Superbe recette Andy, merci pour toutes tes vidéos avec ton épouse vous formez une super équipe..ta gentillesse est ce qu'il ressort le plus...merci de Cassis Sud de la France
You are slowly become my favourite chef to refer when it comes to homemade cooking. Not only you explain it so calmly but the technique, reasoning, the camera position and everything make me want to actually watch the video till the end rather than just skip to important parts. Kudos!
Cannot stress how good the camera angles are. No crazy zooms. No wobbly camera known insane framing. Giving us the ability to just see everything easily. Thanks Andy. This is great stuff
4:07 thank you for explaining how that’s meant to be done, my old man used to make pancakes (crepes) after he died i’ve been trying to make them using the same recipe but the batter would always be lumpy and they just weren’t the same. Since watching this video the other week i decided to give it another crack with doing the well and mix properly and they were bloody fantastic with no lumps, turned out exactly like me old man made them
Out of curiosity what part of the world are you in? I'm in the Northern US and "crepes" and "pancakes" are different here, What we call pancakes are thick and fluffy but our crepes are really thin and light. It's always really interesting to me how people around the world sometimes use the same words for very different dishes or vice versa. Now I want a pancake.
It’s obvious that you have many years of tutelage under your belt. I commend you in your passion for cooking. Your teaching methods are also very easy to understand. Nicely done.
I grew up on the Florida Coast of the Gulf of Mexico in the USA where red snapper is almost a staple. My dad had a relative who owned a fish market. The fishmonger got FRESH snapper on a daily basis. My family didn't get too fancy with potatoes. We generally had grits with our fish. A couple of substitutes for snapper were (for us) flounder and scamp grouper. Your program today actually made my mouth water. Fish is soooooo good !!! NOTE: our fish was always fried in peanut oil. Never a call to the fire department because if smoke coming from the kitchen window. You put on a good program. I enjoy watching but most important: I like to eat !!! SIGN SEEN IN A RESTAURANT: "Good food is not cheap and cheap food is not good !!!"
I’m sure you didn’t see my comment but I asked you to do this on your last tutorial and you’re actually doing it. Andy you just totally made my day brother. Thank you 🙏🏻
I love how all your videos are layed back and you dont edit out the things that go wrong plus the recipes are 10/10 and you give realistic opinions on things.
My wife has celiac disease and I love adapting certain recipes like this for her. It’s nice because she doesn’t get to have these types of foods out at places. Thanks and the fish looked amazing
Do you mind, please, sharing your GF adaptation(s)? My fella just recently found out he has a severe gluten allergy (not as serious as Celiac but since finding out and adjusting my cooking he’s a new man). I’m enjoying learning new delicious recipes; cutting out gluten has actually been a challenge we are tackling as a team!
@@Cookiee-XIII Yes of course, I’m working on writing things down when I cook because a lot of the time I just cook by sight, smell and taste. Which is hard to recreate sometimes lol. First a clean workspace void of any crummy countertops is key. I’m always the culprit but I’m more strict about it because I’ve seen firsthand what it does to my wife. I usually use gluten free flour or almond flour. Gluten free panko or Italian breadcrumbs. If you want to be fancy get gluten free croutons and mash ‘‘em up. The gluten free products have gotten much better over the years, they’ve gone from chalky tasteless junk to being indistinguishable between gluten food. That’s coming from someone who still eats gluten. It all depends on which brands you buy. I’ve adapted a ton of things for my wife because she can’t eat wheat/gluten. Ask any questions and I’ll do my best to answer.
@@Cookiee-XIII do be careful with some ingredients listed on the back of boxes because they may have gluten in them just untraceable amounts so it doesn’t have to be listed. (I can ask my wife if you’re interested) Gluten removed is not gluten free. Let me know if you want me to say it again for the people in the back lol.
you are slowly becoming one of my favorite cooking channels, everything you make looks delicious and appreciate the down to earth practicality. from a fellow chef in the NY area
I was a chef for 9 years and only worked in one establishment that made house made fries. Nothing wrong with pubs and restaurants using quality frozen chips in my opinion but at home I always make my own, just doesn’t compare I think, but there are fantastic frozen chips out there now! Love the video chef. I’m having fish and chips today I think.
A reason why I would prefer frozen pre-cooked fries is that they are pre-cooked and the frozen. Re-frying them makes them amazing. Going through all this procedure at home is quite a hassle.
chips are always better homemade bro.. might be convenient having frozen ones but they dont compare taste wise, they dont even take that long and can prepare them in batches, to pretend you prefer them is just a flat out lie or you are just a child.. you are deffo the guy that goes to a nice restaurant and orders nuggets and chips lool
Brilliant video! Love how in depth you get with your technique. As simple or standard as you may view your process i really appreciate your explanation of why you don't just drop the first into the oil or why you use beer in the batter. Thank you chef!
