FISH AND CHIPS | Hands down the best ever | John Quilter

what a feast the ultimate fish and chips gonna want to watch this one people my badge improve the lead out of perfect I mean the fish like just do a double triple check on the chips yeah fish and chips my national dish listen I couldn't do it just just before but now I'm gonna smash it out apart because we're gonna pay a lot of attention to the finer details of getting this right first up the perfect chip you make your chips we're Mary's pipe uh potatoes you got me don't choose another Maris Piper let's peel them I don't stress about getting all the peel off you could actually make these chips we've leaving the peel on next up get them sliced up and dropped is of cold water now I don't worry about getting perfectly same sized chips but on the whole they're the same there is a little bit of trim that's fine [Music] and put the bowl under a running tap and let it run for three or four minutes just to get rid of all the starch get the water nice and clear again I got the chips into salted boiling water okay so you want your chips on a gentle tickle yeah you don't want them boiling really rapidly you just want them on a little tickle because we're gonna bore them until they're almost falling apart and they're really fluffy I'm gonna pull them out please look pretty gnarly right and they're actually really delicate straight out the hot water but they're perfect because those gnarly bits when they go into the hole will become so crunchy and so crispy they will be the perfect chip so delicately on to your tray let them cool down and then we're gonna whack them in the fridge so I did these yesterday and now they're absolutely perfect you want to have some time you want them to sit in that fridge for as long as possible so they become really quite firm again but that was a delicate chip when it went in yesterday but now it's holding together well we're gonna fry these in beef dripping okay so the lovely people at Combe farm sent me some beautiful beef dripping which is what we're gonna fry your chips and you're fishing so let's get it into our fryer and then we can start frying okay so I'm going to fry a couple off just to do a test fry to check that I've got the oil right okay now just coming up a look at these beauties now these are oh so crunchy but what they've got is they're nice and fluffy and soft on the inside but they're really crunchy on the outside can't eat them okay they are perfect let's get the rest into the fryer and then we can crack on with the fish so those chips have now been in the beef dripping for about six minutes they got nice and golden at 150 I'm gonna let them sit there and calm down I'm gonna turn do all up to 180 and then I'm gonna drop them in for a second fry right now fish and chips it's a white fish coley cod pollock halibut what ever you really like I'm using classic Cod one of the key things that you need to do is you need to lightly salt it and you do that for two reasons one to season the fish but you do it an hour before bring out some of that moisture to firm the fish up so let's set that aside and crack on with the batter we're gonna make the batter for the fish now getting the batter right makes or breaks this dish I'm gonna use an IPA from one of my favorite breweries and that flavour is gonna really help the batter we're also making a beer batter we're not making a tempura batter it's quite a heavy batter so let's get this right by starting off and sifting some rice flour 1/3 of rice flour to 2/3 self-raising flour and we sift it to get air into the batter [Music] yeah that's beer beer okay so now we're gonna gradually add this in okay now this is a Heston tip but we want some vodka in there it's got a high alcohol level so when it hits the hot oil it evaporates immediately and makes the battery super crunchy so you want about 25 mils of foot of vodka into the batter okay so it's really all right you want to have double cream consistency for its riveting that's perfect now let's get the fish out the fridge okay so the fish now was firmed up really nice you feel that it's more robust so what I'm going to do now is I'm just going to take the skin off this card with a philippine knife there we go no meat left on the skin now bring this down then just with your finger run it through the fish and you'll notice that there's some little pin bones tiny little bones in there just grab them tweezers works best by I'm going just pull them out there just getting those out of the cot so I'm now going to portion this into two or one nice big fill it so I'm just gonna cut them on the slant in half season some plain flour with a little bit of salt just mix that in and then I'm going to take the card dip it in the flour so that it allows the batter to take to it right the moment of truth so get your card dip it into our batter let it drain any excess and then when it starts dripping hold it in to a brief dripping just did it start frying and then let it in and bombs away and we've got that 152 quintessential compliments or fish and chips tartar sauce and mushy peas now tartar sauce follow this so I've got three anchovy Phillips that are finely diced up I've got four nice sized gherkins and the same amount of capers and they've all been put into the bowl now I'm gonna add a good chunk of diced banana shallots load of flat-leaf parsley that's been finely chopped add those in and then I've got these um bulld eggs that are just gooey on the middle dice those through and get that in it's a bit messy but that's absolutely fine just going to put about four good dollops of mayo in there zest a lemon you just want half of that lemon in there and then I'm just gonna slice it up and squeeze a little bit of that in then you want some salt pepper and then we're just going to bring all those ingredients together and there you've got super chunky seeping tasty tartar sauce now let's crack on with the mushy peas next up mushy peas now not everybody will know about mushy peas because it is quintessentially the British accompaniment it's delicious it's simple and what I'm gonna do with some beautiful mint which is best mates with peas so first off I've got some bananas shallots which I've diced I'm gonna fry those in some butter drop some frozen peas into boiling water bring it back up to the boil and then drop a good bunch of mint in there cook until the peas are cooked then drain let's get the peas in with the shallots [Music] okay so you've got your butter your sweet shall light your sweet beautiful peas now we're gonna get some freshly sea salted salty happiness yes that is a term we're gonna get some freshly cracked pepper in there and then you want about two tablespoons of double cream and we're gonna mush that in you don't have to put the double cream in I do to make it just really indulgent that's a great side order anyway to go with anything mmm all right now I'm gonna mush everything down okay so get yesterday's paper get that ready because in the UK fish and chips is traditionally served in yesterday's newspaper and then we're gonna go and get the chips to drop on [Music] okay now I've dropped your answer some kitchen roll just to get rid of the excess fat and then let's get it on to the chips [Music] how amazing is that beast I can't wait to get stuck into it ah how much how much come on come on how much listen I reckon it's 650 all flippin down but if you're living it then subscribe to the channel increase the police come down and spread the love of food busker what do it I'm just gonna just do a double triple check on the chips yeah like for me right the chips you've got all this like gnarliness there but then they just snap in your hands and in brunches Helen you gob right so first off what's it say to you the chips are crispy beautiful buncha me outside I mean the fish is crunchy yeah it's like alien to us hope we say these are the best chips you've ever had do you think they are too oily yeah I'm not sure you go when you're going on if I'm honest perfect perfect okay and what are you saying about the fish [Music] right so what would you pay for whole fish and chips I would take 10 pounds 10 pounds strong loving it how much did you pay I knew it was gonna be lower than tenha a new wonderful just something told me okay guys thank you so much thanks for hanging around good on you pleasure now if you're gonna cook on the street you're gonna meet the odd nutter - what it's just the way it is but listen people they really are the ultimate fish and chips check it out come down get involved and have some chips [Music]

Channel: John Quilter

Views: 3,950,596

Rating: 4.7467623 out of 5

Keywords: food busker, street food., busking, street markets, food, street, fish and chips, fish & chips, Ultimate chips, accompanyments with fish and chips, accompanyments for fish ans chips, the best fish and chips, fish for fish and chips, potato for chips, how to make tartate sauce, how to make mushy peas, john quilter, cod, perfect fish and chips, perfect chips, the very best fish and chips, foodbuskerstreetkitchen, food busker street kitchen, foodbusker, jon quilter, chef john quilter

Id: qHl1MoXPXz0

Length: 11min 38sec (698 seconds)

Published: Tue Nov 07 2017

Reddit Comments

[u/Prime197]

I used to think British food was bland and uninspired until I saw this dude!