$4 Fish and Chips | But Cheaper
ฝัง
- เผยแพร่เมื่อ 20 ก.ย. 2024
- We are putting an end to the rising price of fish and chips. This ain't your regular mega chippy.
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Joshua: “ it takes literally 20 minutes “
Also Joshua “ chill them overnight” 😂🤣😂😂
The actual work can still be 20 minutes. chilling takes 0 work.
Yazini 🤦🏾…
@@espygaming5101 work takes the same amount of time that no work takes
@@espygaming5101 He says 20 minute prep time in the video. I would include wait time in the prep time.
EXACTLY!!
Josh: this dummy easy recipe takes 20 minutes
Also Josh: bake your potatoes for an hour then refrigerate overnight
I thought I was alone lol. I think he means cook time but prep time should definitely be included in his time measurements.
It’s passive tho
It doesn’t take much effort to pop potatoes in the oven and the fridge, so it’s ok
i think i speak on behalf of all british people when i say thank you Americans for not renaming it "fish and fries"
Or replacing the chips with crisps. That always pisses me off
I'm American and I can tell you fish and chips sounds more appealing ngl
I love fish and fries
I think if they changed it, they would go for "surf and fries"
@@williconcarne oh believe me as an American that does happen, that's one way to piss me off at a restaurant is when I order fish and chips and I get "crisps" instead.
I worked in a chippy for 5 ish years. Our chip prep included parboiling in oil at a slightly lower temp for ~4mins at the start of the work day. We then removed them and held them to the side to be chucked into the boiling oil when needed.
Never tried baking the potato the day before, something I'll defo give a go!
What oil did your chippy use? I don't know why but chip shop chips have such a unique taste compared to other chips, there has to be a step between preparing and par-frying that no one ever talks about.
@@weemanling Beef dripping if it's a decent chip shop.
@@chrishansen7258 hardly any chippys use beef fat any longer as it cuts out selling to veggies and vegans they use hydrogenated veg oil and its cheaper than beef fat
@@weemanling you gotta try it Asian style and eat the chip shop chips with Chinese chip shop chip chopsticks.
Bonus points for "giving it a go"
(I find British slang to be delightful)
Another Brit here. There is a North/South divide when it come to fish choice in the UK. Up here in Scotland we tend to use haddock as it has more flavour as well as a more meaty texture while still flaking well. Down South in England they tend to go for the less flavourful but softer [often a bit mushy] Cod. Though haddock is often cheaper most UK chefs will use haddock over cod due to that better flavour.
If I'm making battered fish rather than breaded I go for a vodka & ginger beer batter for extra lightness & crispiness that's off the scale.
Your chips looked good. Could only be improved by using a "crinkle cutter" to make them. May seem gimmicky I know but it increases the surface area meaning even more crunch & sauce holding abilities.
Plus you've got to have a pickled egg or pickled onion on the side. It's almost a national law! 😁
Haddock is usually more expensive, coming from a fishing area fishermen would never eat cod they called it a dirty fish as it’s a bottom feeder. Haddock is the go to in my area! Loaded with salt and vinegar and mushy peas!
No one cares mate, jog on.
@@chrispeterson1247 i care
@@jemmajames6719 I like just vinegar on mine, though some good tomato ketchup or tartar sauce is allowed. Further South in Edinburgh its "salt 'n' sauce" [The sauce being a thin version of brown sauce].
I've only had mushy peas when I lived in England for a while, they're god but just aren't a thing up here really. Curry sauce & chips is a big thing though. More like a Japanese Katsu sauce than an Indian one.
@@Getpojke Traditional for me just tomato ketchup, gravy or curry and chips has to be from a Chinese takeaway!
Can we get a "BUT EASIER" series that takes everyone's favourite foods and makes them without fancy equipment or long processes etc.
Lol ur on the wrong channel for that bud
@@mirsaw ReALLY
But ain't the fancy equipment make it easier 🤨
@@cupid047 that’s a fair point 😂
What fancy equipment was used here? Lol
Had Halibut Fish & Chips in Homer, Alaska that was less than 4 hours out of the ocean. It was incredible. It was expensive but so worth it when it was that fresh.