Was born and raised for a few years in NZ before moving to the US. Still remember the fish & chips from a small shop in our town - never had any like it ever again.
I love the non-judmental part about using frozen chips or store-bought mayo. Too many channels today are harping on about making things from scratch and for an everyday meal I think it's fully acceptable to "cheat" and spend the effort where it really matters.
Cooking shows be like: alright guys to make the perfect fried rice Step 1: make you own house Step 2: cook your pasta for 10 minutes Step 3: build your own city
Exactly why I love this show is that he keeps things realistic for the common person, but adds the right amount of culinary flair to mesh it together for those who want to make a great meal without forking out a lot of money
You are and will be the joy of my day for many days to come fish & chips your way is scummy yummy worth all time prepping cooking and ultimately eating 😋 Thanks for letting me view your work lifestyle
Chef Andy, that meal looks delicious! Very appreciative of your giving the reasoning on certain instructions i.e. the two types of flour to create lightness for the batter. That crunch on your first bite was perfect. Thank you for sharing your time and talents with these tutorials. Much love to you and Babe!
OMG. The crunchy beer batter fish and chippies with Tartare. Sensational! I was lucky enough to have the same Greek family fish and chip shop cooking the most awesome goodies for over 40 years. God bless this man and his family, and you Andy for showing us how!! Cheers.
Filetti di baccala, Roman style is about the same: - Cup of flour - Cup of beer - 1 yolk, save the white on the side - NO salt (the fillets in Roman style are made from dried salted (norwegian) cod that has been re-hydrated to where it is fresh and juicy but still salty). Mix together, leave in fridge to set for 1 hour. Whisk the egg white into a fairly firm white foam and fold it gently into the batter before deepfrying so it’s nice and fluffy, before you dunk the fish. Roman style is a fairly sizeable piece of loin. I usually go with about pinky size and make more. I find the cooking time for batter and fish matches up well that way, and it serves more people cut like that. Lately I‘ve been playing with adding a shot of vodka to the batter. Allegedly as it evaporates it helps form crust and remove excess moisture. British trick.
Looks absolutely incredible Andy. Worth noting for any fellow US watchers- the fish that's called "snapper" in Australia and New Zealand is NOT the same as the snapper we eat in the states. It's a species of what we call porgy, and in a totally different family. Both kinds work great for fish and chips though!
@Daniel Kemp~ thank you for your clarification of snapper being different in the U.S. it wouldn’t have occurred to me that they might be different in Oz and NZ.
@@hermithag and the fish in my profile pic is what we call red snapper in the states, haha. Funny how different common names for species can be around the world.
Great stuff! One thing I like to do when boiling my chips, is adding a generous amount of vinegar essence to the water. Helps with the hydrolysis for crunch and adds a hint of vinegar taste.
Another added benefit of adding vinegar to boiling water is that it also toughens the chips makeing breakage much less likely. Meaning you can handle them more roughly at all stages.
Young chef here from SA, I love your videos, I really like the love and dedication your put in your cooking, keep up the good work mate and I will love to here a little bit about your journey as professional chef
You take fries, "chips" , and tartar sauce to a while new level. Looks awesome. Haven't had that in a long time. And it wasn't good that time. Love you videos😋😎
Mouths watering watching this one. You also explained it all so well I feel far less intimidated by a hunk of fish now. I tend not to cook fish because I don't really know how
Easiest is steam. Squeeze lemon juice, add several thinly sliced ginger and 1 thinly sliced tomato on the fish fillet, sprinkle some salt, then steam til cook. Add some garlic oil (chopped garlic, microwave in oil 1 min at a time, til golden). Add chopped coriander and spring onion as garnish. There you have it.
Andy, thank you , your shows are informative and simple to follow and more importantly, what I cook looks exactly the same as yours. Thanks for the tips as well. Best F&C ever!!!
Hey Andy! Thanks for your recipe. A fish fry in Western NY is a Friday staple and also my fav. Here we use cod or haddock. I like the idea of rice flour but I have also seen cornstarch. My fav tartar sauce is from a Florida cookbook. Mayo, chopped onion, dill relish, chopped Spanish olives w/ pimento, parsley, dill, a touch of lemon juice.
The most common fish you'll get in a New Zealand fish and chip shop is Lemon fish or Rig shark. The cheapest and the best! Also you won't get beer batter, usually it's a crepe or a plain savoury pancake like batter. Lived in Qld nearly 20 years and the only half decent f&c's I've found were in Hobart. NZ fish and chips are the best.
I love how you simplify things I was overworking on and showing me how much is involved in some other things. I had no idea certain things took so many steps. Love this channel. My bacon and sausage is much better thanks to you two.
