I love the constant comparison and contrasts that you make with the different elements such as rice flour vs corn starch. The results are awesome. You have researched this out extensively. You are an excellent chef with information that is quite nuanced. Thanks!
As an exec chef for many years; I can attest that making proper fish & chips can be frustratingly elusive. Brian really gives you the goods here. I also agree about In & Out fries. Wrong spud, wrong oil, wrong method. Nasty result.
Damn it didn’t seem that complicated for me. I just followed the recipe I’ve made it about five or six times and it turned out awesome each time. And I’m not even a chef
Hey Brien can you give a alternative potato to your alternative(lol)....ie., yukons, russett. I would assume the procedure would be the same...you rock dude! On the way to a million
Hey Bri, As a Brit living in the USA I fully understand what you are saying about the Maris Piper and chip quality. However, after years of trying to replicate the "chip" in the US, here are a couple of ideas that have helped me. Use lard not oil, it gives a way better crisp, IMO. Also use a brown beer such as Boddingtons. Cooking the chips twice is the way its done in the UK. When making the batter I use "00" flour which was a tip from a successful fish 'n' chip shop owner in the UK, i knew. In nearly all fish 'n' chip shops in the UK you can buy pickled onions, and pickled eggs as a garnish for the fish and chips, some how it really works and keeps it "traditional". When I serve this dish I use newspaper with a sheet of parchment paper as a liner. Use brewed malt vinegar (which is a non negotiable must!) and sea salt and you should have a winner. Tartar sauce is only served in up scale restaurants, in our house it was always HP sauce or ketchup...thanks USA! The pinnacle of the genre is a fish and chip sandwich with HP sauce, the brown not the fruity! Thanks for all the informative vids, they are all excellent. Cheers!
for y'all at home. Red Robin's frozen french fries cooked in an air fryer are a delight! Great coupling with anything that calls for fries on the side.
This was a bit of work, but let me tell you, these were the best fish and chips me and my entire family ever had! I saved this recipe, I downloaded this recipe I'm going to memorize it because it's totally worth the trouble.
Just found your channel yesterday and I'm glad I did you're very informative and genuine which is also great. I also like how you keep things to the point and are concisely valuing the viewer's time I clicked on a cooking video to learn about cooking nothing else and you deliver exactly that no-nonsense. A lot of people also end up just spewing out cooking "facts" and methods without testing them and showing the audience the difference it makes in the final product. Those few seconds showing what happens when you use corn starch in the batter are important and can make a big difference for someone who's just starting to cook. Glad to see you're growing and I hope to see more of your great content in the future.
@@BrianLagerstrom And you do a great job I can't wait to see what you cook up in the future. I've seen at least 30 different videos and tutorials on baking sourdough and yours have to be some of the best most helpful information-packed ones. I hope you're proud of what you're doing here it's great stuff.
Dude, I'm in the UK and my mouth is watering!! A posh fish and chips for sure with some tricks i wasn't aware of - but you nailed it (Maris Pipers, thin batter, dry potatoes). Tartare sauce is mandatory in my book too - you see dill pickles often sold with them and pickled eggs. Awesome job !!
One thing that changed me forever after living in the UK for a year was....vinegar on fish and chips! Not really done in America and I fell in love with it.
@@dpelpal it’s malt vinegar. It’s actually not that rare to include vinegar or acid like lemon juice on seafood that is fried. You haven’t had calamari? Fried shrimp? It’s very common throughout the world. Fish and chips originated in Mediterranean regions, Portugal actually and not unique to the UK. It’s imported food.
@@dpelpalthey are talking about "non brewed condiment" instead of real malt vinegar. It's very similar, basically water and acetic acid (the acid in vinegar) plus some coloring and flavorings. Vinegar is made by fermenting alcohol, which takes time and thus money. So non brewed condiment is cheaper and when you go through gallons of the stuff those savings add up and since the difference in flavor is negligible it's pretty ubiquitous.
