This isn’t actually a great example of fish and chips as it’s too over complicated - he’s basically trying a bit too hard. As far as the beer goes, i adds a bit of flavour to the batter but it’s more about the bubbles which make for a lighter, crispier batter. You could use seltzer water and get a similar result. Where Americans tend get British-style fish and chips wrong is in insisting on over-seasoning the batter. It’s not supposed to be a flavourful coating like on fried chicken or catfish. It’s supposed to be fairly neutral and not mask the flavour of the fish - additional flavour comes from the liberal doses of salt and vinegar!
There's not many chip shops that would go to those lengths for chips. Most put the raw chips into the fryer and get perfectly acceptable results. The fish looked good too.
The beer adds bubbles and some flavour to the batter, the alcohol is cooked off so not alcoholic, your can get the same sort of texture using ice cold sparkling water (but not the subtle flavour). This video is a bit try hard, it’s not really what you’d get from a chippy but I’m sure it’s delicious. Chippys are fast food outlets essentially just (generally) not chains and certainly good chippys do give you excellent quality, but it’s usually based on where they source their fish and how serious they take their product/service. Our local chippy is excellent and a great treat now and then but the place that was close to where we used to live were just doing the bare minimum to get it out the door and it was terrible, greasy and mushy and tasteless. There are ALOT of places that do it well though!
Those chips are definitely not something most will serve with fish and chips. That is definitely how I would prepare them at home if I wanted to go the extra step though as parboiled potatoes always fry or roast way better as is breaks the outer part for any fats or oils to make crispy
The Fryer will Burn off the Alkohol from the IPA BEER so you get the Flavour of the BEER WITHOUT THE Alkohol in it ! It’s the same for all other Food with Wine in it as in French Cooking ECT ?. The Chefs put in the wine then put under the Gas Hub to Burn of the Alkohol but the Flavour of the wine stays in the FOOD ! Like Cock o Van ?.
Here in New England we have hundreds of places that make fantastic fish & chips. The best of the places in Massachusetts alone that would be as good as this guys. And when McDonalds started they cooked their fries in lard.
Fun video! Thank you! I've never made 100%-from-scratch homemade chips, but for roasted potatoes, I think duck fat is the best way to go. The thing about booze in cooking . . . sometimes, like with wine and beef, or brandy and cream sauces, it usually helps. Others, like whiskey or rum, you have to already like the booze in question to really appreciate its contribution. Beer is in its own category, though. The only time I recall that beer has never made things objectively better in my cooking is when a couple of my college buddies and I tried using Guinness to make beer biscuits. That turned out . . . poorly. Not a fan of IPAs in general, but I'll vouch for Brew Dog, the brewery the bottle he held up is from. I've given many of their products very favourable reviews, over the years. And yeah, a good beer batter is practically vital for frying up fish, English-style, though I would've used a lager or ale, m'self. For the tartar sauce, I've never made it at home like this, either, but it's usually welcome with fried fish, expecially in sandwiches. It's good for zazzing up the blander fishes, but I don't always use it on fish. Fun to experiment with, too -- I've also used it on chicken and pork, and it works nicely. Mint is indeed an option with peas, but it's very popular in the UK, so much so that when you get peas in a restaurant, they're minted more often than not. (And usually, they're simple garden peas in a restaurant; those are marrowfat peas he's using, which are the ones most commonly used in chippies for mushy peas.) I highly recommend trying them, but they're not to everyone's taste. A busker is someone (usually a musician) who performs impromptu in public for spare change. Kind of annoying how he belittled the woman who didn't think his chips were the greatest thing on Earth, though.
This is totally authentic and extremely well cooked. Mint with peas is a fantastic combination and mushy peas and tartare sauce with Fish and Chips is old school classic. The tartare sauce actually goes better with the fish than the chips. The other thing he didn't mention is we put salt and malt vinegar on our fish and chips. Ketchup is kinda a more recent addition, as are curry sauce and gravy if you like that sort of thing. Some nicely buttered white bread and a big mug of tea makes this meal perfection. Fish and Chips always used to be wrapped in old newspaper until the government banned it cos, as you rightly point out, the ink is toxic. Notice he put the food on some other paper on top of the newspaper. But there was even a company that set up creating non-toxic, fake, look-a-like newspaper just for this industry. Sadly cooking fish and chips well is an art form and much of what you can buy now is embarrassingly bad but there are still many good fish shops. The dish has been replaced as the Nation's favourite now by chicken tikka masala! As for the alcohol in the batter, it evaporates extremely quickly when the fish hits the hot fat so I wouldn't worry at all about the alcohol content.
Far too much messing about with the food. We call French fries, fries like macdonalds serve. Chips are cut thicker his triple cut chips are good if you have the time. Frozen are ready available and quicker, fish l would never add alcohol but sparkling water. Those were not mushy peas obviously a southener, mushy peas are peas that are soaked over night in cold water and bicarbonate of soda. This breaks the walls of the peas down making them mushy once drained and rinsed add water and bring to the boil and simmer until soft. What he made were crushed peas, restaurant style the difference about $5. The mint adds a little sweetness optional, never use lard or dripping just a good quality oil. It's illegal to serve chips and fish in newspaper for the reason you said. I live nearby the coast so fresh seafood available all the time and a choice of excellent chippy's.
@@PopsReacts to watch the trawlers arrive and knowing the fish they carry will be sold within 2 hours. As well as crabs, shrimp and many others we buy a box about 5 kgs (11 pound weight) prepared and split at home for the family and freezing.
you can't get good fish & chips south of derby and as for what he's calling mushy peas i've never seen such garbage go to whitby for the best you will ever have
@@PopsReacts most chippys would buy in the tarter sauce, normally in little sachets and the mushy peas tend to be the tinned variety I don’t think a lot of places are willing to take the time and effort to make them the traditional way.
This is what you get at an expansive restaurant. This is not what you would get fish and chip shop. The mushy peas are made with marrowfat peas soaked bicarbonate of soda over night. The batter is just self-rising flour and beer. The way he cooks the chips is how you make roast potatoes. Chip soaked in water to remove the starch and then deep fried.
