Crispy Homemade FISH AND CHIPS Recipe
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- เผยแพร่เมื่อ 1 มิ.ย. 2024
- Crispy Homemade Fish and Chips is not an oxymoron. It can happen for you! In the pursuit of crisp, I did a lot of R&D on this one and have landed on a fish and chips recipe that is not only super crispy, but you can make it at home. In fact, I encourage it.
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RECIPE:
CHIPS
•3-4 lbs (1.5kg) of kennebec potatoes or a bag of nice frozen fries. Russet potatoes will work in a pinch, but see video disclaimer
•Approx 2 quarts/2 liters of neutral oil (canola, soy, or beef tallow works. amount varies depending on size of your pot)
•3000g or about 3 quarts water
•45g or 3TBSP white distilled vinegar
Cut off the most rounded sides of the potato so you have a flat stable potato to work with, then cut potatoes into 3/4" matchsticks.
Add the cut potatoes, or chips as we'll call them from now on, into a large container of cold water to rinse off starch. Drain water from chips and repeat. Add water to chips again. If the water is still dirty, drain and repeat. If the water is clear, refrigerate chips in the now clean water for 2-24 hours.
When you're ready to cook, add water and vinegar into a large heavy bottomed pot (i'm using an old 5.5 qt dutch oven) and bring to a boil. Once boiling, add the soaked chips and bring the water back to a simmer. Allow to simmer for about 10 minutes, stirring occasionally. After about 10 mins, break a chip or pierce with a fork to check for doneness. Your fork shouldn't meet resistance, but the chip shouldn't be falling apart.
When ready, transfer chips to a wired rack. Blot with a towel to start the drying process then allow to cool for about 15 minutes. Pour out the boiling water, dry your pot well, and add about 4 inches of neutral oil or fat into your pot.
Preheat oil over medium until it reaches 285°F/140°C . When oil is preheated to 285°, add in chips into oil. After 5 minutes, drain well on wire rack and freeze for 30 minutes. We'll finish them after we cook the fish.
FISH + BATTER + FRYING
•1-1.25 lbs or .5kg fresh atlantic cod (i recommend thicker loin pieces)
•12 oz beer
•100g or 3/4 cup ap flour
•100g or 1/2 cup white rice flour
•2g or 1/2 tsp salt
•2g or 1/2 tsp baking powder
•25g rice flour
Cut fish into appropriate, similarly sized pieces. Season pieces lightly on both sides with salt. Let sit while you make the batter.
For the batter, whisk 75g ap flour, 75g white rice flour, salt, and baking powder together then whisk in 50-75% of your beer. The consistency you're looking for is thin pancake batter. Chill in the fridge for a few minutes before use.
Back to the resting cod. Use a towel to gently dry all sides of each piece VERY well.
Mix a 50/50 blend of the remaining rice flour and ap flour (about 25g of each) and lightly dredge each piece of fish in this blend.
Heat large heavy-bottomed pot of oil to 375°F / 190°C. Drop cod into batter, coat, and allow each piece to drain well before dropping into oil (gently, away from your body). I recommend frying 2 pieces at a time to maintain your oil temperature. After about 4 minutes of frying, or when batter is crisp and deeply golden, transfer fish to a wire lined rack with a spider or slotted spoon (fish should stay crisp for at least 30 minutes).
After fish is cooked, lower oil temperature to between 350°-360°F (175°-185°C) gently lower in chips into oil (in 2-3 batches) to fry for 7-8 minutes. Once cooked and crisp on the outside, drain well, then transfer to a bowl and toss with salt.
TARTAR SAUCE FOR DIPPING:
•175g mayo
•100g chopped bread and butter pickles
•20g chopped capers
•10g chopped parsley
•30g chopped and rinsed red onion
•40g dijon mustard
•juice of 1/2 small lemon
•1 small clove garlic, minced
Stir to combine.
