BRITISH fish & chips! Mushy Peas..Curry Sauce...It's On! | Marion’s Kitchen
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Just in time for King Charles III’s coronation, I’m throwing down my version of a classic British chip shop-style fish and chips “chippy tea”, complete with all the trimmings: craggly batter bits, homemade mushy peas and epic curry sauce. I’m no Brit, but dang, this is good. Just don’t forget the malt vinegar.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
I just came back from the UK and I can't even begin to say the amount of fish n chips I had. Now this video makes me want to go back to have another serving! Looks delicious!!!
Your poor arteries.
Marion, you’ve smashed it as you always do. As a brit, only thing i’d suggest is to make beer batter next time. It makes an unreal difference
Do you just switch the soda water for beer? Or u use both?
Hey Marion, love your videos! Been subscribed for years now and I happened to be British. I have to say when doing fish and chips I usually salt my white fish first and set in the fridge to draw a bit of moisture out and firm up the flesh for a meatier bite .
What a great tip! Love it! Thank you 💖
Totally agree
By the way your conversation is good..😂
I've been looking for a recipe for mushy peas for so long. Thank you! (I'm german, so my further ideas will be quite outlandish, too ;-)
I do add some vinegar into the cooking water for the fries. It creates a rougher exterior, resulting in more crunch.
When out of the water, I let them sit for a bit. For the moisture to evaporate before I put 'em in the fridge. (Or outside. Winters can be chilly enough, here.)
When chef John made fish and chips, he pattted the fish chunks dry very thorougly and then coated them in rice flour instead of corn flour. Rice flour is famous for absorbing liquid even better than corn flour (or corn starch, depending on where you're from.)
And also uses some rice flour in the batter.
"Glen and friends cooking" once explained, how rice flour was way back in the days even a substitute for wheat flour in the UK, when rice was grown in the US (the Carolina's) and was shipped to the UK to be taxed, when the US where still a colony.
This is all I know about fish'n'chips.
Greetings from the far north of Germany!
So much awesome info Peter! Thanks for sharing. I’m especially interested in the rice flour comparison with corn flour! I’m definitely trying that next time 👍
@@Marionskitchen Fun story: I was working as a mechanic in the workshop of a company, producing rubber components (to absorb vibrations, mainly). And told a workmate about that recipe from chef John. He told me about the reason, John might have used it.
Now you know, what some mechanics talk about, at work: rock music and cooking. Haha!
Great info! I have rice flour and will give it a try next time. Thank you!
As a Brit, I approve as you remembered the malt vinegar!
Most USA made malt vinegar is to weak for my taste. I like it fairly strong like Balsamic can be. I use it on the fish only, and use other sauces for the chips. Yes, you can water blanch the chips a bit before oil frying. Many at home will not take the time to cook chips/fries properly.
In the US we called them "English Peas"; however, I only used them when I am making fried rice. The green of the peas and the orange of the carrots provide a pleasing color contrast when making shrimp, chicken, pork, or house-fried rice. However, for Mush Peas I would cook them in a chicken, pork, or beef broth vs. water for the purposes of elevating their flavor profile.
Lol, a good beer in place of the cold soda water gives the batter that little extra, if you get my meaning. Everything looked great Marion, and tasty as always. Thanks for sharing, see you soon!
if you make it to Edinburgh you'll get asked if you want 'salt n sauce'? which is basically salt and 'broon sauce' (brown fruity tangy sauce) watered down with vinegar. great on the both the fish and chips!! A jumbo battered sausage wouldn't go amiss either :) we call the crunchy bits 'the scraps' and my husband insists on adding malt vinegar to the mushy peas (maybe that's a Devon thing)
I used to love fish and chips in the UK, but I never had a curry sauce with it. I left the UK in 1976 and things have probably changed. I do remember a ghastly, fluorescent yellow curry sauce from those days, but I was never drunk enough to eat it. We used to eat fish and chips with tartare sauce on the fish and tomato ketchup on the chips. Good stuff. The best I've had in Australia was at the Husky pub in Huskisson NSW between around 2011, after their reno, and 2012. Flathead and good sized chips. Really good. Mushy peas are great with a pie.
