This looks like the best fish and chips ever! I always do my potatoes that way (I call it British style) letting them get soft and roughed up around the edges, before frying them brown and crispy. They are amazing every time. Gill - going off topic, but have you ever tried pickled grapes? They are addictive! I actually baked them in a crumble and topped it with cardamom whipped cream. Please give it a go!
Barry Lewis That looks so awesome. I have made fish and chips before. I believe I used Guinness in my batter. It worked out well. Now I know how to make tartar sauce thanks to this video. Blanching your chips helps make them crispy on the outside and soft in the middle. Keep up the great work! Cheers!
The biggest difference I noted was your addition of chopped egg. Mayo, minced pickle, minced onion or shallot, lemon juice, salt, pepper, parsley and a dash of Tabasco.
Pretty much how I do it too, and it is always top notch, although to be honest I usually skip the parboiling the potato and just do a double fry, unless I REALLY want to get extra special chips. Even so they come out pretty damn good. One main point is that you NEED to use a floury rather than a waxy potato, otherwise they never get really crunchy, just kind of chewy...
Great to see you you both cooking together, nice chaps indeed and another great recipe. In Aus Baz before you left home we would have said to you - Slip on a short, Slop on some sunscreen and Slap on a hat! ha ha lol :)
You have a restaurant and can't figure out whether fish & chips is safe for kids, really? Edit: ignore me I just remembered the the beer batter bit, now I get it. Anyway no alcohol should survive the cooking but you can replace beer with sparkling water.
Kind really need the 2-stage cooking on the chips. The whole point of the 2-stage cooking process, is to first, cook the potato, then second, get them crispy. Since they boiled the potato, they really could have just give them a hot, quick fry and been done with it.
"These chips, I'm going to cut them two - three centimetre thick!" That is between nearly an inch to about 1¼ inches thick, Gill! Yours are nothing like that. Half an inch (just over one centimetre) is a decent size for a chip. Also, frying the fish and chips in beef dripping instead of some undesignated oil with improve the flavour exponentially.
+richcampoverde hơw i am a dick when i say that ? That is an opinion mate. What so special about deep frying a fish ? This is the only british that is well-known. Compare to pizza, sushi or other iconic food from other countries, fish and chips is fucking boring.
ok so tell me more about how special fish and chips then ? I like fish and chips but for it to be the iconic food of a country is boring. That's all i want to say. Even the chips is not british. And btw, name other british hot food that is well-known, can you ?
ok whatever mate. I have lived in the UK for 4 years so I keep my opinion anyway. But I still doubt that u can list some UK dishes that are actually well-known (in case u are not british). Cheers!
My two favorites British cooking chefs making my favorite British dish ! Love it ! Thanks from France !
Haha yeah my day was supposed to be about catching fish but really did catch the sun that day!
You look like Red Hulk man =P
+heartbreakmanNo1 That is just a tad bit mean. He is not that large in stature. Well I hope you enjoy your day.
Excellent Demonstration! And the outcome looks deliciously amazing!
This looks like the best fish and chips ever! I always do my potatoes that way (I call it British style) letting them get soft and roughed up around the edges, before frying them brown and crispy. They are amazing every time. Gill - going off topic, but have you ever tried pickled grapes? They are addictive! I actually baked them in a crumble and topped it with cardamom whipped cream. Please give it a go!
Barry Lewis, you make me chuckle in this video.
Barry Lewis That looks so awesome. I have made fish and chips before. I believe I used Guinness in my batter. It worked out well. Now I know how to make tartar sauce thanks to this video. Blanching your chips helps make them crispy on the outside and soft in the middle. Keep up the great work! Cheers!
Lovely recipe. Boy do we do tartare sauce differently here in the States. Thanks for sharing as always. Blessings ChefMike
The biggest difference I noted was your addition of chopped egg. Mayo, minced pickle, minced onion or shallot, lemon juice, salt, pepper, parsley and a dash of Tabasco.
Nice, simple. What variety of mint is usually used in traditional English cooking?
Looks amazing! The food that is...
looks like Barry was a bit too long in the sun^^
Lol, he does look just a tad red.
I'm totally going to try this recipe during this weekend, it seems delicious! What kind of beer should I use, though?