Yeah, as a lot of people are saying, this is more like a hipster gastro pud/restaurant take on Fish and Chips and absolutely nothing like how they'd be done at a proper "local chippy". I've noticed this a few times on these kind of reaction videos, they never show a proper chippy, which is a shame, cuz the local chippies are always the best place to get fish and chips from (in my humble opinion)
Absolute bollocks, these are posh chips. I have never used cold or hot water and i make great chips. I suppose chefs need to make themselves look a cut above, but all this boiling and chilling is just fluff.
Never seen mushy peas made with garden peas before, only marrowfat peas and they have a very distinctive flavour too, the whole point of marrowfat peas is they dissolve and go mushy by themselves, you don't need to mash them, just stir with a spoon and let them do their magic, I grow marrowfat peas in my garden and there's nothing like mushy peas made with freshly picked peas, delicious! This is what I'd call artisan fish and chips, not traditional fish and chips.
Mushy peas are marrowfat not garden peas. It's a quality take on the fish and chips but the peas are just wrong. And yes mint makes them 10 times better (I just stick a teaspoon of jarred mint sauce in mine)
My local chippy still uses beef dripping which really does taste super. Many chippies now use vegetable oil for health reasons. Pea and mint is a food marriage made in heaven, just try it :) Normally mushy peas are made from dried marrowfat peas, and the tartare sauce comes from a jar, and he hasn't mentioned the other two stalwarts - gravy and curry sauce. He went to absolute lengths, probably more than your average place. Oh and beer batter really does add something extra.
I hear they use palm oil now which is only 1g of saturated fat per 100g lower than dripping and the fact you can't heat it up as hot without burning it means the veg oil is absorbed more into the food making it a lot greasier.
The health benefits of using vegetable oils is highly debatable as your body doesn't know how to deal with it. Natural fats it does and it tastes a durn sight better ! Of course if you eat it everyday you'll probably clog up your arteries but hey ho.. Somethings gotta take you out. Might as well enjoy the ride !!
Look up a British proper "Chippy"where they serve the public on a take away basis and you can see how it really is made. This guy is a home made chef in his shed , this is his personal take on fish and chips.
You can make chips that way, like little roast potato sticks. Healthier than deep frying and you don't have a pan of oil to dispose of. I soak them and change the water to remove starch, boil for 3 to 4 minutes depending on thickness, I like them really chunky, then lay out on kitchen paper to dry, put in a colander with pan underneath, drizzle with oil and shake to roughen them up then roast for about 20 minutes. I have a pan of chips soaking now to roast later
I hadn't watched the video. I boil mine until they are al dente, not mush like his unless I mess it up, then spread out to dry before roughing them up in a colander with some oil
"banana shallot" is a common name for an echalion - a shallot which is long and pointed rather than spherical. Though echalions are sometimes partially pink in colour, they and shallots are interchangable in most recipes.
I wouldn’t say it’s 100% authentic chip shop style. This is a very midlands (and some northern towns) style fish and chips with the beef dripping and the way it’s cooked. It’s how I like it though. Although He has used the wrong type of peas.
Lard doesn't have the same flavour as beef dripping. As for the newspaper - we don't really use that any more although in a few rare places that would put grease proof paper on top of the newspaper so the ink doesn't soak into the food or the paper could have been designed to look like a newspaper but is toxin free.
You don’t need beer - any fizzy water will work. It is just to make the batter less heavy. If you can taste the beer it is plain wrong. You don’t need the mint for mushy (not mochi) peas. Originally mushy peas were dried peas soaked overnight in a bicarbonate of soda solution. You’re correct. Not newspaper because of the ink but newsprint which is the paper used for newspapers. I’m English, have been eating fish snd chips for almost 70 years, had a parent who worked in a fish and chip shop and the guy making these fish snd chips is making pretentious chips not traditional.
You can achieve same result without beer, it is the acid in the carbonization, Just use fizzy water and have the acid alkali combo which produces crunchy batter with baking soda and citric acid which you cryonically find in a home winemaking shop (or online) also use 25% rice flour
There's as many different a tasting spud as there are blood cells in ya body. The generic homogenised shite ya get from super markets should be debarred from the "spud category". Depending on where you live, the soil etc, some taties are just lush. ..I put it to you, dig about 2 sq yards, double dig it, plant ya seed taters, taste the difference. We did it, socks were blown off !
The ink in the paper is technically poisonous, but anyone who remembers it would say it has to be done, it makes a difference, it's technically illegal now I believe, but every time I go to a chippy I comment on the lack of newspaper. Used to always get a cone of chips whenever I could. The beef dripping is essential too. I always remembered it cooling in your mouth if you had a drink of water and your mouth would be coated in a layer of beef fat, but no-one I know seems to remember that. Vegetable oil just isn't the same, and I don't enjoy fish and chip as much anymore.
Does look good, But i just fry with Hot oil and my chips are still good. But its worth trying just for a change. Sometimes i cut them across. Making Hexogen shaped ones.
Lard is pig fat. Beef dripping obviously from beef lol. Big difference in flavour. Beer batter is important although in my opinion its just as good using carbonated cold water. Its the fizz that makes the texture better the beer doesnt add much i dont think. Also if you do use beer there will no alcohol left at all after cooking so dont let that put you off.
I use peanut oil when I fry fries (chips) I love using a nice filet of cod or halibut for the fish. I know im not traditional but ill make a beer batter using some added seltzer. Unlike he does I find it adds a light ness to the batter. Yes the beer adds a little something. And it cooks out anyway. I always use one big filet. Its a special friday treat when im feeling ambitious. Beef drippings would be really tasty. I do not like mushy peas. Ive tried when I went to england 3 different places didnt like them. I prefer to use malt vinegar on my fish. Tarter sauce is also excellent. I need to make some now. Lol
Don’t listen to him he is one of those foodies who par boils chips before frying them you don’t need to do that all the time you can just Peel and cut them rinse them off and put them in the hot oil if all else fails just buy a bag of pre cut chips from the grocery store
funny story for u. back then in the uk me just a lad, my mates dared me to nick a bottle of coke from our local fish n chip shop, so i did. only one small problem , the cops were outside waiting and nabbed me. my coke turned out to be a bottle of malt vinegar. funny how life can be , 30 years later i became a cop in australia. its an intricate web we weave.