Terry’s in Seward Alaska. Literally 2 minutes from the ocean. Best halibut I’ve ever had. 2 minutes walking, not driving.
Never had halibut, don’t think you can find it in Sydney
@@nathanlatham5651 Halibut Alaskan or not is well known for freezing well. If you find some at the store it will likely have been frozen, i dont imagine any sort of halibut being anywhere near Australia.
My all time fave
As we call it in AK, a "Butt Burger." 😂
Aussie here who worked in a fish and chip takeaway. Your chips look like wedges. Love your videos and your cookbook.
I run a fish and chip shop, and got to say that batter is perfect. It’s one of the hardest things to get right. IMO the batter must not be thick, and have a creaminess to it. Yum 😋
"Literally 20 minutes"
2 minutes later:
"Put the potatoes in an oven for 1 hour and then put them in the freezer overnight."
Sure...
You do realize that you can do that the night before, right?
@@deankyle22 sure, I am hungry and I want to eat fish and chips... so let's wait a day to actually eat it.
@@deankyle22 but then it's not literally 20 minutes anymore 😔
@@LGSL12345 i get your point, but, you can just put like, 20 potatoes in the oven one weekend, then do this and have ready to go chips for months. It doesnt help you now, but, planning ahead brings better results, you want something quicker, just, skip that step and make your chips with a faster method.
orrrr yk you can just not freeze them. he said it was optional for a crispier fry
I want to see Josh compare American fish and chips against the British style fish and chips, I think that would be a good video!
It's like comparing ebola to British fish and chips.
I want to do an American breakfast vs English breakfast on my channel
They’re the same thing it’s fish and potatoes lol
We don’t have American fish and chips. We literally make it the same style. It’s fried battered fish and French fries. Lol
@@SeraphsWitness Fries aren't chips. Different shapes and cooking processes.
For those that don't want to use beer, you can use club soda as a substitute :)
I'm Muslim so thanks, appreciate it
Not the same tho
@@ashelyshadow1896 that sucks but it's still a great solution for anyone that doesn't want to/can't consume alcohol
Syukhran, brother! Are tonic water and carbonated water good too?
@@TheIndogamer tonic should be okay, I wouldn't use carbonated water though
Papa should release his own line of cutting boards!!
OMG YES!! Great idea 💡
Awesome idea 👍🏾
But cheaper!!
Just bc we think he could preduce a cutting board merch line doesn't make us racist dude.
@ dude stop that's litt so rude like wth just bc we think he could have his own branded cutting boards doesn't make us racist wtf
Just made this. Used sparkling water, didn't have any beer. Also used 1/2 AP and 1/2 potato starch. I don't do seed oils so I used part avacado oil and part lard. DELICIOUS!!!
I made this a few months ago when the recipe first came out. Only modification was club soda instead of beer. Turned out excellent. That batter is airy and the inside of the potatoes really was akin to a cumulus cloud. Highly recommend making it for a fish and chip party. Friends and family will be impressed.
Thank you!!! I was looking for a substitute for beer
Josh has some of my favorite humor. And now I’m craving fish at 11AM
I always get excited for the sauces for some reason It’s my favourite part 😂
plus $10-15 for cooking oil that really can't be used again because of the fish smell....and all the heat used to bake the potatoes first .
This man has literally saved me from going flat broke in college
@ aren't you white bro? Why are you so pressed over Josh?
@ lmao what the fuck even is this reply bro
@ bro is furious to see another man succeed
@ damn his success must all be an act then.
@ who?
5:08 bye
"We need the B roll thing" off camera.
Me:😂😂😂
The chippys near me do a large portion of fish and chips for around £8
anywhere outside the UK and they thing it's a goddamn delicacy and not a late night alcohol soaker ;)
I'm living across the channel, below sea level. They do cod and chips for €9
Seaside town girl here(Eastbourne), large cod and chips are like £9 😁
How much is a large portion? For us here in the US it's usually 3 pieces of fish...it's usually around $13-15 which is around £10-12!
I love fish and chips but it's usually too expensive and I just get a burger lol
@@theangelicwon8852 from experience a large portion of fish and chips could comfortably serve two adults.
2:10 As a British citizen it is illegal to make fish and chips with that size of chip, and it is not supposed to be crispy.
