Did you hold the fries at a certain temperature in the oven or turn them up to something in there at the last minute? Fish and chips is one of my favourite foods, can’t wait to make this myself
SAM THE COOKING GUY, next time you make fries you should try out cutting them up the way you like then put them in a container of your choosing with 1 gallon of water or enough to cover then add a cup of salt for each gallon of water and let it set over night then fry them the same way you did in this video and season with popcorn salt. Awesome videos new sub. Line dog from Greenville SC!
Sam: Pulls excruciatingly hot fresh fries right out of 375 degree oil Sam's brain: Season it. Then touch it. Touch it with your whole hand. Sam: "ouch" Sam's brain: Now put it in your mouth. Its good. Sam: (does just that) "sssssss-hasafashafsa-ssssss"
Just wanted to say that this is my new favorite cooking channel, you're doing EVERYTHING RIGHT. Personable, the editing is perfect, food I could actually make myself. Keep up the good work.
At any proper British chippy you will have a choice of fish to choose from. Cod, Rock, Plaice, Haddock. No stress about using the rock mate. However, where is the vinegar man? Sacrilege
Made this tonight. It was incredible (and I am SUPER picky about my batter fried fish). As my wife said, "your cooking is keeping me sane". My youngest said, "Dad, you should open a restaurant!". Anyway, thanks for the inspiration, Sam.
Cod & chips is our national take away dish. You nailed the most important part, which is a thin, unobtrusive batter. This looked incredible. God bless & love from the UK 🇬🇧 ✌️
Fabulous video as usual Sam. In some parts of the UK we also have 'scraps' with our fish n chips, which are basically the left over bits of batter. You can make them by putting your fingers in the batter mix and flicking into the oil. Put the scraps over your fish n chip and finishing off with salt and vinegar.
Sam, if you will salt the fish and put on a wire rack in the fridge for 2-4 hours, it will draw out the moisture, making a much crunchier batter. Try it sometime, it's my secret weapon when making battered fish. Helps the batter adhere and you will have an amazing crunch.
@@deletetruth8771 Absolutely it does not make the fish dry. You want the fish completely dry before you batter for the ultimate crunch. I do the same thing with steaks, salt them and leave on the counter to come up to room temp for 2-4 hours before grilling.
I am old enough that I can still remember them being sold wrapped in real newspapers. The ink comming off on the cooked batter of the fish. There was one tiny chip shop in the Sussex marshes that I used in the 1980`s where I suspect they were still frying them the old way. In lard.
They stopped using newspapers in Australia because the printers changed the ink they used and is no longer safe to use. Now they tend to put it in individual cardboard boxes and wrapped in butchers paper. I really don’t like how they do this as everything goes cold much faster, I much prefer everything being together, wrapped in butchers paper so everything stays hot for much longer.
Watching you cook after smoking acouple bowls makes my day sam your rants help me de-stress after a long work day. Keep doing what you do sam you the G.O.A.T
16:24 I've heard them called steak cut fries. A little larger than a batonette cut. Also its also called "par-frying" .. the first fry at the lower temp meant to basically cook the potatoe, the second is meant to create the outer crust. So yummy, really makes a superior fry.
I’m from the West coast of Scotland, here we need salt & vinegar as standard on our chippy! Go east coast and it’s salt & sauce, either tomato sauce with malt vinegar through it or brown sauce with malt vinegar through it! All delicious! This looks extremely delicious and next level from Sam as always. It definitely wouldn’t be sold in a chippy as its pretty posh, but in a nice high end pub as pub grub! Yummy!
Malt vinegar (or apple cider v.) and sea salt. Is this batter authentic English? Raised on Old English F&C's from downtown Victoria B.C. rolled up in newspaper and transported home on the Friday evening trolly reeking from the smell of dozen of passengers carrying the same idea. Don't recall them using a beer batter although it is quite delicious I'm sure.... just curious about other batter recipes... and didn't quite get the need for 2 diff. batters? Love the sour cream idea and Ava oil... Thanks mate.