After watching this, I'll be looking for a good fish and chips in the near future.
I've seen u cook fish & chips 3 times, and this is the very first time I'm loving the chips. Looks really good and crunchy. (I love the fish part in all 3 videos lol)
Your recipes are cooked to perfection. Loved how well explained the video was ❣️
Curry sauce is definitely not just a northern thing! It's the norm here in the Westcountry too. Or mushy peas. You rarely find gravy in chippies round here though, which is sad.
My West Midlands family would sometimes get round pieces of potato cooked in batter - I think these were called scallops? Or maybe Klondikes?! Never see them nowadays.
Your version looks delicious anyway 😊.
In Lancashire, we called it a dab.
Potato cakes in some states in Australia
scallops in Birmingham
Most chip shop in the uk don’t use malt vinegar, they use “non brewed condiment “ slightly different flavour and less acidic. I really miss it on my chips as I live in New Zealand!
They definitely used malt vinegar when I was young and living there. Never had curry sauce on chips thats a 1980's invention.
Always been Malt Vinegar for me.
Traveller 473 is right…I used to own a fish and chip shop and can confirm that the majority of fish and ship shops use a non-brewed condiment concentrate that you water down to serve. That’s why you don’t get the same taste at home.
i'm british. we 100% use malt vinegar
@@jroobz chippies have something that imitates malt vinegar, but is so cheaply mass manufactured it often legally has to be called something similar to chip condiment etc. Unless they are fancy and offer sarsons
Proper British comfort food, all of it looks scrumptious. 😋
Fish & Chips "scrumptious"?, 😂 In that case you don't know what great tasting food is
@@PSYCHIC_PSYCHO So because I love fish and chips, you think I don't also like 'fine' dining or other cuisines? I'm from an Indian background so I definitely have an appreciation for different spices and flavours. Doesn't mean I don't also find joy in foods with simpler ingredients. I'm not a culinary snob.
@@OuterSpaceOwl That might be so; but Fish & Chips are way too bland to be enjoyable. I don't limit myself to Indian, I also love Mexican, Turkish, Greek, and Southern Italian; but British is bland.
@@PSYCHIC_PSYCHO Yeah, most of us like foods from many countries/cultures and it just depends what you're in the mood for. I don't find fish and chips bland at all. Everyone's different. The majority of commentators here love the dish.
@@PSYCHIC_PSYCHOHow aptly you are named.. full of 💩and hot air..👍🇬🇧
Totally agree with the malt vinegar! :) Great video, I loooove the sound of that crunch!
Proper mushy peas! I love that you've done them the correct way!
That looks so delicious. When you broke the fish into two pieces, it gave me a little "yummy shiver" up and down my spine. Oh, it looks good! 💕💕💕
Sound FX 'r' us
As a Brit, I love queuing in the rain outside a quality fish and chip shop.
I'm a brit living in US and omg I need to make this!!! Miss a good chippy 😢
Loved this video u thought of it all, including curry sauce. Whats the best fish to use please?
There's no controversy in having an Australian chef do 'British' fish and chips. Modern Australian society started off life as a British colony in the 1700's. It's come a long, long way since then, and the 'Britishness' of the country is a lot less prominent than it was even as recently as the 1960s (listen to the videos on TH-cam depicting Australian life from that era, and you'll see and hear what I mean). But the UK and Australia are still close, even if they are on the other side of the world from each other. We are family to each other, and should celebrate the fact. PS/ I've had some great fish and chips in Sydney. PPS/ I do my own fish and chips at home on the basis of a recipe that I got from a chef in Germany. Go figure - good food knows no boundaries. Peace - and out.
The German chef probably had a recipe passed down to him by a squaddie. The British army had 80000 troops based on the Rhine at one point and had a presence there for 50 years. I met an ex para sergeant running a chippy in Mönchengladbach about 20 years ago.
Been to the UK many times …
The fish and chips are to die for , especially with mushy peas !
The Indian food in London is bloody good as well !