Agreed. They should be odd shaped rectangles and where’s the malt vinegar??
@@drumsonly44 i mean, could ask most fish shops the same thing, a lot of them just use a cheap substatute
Bro i tried Malt Vinegar with fish one time and made me realize why we're just 2 different types of cultures. No hate, just legit tasted like trash. I hate vinegar though regardless though so i'm biased
@@SHACNBAKE it's for the chips, not the fish. Smh
@@SHACNBAKE honestly this comment was a joke 😂 an I hate vinagar too
Let's take a minute and appreciate Josh's sense of comedic timing
I just had fish and chips 30 minutes ago
@ how much of a loser are you? Just curious.
Yeh nah it gets pretty funkn annoying after a while.
@ You sound woke ass fuck mate, jog on.
@ dude… dude when did I ask about other chefs? I literally said Josh is funny and that’s it. But go off I guess
Your B Roll needs to be on my Spotify play list.
An inspiration to binley mega chippy fans everywhere
I’m from South Wales in the uk and we always use cod or haddock whichever if fresher available and always use seasoned plain flour to pre-coat the fish then in a batter made from an amber ale, my family use doombar specifically because we like the taste. then chips which have been peeled and soaked overnight to remove starch then double fried and served with mushy peas traditionally made from marrow fat peas and a lemon wedge it’s also served with tartare sauce but that’s a love/hate thing for a lot of people ❤️👌🏻
Do a series where you cook UK foods!!!
Pleassseeeee!!
Mmmm! Lancashire Hot Pot! 🥰🥰🥰😋
I mean he has done Beef Wellington, A full English and Scotch eggs and kinda done apple pie. Anything else really British is kind of standard. Everything is either some form of pie, Something within pastry or a combination of multiple things to make a full dish I.e Sunday Roast, Shepard's Pie, Pastie etc etc.
I think on these fast dishes, one should consider the time it takes for the oil to cool down, get cleaned and stored for reuse. I personally find it quite annoying to fry during week days knowing, i have to take care of that oil later tonight..
I would love Josh's take on making an Italian Beef
In the Uk you can go to the fish and chips shop and buy it for the same price lol
@Joshua could you please create series BUT HEALTHIER? It would be also good to show us how to prepare various vegetbales....
Take out the salt and most recipes are close to inedible. It makes me wonder how he would deal with high blood pressure/stroke/heart disease or a history of such in his family. No wonder the last two are the top two causes of death in the US. Tv chefs don’t know or care that their recipes are routinely double the FDA RDA for sodium.
You don’t need to cut out salt completely, in fact everyone NEEDS some salt in their diet, a sprinkle over the top of this wonderful, ahem, deep fried food (!!!), is ok.
@@tanja9364 everyone *needs* ~450 mgs/day for vital organ function but that equals less than 1/5 TEASPOON. That 450 mg is better consumed in intrinsic sodiums (1 egg=70, the rest in other proteins) than “sprinkled on top”, which can easily add a teaspoon per day WHICH IS 2300+ mgs. Until people do the research on sodium content EVEN CHEFS do not realize what they’re doing to our palates, much less our health.
@@tanja9364 I noticed that you didn’t address the sodium *in* the fish itself, the salt on the fish before battering, OR the salt *in* the batter of said deep fried food BEFORE you “sprinkle” an additional 500mgs of salt on top of it. I bet you have no idea how many milligrams of sodium you consume per day, or the desire to *honestly* count it up for yourself.
@@kathrynwitte3398 You are obviously obsessed!
I would say haddock is the more traditional fish at least it's the most common where I am in the Midlands, we have both but cod is normally the secondary option.
As an English fan, that looks pretty damn good, despite the chillis being a bit alien - tartare sauce if you please. The actual old school way of serving fish and chips (they were mostly a take out thing) was wrapped in old newspaper - reclycling before it was even a thing, I've never had then in a metal tray, maybe it's a prison thing? 🙂
The end there gave me a chuckle, thanks mate.
The metal tray is a staple of a bar food kinda feel. Little metal tray with a piece of paper over it. They're a common sight here in the US
Yeah @Josh, stop ✋ don’t mess with tartare sauce. 🌶 are not needed. And cutting it in to small pieces… well it’s practical. It’s a good idea but it’s not authentic. I’ll still go down the road for the real deal with mushy peas for under £9.