Drool... I'm living in Europe and finally able to return to NZ this Christmas after 3 long years. So looking forward to fish n chips at the beach. I could cook them here but I know that we would be disappointed. No snapper and no beach! Thanks for the mouth watering inspo as always 😋😋😋
Been a chef for over 20 years my self. The batter I used in the restaurant was flour salt pepper onion powder garlic powder lemon juice chives and beer it takes the batter to the next level batter to thikness of double cream
Yes, I noticed that too. As an ex-line cook in the US, they will flag a restaurant with safety violation if any cook has open footwear by the fryers. I've seen a few severe grease burns requiring skin grafts and it ain't pretty.
Nice one mate. Came across your channel so have subscribed as I'm a kiwi lived in London for 20yrs but now in Slovakia and have found myself making sausage rolls and pies but not tackled fish and chips yet. But you give me hope. Nice one cheers
Maybe I'm just weird. But I actually like the fact that you mow down on the food at the end. A lot of people are too busy taking B-roll footage and pictures for instagram and such. That the food is basically room temp or cold. So, they only take one bite. And that's it in similar videos. It's refreshing to see someone cook the food and then actually eat the damn thing. Like you're cooking for yourself as well as for the content.
You are the BOSS! You’re the only chef that doesn’t frustrate a student/fan like myself. I started watching your tick-toks and they’re fantastic. But I had never seen your full videos until last night and today this one with fish and chips. You explain things so carefully into the point and offer many important tips. Thank you Chef for these fantastic videos! People love my cooking, but now they’re going to revel when I make new things. P.S. I looked through all your tick-toks and tried to find osso bucco. I would like to see that. I’ve been making it on and off for years, but something tells me you’ll teach us something new. Thanks again
Great looking plate right there! I like the tartar sauce recipe as well as the whole method you used for the dish! I lived in England for a bit, and appreciate a great fish and chips. This all looked like perfection 🇺🇸🏴🇭🇲
No matter how many Fish and chips I try in the USA it’s never the same as when I lived in Scotland. Someone told me it’s impossible to replicate it in America
Might I suggest this: Cream soda in waffle batter, especially if you have a Belgian waffle maker! In pancakes, go half buttermilk/half cream soda, and sub mayo for eggs & butter!
Love your style Andy, very professional yet super normal and relatable to the average punter I would say .. keep it up I’m going to cook up some king George whiting following this …🤙
What you do is great and i really enjoy what you do. I did a period in Afghan being a Army Chef. Cooked in flip flops every day and wonder how no accident ever happened. For you having all that oil above your bare feet blows my mind 🤯
Just found your channel about a month ago. We live in a small town in Illinois in the US. Love your videos. I have tried several of your dishes. They have been very good. I cant imagine how great they would have been if you had cooked them.
@@RedmanAC Danny is probably just being personable, and trying to show how cool it is that YT channels can connect terrific chefs in NZ & Aus with people who want good recipes - even if both are thousands of miles away. I think it’s a shame you jump on that and mock it rather than celebrate it. Says way more about your cynicism than it does the OP’s friendly comment.
@@Shelsight not sure about cynicism. I was just curious. Written text lacks all form of emphasis and can be misunderstood easily. Just as in this case. Have a nice day
As a New England native and avid fisherman this is my perfect dinner! Thanks chef Andy! Edit: Chef Andy, I'm making this later this week and given that I live in Germany now I will be using a nice German beer for the batter! I hope I can achieve the same results!
@@agnesmeszaros-matwiejuk8783 I'm back in Australia ATM, so had my fill of Fish and Chips. Can you please tell me if you remember...what is the name of the place you got your fish n chips. I go to Hamburg quite a bit. But the only fish n chips I fund are usually crumbed and seem abit processed. Thank You
@@ratthawks As far as I remember it was in the city centre, on Spitalerstrasse. It was, however, before covid. Fish and chips was their bestseller and they made it with beer batter.
Love your videos. Very informative and you make it looks so easy to follow the steps. I’ve always stayed away from deep frying as I feel it’s lots of work to deal with the oil after cooking. Do you have any tips for cleaning, storing and reusing oil?
Go to a restaurant supply store and buy the cone shaped fryer filter paper. Not expensive. I filter my deep fryer oil after every use, which prolongs its life. Also I do not mix fryer oil which has cooked seafood with oil that has cooked fries, onion rings, zucchini, and chicken. Seafood does a number on deep fryer oil. So does bacon and sausage. No bacon or sausage in deep fryer oil either. It messes it up bad. Just my restaurant experience at home here. Cheers.
When it comes to chef-inspired and produced content, yours is the best. Love watching your videos. I discovered you on Instagram. I try following your recipes all the time. My favorite so far is the Beef Stroganoff.
hey andy, growing up in NZ my grandfather's secret to beer batter was self-raising flour and beer; that's it! My fish always comes out glass-level crispy. Any chance you can weigh in on this?