From England here. Prefer to use haddock for fish and chips. BTW, we also have a side of mushy peas with fish & chips, and don't forget the Sarsons malt vinegar 😋
good video sam ! im from New Zealand and on every corner theres a fish and chip shop , i just tried to recreate this but my tartare sauce turned to crap somehow, for future references could you please give us exact steps to how much ingredients you put in haha
Sam, I can’t say this enough. I love your videos. By far, the best cooking channel on TH-cam. Max is the best producer too. Keep up the amazing work!!!
Looks absolutely amazing. Nice to see you twice fried the chips, which is the only way to go. You just needed the mushy peas & vinegar. I’ve never felt confident to make this myself but I love your recipe so I’m finally going to try making it. ❤️🖖👍
UK here, try doing the chips on a very slow heat to start with. Knock them about a bit in your sieve to give them a rustic look. Then when cooled put the oil on full heat they come out golden brown with crispy outer sides. Also drop some batter in the boiling fat and we call these scrapings, lush with the fish and chips.
I've cooked quite a few your recipes so far. They've all been great and you're definitely succeeding with your goal that cooking doesn't have to be hard but it does have to be delicious. Thanks for all your hard work!
English guy here, it also works well with pollock or haddock. Great to see you making fish and chips 👍I've been binge watching your channel for a few days now
Brockville, Ontario had the best fish and chips from Don’s fish and chips downtown. He served them wrapped in old newspaper and dowsed with vinegar! Sitting on a hill overlooking the marina eating this stuff during our lunch hour! To be 16 again...
Completely agree with the tartar sauce. But for the potato chips I would suggest: Hellman's mayonnaise, some Dijon mustard, then a splash of olive oil and finally a good amount of ground pepper. You'll love it.
Spent a few years in Wales when younger. Fish and chips still wrapped in newspaper. while we were there rules changed and they started adding paper liner inside newspaper to prevent toxic ink from bleeding into the fish and chips. Over there the first cook with fries is boiling, the second step fry, makes for delicate crispy fry. Here in West Coast Canada I like your style, fry in oil twice but when our Brit friends come for dinner I will do them Brit style, boil until par boiled, sit for few minutes to dry then 2nd step fry in oil. Have to keep them in the same basket after boil as they are too delicate to take out and will just break up so basket full of fries comes out of water then after draining carefully put into Oil. Your fish and chips look great. Love the tip on using healthy Greek yogurt instead of mayo for tarter, and adding pickle juice in batter, will try that next time. My favorite fish for frying is cod, Rock fish, Red snapper and Lingcod.
Dude! If I was his neighbor I'd be halfway between Tim The Toolman's neighbor who only shows half his face, and half Desi Arnez' neighbor and I'd be by everyday to help with shit.
Years ago I made fish for some english family and it was the first time I ever cooked fish, I added a little garlic salt to the batter mix and waited anxiously for them to taste it, they looked at each other strangely and I asked if they liked it. They said it was better than at home! Phew, I was so relieved!
Great vid. I always do the first cook of the chips in water. A light simmer for a couple of minutes until they start to Soften. Take them Out dry them and let them cool then do the frying. The inside are then super fluffy.
Where's the vinegar Sam? Salt and vinegar on the fish and chips is so traditional (on probably the only time that combo works). Also we have something called 'gribbles' (name varies with region) but it's the little bits of crispy batter from the pan - amazing. Love your videos!
From Australia, use that batter to fry a hotdog. We call it a Battered Sav and it is different from your corn dogs. You finish this battered hotdog with chicken salt and malt vinegar and it is amazing.
Sam I live in Brazil and watch all your videos, love the simplicity of your cooking! I wanna know how do you clean and maintain your cast iron stuff, continue the great job!