@@gedog77 Thank you someone in the comments talking sense. 👏
@@gedog77 Nice gatekeeping. Good luck with that.
made this yesterday! turned out great!! thank you!
I'd argue it's Fish and Potato Wedges rather than chips. Even Steak-cut Chips in the UK are generally smaller.
Yes, omg, I was looking for other people saying those were wedges!
As a Brit myself, I happen to know that you can buy a chippie for under that price in Liverpool
When joshua actually forget to say B roll😱though something was off🤣
Absolutely Love your vids😍
Love from Nepal 🇳🇵❣️
This is one of my husband's favorite meals and I'm so excited to surprise him with this!
Just caught some fresh catfish last night and was wondering how i wanted to cook them. Gonna use this for lunch Joshua, thanks 🙏
I wonder if he's done a catfish fry on here...
Bro im from TN and i've just never got around to truly liking catfish. It just has a weird a** taste. Like I feel like way more fish types taste way better.
@@SHACNBAKE from TN as well and I very much prefer crappie (pronounced crop-e). Less fishy taste and a little lighter as well, although the fillets aren’t as big.
@@SHACNBAKE
It needs a lot of garlic to make a good dish..... Even so, depends on the water it was living in, they can still taste strange
That sound guys must absolutely love his job
Man Josh has been putting in work for us this past week or 2!
Vikram out here having god editing skills as always. Extra happy he didn't cut out the "We need the B roll thing."
Currently making "Rouladen", a staple of German cuisine and of course they shall be served with red cabbage and dumplings, but your timing couldn't have been more on point in terms of timing.
One request though: I own your book and it has inspired me a great deal, but could you maybe make a guide to Asian sauces, since yours look really tasty, but in the regular videos it is hard to stay on track. Also it would be amazing to know which sauce pairs well with which dish.
A guy with a fridge full of home-made bacon and sausage salutes you.
We desparately need a Joshia version on Rouldaden. I love it and it needs the RECOGNITION IT DESERVES
Just made this fish for my family tweaked the spices a bit but it came out awesome... Everyone loved it
High end struggle meals is back
Yep. Going to need more of these videos. Every time I go the grocery store and the gas pump lately I buy less for more money. Thanks Brandon.
Josh “You know what else ca…..”
Me : 🗣 B ROLL !
As much as I love your videos man... it's not "cheaper" if you have to invest hours/days worth of time into it. You might save like... a couple of bucks per serving by doing it this way, but if someone is concerned about the price of their food enough to want to watch "but cheaper" videos for the actual savings, I think it's a safe bet they're likely not going to have/want to spend the time to do all these extra steps.
I myself am a single dad of three kids under 10 and work full time - I want cheap and good value portions to feed four + leftovers, but I do not have hours and hours to spend being fancy with pre-cooking and chilling potatoes overnight etc. It's not even so much about the time doing it but the complexity of adding extra steps on top of every other thing I have to think about with my limited time. I understand these steps are totally optional and just to enhance the dish, but honestly it's kinda off-putting to watch a video about "cheaper" recipes then sigh because it turns out it's a 2 day process to make fish and chips. Food for thought on the branding of the series I guess.
Still gonna watch the shit out of every video though because you're awesome and your book is one of my new family heirlooms that my kids will inherit one day :P
I agree sm
That kind of thing is super easy to do when you’re making dinner the night before. I usually have an idea of what I’ll make for the week based on what needs used up in my fridge, so I can do a little prep work the day before while I’m waiting for something to cook. Or in this case throw some potatoes in the oven while I eat and do dishes. It costs me almost no extra time or effort, and saves me time the next day.
@ 03:10 that’s an honest reaction to drinking beer. 👏
I wish i could walk in a grocey store and pay 4$ for fish and chips ingredients cost around 15 at least$
A good cook not only cooks deliciously for himself, but also in order to feed others deliciously.
Those fries look impeccable
If you can finagle your way into getting access to a restaurant supply distributer, you can get 10kg (22lb) boxes of frozen halibut filets for about $90 CAD ($70 USD). They're the perfect size for fish & chips, or cut them into strips for some amazing baja fish tacos! We're still working on our box from last Fall.
