthier than vegetable oil.
@@szymongorczynski7621 You are right about that. The idiots above are still believing 1950's science despite it being rebuked many times.
It’s an art form
salt first........ or vinegar?
Vinegar first, then salt. If you salt first the vinegar washes the salt off. Also, the vinegar, then helps the salt cling to the chips.
have you tried making chips, with turnips at all my friends!!
Proper grub!
Cushty!
The veritable DUDLEY DO RIGHT of chip frying!
I went to my local chip shop and said is this fish cooked and the lady said why I said it's ate all of my chips up 😂🤣😆😆
There was slight beef at the end
i dropped the bucket in the fryer!!!!
I'm just concerned, isn't that handle a bit hot ?
This is a good video and perhaps cascades back some understanding into chip frying and the process that it goes through to get the chips fried correctly. The preparation of the chips prior to frying is quite messy but again needs to be done well otherwise it could destroy both oil and potato. The frying range is a good brand as well.
The cooking medium used in many Fish n Chip shops has MSG (monosodium glutamate) incorporated. That's why it is tricky trying to replicate the taste at home. You can pick up the correct cooking medium from wholesalers which is used by many restaurants and cafes to give their food that distinctive taste.
Not in Australia.
They mostly use Canola oil.
No they don’t jerk
Good food don't need msg
No it isnt
@@speedmyster1 Some restaurants add MSG to a number of popular dishes, including fried rice. MSG is also used by franchises like Kentucky Fried Chicken and Chick-fil-A to enhance the flavour of foods. Along with many others.
Cool stuff :)
l was waiting for the basket to be tapped when getting the chips out,very important l think,do the same with the fish,
The old boy knows all the answers.
He’s got about 20yrs on that young chippy owner.
He’s asking him questions he knows the answers to.Hes taking the piss agreeing even if the guys wrong okay.Okay.
Okay.Okay.
Bust yer head hearing okay okay all day okay.
always a double tap
GREAT FRYING
Pinching the chip is not necessary. If it's hard to the pinch, it wouldn't float.
Chris was fired after filming this video, because the chips stayed in 1 second too long...
how do you know?
Zombie player gaming it’s a joke
😂
@@jcrossan1351 hahahahahahahah thats funny
From deep frying at home I've learnt that once the chips float on the surface they are ready to come out
They are like a married couple
Would you pinch it to tell me when it was done lol
Who’s the mentor? Who’s the student? Are they both the teacher and the student? I felt awkward watching this
The Mr Mackie of chippys. Oh Kay.
Yes
The guy in the green hat is actually older than the gentleman in the blue , or maybe I’m wrong
Who’s teaching who?
Very intelligent guy
Ohhhhh god I can live until my death just eating fries
It’s chips not fries
Oooh I love those chips 🍟😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋
Its not the way we do it in Flanders-Belgium
Put more chips on the plate
where's chadtronic
The chips looked a lovely deep colour, not like some of the place whete thete almost anaemic,, also looked think and long, again some place serve small chips and scraps, fair play looked good chips
I was hoping to see some confused Americans in the comments lol
Lol 😂😂😂
Ya dougie
Nothing wrong with greasy chips.
That's my mate!
Grease is good, but I hate a soggy chip, and I feel like oversaturation of grease is a contributing factor to that.
@@luckyduckydrivingschool3615 If the fat is too old it will produce a soggy chip that has a nasty taste. My tip is to allow the chips to cool in the paper before opening.
Observe structured chips examination osce
Yeah
Young guy obsessed with closing his lids should have blanched the chips first at a lower temperature
NASA So those after burners are in place Ok chips down Houston ignition sequence start 10 9 .......2 1 fry🤓
This is awkward....
Weirdly hungry for a chippy now.
Right
I have that type off fryer in my house
ok yeah ok. right yeah ok. yeah ok. yeah. yeah.
อ.
How many times does this bloke say 'ok?' I get it... ok?
Yup yup yea yea...
So no mention of drying off. That's not right. You can't
have wet saturated potatoes.
Battered chips orange better as those ones on video have no taste
You pulled it towards you.....
you should first soak potato over night to get out starch. use russett potato or red potatos pls... then boil them til the outside becomes a bit flaky... then cool and rest in a fridge, then cook in deep fryer at 130-140 til they become a bit golden.... then freeze them.... then cook on high temp at 185 for last cook. and they will be forever crisps like kettle chips... this is how you make ballin ass chips , try it, i even sometimes dip my chips just after the boil in vinegar and salt them at that point before the first deep fry, try finding these products to fry with www.titanoils.com/our-brands.html or if you are really cool use duck fat or grapeseed oil
130 - 140 is way to cold. Chips should be fried at 185.
Kettle chips is like eating razor blades and broken glass.