I do the same self raising and beer...l do this because of exactly what you said the batter "fluffs up" and becomes flaky and crispy...My kids love those little crunchies that are left over from the cooked batter too... So just guessing why Andy uses plain flour and tapioca starch he may prefer his batter to bind and hold a bit more rather than our crispy flaky version... I play around with the batter if we have friends or family staying from overseas...l had an old school friend from Japan come and stay and I just popped in a tiny bit of horseradish in with the batter...Another time my sister who lives in the UK was back visiting for Christmas l made an extra lot of mushy peas, put them in an ice tray then the freezer until half(ish) frozen or until they stayed bounded/together and battered them just to try something different but related to their home...both lots worked out and I have made them multiple times since... But just plain old homemade fish and chips l make for the fam just self raising flour and beer is the go to for us! Not everything I try works but you don't know what you don't know and won't know if you don't try different things... But your grandad definitely knew what he was doing...⛳
Andy i made a one pot wonder with sausage chicken butter beans peppers and scallions. First time i ever cooked, so my prep was a bit rough, but it tasted great. Ill add more cumin and coriander next time 🤔
☘️Quite long time ago I ate fish&chips in the UK and I really wanted to make fish so delicious- I couldn’t! Thanks you I will make it! Thank you so much!☘️
Superbe recette Andy, merci pour toutes tes vidéos avec ton épouse vous formez une super équipe..ta gentillesse est ce qu'il ressort le plus...merci de Cassis Sud de la France
You are slowly become my favourite chef to refer when it comes to homemade cooking. Not only you explain it so calmly but the technique, reasoning, the camera position and everything make me want to actually watch the video till the end rather than just skip to important parts. Kudos!
Cannot stress how good the camera angles are. No crazy zooms. No wobbly camera known insane framing. Giving us the ability to just see everything easily. Thanks Andy. This is great stuff
@@nate_wilAgreed.
4:07 thank you for explaining how that’s meant to be done, my old man used to make pancakes (crepes) after he died i’ve been trying to make them using the same recipe but the batter would always be lumpy and they just weren’t the same. Since watching this video the other week i decided to give it another crack with doing the well and mix properly and they were bloody fantastic with no lumps, turned out exactly like me old man made them
Out of curiosity what part of the world are you in? I'm in the Northern US and "crepes" and "pancakes" are different here, What we call pancakes are thick and fluffy but our crepes are really thin and light. It's always really interesting to me how people around the world sometimes use the same words for very different dishes or vice versa. Now I want a pancake.
@@mikescherrer4923 Australia, pancakes here are thick and fluffy, just the recipe calls them pancakes so we grew up knowing crepes as pancakes haha
@@Hick25 That's cool. Do you put maple syrup on pancakes? That's the standard in the US.
@@mikescherrer4923 on normal pancakes yeah, but for crepes i have strawberries or strawberry jam and cream
It’s obvious that you have many years of tutelage under your belt. I commend you in your passion for cooking. Your teaching methods are also very easy to understand. Nicely done.
You do great videos mate. No waffling on like other YT cooks/chefs, straight to the point and I don't get bored at all.
I grew up on the Florida Coast of the Gulf of Mexico in the USA where red snapper is almost a staple. My dad had a relative who owned a fish market. The fishmonger got FRESH snapper on a daily basis. My family didn't get too fancy with potatoes. We generally had grits with our fish. A couple of substitutes for snapper were (for us) flounder and scamp grouper. Your program today actually made my mouth water. Fish is soooooo good !!! NOTE: our fish was always fried in peanut oil. Never a call to the fire department because if smoke coming from the kitchen window. You put on a good program. I enjoy watching but most important: I like to eat !!!
SIGN SEEN IN A RESTAURANT:
"Good food is not cheap and cheap food is not good !!!"
I’m sure you didn’t see my comment but I asked you to do this on your last tutorial and you’re actually doing it. Andy you just totally made my day brother. Thank you 🙏🏻
Good recommendation, def makin this
Please do our famous Filipino dish Chicken Adobo 🫰
@@gideonhawk - Me too!
Well lucky !!!!!!
Next time have some of that fish with tatare and tomato sauce 😋
I love how all your videos are layed back and you dont edit out the things that go wrong plus the recipes are 10/10 and you give realistic opinions on things.
who doesnt love a surprise spoon? super chill dude, your vids are an inspiration.
Oh my God! The crunch on that fish! I'm sitting in my kitchen drooling.
My wife has celiac disease and I love adapting certain recipes like this for her. It’s nice because she doesn’t get to have these types of foods out at places. Thanks and the fish looked amazing
Do you mind, please, sharing your GF adaptation(s)?
My fella just recently found out he has a severe gluten allergy (not as serious as Celiac but since finding out and adjusting my cooking he’s a new man). I’m enjoying learning new delicious recipes; cutting out gluten has actually been a challenge we are tackling as a team!
@@Cookiee-XIII Yes of course, I’m working on writing things down when I cook because a lot of the time I just cook by sight, smell and taste. Which is hard to recreate sometimes lol.