Can we just appreciate him taking the time not only R & D, but also saving the footage to show us stubborn cooks that we should listen to a tried and true recipe?!?
As someone who lives in the UK and has eaten plenty of fish and chips, I have to say it looks like you've done a great job. Another good video. Glad your doing well.
I wouldve liked to see him use a actual fillet though... i like the taste of smaller cod better... also seabass or even walleye would be a good replacement (walleye needs a bit more salting though).. I used to work in a fish shop.. my boss was making fish and chips for over 60 years.. still the best batter/sauce ive ever had.. for me u need skin on cod.. I used to debone and salt cod fillets for a hour and do like 500+ everyday... U debone the fillet, cut off waste on belly, put some salt, cover them up..put them in cooler for 1+ hour.... then take out cooler, take off cover to let dry for 1 hour before frying... that way we had a whole system where i would take out 1-2 trays of cod every 30 minutes to he could keep frying.. (like stainless trays with a drip rack insert). but adding some salt to the fillets definetly helps a lot.. also when i make it myself i just boil some potatoes, cut them after and then shallow fry with a stick of butter... serve with peas or a nice salad.. and some sauce..
Lots of top fish and chip shops in England use Beef Dripping to fry fresh fish and chips Usually salt and vinegar as a condiment traditionally served on paper it is not uncommon to ask ask for scraps served with them
Your videos are THE BEST. Quick, on point details and you always nail your recipe in the end. I really like hearing about your prior attempts and what works and doesn’t work. Excellent content !
I made the fish last night. The batter and his method is fire. My wife and 13yo daughter liked it. I used a Guinness. I ate the crispy batter bits a while later from the paper towel super good
I don’t understand how you don’t have a million plus followers. I was entertained, inspired and taught something all at once. Seriously great content. This made my day.
I can't believe you even went to the trouble to point out to our American friends the Maris Piper. They are very versatile too; great for mash, baked and obviously chips. Top notch video Brian, from Southampton (you know, Mayflower, Titanic etc) in England.
Hello I’m a 12 year old cook, my channel is from years ago. I made this recipe for my family just for fun. It turned out AMAZING 🤩 and my parents loved it. Tysm
I’m from the North of England and we would eat fish and chips from “The chippy” (fish and chip shop) with mushy peas rather than tartare sauce which are dried marrowfat peas soaked overnight in bicarbonate soda. We’d also have a liberal splash of malt vinegar. I now, also do a little dance before i eat my home cooked food 🤣
That cornstarch flower is very much how UK Chinese takeaways make their battered Chicken balls, another absolute pillar of British cuisine with Sweet & Sour sauce
Thank you so much for this recipe chef Brian. I made it with my wife and it turned out exactly as you described it. I made one change with the all purpose flour to gluten-free one and still glossy just as you said. Thank you!
Salt 'n' vinegar is traditional in the UK, Brian! But this is a great effort. Anyone who enjoys UK fish and chips and tries to get close to a Maris Piper gets my thumb up! ❤😊
Brilliant call on the rice flour and AP flour instead of corn starch and AP flour which I've do for my fish & chips. Will try this and let you know. Looks promising! Thank you
I've been on the search for a GOOD fish and chips after having it in some hole in the wall outside of London and nothing can compare. But, I'm excited to try this!
I've worked for 4 major food suppliers, and you see their trucks every day. Even they don't stock Kennebec potatoes. They are extremely hard to find. Happy New Year.
Brit here, good work mate. Chips look spot on, right thickness, and yes tartate sauce is traditional (although in my opinion the best side is mushy peas)
So nice to see triple cooked chips done properly on TH-cam. I’ve seen some top channels only twice cooking it and also not using the vinegar/acidity in the water. Nice work bro. The competition for cooking channels is insane on this platform. I wish you all the best but I’m one of your competitors- much love.