Brilliant, Marion. I really like how precise you explain your recipes, so helpful to beginners like me. Well done you and my regards from Egypt 😎
Yum!😋 My new Marion's Kitchen wok was delivered yesterday (5/6/23). It's beauty + quality. I can't wait to use it! I look forward to receiving my pre-ordered Mama Noi's cookbook. Thank you!👏🏽😍
Yay!! I hope you love your wok Rita! And my mum’s book ❤️
I sure will!😊
I bought one a few months ago. It's really, really good. Follow the instructions 😁
have lived in the UK for a few years now and I'll say the peas and curry sauce are great sides but nothing beats fish and chips by the beach in australia during summer.
I’m over 70 years old and my mum worked in a fish and chip shop in North East England when I was a kid. I love fish and chips and what you made was nigh on perfect.
However, mushy peas were very much a southern thing which has eventually spread north (define ‘traditional’), curry sauce is even more recent, chips were never three times or even double cooked and the accompaniment were non-brewed condiment (similar to but not malt vinegar), pickled eggs or, maybe, a giant pickled onion.
I will say to me at least, double cooked chips are an improvement. And to an operation with the facility for it, you can practically cook chips to order.
Though as an Australian, that's more what I'm used to. Less a hot counter & more par-cooked fried items having been first blanched in oil, then tossed into a large fry basket in the vat for 3-5 minutes all fresh, crisp & ready at the same time.
You totally educate all perfectly! I appreciate your explanations so we can replicate your recipes perfectly TY
Explanations are half of the cooking, aren't they?
Add some sugar to your curry sauce it will lift it to a new level. It should taste savoury salty sweet and with a little bit of heat but not to much. You want a curry powder with some star anise in it also or add some into your pan to get the flavour into your oil or butter at the beginning.
Mmmmm, this looks amazing! I need to get over my fear of deep frying at home so I can try making this lol
Don’t bother! You’re not missing anything. No matter how you cook it, it’s still greasy and bland.
Sounds soooo crispy..I used the tips from the potatoe vid today 😋
I’m British and that looks fab tbh! Loving the curry sauce addition, that’s very much a Northern thing! Londoners don’t know what curry sauce (or gravy!) are!
What? I'm a Londoner born and bred, and lived here for 38 years. Chips and curry sauce/gravy are very much a thing here and have been for years.
Bloody Northerners... 🤣
I'm a Londoner and we have both curry sauce and gravy in chippies here.
@@OuterSpaceOwlthose northerners are clueless 🤣 all seem to think southerners don't have what they have.
You ever tried the Mayflower curry sauce mix? It's just like the curry sauce from the Chinese takeaway. Amazing with chips and rice 😋
@@rundattmedia2106 Haha, I know, I have family up north and they think their grub is so exotic and far too good for the likes of us. 😄
Never seen Mayflower brand curry sauce but I'll track some down, cheers! 👍🏼
Suggest adding some chopped fresh mint to the mushy peas, I use frozen peas, boil them for 15 min and blitz them in a blender…
Like your idea of adding Tumaric, I like using ice cold Lager for my batter, adds some depth to the batter!
Horrible! Adding mint to mushy peas destroys the balance of flavours. The mushy peas need to have an earthy taste to balance the oiliness of the chips and fish.
When I was studying in England in 2004, I went up to Whitby and had fish & chips at the Magpie Cafe. While I would never assume to be able to make fish & chips as great as what is served there, this might get me close to reliving that most wonderful meal! But they didn't serve mushy peas with their fish. We got cole slaw (which I never expected), vinegar as well as homemade tartar sauce. The chips were, of course, "chunky!" As for the curry sauce I'm not sure about the curry sauce but I do have a sweet onion teriyaki sauce recipe that might work just as well! Thank you so much for sharing! 💕💕🇬🇧
i really love fish & chips so much, love your version & crispiness of it..
Now make Canadian Fish and Chips! I love 'em with malt vinegar too.