Try to not let your cast iron be filled with water for extended periods of time - it will rust. So when you clean it make sure to dry it very well. And once in a while season the pan with a neutral oil with a high smoke point. In case you don't know, heat up the cast iron pan in the oven at 180C, then take it out and carefully apply a thin layer of oil to the outside and inside of the pan, then bake for an additional hour at 180C, and leave it to cool in the oven and then it is ready for use
Where I'm from we use malt vinegar and dressing which is savory and bread crumbs with home style gravy which u can eat without but gravy with fish and chips is crazy good with the vinegar and dressing
Definitely - Sam at least mentioned cod before he explain his choice to replace it - malt vinegar is traditionally included, he could've at least mentioned it - or included it but declined to do either... still a good episode
Been asking for this one and FINALLY, I found it! Looks delicious...definitely going to try it!! Sam going in on whoever gave him ish for using a deep fryer was hilarious!! 😂😂😂
Sam, video is great, all looks lovely, try this wee step before frying the CHIPS, after cutting into chips let them sit in water, it removes some starch and makes them even nicer. Bloody plank fries, they are CHIPS!!😀😀😀
Removing starch will prevent them to get to dark. If potatoes are stored too cold they can contain more sugar, which will turn them too dark. But starch is important for the crunch. So don't wash them in water, but store them at the right temperature and dark. Or try some other type of potato which is better for frying.
🔴The new "AND, WE MIX" shirts are here!!! 🙂
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Did you hold the fries at a certain temperature in the oven or turn them up to something in there at the last minute? Fish and chips is one of my favourite foods, can’t wait to make this myself
SAM THE COOKING GUY ITS ABOUT GAWD DAMM TIME SAM
SAM THE COOKING GUY, next time you make fries you should try out cutting them up the way you like then put them in a container of your choosing with 1 gallon of water or enough to cover then add a cup of salt for each gallon of water and let it set over night then fry them the same way you did in this video and season with popcorn salt. Awesome videos new sub. Line dog from Greenville SC!
I saw your toe when you dropped the "plank fry"...its gnarly
In England (at least where I’m from down south) we call the “plank fries” “potato wedges”
Nobody:
Sam: * *gets into a heated argument with himself* *
prolly the most accurate comment ive ever seen lmao
Funniest shit ever 😭 camera man's probably like 😳😬😬😬😬😬😬😬
666 likes wtfff
@@lostsol7613 thats his son 🤣
@@press9902 yea I know
Sam: Pulls excruciatingly hot fresh fries right out of 375 degree oil
Sam's brain: Season it. Then touch it. Touch it with your whole hand.
Sam: "ouch"
Sam's brain: Now put it in your mouth. Its good.
Sam: (does just that) "sssssss-hasafashafsa-ssssss"
How old are you?
Very funny
LMAOO
M M old enough to be ur granpappy pendejo
M M
I know right. I can’t stand these memes. They’re so overdone and as unoriginal as it gets.
Just wanted to say that this is my new favorite cooking channel, you're doing EVERYTHING RIGHT. Personable, the editing is perfect, food I could actually make myself. Keep up the good work.
Yes!! I just discovered this channel about 5 days ago, myself. Have been watching nothing but, since.
@@sherryYYC Me too! It's weird, isnt it?
Maybe I'll buzz down to SD and try out his Not Tacos. It's a short drive.
@@kevinnelson9716 make sure you comment back and say how they were!! It's more like a 3 hr flight for me
This is not fish and chips. This is muck!
@@paulmakinson7618 Put a link to your channel so we can see how you do it! Cant wait to try yours!
I love to cook! I have never laughed so much while watching a Chef cook amazing food!! What a joy you and your son are...
its amazing how hes ranting all the time and swearing but still remains so wholesome
He's like a narcissistic dad
Chucky T
I wouldn’t say he’s narcissistic at all.
Hes legit
Erik Oliver Nandraský nicer version of Gordon ramsay
I love your editing style Max I don’t know if anyone has told you. But I appreciate you.
Nobody:
Sam taking a bite of fries that just came out of 375 degree oil: shmshhdhsmmhdhsmdhsmshshsh
Man I just watched that then read that and it was honestly one of the best things ever
😂😂😂😂😂😂
My dad has amnesia but he remembers he loves fish and chips. In his honor I will make this for him.
How is he doing? God bless you guys i know thats tough to navigate. Thats sweet of you💗
Beautiful
Food has amazing powers, god bless him.
Yea right. Stop trying to get "likes"! Jesus, have you no shame???