You will find that beer does make a difference but if you are concerned about the alcohol don't be. The alcohol boils off and the batter will be alcohol-free.
beef dripping is called tallow, pork fat is lard. McDonalds fries in the 80s used to be coated in tallow, thats why they used to taste so delicious. no longer the case now.
Chefs Julia Child and Jacques Pepin noticed the McDonalds switch to vegetable oil too. They and spouses sometimes go to Mickey D's after a show and didn't after the switch. McDonalds was one of the restaurants in the 1960's mom took the 4 of us to for a "payday treat".
People think vegetable oil is healthier but beef dripping is only 1g of saturated fat per 100g more than the palm oil most chippys use. When I've had it fried in dripping it seems less greasy, I think that's because it can be fried at a hotter temperature meaning the food absorbs less oil, especially the batter
Lard is actually rendered pig fat, whilst beef dripping is tallow made from beef fat. They look similar, but have a completely different taste. The reason that animal fats are used in deep frying is that they can withstand very high temperatures without spoiling - the higher the temperature, the less fat is absorbed into the food. The rice flour/plain flour combination for the batter creates a more crispy batter. Likewise, the use of beer adds fizz to the mix, making the batter lighter. You could add sparkling water instead of beer, but it will taste different. Don't worry about the alcohol - that all evaporates off during frying.
Lets talk fish and chips, as this is a national dish. Although i dont cook fish and chips, but i was manager of one of the top fish mongers in London for 10 years, supplying to the trade, resturants, take aways and fish and chip shops. Forget the resturants, apart from a chippy on the coast, most chip shops use frozen cod or haddock, these fish are caught at sea, on factory ships, processed and quick frozen on the ships, sold to the chip shop defrosted and cooked, quality is second to none, you cant tell to be honest, these chips shops also do fresh cooked chips, The other chip shops, which probably buy in pre battered are the one stop takeaways, they will do fish and chips, pre battered and froen chips, but also sell pizza's and Kebabs, so its not viable to do the same as a traditional fish and chips. Fish is so expensive, its not viable to have fish at hand, not know how much they will use, as they sell other products. and in all honesty, if your pizza and kebab shop, that does fish and chips, most people coming for the pizza and kebabs
@@PopsReacts you dont need to go to the coast, just go to a traditional fish and chip shop, where thats all they sell, then you cant go wrong, and yes you need to visit our shores, should you ever decide, i live in 3 bedroom house, in the northeast of england, me and my wife would be happy to help you out
This is SO true. The quality of fish and chips varies widely up and down the country. Never get fish and chips from a kebab/pizza joint cos they haven't got a clue. Even being on the coast is no measure of quality. My advice is get the word from the locals. They will know where to go. In Yorkshire we call them Fish shops not Chippys cos getting the fish right is where the true difficulty lies...
In Scotland i have never in my 54 years on the planet witnessed anyone in Scotland ask for tartar sauce or mushy peas with their fish supper. It just isn't a thing in Scotland, you can ask for it if you like but as i have said never seen anyone ask for it and Scotland has the best chippies in the UK because its all fresh fish we used straight from the ocean. Btw a fish supper is simply fish n chips.
@@juliehillman8743 No you don't, i have had loads a fish n chips all over England and Wales and the ones that were not days old were frigging frozen beforehand maybe perhaps if you live near a fishing town you might get lucky but i have never had fresh fish n chips in England.
@garymcatear It helps that we live one one large isle, so many of us live in or near fishing towns. Not all chippies in Scotland sell fresh caught fish and chips either!
@@juliehillman8743 There are some chippies that cut corners i agree but i have never encountered one. I have always had fresh fish...fresh fish is just so easily accessable in Scotland.
@garymcatear822 you can't beat a good serving of fish and chips? Especially when the fish is fresh and the batter crispy, not oily. Our local chippy uses fresh fish. You can taste the difference. If fish is old or frozen, it normally has a waxy feel and taste when cooked. Like all the goodness has gone from it.
A Busker is someone who does things in the street for tips - so those people who play instruments, or sing, with a tin or hat on the floor for money. They're Buskers.
You're right. They used to wrap your fish and chips in newspaper but stopped the practice years ago for the reasons you mentioned. Now many use plain paper instead of plastic trays. As a kid I'd go and get a cone of chips. They made a cone from newspaper. I'd ask for scraps with the chips. Scraps are the little bits of fried batter that fall off the fish during frying.
We used to put fish and chips onto newspaper like 20 years ago .. but I haven't seen it for a while, and I wouldn't be happy about it today. There's nothing worse than inky words on your chips. Regarding the mushy peas, mint just adds a bit of a highlight. I usually skip the peas.
@@Midlifecrisis-g6u not necessarily. These days with hygiene regulations, the traditional chippies still want to show the old newspaper, but because of regulations they have to keep the dirty newspaper from the chips hence using an inner clean paper sleeve. Can’t get away with what was allowed ages back.
I’m questioning this preboil method. The last thing you want to do before you fry something is introduce more water. Here in the states to make crispy fries they will be par- fried meaning fried, but not all the way. Then when they are about to be served they will be re- fried a second time to add crispiness and color. Also here peanut oil is usually the go to for basic fries.
Part boiling is done to speed up the cooking time. Usually because they don't have a full industrial style deep fat fryer. In a real British chip shop they just chuck them in raw.
A good place in the US for fish and chips is a mom and pop restaurant in Oceanside, CA in the marina. Large crisp, tasty portions. One of the worst is in Monterey, CA, just down the street from the aquarium. That offering is more like fishy rawhide.
When stationed in England in the late 70's we had an awesome fish/chip place. They never had tartar sauce, it was malt vinegar. Beer batter adds carbonation and yeast to the batter
Peas and mint work wonderfully together. Event if you’re just boiling or steaming some garden peas you should throw a few sprigs of mint in there, delicious!