Thank you so much for sharing this video, Marion. Best wishes from a Londoner ❤❤🫂🫂
The chipshop curry sauces i have most commonly seen is Yueng's chinese curry sauce that comes in a 4.5kg tub or Chippies choice curry cauce mix 2.5 kg, which every is onsale at the best price, i suppose... We have a tub of Yueng's chinese curry sauce in the panty which we doctor up abit for our home chippy curry sauce, using garlia with dried apricots and golden sultana's. My local chippy adds some chopped up sultana's, just enough to add flavour and the spicy version they just add cayenne pepper. Your chips are way better than most chippy chips but considering 80% here are sold to pissed out of our minds brits quailty is not to high on our list hot/greasey/salty drowned in malt vinegar with a sauce curry or what they locally call "Thai chilli garlic sauce" would not recommend it while sober as for the Thai bit no idea, just seen a 5kg tub of paste with that printed on it and could not read the brands name and cba to ask as it is iffy at best. Oh the crunchie bit we call scraps, thanks for the video always interesting to see what people make of our national dish [and NO chicken tikka does not count]
Great effort - I think any UK person would agree this is pretty OG. Wedge of lemon, malt vinegar, slice of white buttered bread, maybe some tartare sauce. Lived in Oz for a few years and adored having snapper as my go to fish for F&C but definitely cod or haddock here in Britain. Nice one Marion 🙂
Thank you!!! Tried my best. Have to say I’m a mushy pea convert now!
Marion - you should add bicarb near the end of the pea cooking process -- it does something magical with them - kind of acts like a flavour enhancer
It makes the pea-ness more intense
RIP Julie Powell, I miss you
@@FarleyHillBilly Put your pea-ness away!!
@@annother3350 🤣
Yeah you've done a gourmet cheffy gastropub fish n chips there. :P (which is lovely!) The so-called "classic" British fish and chips would be from a takeaway fish bar. They wouldn't be triple frying their chips and they'd come out soggier and be falling apart when you pick them up. The kind of fish we'd always use would be cod or haddock, but if they're hard to get in Australia then that's fine, as long as it's a similar kind of white fish. The only thing I would have added about the curry sauce is that it's generally a mild, slightly sweeter Chinese style one. Lots of people like malt vinegar over their chips, but personally I'm more of a mayo guy. Great job Marion!!
Shhhhhhh!
I've seen our local chippy drop a huge block of lard into the oil. Think this is the secret. But you are absolutely right these aren't proper chips and what chefs think our chips are.
If no-one has already commented the crunchy bits have several names. As I am from Yorkshire we call them 'scraps' when ordering from the fish and chip shop. I currently live in North Devon and I believe they call them 'scribbles'? Growing up between Yorkshire and North Devon the crunchy bits were more common up north in Yorkshire and they were set aside alongside the cooked fish or battered sausages etc. In North Devon I can't say in confidence as I don't know not eating them too frequently but I think if you ask you can have them!
I live in the UK, in a small village, the street is a mile long, We have 3 traditional fish shops, 3 pizza take aways, 1 chinese takeaway, 1 indian take away and a kebab and pizza shop, so fish and chips are a regular.
What i do quite ofetn to save money, is just buy the plain cod from our fish shop, freeze it, and make our own at home any day of the week for half the price
Mushy peas and gravy are from the north of England. Not that common in the south (I don't like either, at all: I just put salt and malt vinegar on my chips). And i've never had curry sauce on chips either. I'm from London, by the way.
You’re loss
@@MIP0710 You mean 'your', I suppose? Not at all, gravy on chips is disgusting...
@@JofromItaly- agreed. And, especially not with fish!
The curry sauces, fine. Mushy peas, ok. Gravy? Wtaf...
Most Chinese takeaways that do fish and chips usually serve curry sauce if you ask for it. It's very mild, not spicy so works pretty well with chips, in my opinion. I forego the vinegar if I order the curry sauce but otherwise, I love lashings of vinegar.
Girl, you are a hoot! Thanks, everything looks great!
I immediately want to take that editor lady on a date when she looked so happy about fish, chips and curry sauce as that is what I am eating whilst watching this
Looks so good! All I would say is that one of the things that makes chips from the chippy taste so good is that they’ve been fried in the same oil as the fish, so the chips have a very slight fish flavour. So maybe cook the fish in the oil before you do the final frying of the chips?
Looks perfect otherwise :)
The curry sauce is like a Chinese Takeaway curry sauce, if fact that works better for me. Nice vid, enjoyed it.