God bless 🙏🙏🙏
At any proper British chippy you will have a choice of fish to choose from. Cod, Rock, Plaice, Haddock.
No stress about using the rock mate.
However, where is the vinegar man? Sacrilege
DunKnoDub yes the Malted Vinegar 👍🏾
Agreed, can make or break a good Fish n chips! and if going full authentic, eat from a clean news paper too
He used pickle juice instead of malt vinegar.
Curry sauce tho 🤤
@@darrylnelson05 So do we when we run out of Malt vinegar, sometimes its a nice alternative :D
Why do I always find myself here at 1am.....😭
Not me. It's only 12:21...😕
You too huh?
Travis Reavis same 😂😂
U r hungry!!!
2:23 A.M
Made this tonight. It was incredible (and I am SUPER picky about my batter fried fish). As my wife said, "your cooking is keeping me sane". My youngest said, "Dad, you should open a restaurant!". Anyway, thanks for the inspiration, Sam.
Cod & chips is our national take away dish. You nailed the most important part, which is a thin, unobtrusive batter. This looked incredible. God bless & love from the UK 🇬🇧 ✌️
The most chilled out food channel on this platform... love you Sam ...😘
I Love this channel
id argue Adam Liaw is even more chilled out, check out his channel its great
Checkout mark weins,the best food review ever and if you have time then try tasty that may change your set
ASHKAR UR I am already subscribed to him
DIS GUY USE THE ENTIRE ROLL OF PAPER TOWELS
yso520 I just ruined your no reply streak
must be new here
It's a trademark bro, Sam is just the fucking truth.
Sam does that all the time with the whole roll of paper towels..cracks me up
yso520 this must be the first video you’ve seen
Fabulous video as usual Sam. In some parts of the UK we also have 'scraps' with our fish n chips, which are basically the left over bits of batter. You can make them by putting your fingers in the batter mix and flicking into the oil. Put the scraps over your fish n chip and finishing off with salt and vinegar.
Where is the malt vinegar?
Arthur Treacher was my 1970s teacher.
How can you have fish and chips without malt vinegar?
@@joenapper3317 I'm genuinely shocked it wasn't there. He had everything else needed for a proper Fish n Chips
Yep! Gotta have it!
@@jeffbenson6102 Right?!
I adore malt vinegar on my fish. Yum!
Nobody:
Sam: IT'S OKAY TO USE DIFFERENT INGREDIENTS
Alex Lerma 😂😂
Well, in that case... for my fish & chips I'll use canned tuna and Dorito's.
@@JakeLovesSteak )
please make a poll for who would wipe with the whole roll and who wouldnt, thx
Haha 🤓
I would, just to aggravate my wife lol
I have.
It always gets me when he does that
You're the most uptight and hilarious cook ever. Keep doing it brother!
kenny kliff And you don’t even know how to spell Tartar sauce.
I made this two nights ago with cod. MY PICKY NONFISH EATING FIFTEEN YEAR OLD LOVED IT!!! Thanks for the great recipes Sam!! Love you guys! 💖
Sam, if you will salt the fish and put on a wire rack in the fridge for 2-4 hours, it will draw out the moisture, making a much crunchier batter. Try it sometime, it's my secret weapon when making battered fish. Helps the batter adhere and you will have an amazing crunch.
Good idea! 👍 I never thought of that and it makes sense.
@alright so you heat it up again duhhhh
How much do you salt it?
Ryan Carlen then the fish would be dry? I want juicy fish with a crunchy batter.
@@deletetruth8771 Absolutely it does not make the fish dry. You want the fish completely dry before you batter for the ultimate crunch. I do the same thing with steaks, salt them and leave on the counter to come up to room temp for 2-4 hours before grilling.
Sam: ”first things first”
Me: ”rest in piece uncle phil, For real”
Cole world
For real , you the only father that i ever knew🤣😂
The realest cook I ever knew.
I get my bitch pregnant I'm a be a better you
Nasim Benali Prophesies that i made way back in the ville🔥
That fish looks amazing. But I subscribed because he wiped his mouth with the entire roll of paper towels. This guy is a living legend
just like we do it at home! lol.