I've had fish and chips in a UK pub recommended to me by the locals I was staying with, and it came with tartar sauce, so I'd say it's authentic. Plus, tartar sauce is delicious. I don't know why you wouldn't want it. Also, deep-frying at home in bare feet is the kind of confidence that can only come from years of professional cooking.
@@josephtran-day6281 What does this has to do with deepfrying fish? I think the OP is saying that frying in feet with no socks that gave one confidence.
I'm sold on the rice flour, thanks. I like the multi-stage home version for fries, but I would have no shame in buying frozen fries in a pinch. As always, I love your attention to detail. The fish looks epic.
I’m going to try this recipe. I normally do not like beer battered fish because it’s alway to thick. I normally would cook it with a corn meal batter, it’s thin and really crispy! Really great video, Thank You 😊
Tried the fish part of this recipe tonight for the first time (did frozen fries along with it). The fish turned out amazing. Thanks for the great suggestion about the rice flour and the caution on overcooking the cod. Keep up the good work!
As a Brit who worked in a chippy (fish and chip shop) for a while, I have to say this is the most faithful recreation from an American chef I've seen. The one thing I would say is that a lot of the time the chips are deliberately slightly soft. Not chewy or unpleasant, but not as crispy, that way adding gravy, curry sauce or mushy peas doesn't cause them to go soggy
I'm a brit I detest those items and vinegar on fish and chips, I like the crispness,when I worked in kitchen we used to blanche the chips in moderate hot oil,then later fry them hotten and end up crispy
@Anthony Davis It's Weissman and he's very good but his levels of cringe can get off the charts, but as a millennial maybe I'm a bit older than his target demographic. Alvin is one of my favorites but is less informative and more relaxing of a vibe. I like both but in terms of cooking chops, entertainment value, combined with tasteful and informative content W&S is head and shoulders above the rest.
I boiled my fries for 10 minutes coated with flour and froze them for an hour. Deep fried them and they are crispy. Mind you not as big as your fries you cut. On my list to try your fries.Really like you variety in your postings
Just tried the fish-part, works like a charm and taste fantastic! Thank you and much recommended! (only wonder why it worked with beer from a brown bottle 🍻🤔😉)
In England you would use the brown bottle type generally speaking, it's typically 'ale' which has a more hoppy taste than the green bottled 'lager' which Bri used here - though it's all personal taste and works either way 😊
@@ManiZero669 Interesting! It's not that way over here, but of course one can still aim at a more hoppy (lovely word, btw., it's "hopfig" in German) type of beer, so thank you! In the meantime our friends all love the recipe, but with mashed peas! ☝️
@@gereon-gunterlamers6358 You have very sensible friends! We call the mushy peas where I live and they're the only thing to eat with fish and chips - in my humble opinion anyway 😊
Hey Bri.... love the channel. Being from England and married to an American, we both agree that that you guys do some great food but Indian food and fish and chips seem to be two things that have not yet translated well State side. Have to say though, that it looks like you have done a great job on the fish and chips. Agree that the batter should be thinner and not overcoating. The worst fried fish always has that layer of steamed batter under the external layer of crispy batter. Chips look good too, but good home chips are time consuming and does require pre-planning. BTW, how did the frozen pre-packaged chips stack up?
VERY INFORMATIVE😊.I am not confidant about frying fish and that was a really good masterclass ,thankyou.Just to say,I am writing from the UK. I wish the USA would try roast potatoes, they go much better with all roast meats and a change from mashed.😊
I really appreciate you sharing the tips you learned along the way. I had a feeling trial and error would be necessary, and I simply cannot afford that right now. This video inspires me to try next time I see cod on sale!
These looks awesome my guy! My Brittish brother in law was pretty adamant that the fries has to be soggy though, and also the only topping he wants is malt vinegar, ketchup and mushy peas. According to him that's what most of the fish'n'chips shops serve in England.
I have made the fish portion of this about five times. The last time I use previously frozen cod from Costco -- it was almost as good as fresh. Also I tried Malta instead of beer once -- it is good.