Ideally you want to boil those potatoes a bit longer till they are in the brink of falling apart. You have to be careful to fish them out ( get it) in one piece and get them into the fridge once cooled . The reason for getting them to the point where they are so fragile is that you get a much craggier surface on the chip to become crispy . They won’t be triple cooking them in the chippy like this but if you want Heston Blumenthal quality this is the first step
Why does that look so good 😍😅
GREAT! Your Curry Sauce recipe is good - but needs to be just a bit thicker. - I add Mint to the Mushy Peas & I always eat Fish & Chips with White Bread & Butter. But, I'm a Northerner in the UK.
that mushy pea is looking so good ...and the fish of course
Big thumbs up from the UK, you nailed it.
Thank you! 😘😘😘
Marion, you are a true culinary genius! I’m going to leave this one to the professionals like you. 😅
If I were to try this fish batter recipe on chicken, would I need to do anything differently? This batter reminds me of Long John Silver which I grew up eating here in the US. I'd love to try and replicate it but with chicken. 😅 I can't stop coming back to this video for the fish frying, it just looks so delicious.
British approved!!! 🇬🇧
Looks amazing!! But would have loved a tartar sauce (your take on that) with this!
Wow amazing dish.Thanks a lot
You had me yearning for this interpretation ! I would have stopped the peas at the marrowfat stage as I cannot abide "mushy", but the chunky fish and the designer curry sauce had me drooling. You did British good 😜
Wow! That is a nice piece of fish! I was diagnosed with high cholesterol last week so no more fried fish for me but my doc says I need to eat less meat and more fish so I bought a ton of fish at the supermarket yesterday. Made fish cakes yesterday.
i'm british. this looks pretty good. being northern, curry sauce is a must so bonus points there. batter and chips could do with a bit more colour. needs a wally on there too.
Malt vinegar is essential!
Curry suace is quite a bit thicker in your average British chippy. Love your recipe anyway!
P.S. As someone else mentioned, gravy and mushy peas (along with the curry sauce) is more common in the north of England.
Ah the unexpected blessings of time sitting on a warming plate.
That THICK slab of fish is what I like. What is the name of the fish you used Marion?
Looks like Cod .
Do you drink warm beer with that?
@@classicscustomsandhotrodso600
Only at the County Show
At blood heat and flat as ink, Fullers ESB
Kinda look like flake tbh
A small pinch sugar in the mushy peas 👌🏻
Chip shop curry usually has bits in it not just sauce the bits are dice and fruity a pale yellow dont have a particular flavour up north fish n chips are traditionally served with mushy peas and tartare sauce in a resteraunt or in a chippy to take out you can get mushy peas chip shop or chinese curry gravy some even do baked beans or a pickled egg and dont forget the scraps ( bits of batter) drench them in vinegar and salt
'Oi Oi Savaloy' is another great British treat
Almost perfect, and better than 90% you would find in the uk.
To take to the very top 1% world wide percentile, some personal opinions...
Fish should be haddock, all coastal chippies used to keep the superior haddock and send the cod (bottom feeders) in land.
Batter looks amazing as is, but the extra flavour from a beer batter instead of soda gives it that extra, newcastle brown ale preferably.
fish needed slightest bit less cooking, maybe 30 seconds overcooked for full succulence. should be translucent flakes.
Fry could have been in beef dripping, (I know unrealistic for 1 portion), but the flavour difference is immense.
Personal taste, though sometimes scorned upon, a touch of mint in the peas.
Please note, this is in no way a criticism, the fact I commented at all means that I thought tours looked amazing and just offering my personal opinions to reach MY objective perfection.
I am craving for fish and chips after watching your cooking so delicious
Looks great but if you want the authentic chippy flavour try frying it in beef dripping instead of regular oil.👍🇬🇧
Dang, another great receipe. Good job! Approved by a british person
So glad you didn't do a beer batter which most people seem to do. Standard chippy batter is flour and water, with maybe some bicarb thrown in for lightness
A worthwhile alteration...cook the chips in beef dripping instead of oil and you will have the best chips ever!
I wish l had a fresh fish shop that sold a bid chunk of fish like that, they thickest piece of cod or haddock l can get here in the UK Where l live is about 1 inch,😤
English person here. You did a great job!
That fish & chips looks really good & delicious😋.
💛 all your videos #MARION👍
I put mint and a lot of butter in my mushy peas.