I am old enough that I can still remember them being sold wrapped in real newspapers. The ink comming off on the cooked batter of the fish. There was one tiny chip shop in the Sussex marshes that I used in the 1980`s where I suspect they were still frying them the old way. In lard.
They stopped using newspapers in Australia because the printers changed the ink they used and is no longer safe to use. Now they tend to put it in individual cardboard boxes and wrapped in butchers paper. I really don’t like how they do this as everything goes cold much faster, I much prefer everything being together, wrapped in butchers paper so everything stays hot for much longer.
In lard? That's pork fat isn]t it? We fry them in beef tallow fat overhere, twice :-) Sooooo delicious!
Good stuff as always Sam. Why no vinegar for the fish & chips?
WILLHANS ILI valid point. I typically half vinegar and half tartar.
Agreed, the fish is awesome with some sea salt and malt vinegar dowsed on it fresh out the fryer
Got to have the malt vinegar!
I chug vinegar. True where is that shit??
Mmmmmmm... my fish drowns in vinegar. Any type. *oof* 🖤💛🖤💛🖤
Watching you cook after smoking acouple bowls makes my day sam your rants help me de-stress after a long work day. Keep doing what you do sam you the G.O.A.T
“As long as you’re cooking, that’s all that matters!” - This needs to be a new StCG t-shirt.
16:24 I've heard them called steak cut fries. A little larger than a batonette cut. Also its also called "par-frying" .. the first fry at the lower temp meant to basically cook the potatoe, the second is meant to create the outer crust. So yummy, really makes a superior fry.
The first time I saw Sam I thought Elvis Costello started a cooking show
Its Kevin Spacey
*uses whole paper towel roll to wipe face*
Me: Same
I just made this for my family for valentines and it was bang on! They loved it and so did i! Thanks alot
This is why Sam is the man. I’m not even a fish person but I watched all the way through because it’s great watching him enjoy what he’s doing.
I made these a few weeks ago and it was gorgeous and delicious. Had no idea how easy it was to make my own tartar sauce too
I’m from the West coast of Scotland, here we need salt & vinegar as standard on our chippy! Go east coast and it’s salt & sauce, either tomato sauce with malt vinegar through it or brown sauce with malt vinegar through it! All delicious!
This looks extremely delicious and next level from Sam as always. It definitely wouldn’t be sold in a chippy as its pretty posh, but in a nice high end pub as pub grub! Yummy!
>It definitely wouldn’t be sold in a chippy as its pretty posh
UK food summed up - using seasonings to elevate flavor is too posh. Sounds about right!
Ah yes, bit of HP and Malt Vinegar to make brown sauce! Smashing!
Malt vinegar (or apple cider v.) and sea salt. Is this batter authentic English? Raised on Old English F&C's from downtown Victoria B.C. rolled up in newspaper and transported home on the Friday evening trolly reeking from the smell of dozen of passengers carrying the same idea. Don't recall them using a beer batter although it is quite delicious I'm sure.... just curious about other batter recipes... and didn't quite get the need for 2 diff. batters? Love the sour cream idea and Ava oil... Thanks mate.
Mushy peas is traditional with fish and chips.
And he forgot the malts vinegar.
In Adelaide Australia.. they have a meat pie covered in pea soup called a pie floater
From England here. Prefer to use haddock for fish and chips.
BTW, we also have a side of mushy peas with fish & chips, and don't forget the Sarsons malt vinegar 😋
If you don’t put salt and vinegar on your chips are you having fish and chips?
@@sharpe6 without insane amounts of salt an vinegar, its just fish and semi burnt thin potatoes.
@@sharpe6 obviously not that goes without saying 👍
seeing I live on the UK coast. any white fish will do cod, place, haddock, skate, rock even hake as for the batter? beer batter is the best.😁😁😁
Haddock is a junk fish. Cod is for the civilized world. Yes...stay in england.
good video sam ! im from New Zealand and on every corner theres a fish and chip shop , i just tried to recreate this but my tartare sauce turned to crap somehow, for future references could you please give us exact steps to how much ingredients you put in haha
🤣🤣🤣 Ain’t that the truth next to the dairy lol
Sam, I can’t say this enough. I love your videos. By far, the best cooking channel on TH-cam. Max is the best producer too. Keep up the amazing work!!!