Mmm looks sooooo good!
That chips look amasing!
Starvingly beautiful !
Mouthwatering thumbs UP !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Pretty much how I do it too, and it is always top notch, although to be honest I usually skip the parboiling the potato and just do a double fry, unless I REALLY want to get extra special chips. Even so they come out pretty damn good.
One main point is that you NEED to use a floury rather than a waxy potato, otherwise they never get really crunchy, just kind of chewy...
lol nice video. can't beat the good old fish and chips :)
Great to see you you both cooking together, nice chaps indeed and another great recipe. In Aus Baz before you left home we would have said to you - Slip on a short, Slop on some sunscreen and Slap on a hat! ha ha lol :)
Does it have to be any beer?
No you can use fizzy water or baking soda and vinegar all beer does is give it a flavour
Can anyon give me the ingredient of the tar tar sauce??
can i serve this to children? Please will someone tell me because i would love to serve this in my restaurant. Thank you
You have a restaurant and can't figure out whether fish & chips is safe for kids, really?
Edit: ignore me I just remembered the the beer batter bit, now I get it. Anyway no alcohol should survive the cooking but you can replace beer with sparkling water.
Its a home but he keeps all the flames ON like its a restaurant. LOL!!
Kind really need the 2-stage cooking on the chips. The whole point of the 2-stage cooking process, is to first, cook the potato, then second, get them crispy. Since they boiled the potato, they really could have just give them a hot, quick fry and been done with it.
I add cornstarch to my batter for extra crispness! :)
Shiiiit.... Bazza wouldn't last long in Australia.
Awesome recipe gents.
Jesus was it sunny on that fishing trip??
Barry is red like a tomato
SHOW HOW YOU DO THE BATTER!
+Ian Borrego 4 tablespoon of flower, 2 teaspoon of baking flower, 6 tablespoon of maizenna and 1,5 dl of beer.
Barry the tomato man!!!!!!!!!!!!!
For a better fish & chip cooking tutorial, go here. th-cam.com/video/Blux-FV_GHE/w-d-xo.html
you didn't show us how to cook the fish.
Barry got BURNED!
Sunscreen Barry!!
damn he's sunburnt! haha
Did he just touch peas after handling raw fish
Poor Barry. Stay away from Arizona! You will just drive your car and burn. Awesome recipe! Keep up the good work!
I moved to Arizona from Ireland,I dread the summers haha
Great to see Gill wipe his nose on the back of his hand as he was cutting the chips! Ewwww.
No eggs for the batter?
Not that necessary, sometimes it can make the fish taste a bit too eggy
"These chips, I'm going to cut them two - three centimetre thick!" That is between nearly an inch to about 1¼ inches thick, Gill! Yours are nothing like that. Half an inch (just over one centimetre) is a decent size for a chip. Also, frying the fish and chips in beef dripping instead of some undesignated oil with improve the flavour exponentially.
barry you forgot to put on sunscreen?
mushy peas arent mushy enough
Amazing recipe. yet the first four comments are about how Barry looks like a tomato
Why is Barry pink?
You talked of fat, beef fat? because traditional fish and chips were done in beef fat!
Fell asleep waiting for you to get on with it.
Woman don't have all day. To mess about
Like you 2 men do!!!
this dish is an example of how boring british cuisine is, the most iconic dish of britain is this and it's just simply fried chips and fried fish, lol
+richcampoverde hơw i am a dick when i say that ? That is an opinion mate. What so special about deep frying a fish ? This is the only british that is well-known. Compare to pizza, sushi or other iconic food from other countries, fish and chips is fucking boring.
+All about rock raw fish flatbread with tomatoes cheese etc if you are going to be pathetic like that every foodstuff can sound boring
ok so tell me more about how special fish and chips then ? I like fish and chips but for it to be the iconic food of a country is boring. That's all i want to say. Even the chips is not british. And btw, name other british hot food that is well-known, can you ?
+All about rock you have just contradicted your self i can list many dishes but why should i justify my self to the likes of you
ok whatever mate. I have lived in the UK for 4 years so I keep my opinion anyway. But I still doubt that u can list some UK dishes that are actually well-known (in case u are not british). Cheers!