I spent a couple years in the UK and these absolutely look legit. I didn’t see a lot of tarter sauce but I mostly got them in chip shops where it was usually salt and malt vinegar to dress them.
I love the constant comparison and contrasts that you make with the different elements such as rice flour vs corn starch. The results are awesome. You have researched this out extensively. You are an excellent chef with information that is quite nuanced. Thanks!
Thanks for watching, and thanks for the kind words.
@@BrianLagerstrom faintness
Doh! How did it never occur to me that smaller pieces produce a higher ratio of crust?
Super underrated channel. Keep up the awesome work !!. You motivated me to get into baking
Thanks Adam!
As an exec chef for many years; I can attest that making proper fish & chips can be frustratingly elusive. Brian really gives you the goods here. I also agree about In & Out fries. Wrong spud, wrong oil, wrong method. Nasty result.
Damn it didn’t seem that complicated for me. I just followed the recipe I’ve made it about five or six times and it turned out awesome each time. And I’m not even a chef
@@timjones147 you’re the chosen one bro
Hey Brien can you give a alternative potato to your alternative(lol)....ie., yukons, russett. I would assume the procedure would be the same...you rock dude! On the way to a million
@@Get_Splooshed na, just competent.
@@timjones147 Damn don't be so humble 😅
Hey Bri,
As a Brit living in the USA I fully understand what you are saying about the Maris Piper and chip quality. However, after years of trying to replicate the "chip" in the US, here are a couple of ideas that have helped me. Use lard not oil, it gives a way better crisp, IMO. Also use a brown beer such as Boddingtons. Cooking the chips twice is the way its done in the UK. When making the batter I use "00" flour which was a tip from a successful fish 'n' chip shop owner in the UK, i knew. In nearly all fish 'n' chip shops in the UK you can buy pickled onions, and pickled eggs as a garnish for the fish and chips, some how it really works and keeps it "traditional". When I serve this dish I use newspaper with a sheet of parchment paper as a liner. Use brewed malt vinegar (which is a non negotiable must!) and sea salt and you should have a winner. Tartar sauce is only served in up scale restaurants, in our house it was always HP sauce or ketchup...thanks USA! The pinnacle of the genre is a fish and chip sandwich with HP sauce, the brown not the fruity! Thanks for all the informative vids, they are all excellent. Cheers!
Yukon gold potatoes are the best for French fry’s. There is no comparison.
Is this the same rice flour I would use in my bread bannetons ?
Thanks!
i have watched like 5 videos in a row you have earned my subscription, fantastic content my man
Welcome aboard! Thanks for the sub!
for y'all at home. Red Robin's frozen french fries cooked in an air fryer are a delight! Great coupling with anything that calls for fries on the side.
Thanks for the tip! ❤❤
This was a bit of work, but let me tell you, these were the best fish and chips me and my entire family ever had! I saved this recipe, I downloaded this recipe I'm going to memorize it because it's totally worth the trouble.
Just found your channel yesterday and I'm glad I did you're very informative and genuine which is also great. I also like how you keep things to the point and are concisely valuing the viewer's time I clicked on a cooking video to learn about cooking nothing else and you deliver exactly that no-nonsense. A lot of people also end up just spewing out cooking "facts" and methods without testing them and showing the audience the difference it makes in the final product. Those few seconds showing what happens when you use corn starch in the batter are important and can make a big difference for someone who's just starting to cook. Glad to see you're growing and I hope to see more of your great content in the future.
Thanks very much for watching, I try very hard to bring some real value to people.
@@BrianLagerstrom And you do a great job I can't wait to see what you cook up in the future. I've seen at least 30 different videos and tutorials on baking sourdough and yours have to be some of the best most helpful information-packed ones. I hope you're proud of what you're doing here it's great stuff.
Hi, from Spain!!! I made your Reecipe, step by step, and it was delightfull!!! All my Familly enjoyed. Thank You Very Much.