Idk i think Binging with Babish is a little better but Sam is a very close second
Da Ovrlord sam is more intertwining while getting the point across, babish makes iconic dishes from shows and movies we love
Looks absolutely amazing. Nice to see you twice fried the chips, which is the only way to go. You just needed the mushy peas & vinegar. I’ve never felt confident to make this myself but I love your recipe so I’m finally going to try making it. ❤️🖖👍
UK here, try doing the chips on a very slow heat to start with. Knock them about a bit in your sieve to give them a rustic look. Then when cooled put the oil on full heat they come out golden brown with crispy outer sides. Also drop some batter in the boiling fat and we call these scrapings, lush with the fish and chips.
I always, always always cook my fries twice, because it definitely makes the difference.....
Really? I think they make McDonald's fries like that..
@@AJ-ds9xq Do they? But those are still fries. No one makes chips like that.
try the second cook for your chips in beef dripping
Potatoes fried in duck fat please.
Just tried it tonight... the fish was great, the fries need work. Thanks for the recipe Sam!
We're here before Sam hits 1 million subs. But where's the before 100k subs squad?😎
Represent 30k
@fastfingersfunk Me aslo.
Sup dude?
Started watching like about 4 months ago. Just never came across his channel earlier until then so meh
@@wildbass2138 but you came here and stayed :)
Next door neighbors:
Wife : Dinners ready!
Husband : ugh this again, why can you make food like the neighbor!
Lol
Your best video ever! Your commentary, the production value and the FOOD!!!
I've cooked quite a few your recipes so far. They've all been great and you're definitely succeeding with your goal that cooking doesn't have to be hard but it does have to be delicious. Thanks for all your hard work!
Man, Great Recipe!
Made this for a group of people on Good Friday, talk about a good recipe!
the Pickle Juice and Dill is a must!!
One of my favourite videos on TH-cam is your top 10 England video.
Had this for dinner tonight- It was a Grand Slam with my family. We all love you!
Ok...bout 8-10 vids in...Love this dude..great food..great personality..well shot and edited.
Fanboy ?
Keep watching his vids.
His digressions and "jokes" become insufferable.
@@antipasinchrist watched almost all of his videos. The only thing insufferable are the comments like yours
@@3SevenStangVids nothing wrong with an opinion
I live for how interactive you are with us! Shows a passion of cooking for ya
You really got me with this one. This is my all time favorate meal. And you made it great. Cant wait to try it myself!
English guy here, it also works well with pollock or haddock. Great to see you making fish and chips 👍I've been binge watching your channel for a few days now
Half way through the fish cooking, drip a bit more batter on the fish then continue frying.add lovely crispy bits.
SAM YOU ARE THE BEST...I STUMBLED UPON YOUR CHANNEL A COUPLE OF WEEKS AGO AND I CAN'T STOP WATCHING
THANKS AND WELCOME TO THE CHANNEL!!!
SAM!! I have been following you and teaching myself how to do what you do. I did this tonight and it was a HIT!!! Thank you for your tutorship.
i love all your videos , sometimes i watch them 2-3 times . so fun .
Make a double double animal style burger recipe from In and out. Love your vids btw 🤤
Barz th-cam.com/video/U5cI4tByzE0/w-d-xo.html
In-n-out is garbage
Mac Shoemaker Seriously the best, right?!
Brockville, Ontario had the best fish and chips from Don’s fish and chips downtown. He served them wrapped in old newspaper and dowsed with vinegar! Sitting on a hill overlooking the marina eating this stuff during our lunch hour! To be 16 again...
you, babish, and Matty, best cooking shows around, keeping the human element in cooking! love it!!
Completely agree with the tartar sauce. But for the potato chips I would suggest: Hellman's mayonnaise, some Dijon mustard, then a splash of olive oil and finally a good amount of ground pepper. You'll love it.