First a clean workspace void of any crummy countertops is key. I’m always the culprit but I’m more strict about it because I’ve seen firsthand what it does to my wife.
I usually use gluten free flour or almond flour. Gluten free panko or Italian breadcrumbs. If you want to be fancy get gluten free croutons and mash ‘‘em up.
The gluten free products have gotten much better over the years, they’ve gone from chalky tasteless junk to being indistinguishable between gluten food. That’s coming from someone who still eats gluten. It all depends on which brands you buy.
I’ve adapted a ton of things for my wife because she can’t eat wheat/gluten. Ask any questions and I’ll do my best to answer.
@@Cookiee-XIII do be careful with some ingredients listed on the back of boxes because they may have gluten in them just untraceable amounts so it doesn’t have to be listed. (I can ask my wife if you’re interested)
Gluten removed is not gluten free. Let me know if you want me to say it again for the people in the back lol.
@push @christina there is wheat flour available that's gluten free. My partner uses it and he has gluten intolerance that is quite severe
Love when you talk about your experiences in restaurants but still cook like you are at home. Thanks Andy, I love fish and chips too!
you are slowly becoming one of my favorite cooking channels, everything you make looks delicious and appreciate the down to earth practicality. from a fellow chef in the NY area
I really like how you keep your videos so regular person relatable. Keep up the good work man.
I was a chef for 9 years and only worked in one establishment that made house made fries. Nothing wrong with pubs and restaurants using quality frozen chips in my opinion but at home I always make my own, just doesn’t compare I think, but there are fantastic frozen chips out there now! Love the video chef. I’m having fish and chips today I think.
I felt like reaching in and grabbing some fish and chips!
A reason why I would prefer frozen pre-cooked fries is that they are pre-cooked and the frozen. Re-frying them makes them amazing. Going through all this procedure at home is quite a hassle.
chips are always better homemade bro.. might be convenient having frozen ones but they dont compare taste wise, they dont even take that long and can prepare them in batches, to pretend you prefer them is just a flat out lie or you are just a child.. you are deffo the guy that goes to a nice restaurant and orders nuggets and chips lool
Brilliant video! Love how in depth you get with your technique. As simple or standard as you may view your process i really appreciate your explanation of why you don't just drop the first into the oil or why you use beer in the batter. Thank you chef!
Definitely!
Although slowly as not to make hot oil splash, I would've just dropped it in.
Technique is key!
Was born and raised for a few years in NZ before moving to the US. Still remember the fish & chips from a small shop in our town - never had any like it ever again.
I’ve never seen a single thing that Andy cooked that I wouldn’t immediately eat!
We might be related mate!
“Yeah mate cheers mate”
-David kundi
He made it look like hard work.
Love this!!!! New subscriber here from Trinidad and Tobago
Thank you Andy! Making it easier for a stagnant cooks like myself to try new stuff more often!
You know a professional when he deep frys bare foot respect
I love the non-judmental part about using frozen chips or store-bought mayo. Too many channels today are harping on about making things from scratch and for an everyday meal I think it's fully acceptable to "cheat" and spend the effort where it really matters.
changing topic get a better translator!! fist instead of fish come on!!
@@duffgwinnett just because he made a mistake doesn't mean he doesn't know that its "fish" and not "fist"
@@duffgwinnett At least they know how to capitalize the first letter of each sentence (unlike yourself). Come on!
Cooking shows be like: alright guys to make the perfect fried rice
Step 1: make you own house
Step 2: cook your pasta for 10 minutes
Step 3: build your own city
Exactly why I love this show is that he keeps things realistic for the common person, but adds the right amount of culinary flair to mesh it together for those who want to make a great meal without forking out a lot of money
You are and will be the joy of my day for many days to come fish & chips your way is scummy yummy worth all time prepping cooking and ultimately eating 😋
Thanks for letting me view your work lifestyle
Chef Andy, that meal looks delicious! Very appreciative of your giving the reasoning on certain instructions i.e. the two types of flour to create lightness for the batter. That crunch on your first bite was perfect. Thank you for sharing your time and talents with these tutorials. Much love to you and Babe!
OMG. The crunchy beer batter fish and chippies with Tartare. Sensational! I was lucky enough to have the same Greek family fish and chip shop cooking the most awesome goodies for over 40 years. God bless this man and his family, and you Andy for showing us how!! Cheers.
The first crunch into that perfectly fried fish is goosebump worthy. Mouth watering.
I love how he just has a conversation with the camera thats so nice. I enjoy that
Thank you for the "technique" info! You're an AWESOME teacher Chef! 💖💖💖
Filetti di baccala, Roman style is about the same:
- Cup of flour
- Cup of beer
- 1 yolk, save the white on the side
- NO salt (the fillets in Roman style are made from dried salted (norwegian) cod that has been re-hydrated to where it is fresh and juicy but still salty).
Mix together, leave in fridge to set for 1 hour.
