Champagne Battered Fish and Chips

hi the mud broker here today I am going to be making champagne battered fish in chips and before tsamina file in the audience laborious li points out the wine you using wasn't made in the Champagne region of France under the strict guidance of the rules of appellation I really don't care now the big problem most people have both with homemade french fries and with battered fish is they go soggy after a few minutes the batter on the fish gets soggy the french fries go limp I'm going to show you a way to avoid both of those problems but first the first and most ingredients important ingredient and any recipe is of course alcohol and today I will be drinking Yukon jack I will also be drinking a toast to my very first patron on patreon John Halsman here's to you John Yukon jack that brings back memories of high school but let's begin first thing you need to do is cut your french fries if you don't have a fancy schmancy french fry cutter like this you can cut them by hand or by whatever means you have it your your kitchen you cut your fries and put them in a bowl and cover them with cold water we cover these with water and we let these soak for about 45 minutes now if your french fries or rather your potatoes are a bit old and they're getting a little soft you can still use them but you'll have to soak them a while longer we'll set this aside and we will mix up the dry ingredients for my fish batter get all these over here start off with 1 cup of all-purpose flour add 3 tablespoons of corn starch 1/2 a teaspoon of salt and a teaspoon and a half of baking powder the key to keeping your fish crispy is to make sure that all of the ingredients are ice cold I'll whisk these together get them all mixed up good and then I will keep this into the freezer until I'm ready to use it I'll be back in a little while once my potatoes of salt and will take it the next step the French fries have been soaking in water for 45 minutes and we're ready to take the first step in making a nice crispy french fries I've drained all the water off them you don't want to throw something wet into a deep fryer although it's a little bit of a less of a risk with this because the oil is only 250 degrees Fahrenheit instead of the usual 375 400 Eze for deep frying the secret to making french fries that stay crispy is to partially cook them first so what we're going to do is throw some of these here fries into my oil I'll do two batches of them you go into your 250 degree oil for 5 minutes and I'll be back when five minutes is up and these are ready to come off okay these have been cooking for five minutes at 250 degrees I have a pan lined with paper towel they'll carefully take these off you want to be gentle with them because this point they're going to be pretty soft and tender they're nowhere near cooked but pre cooking them like this drives off a lot of the excess moisture from the potatoes for one would fry them up later and you get a lot crispier fries spread them out gently on your paper towel and as soon as I get the other fries done I'll put this in the freezer you want these to be thoroughly chilled before you cook them again kind of depends on how many you got is to how long it'll take you don't want to freeze them but you do want to thoroughly chilled so it'll probably take a half hour to an hour in the freezer to get these down nice and cold I'll be back in a little while and we'll carry on my french fries are all chilled and we're ready to start dealing with the fish now things will start going a lot faster now you want to get I'm using Cod plays you want to get your fish as dry as you possibly can put it out on paper towel and blot it good press it down a little bit because you want to try and get as much water off the surface of these as possible I've blotted these a couple of times already and you'll probably have to change your paper towels you see all the moisture on this one two or three maybe even four times to get these as dry as you want it to be I'll let these sit for a minute while these are drying I'm gonna mix up a little cornstarch how much you need depends on how many pieces of fish you have and I'm going to put a little bit of pepper well maybe it's a bit more and some salt in that be a little generous with both of them and stir that up good get that set aside stir that up good blot your fish dry one last time and now I'm going to roll this fish in the cornstarch and when they're done rolling we put them on a rack you don't want to put these on a plate and let them get moisture in the bottom again you want to keep air circulating around them roll them good knock off the excess and set them on the rack and that's all there is to that I'm going to set these aside and then I'm going to get the batter okay my dry ingredients have been sitting in the freezer this whole time but then getting everything ready what good do now is use a sweet sparkling wine cheapest you can find is just fine this I think was four dollars if that opened up and dad bought a cup worth in there nice and fizzy and whisk it together I lost my spoon needs a lot more I'm not going to give you any specific measurement for this because you're gonna have to do it by eye and it depends on how thick you want your battery if you like a thick heavy crusty batter you want a thick batter if you want a thinner like I do just keep adding your a sparkling wine until you get something that's a little run here the carbonation really helps to make this batter just like beer batter and using the wine instead of getting that a little bit of bitterness from beer even a sweet wine will give you more of a tangy taste to it it's really good you got a spoon quick could be a little bit thinner yet - even before we start if you like a heavier crustier batter you want something more like that hopefully you can see what you got going for you and I think just a touch more will give me a little bit runny or bad or I like yeah you want to keep this ice-cold the wine is cold dry ingredients were cold and I'm gonna set this back in the fridge while I set my camera up over by the deep fryer alright I have my starch dipped fish we'll get some batter on there that batter is nice and light and fizzy dip it in kind of in my own way let the excess run off a little bit oops use a little bit more right there and carefully put it in your deep fryer these will take about all four or five minutes so once I get two pieces done I'll do a batch of french fries the French fries you fry up in your normal way I'll show you that as soon as I get back all right these have been cooking for about five minutes the way to tell if it's done is it will fall to the top but I usually give it a little extra time after that and you get a nice beautiful camera they're golden brown take them off put them on paper towel and let them drain if they're gonna sit there very long before you're ready to eat put them on a rack that way that'll keep the bottom from getting soggy ain't that beautiful I'm gonna throw in a batch or fries now let my fries are very cold and you got to be a little careful with them because they're kind of tender and soft at this stage because they're partially cooked but we'll get those in there and let me skip them off this little bit of straight batter because you don't want that to burn but other than the pre cooking and chilling you try these french fries the way you would any normal fries they'll take 8 10 minutes or so and I'll be back then and I'll show you everything once it's all completed and ready to go my french fries are all done they turned out beautifully get some on a plate here you can hear how crunchy they are hitting the plate set these aside a couple pieces of fish now this fish has been sitting 1012 minutes while I made my fries you can hear how crispy that still is the fries are nice and brown nice and crispy on the outside tender on the inside as you can see they're not limp and mushy all you need now there's a little bit of malt vinegar on your chips and when word gets out how good you can make fish and chips you'll be up to your armpits and englishmen the secret is keep the batter cold between batches of fish stop at my lull between batches of fish put it in the fridge so it stays cold partially cook the French fries at 250 degrees for about five minutes chill them then you just fry up everything like you normally would and you'll have the best fish and chips you've ever had I'll see you later and thanks for watching

Channel: TheMudbrooker

Views: 1,486

Rating: 4.963964 out of 5

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Id: R-DArV33suA

Length: 14min 11sec (851 seconds)

Published: Sun May 12 2019