The presentation of a plate is extremely awesome and perfect. I love this recipe ❤❤😊😊☺️☺️😋😋👍🏽👍🏽.
Dude, I'm in the UK and my mouth is watering!! A posh fish and chips for sure with some tricks i wasn't aware of - but you nailed it (Maris Pipers, thin batter, dry potatoes). Tartare sauce is mandatory in my book too - you see dill pickles often sold with them and pickled eggs. Awesome job !!
One thing that changed me forever after living in the UK for a year was....vinegar on fish and chips! Not really done in America and I fell in love with it.
@@dpelpal it’s malt vinegar. It’s actually not that rare to include vinegar or acid like lemon juice on seafood that is fried. You haven’t had calamari? Fried shrimp? It’s very common throughout the world. Fish and chips originated in Mediterranean regions, Portugal actually and not unique to the UK. It’s imported food.
I understand most places in the UK actually use fake vinegar nowadays, so maybe this is an even better way to go!
@@salvadorromero9712 Why would they use fake vinegar when vinegar is so cheap? Are you talking about vinegar powder? That stuff is actually delish lol
@@dpelpalthey are talking about "non brewed condiment" instead of real malt vinegar. It's very similar, basically water and acetic acid (the acid in vinegar) plus some coloring and flavorings. Vinegar is made by fermenting alcohol, which takes time and thus money. So non brewed condiment is cheaper and when you go through gallons of the stuff those savings add up and since the difference in flavor is negligible it's pretty ubiquitous.
Can we just appreciate him taking the time not only R & D, but also saving the footage to show us stubborn cooks that we should listen to a tried and true recipe?!?
I have no intention of making any of these recipes, but MAN...they’re edited together so well! Very entertaining, good job 👏🏽
Glad you like them! Thanks for watching.
,,,,,,
.в
I’ve tried many of the recipes on YT and this is the third time I’m coming back to yours, the results are truly superior!
As someone who is from the UK and barely have fish and chips, I can honestly say I love you 😂❤
As someone who lives in the UK and has eaten plenty of fish and chips, I have to say it looks like you've done a great job. Another good video. Glad your doing well.
This means alot coming from someone in the UK! Thanks for watching.
I wouldve liked to see him use a actual fillet though... i like the taste of smaller cod better... also seabass or even walleye would be a good replacement (walleye needs a bit more salting though).. I used to work in a fish shop.. my boss was making fish and chips for over 60 years.. still the best batter/sauce ive ever had.. for me u need skin on cod.. I used to debone and salt cod fillets for a hour and do like 500+ everyday... U debone the fillet, cut off waste on belly, put some salt, cover them up..put them in cooler for 1+ hour.... then take out cooler, take off cover to let dry for 1 hour before frying... that way we had a whole system where i would take out 1-2 trays of cod every 30 minutes to he could keep frying.. (like stainless trays with a drip rack insert). but adding some salt to the fillets definetly helps a lot.. also when i make it myself i just boil some potatoes, cut them after and then shallow fry with a stick of butter... serve with peas or a nice salad.. and some sauce..
Lots of top fish and chip shops in England use Beef Dripping to fry fresh fish and chips Usually salt and vinegar as a condiment traditionally served on paper it is not uncommon to ask ask for scraps served with them
Tartare sauce is definitely a must here in the UK but it should have fresh dill in it. So fresh and fragrant!
Your videos are THE BEST. Quick, on point details and you always nail your recipe in the end. I really like hearing about your prior attempts and what works and doesn’t work. Excellent content !
Probably the best (NO BS) cooking show on the net or TV, love this guy…. R&T Australia.
I definitely learned the right way to cook fish-and-chips! Your way is now my way.
Thank you.
It's amazing how putting all the ingredients in the fridge/freezer makes fish and chips so good.
I made the fish last night. The batter and his method is fire. My wife and 13yo daughter liked it. I used a Guinness. I ate the crispy batter bits a while later from the paper towel super good
I just found your channel yesterday when the pasta salad video popped up as a recommendation. This is a favorite new channel!