Whisk the egg white into a fairly firm white foam and fold it gently into the batter before deepfrying so it’s nice and fluffy, before you dunk the fish. Roman style is a fairly sizeable piece of loin. I usually go with about pinky size and make more. I find the cooking time for batter and fish matches up well that way, and it serves more people cut like that.
Lately I‘ve been playing with adding a shot of vodka to the batter. Allegedly as it evaporates it helps form crust and remove excess moisture. British trick.
Looks absolutely incredible Andy. Worth noting for any fellow US watchers- the fish that's called "snapper" in Australia and New Zealand is NOT the same as the snapper we eat in the states. It's a species of what we call porgy, and in a totally different family. Both kinds work great for fish and chips though!
@Daniel Kemp~ thank you for your clarification of snapper being different in the U.S. it wouldn’t have occurred to me that they might be different in Oz and NZ.
Thanks for the info
Yes, thanks!
I absolutely LOVE porgys!
Yup, we actually call it Red Snapper and the flesh is very pink/red
@@hermithag and the fish in my profile pic is what we call red snapper in the states, haha. Funny how different common names for species can be around the world.
Great stuff! One thing I like to do when boiling my chips, is adding a generous amount of vinegar essence to the water. Helps with the hydrolysis for crunch and adds a hint of vinegar taste.
Another added benefit of adding vinegar to boiling water is that it also toughens the chips makeing breakage much less likely. Meaning you can handle them more roughly at all stages.
Thanks. I cook at a retirement home now and they love fish and chips.
I enjoy watching you cook. Everything looks so delicious. You have so many cooking ideas, things I've never heard of. Love your accent too.
hes married cathy
Enjoy it I did! Absolutely mouthwatering!
Young chef here from SA, I love your videos, I really like the love and dedication your put in your cooking, keep up the good work mate and I will love to here a little bit about your journey as professional chef
You take fries, "chips" , and tartar sauce to a while new level. Looks awesome. Haven't had that in a long time. And it wasn't good that time.
Love you videos😋😎
Mouths watering watching this one. You also explained it all so well I feel far less intimidated by a hunk of fish now. I tend not to cook fish because I don't really know how
Hello Emma! Can I ask you a question?
Easiest is steam. Squeeze lemon juice, add several thinly sliced ginger and 1 thinly sliced tomato on the fish fillet, sprinkle some salt, then steam til cook. Add some garlic oil (chopped garlic, microwave in oil 1 min at a time, til golden). Add chopped coriander and spring onion as garnish. There you have it.
Andy, thank you , your shows are informative and simple to follow and more importantly, what I cook looks exactly the same as yours. Thanks for the tips as well. Best F&C ever!!!
Hey Andy! Thanks for your recipe. A fish fry in Western NY is a Friday staple and also my fav. Here we use cod or haddock. I like the idea of rice flour but I have also seen cornstarch. My fav tartar sauce is from a Florida cookbook. Mayo, chopped onion, dill relish, chopped Spanish olives w/ pimento, parsley, dill, a touch of lemon juice.
Another rippa recipe mate. The beef rendang recipe of yours still reigns supreme though. Keep smashing it 👍
Andy would just like to say as a top chef u make everything so easy to follow and so down to earth
The most common fish you'll get in a New Zealand fish and chip shop is Lemon fish or Rig shark. The cheapest and the best! Also you won't get beer batter, usually it's a crepe or a plain savoury pancake like batter. Lived in Qld nearly 20 years and the only half decent f&c's I've found were in Hobart. NZ fish and chips are the best.
I love how you simplify things I was overworking on and showing me how much is involved in some other things. I had no idea certain things took so many steps. Love this channel. My bacon and sausage is much better thanks to you two.
Hello jess can I ask you a question?
Drool...
I'm living in Europe and finally able to return to NZ this Christmas after 3 long years. So looking forward to fish n chips at the beach.
I could cook them here but I know that we would be disappointed. No snapper and no beach!
Thanks for the mouth watering inspo as always 😋😋😋
Been a chef for over 20 years my self. The batter I used in the restaurant was flour salt pepper onion powder garlic powder lemon juice chives and beer it takes the batter to the next level batter to thikness of double cream
The best cook who explain what to do,how to do.❤
I love fish and chips from NZ! Great job!
Nice chef great fish & chips we’ll make for sure
I love how you’re always barefoot, even by the fryer pot! I’m too nervous to risk that, lol. Cheers, mate, all you make is legendary. 😄
Yes, I noticed that too. As an ex-line cook in the US, they will flag a restaurant with safety violation if any cook has open footwear by the fryers. I've seen a few severe grease burns requiring skin grafts and it ain't pretty.