Hey dude! Saw your confusion about the boiling of the potatoes. The key is to somehow pre-cook the potato so you don't have to depend on the same fry to cook the inside and outside. The most common way this is done is to fry the potatoes twice. First, with lower temp oil to soften the inside with a longer fry. Then, with a higher temp oil to get the outside perfectly crispy and golden brown. with a shorter fry. (A lot of people claim to copy McDonalds fries with this method.) I have also had some amazingly good fries that were microwaved or baked before deep frying them. Duck fat fries? If you ever have the opportunity to have some, take it! You just can't describe how good they are. YES, the beer makes a big difference. The malt makes the coating more crispy and creates a deep, rich flavor. The carbonated liquid makes the coating lighter, more aerated, and characteristically translucent. (This is why soda water is used in making the batter for Japanese tempura.) If alcohol intoxication is your family's concern, no worries. Beer is low in alcohol anyway, but within 10 seconds of going into the oil all of the alcohol is evaporated out. (Same principle as vanilla extract in baking, but vanilla extract is about 20 times more alcoholic than beer.) If there are still any concerns, you can you an non-alcoholic beer or a malt drink like Goya. You guys don't eat tartar sauce in Texas?? Its on every MdDonalds FiletOFish. Or, are you referring to the recipe he's using?? Most of the tartar sauce we use in the U.S. isn't much more than mayo, sweet pickle relish, and lemon juice. Classic tartar sauce has chopped egg, chopped pickles, herbs, lemon zest, mustard, and mayo. Different recipes can also have garlic, capers, onions, shallots, capers, and ketchup. Yes, mint is an option for mushy peas. (His recipes are more elaborate than some.) In most places you get mushy peas in the U.K., they are more the consistency of lumpy mashed potatoes and they are often made from a dehydrated instant mix. (BTW...really good stuff. Wish we had it here.) In most places you get fish and chips in the UK, the real newspaper has been replaced by fake newspaper printed on the type of hamburger wrapping parchment used in fast food. The few times I've ever had it in real newspaper, they always wrapped it in cooking parchment first. I couldn't make out how he was using the word "busker". In the UK, a busker is typically a street musician. One thing he didn't show was that you need to have malt vinegar on your fish (if you want). It's awesome. BTW: In my travels all over the U.S., I have come across authentic British fish and chips (similar to the real thing) only once. It was in Orlando, Florida at a shop owned and run by these wonderful British people. Everything there was authentically done. No shortcuts. (No frozen fish. No frozen French fries.) As straight-forward as this guy's fish and chips looked, it's darn near impossible to find anything nearly as authentic and good in the U.S.. (Though, I understand that Gordon Ramsay's new chain of fish and chips shops are pretty good.) Dude, your videos keep getting better and better! Thanks again!
Very much appreciated. Tartar sauce is available here. I just never got into it. I don't know if I've ever had a Filet O' Fish, now that I think about it.
@@PopsReacts the northnand source of England are very different I live in the north. The English north is like the anerican south and the English south is like the american north. Lime up north you get gravy on your chips and you get curry sauce and steak and kidney pudding called babies yeds
When you cook with alcohol, the alcohol goes away and you are left with a flavor. Also a good rule is to, cook with what you like to drink. I love tartar sauce with fried seafood. I have never seen egg in it.
@@PopsReacts nice! i was also more mentioning the green screen effect on it :D though i do have a lot of nostalgia for the N64 console. such a classic.
This isn’t actually a great example of fish and chips as it’s too over complicated - he’s basically trying a bit too hard.
As far as the beer goes, i adds a bit of flavour to the batter but it’s more about the bubbles which make for a lighter, crispier batter. You could use seltzer water and get a similar result. Where Americans tend get British-style fish and chips wrong is in insisting on over-seasoning the batter. It’s not supposed to be a flavourful coating like on fried chicken or catfish. It’s supposed to be fairly neutral and not mask the flavour of the fish - additional flavour comes from the liberal doses of salt and vinegar!
He really isn't. I have tried this and it is delicious
There's not many chip shops that would go to those lengths for chips. Most put the raw chips into the fryer and get perfectly acceptable results. The fish looked good too.
Actually there are plenty of chip shops using beef dripping. Look up Eric’s in Norfolk, they have more than one shop.
The beer adds bubbles and some flavour to the batter, the alcohol is cooked off so not alcoholic, your can get the same sort of texture using ice cold sparkling water (but not the subtle flavour).
This video is a bit try hard, it’s not really what you’d get from a chippy but I’m sure it’s delicious.
Chippys are fast food outlets essentially just (generally) not chains and certainly good chippys do give you excellent quality, but it’s usually based on where they source their fish and how serious they take their product/service. Our local chippy is excellent and a great treat now and then but the place that was close to where we used to live were just doing the bare minimum to get it out the door and it was terrible, greasy and mushy and tasteless. There are ALOT of places that do it well though!
Southern Comfort gravy is bloody lovely
Those chips are definitely not something most will serve with fish and chips. That is definitely how I would prepare them at home if I wanted to go the extra step though as parboiled potatoes always fry or roast way better as is breaks the outer part for any fats or oils to make crispy
It's definitely unusual but I'd certainly try it.
Mint is an option with mushy peas
The Fryer will Burn off the Alkohol from the IPA BEER so you get the Flavour of the BEER WITHOUT THE Alkohol in it ! It’s the same for all other Food with Wine in it as in French Cooking ECT ?. The Chefs put in the wine then put under the Gas Hub to Burn of the Alkohol but the Flavour of the wine stays in the FOOD ! Like Cock o Van ?.
England tend to use Cod whereas Haddock is more prevalent in Scotland. No idea why
I've never had haddock. I believe it's pretty expensive where I am.
@@PopsReacts worth trying, especially smoked haddock. And make sure it's not the artificially coloured stuff that looks like radioactive yellow!
oh those fries look so good, good preparation for them, i'm not a fish eater so i will eat the chips lol.
Here in New England we have hundreds of places that make fantastic fish & chips. The best of the places in Massachusetts alone that would be as good as this guys. And when McDonalds started they cooked their fries in lard.
Mushy peas using frozen peas??? It should be marrowfat peas and never mint!