Nicely done!! The rockfish was new for me (haddock is my norm) and for the love of god dump some malt vinegar on those beautiful fries!!!
You wiping your face with the roll of paper towel was the reason for me waking up today. Omg youre the best.
Sam, those chips remind me of the ones my grandmother would cook for me in Connah’s Quay back in the 70’s.
kenny kliff lol 😂 that’s spot on had a good chuckle.
Spent a few years in Wales when younger. Fish and chips still wrapped in newspaper. while we were there rules changed and they started adding paper liner inside newspaper to prevent toxic ink from bleeding into the fish and chips. Over there the first cook with fries is boiling, the second step fry, makes for delicate crispy fry. Here in West Coast Canada I like your style, fry in oil twice but when our Brit friends come for dinner I will do them Brit style, boil until par boiled, sit for few minutes to dry then 2nd step fry in oil. Have to keep them in the same basket after boil as they are too delicate to take out and will just break up so basket full of fries comes out of water then after draining carefully put into Oil. Your fish and chips look great. Love the tip on using healthy Greek yogurt instead of mayo for tarter, and adding pickle juice in batter, will try that next time. My favorite fish for frying is cod, Rock fish, Red snapper and Lingcod.
Sam is nothing without Max! Max is the VIP! JK you both are a great team! Just wanted to give Max his credits!
I love that Sam yelled at him for saying Fuck hahaha
The neighbors: "I dont know what smells better the weed or the food"
Sam: "The answer is yes"
so relatable xD
Dude! If I was his neighbor I'd be halfway between Tim The Toolman's neighbor who only shows half his face, and half Desi Arnez' neighbor and I'd be by everyday to help with shit.
Generally deep fried food smells pretty horrible but tastes really nice.
@@mattpeacock5208 I'd be his chopping bitch just to be able to smell what he's making.
Mushy peas n Onion vineger is needed for fish n chips
Rhonda Skinner 💯
Years ago I made fish for some english family and it was the first time I ever cooked fish, I added a little garlic salt to the batter mix and waited anxiously for them to taste it, they looked at each other strangely and I asked if they liked it. They said it was better than at home! Phew, I was so relieved!
Great work on the fish & chips mate. Hope your toe heals quick
Fish & Chips can be a variety of fish. At least here in Australia
Random Guy: MCDonalds do you have a secret ingredient ?
MCDonalds: No, we don't.
SAM:PICKEL
In New Zealand we call them chips .
Plus we like salt n vinegar or chicken salt on our fish in chips.
With watties tomato sauce on the side 😋👌
Where there’s a dairy there’s a fish n chip shop lol beside the wholesales 🍺🤣🇳🇿
Great vid. I always do the first cook of the chips in water. A light simmer for a couple of minutes until they start to
Soften. Take them
Out dry them and let them cool then do the frying. The inside are then super fluffy.
Do you use a little bit of vinegar? I have and it adds a little bit of flavor.
Pontiaction 1963 no haven’t tried that. Cool.
Where's the vinegar Sam? Salt and vinegar on the fish and chips is so traditional (on probably the only time that combo works). Also we have something called 'gribbles' (name varies with region) but it's the little bits of crispy batter from the pan - amazing. Love your videos!
Scraps in Yorkshire.
Dont ever type "chips and fish" again
@@cazza710 Oh my goodness - only noticed that - the shame!!!! Have edited
@@cazza710 "I once punched a bloke for speaking French" DCI Gene Hunt, Life on Mars series 2
Now I have see one of your video every night before I went to bed.
You got me Sam, you got me.
Stuffed jalapeno peppers with chorizo and queso wrapped in bacon
Matt Belcher never put chorizo in one but that sounds pretty damn good. Usually it’s just cream cheese.
Diablo, sounds fantastic...what kind of queso?
From Australia, use that batter to fry a hotdog. We call it a Battered Sav and it is different from your corn dogs. You finish this battered hotdog with chicken salt and malt vinegar and it is amazing.
Sam I live in Brazil and watch all your videos, love the simplicity of your cooking! I wanna know how do you clean and maintain your cast iron stuff, continue the great job!