Nice one mate. Came across your channel so have subscribed as I'm a kiwi lived in London for 20yrs but now in Slovakia and have found myself making sausage rolls and pies but not tackled fish and chips yet. But you give me hope. Nice one cheers
Maybe I'm just weird. But I actually like the fact that you mow down on the food at the end. A lot of people are too busy taking B-roll footage and pictures for instagram and such. That the food is basically room temp or cold. So, they only take one bite. And that's it in similar videos. It's refreshing to see someone cook the food and then actually eat the damn thing. Like you're cooking for yourself as well as for the content.
I love watching him eat 🥰
Never trust a chef that won’t eat his own food
Never trust a skinny chef. Lol not that he's heavy but you can tell he eats well
He's a Kiwi, no way is he going to let it go cold and just take photos!
You are the BOSS!
You’re the only chef that doesn’t frustrate a student/fan like myself.
I started watching your tick-toks and they’re fantastic. But I had never seen your full videos until last night and today this one with fish and chips.
You explain things so carefully into the point and offer many important tips.
Thank you Chef for these fantastic videos!
People love my cooking, but now they’re going to revel when I make new things.
P.S. I looked through all your tick-toks and tried to find osso bucco. I would like to see that. I’ve been making it on and off for years, but something tells me you’ll teach us something new.
Thanks again
Great looking plate right there! I like the tartar sauce recipe as well as the whole method you used for the dish! I lived in England for a bit, and appreciate a great fish and chips. This all looked like perfection 🇺🇸🏴🇭🇲
Love how natural and so easy to understand. Love your tutorials!
The spoon in the flower….I can relate. 😂 🥄
For a while, I couldn't find my 1/2 cup measuring cup anywhere until one day I had to use some flour! 😁
Blue nose fish ftw makes amazing F&C! 😁
No matter how many Fish and chips I try in the USA it’s never the same as when I lived in Scotland. Someone told me it’s impossible to replicate it in America
Scottish fish and chips are the best in the world, hands down.
Have you been able to pinpoint why?
Is it the cold North Atlantic fish? The cooking technique? The type of potatoes?
@@lynneanderson4255 I was told it’s the oil. And the vinegar. You just can duplicate it.
Thanks again Andy. Sooo good. Love the detail. Real f&c's! Steinlager is good 2 🤪. Love those jandals! 🤩
"In reality, I'll throw it back in the fridge and after a week when it's gone off, I'll throw it out"
No truer words have ever been spoken 😁
Came here to say this! New level of respect for this man's honesty.
Put those cut-offs in the oil after the chips to make crisps or fry them up in the morning to have with eggs and bacon.
I just caught some fresh flounder yesterday and was planning on beer battering it today. Perfect timing
GE 4 lyfe! SD clam always stomped the Pokermons and 30 streaked everyone else.
That looks delish!! I enjoy watching you cook; food from cultures I've never tried. Thanks for sharing!
His restaurant memory kicked in for a moment when he started squaring one those potatoes at the front 🤣
Yummy… thanks for the memories. Raised in Oz but living in Europe for over 25 yrs. how much I’ve missed fish n chips. Will be making it asap!
I also find that adding sparkling (soda) water when making pancakes helps similar to the beer battered fish
Might I suggest this:
Cream soda in waffle batter, especially if you have a Belgian waffle maker! In pancakes, go half buttermilk/half cream soda, and sub mayo for eggs & butter!
3:54 That was hella impressive and so smooth! 🙌🏻
Love your style Andy, very professional yet super normal and relatable to the average punter I would say .. keep it up I’m going to cook up some king George whiting following this …🤙
Thank you for taking your time and explaining every detail 👍
i have learned some really cool shit on this channel, and enjoyed all of it! Andy you are such a cool guy, great video's you and Babe
You are a strong and kind man- congratulations!🎉
That looks absolutely delicious! Great content as always, much love from Texas!
I smash the like button when I start viewing Andy's videos because I already know his videos will be a learning experience.
Awesome video man. Gonna try this in a couple days :)
What you do is great and i really enjoy what you do. I did a period in Afghan being a Army Chef. Cooked in flip flops every day and wonder how no accident ever happened. For you having all that oil above your bare feet blows my mind 🤯
“Don’t be a hero, Mate!” 😂
This looks so delicious!
Best part of these videos for me is that I recognise all the brands for a change. Aussie chef rock on
This looks so delicious. Well done, sir! You’ve inspired me to add this to my home cooking repertoire.
Andy, thank you ! Love all your dishes !
Simple and tasty !
All the best to you and your Family !
That delectable crunch was
heard clear across to the USA. Thank you.
Yes, it was! 😁
Andy is the man and the calm chef with class
Just found your channel about a month ago. We live in a small town in Illinois in the US. Love your videos. I have tried several of your dishes. They have been very good. I cant imagine how great they would have been if you had cooked them.
what does it have to do with where you life?
Hey, Danny - that’s cool. Whereabouts in Illinois are you? I lived in Chicago for years before moving back to the UK. I loved the Midwest.