Fun video! Thank you!
I've never made 100%-from-scratch homemade chips, but for roasted potatoes, I think duck fat is the best way to go.
The thing about booze in cooking . . . sometimes, like with wine and beef, or brandy and cream sauces, it usually helps. Others, like whiskey or rum, you have to already like the booze in question to really appreciate its contribution.
Beer is in its own category, though. The only time I recall that beer has never made things objectively better in my cooking is when a couple of my college buddies and I tried using Guinness to make beer biscuits. That turned out . . . poorly. Not a fan of IPAs in general, but I'll vouch for Brew Dog, the brewery the bottle he held up is from. I've given many of their products very favourable reviews, over the years. And yeah, a good beer batter is practically vital for frying up fish, English-style, though I would've used a lager or ale, m'self.
For the tartar sauce, I've never made it at home like this, either, but it's usually welcome with fried fish, expecially in sandwiches. It's good for zazzing up the blander fishes, but I don't always use it on fish. Fun to experiment with, too -- I've also used it on chicken and pork, and it works nicely.
Mint is indeed an option with peas, but it's very popular in the UK, so much so that when you get peas in a restaurant, they're minted more often than not. (And usually, they're simple garden peas in a restaurant; those are marrowfat peas he's using, which are the ones most commonly used in chippies for mushy peas.) I highly recommend trying them, but they're not to everyone's taste.
A busker is someone (usually a musician) who performs impromptu in public for spare change.
Kind of annoying how he belittled the woman who didn't think his chips were the greatest thing on Earth, though.
Yeah his reaction at the end surprised me. No food is perfect to everyone.
That's the point. Fish and chips are not supposed to be perfect. It's peasant food.
@@neilgayleard3842 Whaddya mean, "peasant food"? We DID leave the feudal system behind almost four centuries ago, you know . . . .
As a paid up member of the great unwashed it's just something to be proud of.
He's using the wrong kind of peas, Should be marrowfat peas
Don’t take any notice of this video, too much messing around,just fry your chips in the oil..
This is totally authentic and extremely well cooked. Mint with peas is a fantastic combination and mushy peas and tartare sauce with Fish and Chips is old school classic. The tartare sauce actually goes better with the fish than the chips. The other thing he didn't mention is we put salt and malt vinegar on our fish and chips. Ketchup is kinda a more recent addition, as are curry sauce and gravy if you like that sort of thing. Some nicely buttered white bread and a big mug of tea makes this meal perfection. Fish and Chips always used to be wrapped in old newspaper until the government banned it cos, as you rightly point out, the ink is toxic. Notice he put the food on some other paper on top of the newspaper. But there was even a company that set up creating non-toxic, fake, look-a-like newspaper just for this industry. Sadly cooking fish and chips well is an art form and much of what you can buy now is embarrassingly bad but there are still many good fish shops. The dish has been replaced as the Nation's favourite now by chicken tikka masala! As for the alcohol in the batter, it evaporates extremely quickly when the fish hits the hot fat so I wouldn't worry at all about the alcohol content.
Far too much messing about with the food. We call French fries, fries like macdonalds serve. Chips are cut thicker his triple cut chips are good if you have the time. Frozen are ready available and quicker, fish l would never add alcohol but sparkling water. Those were not mushy peas obviously a southener, mushy peas are peas that are soaked over night in cold water and bicarbonate of soda. This breaks the walls of the peas down making them mushy once drained and rinsed add water and bring to the boil and simmer until soft. What he made were crushed peas, restaurant style the difference about $5. The mint adds a little sweetness optional, never use lard or dripping just a good quality oil. It's illegal to serve chips and fish in newspaper for the reason you said. I live nearby the coast so fresh seafood available all the time and a choice of excellent chippy's.
I bet fish fresh from the sea are amazing.
@@PopsReacts to watch the trawlers arrive and knowing the fish they carry will be sold within 2 hours. As well as crabs, shrimp and many others we buy a box about 5 kgs (11 pound weight) prepared and split at home for the family and freezing.
I can't stand mint in peas
you can't get good fish & chips south of derby and as for what he's calling mushy peas i've never seen such garbage go to whitby for the best you will ever have
Whilst this does look good - most chippy's will not go this far!
Seemed a little gourmet. 🤣
Poncey.
@@PopsReacts most chippys would buy in the tarter sauce, normally in little sachets and the mushy peas tend to be the tinned variety I don’t think a lot of places are willing to take the time and effort to make them the traditional way.
This is what you get at an expansive restaurant. This is not what you would get fish and chip shop. The mushy peas are made with marrowfat peas soaked bicarbonate of soda over night. The batter is just self-rising flour and beer. The way he cooks the chips is how you make roast potatoes. Chip soaked in water to remove the starch and then deep fried.
Yeah, as a lot of people are saying, this is more like a hipster gastro pud/restaurant take on Fish and Chips and absolutely nothing like how they'd be done at a proper "local chippy". I've noticed this a few times on these kind of reaction videos, they never show a proper chippy, which is a shame, cuz the local chippies are always the best place to get fish and chips from (in my humble opinion)
Absolute bollocks, these are posh chips. I have never used cold or hot water and i make great chips. I suppose chefs need to make themselves look a cut above, but all this boiling and chilling is just fluff.
Never seen mushy peas made with garden peas before, only marrowfat peas and they have a very distinctive flavour too, the whole point of marrowfat peas is they dissolve and go mushy by themselves, you don't need to mash them, just stir with a spoon and let them do their magic, I grow marrowfat peas in my garden and there's nothing like mushy peas made with freshly picked peas, delicious! This is what I'd call artisan fish and chips, not traditional fish and chips.
Yeah, seemed a little too fancy to me.
Mushy peas are marrowfat not garden peas. It's a quality take on the fish and chips but the peas are just wrong. And yes mint makes them 10 times better (I just stick a teaspoon of jarred mint sauce in mine)
Beer batter makes a big difference, it adds alot of flavour
Can’t be doing with fat chips and he throws the end pieces of potato away which are always the crispy bonus bits.
A little pretentious and those crunchy ships are plain wrong.
Mushy peas are made with marrowfat peas, not garden peas.