Chapters:
0:00 Intro: The Payoff of Homemade F+S
0:27 Failed chip attempts + potato selection
1:30 Cutting and rinsing the chips
2:55 Cooking the chips: pt 1
4:32 Preparing the fish and batter
6:54 Quick Tartar Sauce
7:25 Time to Fry
#fishandchips #fishrecipes #friedfish #crispyfries
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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 😅
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?
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 ?
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.
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! ❤❤
Super underrated channel. Keep up the awesome work !!. You motivated me to get into baking
Thanks Adam!
As someone who is from the UK and barely have fish and chips, I can honestly say I love you 😂❤
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
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.
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.
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i have watched like 5 videos in a row you have earned my subscription, fantastic content my man
Welcome aboard! Thanks for the sub!
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 !
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.
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?!?
Hi, from Spain!!! I made your Reecipe, step by step, and it was delightfull!!! All my Familly enjoyed. Thank You Very Much.
Oh my goodness, this looks amazing! Thanks for all the ideas!
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
Thanks, another delicious dinner coming up! Absolutely love your techniques,explanations and recipes.
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.
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
Love how much testing you did for this recipe the final outcome is exactly what I want out of my f&c
Congrats on creator on the rise!
(For those who don’t know, that means that he has grown the quickest recently)
Thanks !
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 definitely learned the right way to cook fish-and-chips! Your way is now my way.
Thank you.
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.
The first video on how to make fish'n'chips that isn't in "like-hype"! This one really deserve it.
Thank you for the section on how moisture from the fish can escape and make the breading soft.
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
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
Well done!! Thanks for the test batches!
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
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!
So glad to have found this recipe! It’s perfect! Excellent work. :)
Probably the best (NO BS) cooking show on the net or TV, love this guy…. R&T Australia.
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.
Love this! Batter looks spot on. Tartare sauce is a must for me and chips drenched in vinegar. Thumbs up from the UK.
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.
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!
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. 🥰
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!
made this last night and it SLAPPED thanks for the recipe! Love your videos!
Yes! Glad you liked.
Bonjour de France, cela fait plaisir de voir une famille entière à la cuisine, le petit dernier à bien grandi.
That looks seriously good! Thanks for the tips.
Of course, thanks for watching!
I've just prepared the fish, it is fantastic!!! Cheers!
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
English chips are amazing. I was expecting an undercooked, soggy mess due to lack of color in photos, but they are delightful.
I just made the tarter sauce, it's amazing!! Thank you.
Thanks ALC so glad it worked for you?
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
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?
Looks bloody amazing!! Love it
Thanks man!
My daughter adores fish and chips. I made Gordon’s version and can’t wait to try yours. Thanks
The rice flour makes the batter really crispy!
Looks super yummy!
Thank You 🙏
Looks amazing. Finally those subs are creeping up. Keep it up! Love your videos!
Thanks for watching!
Great result
What a great tutorial!
I have so much respect for you showing us your failed/less successful attempts. You have a new subscriber 😊🇨🇦
Good! thank you so much chef!
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
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
Yeah, that's some incredible deep frying technique lol. Love it
Looks like it took a lot of experimenting. Can’t wait to try it.
Thank you for sharing
Fish n chips with a tall lager is how I unwind on Friday nights after a long week at work.
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.
Really enjoy your videos. Thanks.
Thanks Luis!
Awwwww man. Bummer I apparently can't post a pic here in the comments...
I made this and it came out ORGASMIC! OMG I'll never be able to eat fish again from a restaurant!!! I did Alexa tots with it because I couldn't master two tricky things at once 😂😂😂 but this was just the best dinner I've had in forever!!! Thank you!!!!
Superb! Thank you 😊
Wow - that looked delicious and very interesting on the batter. I love the frozen sweet potato fries, too!!
Thank you 😋
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 🤣
Best cooking chanel out there. Thank u 4 ur content
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.
Love the channel, definitely have some things to try next time I do fish and chips. Also try putting some vodka into batter, it raises the alcohol content of the batter, alcohol evaporates faster than water giving a crisper fry. also seasoning the batter with chilli powder and making fish tacos is great as well.