I have a question because this is the big thing that is stopping my family from deep frying. How do you get rid of the frying oil? There's a crap done of regulations saying we can't toss it in the garbage, you can't use it for compositing, and if you dump it down the sink or or toilet then you're just in for a bad time. How do you do it? How do you get rid of your fry oil once you're done?
You can reuse fry oil many times
Edit - Oh i misread your initial question. Well...you probably shouldn't be surprised but rules like that are often broken. One rule that you definitely cannot break is pouring it down the drain. You seem to know that already but seriously, don't do that. Just put it in a container or bag and toss it.
I tip mine on my garden. The worms seem to like it. Helps to actually have a garden though. Don’t put it where the dog can get to it though or it will be eating the dirt
@@_MrTrue LOL Yeah, my dad's a plumber so I hear the horror stories. Then i saw my aunt do it at her house and OMG, the disaster that followed. She's not to bright though. XD
Thing about fish and chips, there's so many ways to make it it's open for experimentation. One i've done before, no flour dredge, dunk in the batter, then into salted coconut (salt to counter the sweetness) makes a nice crispy coating.
I like your recipe and also your passion for being a great chef! I am going to try it. Thank You!
Optionally (And my that I mean Mandatory) you can also batter the chips, with a thin batter for the perfect Orange Chips.
One of the things I struggle with is finding a use for the frying oil after using it. Can we get a video on that maybe?
Bro I just wanna say, I am super proud of you and everything you’ve accomplished. I decided I was hungry so I typed your name into TH-cam only to be smacked in the face to a bunch of “pro chefs” reacting to your videos. Yep. Not YOUR videos, but REACTIONS to your videos. 10/10 proud of you dog. Plz keep the vids coming and don’t change. You’re my favorite chef regardless of the platform.
As a brit i approve, just one tip put a teaspoon of curry powder in your batter. Also a segment of lemon to squeeze over it.
If you use turmeric you get the colour without the flavour, unless you wanted the flavour of curry powder.
Make wonton soup please
Just perfect. Whole family loved it. Every element spot on.
Josh: "You can do it in 20 minutes"
Also Josh: "bake your potatoes for 1h and refrigerate over night afterwards to cool"
No, he says prep is 20 minutes. Can’t blame him for YOUR misunderstanding
@@FloreFaune Jesus man, that was irony xD wouldn't hurt to detect that. Cheers
@@FloreFaune Even if I ignore the fact that saying it's "20 minutes" is very misleading because that implies it's a weeknight after work recipe when it's very much so not, this is only "20 minutes" if you are making exactly one serving, have everything you need equipment and ingredient wise already out, and are a professional chef who can do a fine dice in no time flat. Even just one serving is 10 minutes of fry time alone. For us mortals who haven't fine diced thousands of shallots, 10-20 minutes is a pretty good estimate for how long the sauce will take. Expect to spend at least an hour in the kitchen actively cooking (not including clean up) if you actually try this.
Not that I would expect anything that involves deep frying to actually be a short recipe, but I'm okay with this kind of argument for a braised dish or a stew where you just cut your potatoes+veggies, sear the meat, deglaze, and plop it in the oven for a few hours, but nothing about this recipe is simple. The batter is probably the simplest thing, and that's not a great place to be.
Just followed point by point, 10 out of 10 would recommend!
Old lady: “we can have that again!”
Best opening day of British premier league meal!
Southern Brit here.
#1 -my family and I have always had cod or haddock, no real argument. Whichever you want to order. I would probably use whiting personally as it is available locally-caught and I like it a lot.
#2 - your chip method initially had me confused and perhaps a touch horrified. However, I have learnt enough about the science of potatoes (because I am terrible at making chips myself) to actually be quite interested and I think I'll give it a go!
Years ago I went to London this was considered street food and they served thrm wrapped in a cone of news paper with a splash of malted vinegar. They were so good and they used cod for the fish at least the stand I always went to while there, and very time I went by the stand I had to get and order of fish and chips to munch on while walking around. Or I would go to the pub for a bite of fish and chips with a pint of ale.