I'm sure it tastes great but that's hipster fish and chips, not traditional.
My local chippy still uses beef dripping which really does taste super. Many chippies now use vegetable oil for health reasons. Pea and mint is a food marriage made in heaven, just try it :) Normally mushy peas are made from dried marrowfat peas, and the tartare sauce comes from a jar, and he hasn't mentioned the other two stalwarts - gravy and curry sauce. He went to absolute lengths, probably more than your average place. Oh and beer batter really does add something extra.
I hear they use palm oil now which is only 1g of saturated fat per 100g lower than dripping and the fact you can't heat it up as hot without burning it means the veg oil is absorbed more into the food making it a lot greasier.
The health benefits of using vegetable oils is highly debatable as your body doesn't know how to deal with it.
Natural fats it does and it tastes a durn sight better !
Of course if you eat it everyday you'll probably clog up your arteries but hey ho.. Somethings gotta take you out. Might as well enjoy the ride !!
Pimped up fish and chips no doubt for a pimped up price.
Look up a British proper "Chippy"where they serve the public on a take away basis and you can see how it really is made. This guy is a home made chef in his shed , this is his personal take on fish and chips.
Lard is pork fat
So he's basically making Roast Potato slices not chips?
Roast potatoes are par-boiled before you roast or deep fry them, chips are not.
You can make chips that way, like little roast potato sticks. Healthier than deep frying and you don't have a pan of oil to dispose of. I soak them and change the water to remove starch, boil for 3 to 4 minutes depending on thickness, I like them really chunky, then lay out on kitchen paper to dry, put in a colander with pan underneath, drizzle with oil and shake to roughen them up then roast for about 20 minutes. I have a pan of chips soaking now to roast later
I hadn't watched the video. I boil mine until they are al dente, not mush like his unless I mess it up, then spread out to dry before roughing them up in a colander with some oil
"banana shallot" is a common name for an echalion - a shallot which is long and pointed rather than spherical. Though echalions are sometimes partially pink in colour, they and shallots are interchangable in most recipes.
I wouldn’t say it’s 100% authentic chip shop style. This is a very midlands (and some northern towns) style fish and chips with the beef dripping and the way it’s cooked. It’s how I like it though. Although He has used the wrong type of peas.
It's been illegal to serve food in newspaper for about 40 years.
Lard doesn't have the same flavour as beef dripping. As for the newspaper - we don't really use that any more although in a few rare places that would put grease proof paper on top of the newspaper so the ink doesn't soak into the food or the paper could have been designed to look like a newspaper but is toxin free.
You don’t need beer - any fizzy water will work. It is just to make the batter less heavy. If you can taste the beer it is plain wrong.
You don’t need the mint for mushy (not mochi) peas. Originally mushy peas were dried peas soaked overnight in a bicarbonate of soda solution.
You’re correct. Not newspaper because of the ink but newsprint which is the paper used for newspapers.
I’m English, have been eating fish snd chips for almost 70 years, had a parent who worked in a fish and chip shop and the guy making these fish snd chips is making pretentious chips not traditional.
He’s doing it WRONG ! NEVER LET IT GO TOWARDS YOU BECAUSE THE FISH IN BATTER COULD SPIT UP AND BURN YOU ?.
ALWAYS AWAY FROM YOU
wrong peas should be marrowfat peas mint is put in vinegar then added when cooked
You can achieve same result without beer, it is the acid in the carbonization, Just use fizzy water and have the acid alkali combo which produces crunchy batter with baking soda and citric acid which you cryonically find in a home winemaking shop (or online) also use 25% rice flour
There's as many different a tasting spud as there are blood cells in ya body. The generic homogenised shite ya get from super markets should be debarred from the "spud category". Depending on where you live, the soil etc, some taties are just lush. ..I put it to you, dig about 2 sq yards, double dig it, plant ya seed taters, taste the difference. We did it, socks were blown off !
The ink in the paper is technically poisonous, but anyone who remembers it would say it has to be done, it makes a difference, it's technically illegal now I believe, but every time I go to a chippy I comment on the lack of newspaper. Used to always get a cone of chips whenever I could. The beef dripping is essential too. I always remembered it cooling in your mouth if you had a drink of water and your mouth would be coated in a layer of beef fat, but no-one I know seems to remember that. Vegetable oil just isn't the same, and I don't enjoy fish and chip as much anymore.
Does look good, But i just fry with Hot oil and my chips are still good. But its worth trying just for a change. Sometimes i cut them across. Making Hexogen shaped ones.
Lard is not beef fat it is pig fat. Beef fat is otherwise called Tallow (especially in the US) and Chicken fat is Schmaltz.
Lard is pig fat. Beef dripping obviously from beef lol. Big difference in flavour. Beer batter is important although in my opinion its just as good using carbonated cold water. Its the fizz that makes the texture better the beer doesnt add much i dont think. Also if you do use beer there will no alcohol left at all after cooking so dont let that put you off.
I use peanut oil when I fry fries (chips)
I love using a nice filet of cod or halibut for the fish. I know im not traditional but ill make a beer batter using some added seltzer. Unlike he does I find it adds a light ness to the batter. Yes the beer adds a little something. And it cooks out anyway. I always use one big filet. Its a special friday treat when im feeling ambitious.
Beef drippings would be really tasty. I do not like mushy peas. Ive tried when I went to england 3 different places didnt like them. I prefer to use malt vinegar on my fish. Tarter sauce is also excellent. I need to make some now. Lol
Don’t listen to him he is one of those foodies who par boils chips before frying them you don’t need to do that all the time you can just Peel and cut them rinse them off and put them in the hot oil if all else fails just buy a bag of pre cut chips from the grocery store
funny story for u. back then in the uk me just a lad, my mates dared me to nick a bottle of coke from our local fish n chip shop, so i did. only one small problem , the cops were outside waiting and nabbed me. my coke turned out to be a bottle of malt vinegar. funny how life can be , 30 years later i became a cop in australia. its an intricate web we weave.