Thanks so much for being here. Glad youtube showed you my vids
Love how much testing you did for this recipe the final outcome is exactly what I want out of my f&c
I don’t understand how you don’t have a million plus followers. I was entertained, inspired and taught something all at once. Seriously great content. This made my day.
Congrats on creator on the rise!
(For those who don’t know, that means that he has grown the quickest recently)
Thanks !
Looks amazing. Finally those subs are creeping up. Keep it up! Love your videos!
Thanks for watching!
Bonjour de France, cela fait plaisir de voir une famille entière à la cuisine, le petit dernier à bien grandi.
Love this! Batter looks spot on. Tartare sauce is a must for me and chips drenched in vinegar. Thumbs up from the UK.
The first video on how to make fish'n'chips that isn't in "like-hype"! This one really deserve it.
I'm from the UK and that looks bloody perfect. I'm a tartare sauce fan too, nice work as usual Bri.
I am from the UK and that looks bloody perfect. I'm a 30 saucepan 2 nice work as usual
Thank you for the section on how moisture from the fish can escape and make the breading soft.
i absolutely love this man. i can literally watch him do nothing and be happy
haha thanks. I guess I should life stream more. haha
I can't believe you even went to the trouble to point out to our American friends the Maris Piper. They are very versatile too; great for mash, baked and obviously chips. Top notch video Brian, from Southampton (you know, Mayflower, Titanic etc) in England.
Thank You, easy to understand and make. I tried it and good results 👍
Hello I’m a 12 year old cook, my channel is from years ago. I made this recipe for my family just for fun. It turned out AMAZING 🤩 and my parents loved it. Tysm
I’m from the North of England and we would eat fish and chips from “The chippy” (fish and chip shop) with mushy peas rather than tartare sauce which are dried marrowfat peas soaked overnight in bicarbonate soda. We’d also have a liberal splash of malt vinegar. I now, also do a little dance before i eat my home cooked food 🤣
I have so much respect for you showing us your failed/less successful attempts. You have a new subscriber 😊🇨🇦
That looks seriously good! Thanks for the tips.
Of course, thanks for watching!
That cornstarch flower is very much how UK Chinese takeaways make their battered Chicken balls, another absolute pillar of British cuisine with Sweet & Sour sauce
made this last night and it SLAPPED thanks for the recipe! Love your videos!
Yes! Glad you liked.
Oh my goodness, this looks amazing! Thanks for all the ideas!
Thanks, another delicious dinner coming up! Absolutely love your techniques,explanations and recipes.
Best cooking chanel out there. Thank u 4 ur content
Looks bloody amazing!! Love it
Thanks man!
Another one of my comfort food favorites!
My daughter adores fish and chips. I made Gordon’s version and can’t wait to try yours. Thanks
Dude phenomenal! Ive tried alot of recipes. Best by far👍
Really enjoy your videos. Thanks.
Thanks Luis!
Thank you so much for this recipe chef Brian. I made it with my wife and it turned out exactly as you described it. I made one change with the all purpose flour to gluten-free one and still glossy just as you said.
Thank you!
Commenting to get your TH-cam stats up. Keep killing it dude!
Thanks mike! You know how the game is played.
It’s on the trending creator on the rise ❤️
I just made the tarter sauce, it's amazing!! Thank you.
Thanks ALC so glad it worked for you?
You’re right about the thin batter and rice flour. Both of those tips make for a crispy exterior.
Salt 'n' vinegar is traditional in the UK, Brian! But this is a great effort. Anyone who enjoys UK fish and chips and tries to get close to a Maris Piper gets my thumb up! ❤😊
Brilliant call on the rice flour and AP flour instead of corn starch and AP flour which I've do for my fish & chips. Will try this and let you know. Looks promising! Thank you
I hope you like it, I was pretty stoked on how it came out. Thanks for watching.