Such a dope channel!!.. great work on the vids, humor, and overall entertainment with so much solid information.. all your vids are so fun to binge watch.. I'm currently in the process of making all your different varieties of pizzas!.. Thanks so much man!.. Keep up the great work.. you're awesome!!..
Thanks for being here! Let me know how the pizza goes.
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!
Excellent Video...Those Fries look just Delicious...!!!
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.
Tartare sauce is an up-market option in the UK, but it is not traditional (mushy peas are traditional;). However, tartare sauce is traditional with fish & chips in Australia. As is the addition of "chicken salt".
This looks great
Fish and Chips, the most valuable Anglo-Saxon's contribution to the culinary world. ❤❤
I followed to a tea it was great thank you
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.
The frozen fries are precooked half way to reduce the cooking time. I cook homemade fries for my kids and you can slice the fries into thinner slices or bake them before frying. Its a Time management thing.
The can be baking in the oven while you work on another part of the dinner.
Very similar to what I've been doing for 20 years but...way better. A couple little tweaks like the baking soda and rice flour; the tip about waving the fish to keep from sticking. For the first time ever my wife said she'll have her fish (cod) this way next time, as opposed to baked. Yeah it was that good
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 made this tonight and everyone loved it! So for subs, my grocery store doesn't have rice flour so I did sub in corn starch. I used Guinness instead of the green beer. For the tarter sauce I subbed stone ground mustard, and I made a garlic paste by pressing 2 small fresh garlic cloves into kosher salt. The flour I used is fresh milled from a local farm, and I've gotten to know its personality a bit. I find it's great for gravy and batter, I just have to use a bit more of it than the recipe calls for, I believe it must be lower in protein. I found that the fish came out best frying at 3 minutes per side, but I don't have a thermometer, so I assume it was a little less hot than what's recommended. I used the frozen ore-ida fries and they were good, I did try to let them thaw and dry them a bit in paper towels before frying. My wife said it's the best fried fish she's had so... SUCCESS!
Awesome content and production. Looks great
Thanks so much!
I love tartare sauce, but some would argue a more authentic Brit accompaniment is mushy peas. A really good chippy in the neighbourhood is a thing of beauty & a disaster for the waistline. I'll travel to the other side of my city to get to a decent chipshop.
Boil the home cut fries first??!! My brain just exploded! Yuuuuummmm!!!
Thank you for watching.
Pickles are already marinated in vinegar, so just add the pickle relish to the mayo and you're set for the tartar sauce.
A thicker fish batter requires less liquid. Steaming the fish inside the batter isn't bad.
well explained and nice video editing! 👌🏻
Thanks man! Helped me a lot!
Glad it helped!
Gonna have to drop some of those crispy boys myself this weekend. Thanks, B. Great vid.
haha good luck thanks for watching.
Great Video ! Happy New Years and see ours !
If you want to stop th russet potatoes from browning to fast, add vinegar to the water during the blanching process
Brian, you didn't just get a beer. You got a Stella Artois. It's thé beer! It's what we Belgians love to drink on a night out. We call it "een pintje". So grab a cold one, sit back and relax.
And awesome recipe!
This is a respectable effort Bri! Do have to point out a couple things though. I feel qualified being from the (intensely debated) best place in the world for fish and chips, the north east of England. What you've created is a top tier pub fish and chips. Where it's truly at is chippy fish n chips.
1. Chippy chips shouldn't be super crispy. They need a wee bit of softness to soak up salt and vinegar. Also the should be taller than they are wide, not perfect rectangles.
2. The batter should be more inflated. Hard to explain but it shouldn't look so even. Batter should have edges protruding and airy pockets. This definitely should be crispy as yours is though.
3. WHERE IS THE BATTER (little bits of broken off batter often called scraps)? Another crucial element of the meal to soak up salt and vinegar.
Still looks super tasty and muhco respect for trying to use maris pipers, consistently calling them chips and referencing UK techniques. There aren't many foods we do well, but this is certainly one. Probably my favourite meal.