Since you asked adding beer make it have a beer taste and if you like beer you'll probably like it if you don't like beer it will taste like shit
Lot of messing around with the chips, no boiling water!! Just straight into the hot cooking oil, fish shops have t the time for that..
That isn't how Mushy Peas are traditionally made. Not even even close but I bet his take on it tasted good.
You will find that beer does make a difference but if you are concerned about the alcohol don't be. The alcohol boils off and the batter will be alcohol-free.
No this is not what you get in a fish and chip shop , this is what you get in some overpriced gourmet restaurant…
For families that was raised in a cult adding bicarbonate of soda or Spitzer water to the batter will help
He is annoying me nobody has 24 hours to wait to eat those chips
No chip shop in the UK makes chips like that he's crazy .
beef dripping is called tallow, pork fat is lard. McDonalds fries in the 80s used to be coated in tallow, thats why they used to taste so delicious. no longer the case now.
I could've sworn I said tallow but you're right. Oops.
I was born in '87 and it seems like I discovered McDonald's shortly after the switch.
I have some onions frying in lard to go with my steak burger later
Chefs Julia Child and Jacques Pepin noticed the McDonalds switch to vegetable oil too. They and spouses sometimes go to Mickey D's after a show and didn't after the switch. McDonalds was one of the restaurants in the 1960's mom took the 4 of us to for a "payday treat".
That must be why one of the many additives US McDonald's add to their fries is a beef flavouring.
For northern style fish and chips replace tartar sauce for curry sauce
People think vegetable oil is healthier but beef dripping is only 1g of saturated fat per 100g more than the palm oil most chippys use. When I've had it fried in dripping it seems less greasy, I think that's because it can be fried at a hotter temperature meaning the food absorbs less oil, especially the batter
That is defo not traditional mushy peas.
She says the chips are too oily, then she jams more in her mouth
You use baking soda never a masher for peas
Lard is actually rendered pig fat, whilst beef dripping is tallow made from beef fat. They look similar, but have a completely different taste. The reason that animal fats are used in deep frying is that they can withstand very high temperatures without spoiling - the higher the temperature, the less fat is absorbed into the food. The rice flour/plain flour combination for the batter creates a more crispy batter. Likewise, the use of beer adds fizz to the mix, making the batter lighter. You could add sparkling water instead of beer, but it will taste different. Don't worry about the alcohol - that all evaporates off during frying.
Doing these videos taught me I need to find some fat for frying.
Lets talk fish and chips, as this is a national dish. Although i dont cook fish and chips, but i was manager of one of the top fish mongers in London for 10 years, supplying to the trade, resturants, take aways and fish and chip shops.
Forget the resturants,
apart from a chippy on the coast, most chip shops use frozen cod or haddock, these fish are caught at sea, on factory ships, processed and quick frozen on the ships, sold to the chip shop defrosted and cooked, quality is second to none, you cant tell to be honest, these chips shops also do fresh cooked chips,
The other chip shops, which probably buy in pre battered are the one stop takeaways, they will do fish and chips, pre battered and froen chips, but also sell pizza's and Kebabs, so its not viable to do the same as a traditional fish and chips. Fish is so expensive, its not viable to have fish at hand, not know how much they will use, as they sell other products. and in all honesty, if your pizza and kebab shop, that does fish and chips, most people coming for the pizza and kebabs
Thanks for the info. If I ever visit I'll be sure to visit one on the coast just to be sure.
@@PopsReacts you dont need to go to the coast, just go to a traditional fish and chip shop, where thats all they sell, then you cant go wrong,
and yes you need to visit our shores, should you ever decide, i live in 3 bedroom house, in the northeast of england, me and my wife would be happy to help you out
@@seanmc1351 Very much appreciated!
This is SO true. The quality of fish and chips varies widely up and down the country. Never get fish and chips from a kebab/pizza joint cos they haven't got a clue. Even being on the coast is no measure of quality. My advice is get the word from the locals. They will know where to go. In Yorkshire we call them Fish shops not Chippys cos getting the fish right is where the true difficulty lies...
That looks very nice and all that, but it ain't traditional fish and chips, too fancy. And it hasn't been served in newspaper since the 1980's :)
Yeah, he put way too much work in.
to be fair the chips did look oily to me
just about the worst way to cook chips
In Scotland i have never in my 54 years on the planet witnessed anyone in Scotland ask for tartar sauce or mushy peas with their fish supper. It just isn't a thing in Scotland, you can ask for it if you like but as i have said never seen anyone ask for it and Scotland has the best chippies in the UK because its all fresh fish we used straight from the ocean.
Btw a fish supper is simply fish n chips.
What a coincidence. We have fresh fish straight from the ocean, here in England, too. 😁
@@juliehillman8743 No you don't, i have had loads a fish n chips all over England and Wales and the ones that were not days old were frigging frozen beforehand maybe perhaps if you live near a fishing town you might get lucky but i have never had fresh fish n chips in England.
@garymcatear It helps that we live one one large isle, so many of us live in or near fishing towns. Not all chippies in Scotland sell fresh caught fish and chips either!
@@juliehillman8743 There are some chippies that cut corners i agree but i have never encountered one. I have always had fresh fish...fresh fish is just so easily accessable in Scotland.
@garymcatear822 you can't beat a good serving of fish and chips? Especially when the fish is fresh and the batter crispy, not oily. Our local chippy uses fresh fish. You can taste the difference. If fish is old or frozen, it normally has a waxy feel and taste when cooked. Like all the goodness has gone from it.
Lard is pig. Tallow is cow.
I didn't know Brits ate tartar sauce with fish and chips. I thought they always eat them with malt vinegar.
Both ..it’s a choice …. Also mayo , ketchup, daddies brown sauce of HP(if you must)
Mint in peas is more southern too
A Busker is someone who does things in the street for tips - so those people who play instruments, or sing, with a tin or hat on the floor for money. They're Buskers.
Nooo Lard is pork dripping
You're right. They used to wrap your fish and chips in newspaper but stopped the practice years ago for the reasons you mentioned. Now many use plain paper instead of plastic trays.
As a kid I'd go and get a cone of chips. They made a cone from newspaper. I'd ask for scraps with the chips. Scraps are the little bits of fried batter that fall off the fish during frying.
mushy peas with vinegar n pepper oooooooooooooooh. . ya fart city but what the heck.