I've been on the search for a GOOD fish and chips after having it in some hole in the wall outside of London and nothing can compare. But, I'm excited to try this!
I hope you give it a try! Thanks for watching. Let me know how it goes.
No.
So happy I "stumbled upon" this channel I watch a lot of cooking channels and yours is up in my top five for sure...Cheers. 🥰
Thank You 🙏
Great result
The fish looked perfect I’d throw some Cajun seasoning in the batter or something for spice 😋
wouldn't be mad at it
Ooo that’d taste good!
You were at 18K subs a few days ago and now 22.2K... Looks like you're on your way to a *MILLION* subs!!!!! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
haha fingers crossed!
@@BrianLagerstrom Feb 18, you're at 27.5... At this rate, guaranteed! :)
@@BrianLagerstrom You're doing great work bro! I just started watching and sharing. :)
@@BrianLagerstrom I don't know where you came from, but man, I am addicted to binge watching your vids
@@BrianLagerstrom 1 week later, and you're at 32k subs. Keep up the great work brotha
Looks like it took a lot of experimenting. Can’t wait to try it.
I've worked for 4 major food suppliers, and you see their trucks every day. Even they don't stock Kennebec potatoes. They are extremely hard to find. Happy New Year.
Brit here, good work mate. Chips look spot on, right thickness, and yes tartate sauce is traditional (although in my opinion the best side is mushy peas)
Excellent Video...Those Fries look just Delicious...!!!
So nice to see triple cooked chips done properly on TH-cam. I’ve seen some top channels only twice cooking it and also not using the vinegar/acidity in the water.
Nice work bro.
The competition for cooking channels is insane on this platform. I wish you all the best but I’m one of your competitors- much love.
I've had fish and chips in a UK pub recommended to me by the locals I was staying with, and it came with tartar sauce, so I'd say it's authentic. Plus, tartar sauce is delicious. I don't know why you wouldn't want it.
Also, deep-frying at home in bare feet is the kind of confidence that can only come from years of professional cooking.
Or if you are asian you deep frying the whole pig barefoot
@@josephtran-day6281 What does this has to do with deepfrying fish? I think the OP is saying that frying in feet with no socks that gave one confidence.
I'm showing this video to my wife so she can truly understand what I mean when I tell her she's hotter than fish grease.
I'm sold on the rice flour, thanks. I like the multi-stage home version for fries, but I would have no shame in buying frozen fries in a pinch. As always, I love your attention to detail. The fish looks epic.
I’m going to try this recipe. I normally do not like beer battered fish because it’s alway to thick. I normally would cook it with a corn meal batter, it’s thin and really crispy! Really great video, Thank You 😊
Good! thank you so much chef!
I've just prepared the fish, it is fantastic!!! Cheers!
Tried the fish part of this recipe tonight for the first time (did frozen fries along with it). The fish turned out amazing. Thanks for the great suggestion about the rice flour and the caution on overcooking the cod. Keep up the good work!
So glad to have found this recipe! It’s perfect! Excellent work. :)
As a Brit who worked in a chippy (fish and chip shop) for a while, I have to say this is the most faithful recreation from an American chef I've seen.
The one thing I would say is that a lot of the time the chips are deliberately slightly soft. Not chewy or unpleasant, but not as crispy, that way adding gravy, curry sauce or mushy peas doesn't cause them to go soggy
I'm a brit I detest those items and vinegar on fish and chips, I like the crispness,when I worked in kitchen we used to blanche the chips in moderate hot oil,then later fry them hotten and end up crispy
This is an awesome recipe. Kudos.
Name a better food youtuber I'm waiting
i'm just happy that someone with the name Butt Trumpet is watching my videos
🎺🎺🎺🎺
@@BrianLagerstrom lol
@Anthony Davis It's Weissman and he's very good but his levels of cringe can get off the charts, but as a millennial maybe I'm a bit older than his target demographic. Alvin is one of my favorites but is less informative and more relaxing of a vibe. I like both but in terms of cooking chops, entertainment value, combined with tasteful and informative content W&S is head and shoulders above the rest.