@@RedmanAC Danny is probably just being personable, and trying to show how cool it is that YT channels can connect terrific chefs in NZ & Aus with people who want good recipes - even if both are thousands of miles away. I think it’s a shame you jump on that and mock it rather than celebrate it. Says way more about your cynicism than it does the OP’s friendly comment.
@@Shelsight not sure about cynicism. I was just curious. Written text lacks all form of emphasis and can be misunderstood easily. Just as in this case. Have a nice day
Very educational and clear delivery.
As a New England native and avid fisherman this is my perfect dinner! Thanks chef Andy!
Edit: Chef Andy, I'm making this later this week and given that I live in Germany now I will be using a nice German beer for the batter! I hope I can achieve the same results!
Yes, no real fish and chips here in Germany. I to will make some beer batter fish and chips
@@ratthawks I ate in Hamburg quite a nice one.
@@agnesmeszaros-matwiejuk8783 I'm back in Australia ATM, so had my fill of Fish and Chips. Can you please tell me if you remember...what is the name of the place you got your fish n chips. I go to Hamburg quite a bit. But the only fish n chips I fund are usually crumbed and seem abit processed. Thank You
@@ratthawks As far as I remember it was in the city centre, on Spitalerstrasse. It was, however, before covid. Fish and chips was their bestseller and they made it with beer batter.
@Ágnes Mészáros-Matwiejuk oh thank you. Have to go check it out if I can find it
Andy you are the most legit chef online.
Love your videos. Very informative and you make it looks so easy to follow the steps.
I’ve always stayed away from deep frying as I feel it’s lots of work to deal with the oil after cooking.
Do you have any tips for cleaning, storing and reusing oil?
Go to a restaurant supply store and buy the cone shaped fryer filter paper. Not expensive. I filter my deep fryer oil after every use, which prolongs its life. Also I do not mix fryer oil which has cooked seafood with oil that has cooked fries, onion rings, zucchini, and chicken. Seafood does a number on deep fryer oil. So does bacon and sausage. No bacon or sausage in deep fryer oil either. It messes it up bad. Just my restaurant experience at home here. Cheers.
@@jbsimmons54 thanks I’ll have a look for it. Probably works well with a come shaped sieve too.
When it comes to chef-inspired and produced content, yours is the best. Love watching your videos. I discovered you on Instagram. I try following your recipes all the time. My favorite so far is the Beef Stroganoff.
Oh, man, Andy, you could have made homemade crisps with those potato trimmings! Those would have been the best part, lol.
Thanks for this great recipe Andy.ima big fan from the Philippines!take care😊
Hello Susan! Can I ask you a question?
Please consider collating all your recipes into a book!!!
100% would buy!
Yum! Missing fresh fish! "Cracking" crunch! Thank you Andy! 😊
You're the first person that actually explained the reason why you wave the fish in the oil before dropping it in thank you.
Hello Gina! Can I ask you a question?
Wow...thanks Andy...I learned so much in this episode. Cheers from British Columbia.
Looks amazing!
Hello Samantha! Can I ask you a question?
Thanks, Andy. So glad to know the system.
Hello DH! Can I ask you a question?
hey andy, growing up in NZ my grandfather's secret to beer batter was self-raising flour and beer; that's it! My fish always comes out glass-level crispy. Any chance you can weigh in on this?
I do the same self raising and beer...l do this because of exactly what you said the batter "fluffs up" and becomes flaky and crispy...My kids love those little crunchies that are left over from the cooked batter too...
So just guessing why Andy uses plain flour and tapioca starch he
may prefer his batter to bind and hold a bit more rather than our crispy flaky version...
I play around with the batter if we have friends or family staying from overseas...l had an old school friend from Japan come and stay and I just popped in a tiny bit of horseradish in with the batter...Another time my sister who lives in the UK was back visiting for Christmas l made an extra lot of mushy peas, put them in an ice tray then the freezer until half(ish) frozen or until they stayed bounded/together and battered them just to try something different but related to their home...both lots worked out and I have made them multiple times since...
But just plain old homemade fish and chips l make for the fam just self raising flour and beer is the go to for us!
Not everything I try works but you don't know what you don't know and won't know if you don't try different things...
But your grandad definitely knew what he was doing...⛳
more of these videos! so good to listen to at work
Andy i made a one pot wonder with sausage chicken butter beans peppers and scallions. First time i ever cooked, so my prep was a bit rough, but it tasted great. Ill add more cumin and coriander next time 🤔
I've never seen so much care put into fish n chips. I love it.
Mate you are frying barefoot!
Restaurant safety violation even in open footwear like sandals and crocs...
☘️Quite long time ago I ate fish&chips in the UK and I really wanted to make fish so delicious- I couldn’t!
Thanks you I will make it! Thank you so much!☘️
It must be incredibly relaxing to cook in bare feet. 😉
Restaurant safety violation, even in open footwear like sandals and crocs...
Why would he be wearing shoes in the house?