Just made the best french fries ever. Followed your recipe to a t. Best recipe ever. Thanks for sharing.
A Strayan bloke recommended me their diner’s fish & chips when I asked what’s their best fish dish.
You need to cook your chips in lard not oil and have the batter’s on bread&butter 👍
as a Brit that looks absolutely amazing Marion well done. 😋😋
Food looks good. The chefs presentation was down to earth. Pamela in Detroit MI USA
The closest I’ve ever had to fish and chips is malt vinegar crisps. I know, I know, blasphemous! I lived in the US and now I’m in Mexico and in both areas there is no concept of an English food restaurant. I hope I can recreate this recipe! Thank you for sharing, Marion!
Gravy Still is the sauce of Choice for many people, along with Mushy peas!
Hi Marion thank you so much for this wonderful fish n chips n peas. May i ask, how much plain flour and bicarb soda do I need please?
It needed to be wrapped in newspaper...old school, looks great though 😊
UK curry sauce is the same as Katsu curry sauce as the british sailors introduced their curry powder to the Japanese.
Love Amy - absolute spot on in her assessment, and a top authentic British accent… :)
I worked at a restaurant here in the UK with a great British chef. He seasoned the fish with salt beforehand to firm it up a bit, and like Marion, also put a bit of turmeric into the batter to ensure a perfect yellow colour without having to fry too long… Marion’s looked perfect!
Looks fantastic. As a Brit though, you should’ve used beer in the batter, that would make it properly British!!
This looks great! The only thing that would push it over the edge is doing triple-cooked chips in beef fat, they're bonkers good!
OMG! I love fish and chips! ❤❤❤
Triple cooking the chips, and the mushy peas--basically what I was taught as a kid by my grandmother. I was surprised to see dried/soaked peas here--rarely hear anyone else mention them these days, but they're amazing as part of a roast dinner too.
As a British guy. - You did good here
All that's missing is the drizzle of malt vinegar on the chips!
I did malt vinegar at the end!
@@Marionskitchen Why do some people put vinegar on the chips, it makes them soggy!
Recently I've come across some horrid fish and chips in Australia. Mostly to with the batter and fish. This fish looks legit.
ayayay you were doing so well on the mushy peas! all perfect, but a true Brit doesn't need butter or cream - maybe a little salt. For me I don't see mushy peas and curry sauce as mutually exclusive - more the better. Corn flour on the fish? hmm worth a try. I use beer instead of the soda water - has the advantage that the cook gets to drain the unfinished bottle. Thanks for the curry sauce recipe idea - looking forward to try how that goes!
Marion ! We absolutely need ur very best version of beef bourgignon!!
I love this so much. Can I ask, what kind of fish did you use?
I love both English and Australia fish n chips.
This looks amazing
Marion beautiful cooking like always, but u forgot the lemon!
Well I was told that it had to be malt vinegar and not lemon!! 😆
@@Marionskitchen Your friend Amy was talking nonsense, most people don't use vinegar on their chips as it makes them soggy. Salt is preferred to sprinkle over the chips. The chips should be crispy, so they can be dipped in the curry sauce. Which should be a pale brown, not yellow and similar in taste to the mild curry in a Chinese takeaway.
We haven't had a proper British fish n' chips for ages, I mean decades..! 🦀In the early 1980's, an English couple had opened the very first truly British fish n' chips shop in Dubai, it was called 'Frier Tuck' and was very popular during lunch hours in downtown Deira. They had most of the popular British fish, sole, plaice, cod etc (which I think were flown over by the BA flights to and from London) plus the local UAE fish like snapper, grouper etc. The shop was there for only a year or two and then closed down.✳
Here in New Zealand, we have never had a proper fish n' chips. 🐟The outlets are substandard and most use animal fat to fry, which makes the batter soggy and taste bad. I am a home cook and I will try your recipe, the chips would take a bit of doing, but its a rustic, once in a while fare that we will be having. Thanks for sharing.🌟
I can tell you that if you fry in beef dripping and do it properly you will not have soggy anything.
What kind of soda water we should use like you are saying of cold drinks?
Didn't hear you mention what kind of fish are using or what temperature the oil should be...