Try to not let your cast iron be filled with water for extended periods of time - it will rust. So when you clean it make sure to dry it very well. And once in a while season the pan with a neutral oil with a high smoke point. In case you don't know, heat up the cast iron pan in the oven at 180C, then take it out and carefully apply a thin layer of oil to the outside and inside of the pan, then bake for an additional hour at 180C, and leave it to cool in the oven and then it is ready for use
@@VideoGamerabc thanks for the info, should I clean it everytime I use? Sometimes it's only fat on it...
LMFAO When he uses the whole roll of paper towels to wipe his mouth.
i know its a while but... Lemon is posh, use malt vinegar then more salt. tartar sauce is awesome but brown {HP} is better
A true Brit
I once had fish n chips made with Grouper in the Dominican Republic and it was Fantastic!
Thanks Sam loved the video. Would love to see a texas smoked brisket low and slow buddy
If he did that he would grill it for 10 minutes and cut up raw brisket. It wouldn't suprise me.
Or a Santa Maria tri-tip. These are awesome “undercooked”
Smoked brisket is easy
During this Quarantine I been getting really high and watching him make food lol
Sam, spent a year in lo don setting up a business. Ate fish and chips everyday with a cold beer! So........ good!!!! Good video 1
LOVE your cooking show, Sam!!! I'm addicted!
A suggestion; add Bay Seasoning to your fries & possibly your fish. It is quite tasty.
17:18 i died when he wipe his mouth with the whole tissue roll😂
He does it in almost every episode lol That's his signature move lmao
How did you type that then?
I should not be watching this at 2am when im hungry
Just discovered your videos, me and my gf love watching you! Love your personality and humor and amazing food! :D Keep it up, youre like the cool dad!
Malt vinegar, you forgot the bloody malt vinegar!
Where I'm from we use malt vinegar and dressing which is savory and bread crumbs with home style gravy which u can eat without but gravy with fish and chips is crazy good with the vinegar and dressing
Liza Jane 🤮
you forgot that everyone has their own way of cooking
@@willywilson9683 some things shouldn't be changed, the vinegar is one of them
Definitely - Sam at least mentioned cod before he explain his choice to replace it - malt vinegar is traditionally included, he could've at least mentioned it - or included it but declined to do either...
still a good episode
You can also add sparkling water to the batter (soda water for Americans) to make it crispier
Or beer
It's a good day Sam's uploaded a video.... love fish and fries, in Texas chips are what cows shit...
Another epic video!!! I'm going to make this and will forever use the paper towels the same way when I'm cooking!!! 👍👍👍
In Australia we had fish and chips with a sprinkle of salt and vinegar. Sound crazy but tastes great.
Stop stealing your ideas from the UK ;) , IMO its the only way to have fish and chips.
That old news kid
Where have u been al your life or have u never been to England
lol whats so crazy about it?
As a Brit, this was spot on!! beautiful!
“Sometimes you have to punt” lol 😂 true life lesson .
Been asking for this one and FINALLY, I found it! Looks delicious...definitely going to try it!! Sam going in on whoever gave him ish for using a deep fryer was hilarious!! 😂😂😂
We REALLY want a shirt that says "And, we mix."
It is literally going to be dropping sometime in the next hour! I will comment again with a link when it's up 👍🏻
And....its' here!!! bit.ly/2v1Xnnd
Sam, video is great, all looks lovely, try this wee step before frying the CHIPS, after cutting into chips let them sit in water, it removes some starch and makes them even nicer. Bloody plank fries, they are CHIPS!!😀😀😀
Removing starch will prevent them to get to dark. If potatoes are stored too cold they can contain more sugar, which will turn them too dark. But starch is important for the crunch. So don't wash them in water, but store them at the right temperature and dark. Or try some other type of potato which is better for frying.
What's wrong with calling them what they are: thick-cut chips. (Or thicc-cut chips if you want to be 'down with the kids' 😉 )
My heart races every time your notifications pop up thank you Sam you’re a true legend!
You might have heart disease. Go get that checked out
Hey Sam😊..can I make the fries with first fry and then finish them with second fry the following day?