@Anthony Davis Love Babish
I boiled my fries for 10 minutes coated with flour and froze them for an hour. Deep fried them and they are crispy. Mind you not as big as your fries you cut. On my list to try your fries.Really like you variety in your postings
well explained and nice video editing! 👌🏻
I followed to a tea it was great thank you
Fish n chips with a tall lager is how I unwind on Friday nights after a long week at work.
Love your videos Brian!!!!! 😊😊
Just tried the fish-part, works like a charm and taste fantastic! Thank you and much recommended!
(only wonder why it worked with beer from a brown bottle 🍻🤔😉)
In England you would use the brown bottle type generally speaking, it's typically 'ale' which has a more hoppy taste than the green bottled 'lager' which Bri used here - though it's all personal taste and works either way 😊
@@ManiZero669 Interesting! It's not that way over here, but of course one can still aim at a more hoppy (lovely word, btw., it's "hopfig" in German) type of beer, so thank you!
In the meantime our friends all love the recipe, but with mashed peas! ☝️
@@gereon-gunterlamers6358 You have very sensible friends! We call the mushy peas where I live and they're the only thing to eat with fish and chips - in my humble opinion anyway 😊
Hey Bri.... love the channel. Being from England and married to an American, we both agree that that you guys do some great food but Indian food and fish and chips seem to be two things that have not yet translated well State side. Have to say though, that it looks like you have done a great job on the fish and chips. Agree that the batter should be thinner and not overcoating. The worst fried fish always has that layer of steamed batter under the external layer of crispy batter. Chips look good too, but good home chips are time consuming and does require pre-planning. BTW, how did the frozen pre-packaged chips stack up?
VERY INFORMATIVE😊.I am not confidant about frying fish and that was a really good masterclass ,thankyou.Just to say,I am writing from the UK. I wish the USA would try roast potatoes, they go much better with all roast meats
and a change from mashed.😊
I really appreciate you sharing the tips you learned along the way. I had a feeling trial and error would be necessary, and I simply cannot afford that right now. This video inspires me to try next time I see cod on sale!
These looks awesome my guy! My Brittish brother in law was pretty adamant that the fries has to be soggy though, and also the only topping he wants is malt vinegar, ketchup and mushy peas. According to him that's what most of the fish'n'chips shops serve in England.
Not ketchup. That's a disgrace but you're right otherwise. Tartar sauce is also pretty standard.
@@monkeytennis8861 Plenty of people in the UK put ketchup on their fish & chips!
dude this is the best cooking channel I've found in a year. Super informative and the editing is fun too, 10/10
Thanks alot for watching!!!
This looks great
Really good gastro pub fish and chips.
If you get them from a chip shop the chips are often soggy which is very good too.
Gonna have to drop some of those crispy boys myself this weekend. Thanks, B. Great vid.
haha good luck thanks for watching.
im so glad i discovered this channel
What a great tutorial!
You make pouring vinegar look cool! Am so making this for my Brit hubby!
Haha, finally I look cool doing something!!!!!!!! Thanks for watching let me know how he likes it.
English chips are amazing. I was expecting an undercooked, soggy mess due to lack of color in photos, but they are delightful.
Wow - that looked delicious and very interesting on the batter. I love the frozen sweet potato fries, too!!
Thank you 😋
I have made the fish portion of this about five times. The last time I use previously frozen cod from Costco -- it was almost as good as fresh. Also I tried Malta instead of beer once -- it is good.
I spent a couple years in the UK and these absolutely look legit. I didn’t see a lot of tarter sauce but I mostly got them in chip shops where it was usually salt and malt vinegar to dress them.
You couldn't haven't been to many good chip shops here if you haven't seen tartare sauce much
Yeah, that's some incredible deep frying technique lol. Love it