In England we would call this gourmet fish fingers and chips lol. Thankyou Joshua for providing me this tiny opportunity to finally be mildly patriotic in a world dominated by the Italian and Indian food police who seem to want to claim every dish! haha
Every B roll tune you guys use makes my heart skip a beat. ever considered putting a public playlist online on spotify with your tunes?
I thnk my favorite part of this channel is watching Josh get further and further out of touch with what most people are capable of both equipment and timewise for cooking, and then scolding us for not being professional kitchen-trained chefs.
We would go to Long John Silvers to get fish and chips, but we’d never get fries. So I always thought the chips referred to the extra crispy batter pieces they dumped in the bottom of the bowl.
those are scraps...bloody yanks can't steal anything right
I'm never going to deep fry in my house but this was entertaining
Why?
@@samskordi6079 smell of grease kinda gets into everything and it makes an awful mess of spatter all over the kitchen
@@vaga4239 open a window and don't fill your pot more than half and you'll eliminate both these issues
I used to be like that until I started deep frying in a wok. Because of the shape you can deep fry in a lot less oil, and it doesn't splatter all over the place.
@@minuteman4199 Top tips from Kenji
I made the fish tonight for my parents. It was a huge hit. I used Yuengling Lager for the beer. The only thing I would do next time is add a bit more salt to the batter. Other than that, this recipe is a keeper. Thanks!
Very good recipe but where are the mushy peas, gherkins and pickled onions. Although smaller pieces of fish are probably easier to eat, normally here in Britain they give you a whole side of fish.
I made the fish recipe of this video and it was delicious! One tip is to make sure there's paper towel under fish while serving so it stays crisp.
"Steak fries" who else call em tater wedges?
Personally I call them potato wedges but tater works as well
come to the UK. It's like 6.99 for luxury ones. AND I MEAN LUXURY, so good. my favourite although a bit more pricey at around £8 for a meal is rick steins. Unbeatable
Can you please make McDonald's French fries but better
As someone who lives in asia, always go for the wet market if you want to save money on meat especially seafood. You are guaranteed for its freshness plus you get to help small / medium businesses vs big supermarket names. Plus you could bargain and even have that preferred seller which you could rely on when shopping.
wet markets are how covid started
Great video - something I want to try at home. Question: how critical is it to allow the baked potatoes to rest in the fridge overnight? Will 8 hours suffice instead? Also, is the freezer worth considering for a shorter rest?
Heston puts his in the freezer and double fries. Parboils before laying on tray. It dries them out. Look his method up. Really excellent chips. And yes 8 hrs is considered overnight length. The chips don’t know it’s not dark 😀
I did them for 8 hours and the chips were amazing
@@williamraney3421 I did the same except for overnight. It was a delicious meal.
Shoutout to the Pub Down Under in Saint John NB that has a fish & chips platter on its menu that's $6 every day still in 2022. Absolute legends.
josh legit said cod is the cheapest fish, i almost laughed so hard i almost fell down on my back, in my country cod is more ecpensive than steak and salmon btw ( malaysia )
Same on Brazil, I even went back to the part of the video where he said that because I couldn't believe what I heard. I was like, WTF?!
hell yeah loved this episode, i work at a pub and our fish and chips is our most popular/signature food. ya boi processes and batters up to 100lb of cod a day
Best fish n chips is in Australia. Once you’ve tried flake, you’d never want to have anything else. 100% guaranteed
What's a flake?🤔
@@muffemod gummy shark. Most commonly used fish for fish and chips in Australia. Cheapest of all too.
@@fussyrenovator7551 and much tastier than any other fished used for fish and chips. By far. :)
Excellwnt recipe as always! ButAny chance we could get some recipes with air fryers? I understand not everyone has access to air fryer but I want to try watching my weight without worrying about excess oil. It could just be a 15 second segment on the video to explain the temperature needed and a recipe alteration
the batter won't cook properly in an air fryer
@@jamesemery1 thanks for that. I don’t have one and am not tempted to get one but now I know not to Ben let the idea cross my mind. They don’t look like they can cook more than one or two servings of anything either.