The best foods make us gassy.
For best mushy peas you use processed peas never frozen garden peas
I hear marrowfat is better than garden.
We used to put fish and chips onto newspaper like 20 years ago .. but I haven't seen it for a while, and I wouldn't be happy about it today. There's nothing worse than inky words on your chips. Regarding the mushy peas, mint just adds a bit of a highlight. I usually skip the peas.
There is normal paper around the chips so that is a fake story.
@@Midlifecrisis-g6u not necessarily. These days with hygiene regulations, the traditional chippies still want to show the old newspaper, but because of regulations they have to keep the dirty newspaper from the chips hence using an inner clean paper sleeve. Can’t get away with what was allowed ages back.
I’m questioning this preboil method. The last thing you want to do before you fry something is introduce more water. Here in the states to make crispy fries they will be par- fried meaning fried, but not all the way. Then when they are about to be served they will be re- fried a second time to add crispiness and color. Also here peanut oil is usually the go to for basic fries.
I didn't consider the water issue. Also don't have a lot of experience with par-frying so you may be on to something.
Part boiling is done to speed up the cooking time. Usually because they don't have a full industrial style deep fat fryer. In a real British chip shop they just chuck them in raw.
I think he's doing his own style of fish and chips
Seems that way. I'm too lazy to cook fries/chips that way but it looks delicious.
A good place in the US for fish and chips is a mom and pop restaurant in Oceanside, CA in the marina. Large crisp, tasty portions. One of the worst is in Monterey, CA, just down the street from the aquarium. That offering is more like fishy rawhide.
Is this guy from Birmingham?
I have no idea.
When stationed in England in the late 70's we had an awesome fish/chip place. They never had tartar sauce, it was malt vinegar. Beer batter adds carbonation and yeast to the batter
Ol this is such a posh version you can tell he's a southerner
Haha in America the poshness, or fancy in America, is typically more common in the North.
@@PopsReacts yeep its the opposite in the uk and we dont like each other.
Peas and mint work wonderfully together. Event if you’re just boiling or steaming some garden peas you should throw a few sprigs of mint in there, delicious!
Hey dude! Saw your confusion about the boiling of the potatoes. The key is to somehow pre-cook the potato so you don't have to depend on the same fry to cook the inside and outside. The most common way this is done is to fry the potatoes twice. First, with lower temp oil to soften the inside with a longer fry. Then, with a higher temp oil to get the outside perfectly crispy and golden brown. with a shorter fry. (A lot of people claim to copy McDonalds fries with this method.) I have also had some amazingly good fries that were microwaved or baked before deep frying them. Duck fat fries? If you ever have the opportunity to have some, take it! You just can't describe how good they are. YES, the beer makes a big difference. The malt makes the coating more crispy and creates a deep, rich flavor. The carbonated liquid makes the coating lighter, more aerated, and characteristically translucent. (This is why soda water is used in making the batter for Japanese tempura.) If alcohol intoxication is your family's concern, no worries. Beer is low in alcohol anyway, but within 10 seconds of going into the oil all of the alcohol is evaporated out. (Same principle as vanilla extract in baking, but vanilla extract is about 20 times more alcoholic than beer.) If there are still any concerns, you can you an non-alcoholic beer or a malt drink like Goya. You guys don't eat tartar sauce in Texas?? Its on every MdDonalds FiletOFish. Or, are you referring to the recipe he's using?? Most of the tartar sauce we use in the U.S. isn't much more than mayo, sweet pickle relish, and lemon juice. Classic tartar sauce has chopped egg, chopped pickles, herbs, lemon zest, mustard, and mayo. Different recipes can also have garlic, capers, onions, shallots, capers, and ketchup. Yes, mint is an option for mushy peas. (His recipes are more elaborate than some.) In most places you get mushy peas in the U.K., they are more the consistency of lumpy mashed potatoes and they are often made from a dehydrated instant mix. (BTW...really good stuff. Wish we had it here.) In most places you get fish and chips in the UK, the real newspaper has been replaced by fake newspaper printed on the type of hamburger wrapping parchment used in fast food. The few times I've ever had it in real newspaper, they always wrapped it in cooking parchment first. I couldn't make out how he was using the word "busker". In the UK, a busker is typically a street musician. One thing he didn't show was that you need to have malt vinegar on your fish (if you want). It's awesome.
BTW: In my travels all over the U.S., I have come across authentic British fish and chips (similar to the real thing) only once. It was in Orlando, Florida at a shop owned and run by these wonderful British people. Everything there was authentically done. No shortcuts. (No frozen fish. No frozen French fries.) As straight-forward as this guy's fish and chips looked, it's darn near impossible to find anything nearly as authentic and good in the U.S.. (Though, I understand that Gordon Ramsay's new chain of fish and chips shops are pretty good.)
Dude, your videos keep getting better and better! Thanks again!
Very much appreciated.
Tartar sauce is available here. I just never got into it. I don't know if I've ever had a Filet O' Fish, now that I think about it.
Beef dripping is different to lard
I could've sworn I said tallow but somehow I didn't catch my mistake.
@@PopsReacts lard is more processed and doesn't have to be beef or 100% beef
@@PopsReacts the northnand source of England are very different I live in the north. The English north is like the anerican south and the English south is like the american north.
Lime up north you get gravy on your chips and you get curry sauce and steak and kidney pudding called babies yeds
When you cook with alcohol, the alcohol goes away and you are left with a flavor. Also a good rule is to, cook with what you like to drink. I love tartar sauce with fried seafood. I have never seen egg in it.
It doesn't go away, it just gets reduced. My mother wouldn't cook beef stew with wine for my nieces for that reason.
Lol the N64 shirt.
It's a fave. And comfy.
@@PopsReacts nice! i was also more mentioning the green screen effect on it :D though i do have a lot of nostalgia for the N64 console. such a classic.
@@Wanaskiwin At this point I don't even notice anymore. 🤣
@@PopsReacts lol fair.
he is a chef go to a real chippy and get the real thing