Something I always wonder when I see you frying things: What do you do with the oil afterwards? You cooked fish / batter in it, so it probably has a fishy taste afterwards and all kinds of stuff floating around in there. Is there any way to reuse / filter the oil? That's pretty much the one thing that's keeping me from trying these recipes myself
Yeah oil like this I wouldn't reuse, but there are ways to convert used oil into fuel for cars lol with that being said, it's around $2 for a bottle of oil to fry with so it's not too much, but the excess can be annoying.
They say you can put the oil in a container that you can throw in the garbage.
You can also look into air frying things! Air fryers can fry things that have batter, it's just a bit of a mess but cleaner than using a lot of oil
@@theangelicwon8852 $2 for oil? Where are you, 1985?
@@davidkilijanski5660 yes I believe he may be. In Australia the oil is as expensive as the fish and potatoes. $47 a kilo for whiting and $3.5o a kilo for potatoes. . $9.75 for 3 litres of rice bran oil.
Whiting is one of our mere expensive fish.
@@davidkilijanski5660 48 ounces of vegetable oil costs $3.12 at my Walmart.
Another Brit here. Very good. Only three points I’d make, but honestly they’re no biggie.. 1. Tartare sauce is my preference.
2. Haddock over cod as it’s more flavourful.
3. Much much prefer the fish fried whole as opposed to cut up and fried in pieces like that. That’s what you’d traditionally see from a chippy. If you wanted to go real old school, you’d serve it in an old newspaper. But that’s probably not a good idea these days for hygiene reasons haha.
Beer batter gets way too much hype. Some nice white fish with breadcrumbs or panko is the absolute way to go. Also makes it better for shallow frying which is just more practical for home cooks.
Beer batter has just so much built in flavor and can be modified with spices so much better. Breadcrumbs and Panko wherever I have it, the flavor is always flat.
@@DormantGolem You need to season them. That pretty much costs nothing. Nice bit of salt and pepper is more than enough, but you can go crazy with other stuff from your pantry.
Cooking techniques amazing followed by excellent outro beat which are some of the best beats I’ve heard
At the beginning you said 20 min but then you talk about a potato that we need to wait overnight to make……
Just made the fish for my st paddy’s day feast with this recipe. My dude this SLAPS.
If you want it *authentic* then serve it in a newspaper, but otherwise a perfect fish n chips! I never thought of pre baking the potatoes, meal prep will never be the same.
they haven't used newspaper for over 30 years as the ink used to print wasn't food safe
I love making fish and chips, I'll definitely have to try the peppers in the sauce.
Joshua: this recipe I REALLY EASY
Also Joshua: *names 50 ingredients*
My hubs loves fish and chips. Thanks for the recipe! 🤩
Thanks for your take on an English classic! Used to use leftover baked potatoes for the wedge fries when I was in the restaurant (back in the day...). Malt vinegar for me instead of lemon wedges to finish the fish, also katsu sauce (mixed ketchup and Worcestershire sauce) for my fries, please...
Why don't you par-boil the chips? Makes for a softer interior without compromising the crunchy exterior
What he didn't make his own ketchup I'm disappointed 😔
Next Video Idea :
" Binley Mega Chippy morbius meal | But better"
Why doesnt he open his own restaurant already!?
A lot less stress and overhead making youtube videos.
He makes so much more money with 6 million subs on TH-cam than you could make with a brick and mortar establishment. Making your own hours is just a bonus on top of all that.
Well OK. The potato method with the overnight cooling is something I have to try. Looks really good. I generally struggle to get that combination of really crispy exterior and creamy interior. I'm inclined (assuming it's not really warm) to dump them in a bowl, cover in melted butter and a little purple bamboo salt (if you've never tasted that let me tell you it's friggin amazing- salty but complexly earthy and loaded with healthy minerals) or failing that plain sea salt. (A caveat, if like me you never use standard iodized salt, make sure you find a supplement containing iodine. Your body needs it).
Anyway, on to the fish. You left out egg. The beer batter looks great. But I'd separate a couple eggs, save the whites for something else (they freeze really well) and whip up the yolks with some really serious hot sauce. My go to is Carolina Reaper. Lightly coat the fish with flour (and yes cod is absolutely the best choice) dip it in the egg then back in the flour, then into the beer batter, then deep fry.
That's the cost of making it not selling it. Of course it would be cheaper
That's the point. Making food at home is cheaper.