Fish & Chips by 2 Michelin Star Chef Restaurant Nathan Outlaw at the Goring | John Quilter

now then brothers and sisters welcome back to food busker this week I've got you such a treat and if you haven't already give us a subscribe to the channel [Music] the chef that we're going to see today he's legitimately in the top two chefs here in the UK his restaurant was voted number one in the good food guy which has been around for eons and it's just very well-regarded for me he's the chef in the UK that just nails fish he is just at the top of his game he's a chef from Cornwall which has given us some amazing chefs including Rick Stein the big TV chef in the UK which he worked for his food is insane like just have a look at his Instagram check it out but the thing that really sets this chef's aside from everyone else is the way that he honors ingredients the way he takes an ingredient and he just exemplifies its taste in the dishes that he creates both in the colors that he brings out but most obviously importantly the flavour he's a culinary Jedi he will be obi-wan Kenobi yeah yeah I got problems [Music] first restaurant I had was a restaurant all the black pig and I was in 2003 and it was almost literally I was on my own in the kitchen with KP usually the surface so if the circle is good that he wouldn't be there washing standard Cornwall opera Mizzou definitely yeah so he was always there in the winter when it's colder in the summer it could be good when I was in that situation to being I'm out in the kitchen I was always thinking well what can I do I wanted the opportunity the best I can and what can I do with the ingredients I've got so I would always concentrate on the fish or than me and make sure that they were as best as they possibly could be and then other than that it was one-pot wonders it would be like a bit of a sauce or a bit of dressing and a nice garnish in there and so to this day even from 2003 into what I do now in 2020 it's still in my mind I always think or what I do if I was on my own so I spend most of the time when we can't with dishes going what can we take away from it it's the opposite direction chefs would go chefs will be like right how do I make this thing so much more I think that's what I see where your food you seem to like have the very best ingredients she must have done so many dodgy deals with suppliers and and fishermen I suppose one of the youngest chef you look after other big yo name chefs there and he saw you inspired by them but Indian in the last for 10 years it's just all been a what ingredients I can get from certain people mainly from fishermen yeah what's growing in the garden you know what's available to me what yeah well the little old lady down the road is growing and she's giving me a little bit that sort of thing is what I love and that's what inspires what we do you develop this amazing network down in Cornwall and then you've been able to bring that up to London that spot to help all those relationships that you've fostered to bring up those great ingredients you know the fish that I'm using today here would have been on the market yesterday he comes up in in the afternoon he sometimes gets delivered at night sometimes we deliver the first day in the morning talk us through today's dish so today what I'm gonna do is my version of fish and chips this is a hike sometimes you do I think takes a really good fish to use it's a very sustainable fish probably the most sustainable fish called white day so first I'll take the fish make sure it's all being gutted scale it take with the fins off with scissors for what I do is because I want this nice piece here I just sort of come along where the center of the fish is and this cut the belly off there this bit here I trim it up sometimes it's nice and in thick then you can use it for different preparations as we saw way down and make like a brand or something with that bit with this part here huh it's very delicate by the skin off in the tail and then what I'm looking for is a nice piece of fish that's got equal thickness so I'm gonna go that's probably about 110 grams the knife pieces hey guys so these beaches here I was probably uses fear for something else and then trim it off probably go for about there and then you've got your final piece probably this bit at the end is going to Sophie and it's gonna overcook so fast in your fish pie mix I put a little bit of lemon zest on it and a few of the herbs that are inside a sauce on the fish before actually it's the batter we make a cider batter by use glue and for self raising flour so two reasons one piece feels great and you get a lovely the free customers now the cider actually with the bubbles and really gluten-free flour being self raising gives it the aeration and gives you a nice sort of crisp at how many apples being that did cool at all it's all Apple natural [Music] I put that in there and then we add that into the bath basically your thumb and finger on prohibiting the planet we've made a mayonnaise which is like a mustard ease or video with vinegary mayonnaise then we've got some roasted fish that we made from all the hake bones roast the bones off little bit of water in there and that's it now our aromatics just water and fish bones and then I'll use that to let the mayonnaise down to get it to a consistency that's sauce consistency and then we add chopped gherkins chopped shallots capers a man in the herbs for tarragon the parsley the chervil and the chives and that's it that's the tartar sauce there you go fish it's the way I like it thanks chef good on you [Music] when you doing fish and chips there's a number of things that you've got a nail confront to the fish so many pieces of fish don't have the flavor you've got the crunch and you've got the Moorish ness of the sauce but what you don't have is enough flavor in the fish and it just becomes this thing that's slightly hot a bit we're steaming and really it should all be about the fish and what's a little tip that you guys have got a trial when you make your fish and chips it's the seasoning on to the fish he seasons the flour but then he puts herbs and lemon directly onto the flesh and then when the batter goes around that and it's put into the hot boil that heat starts evaporating the moisture within the fish and that creates this fragrant release of herbs and lemon like hello mate then the batter's just on point super crunchy like I was about filming this it took 10 minutes to eat it and it's still super crunchy and that's the whole point too many batters are saw healed at all in art but I think the thing that just is genius and unique to Nathan is taking that essential tartar sauce that you just have to have with your fish and chips and letting it down with a homemade fish stock utter genius the chips are just like a laser Lamborghini ah this one's a Ferrari there's a Porsche in there somewhere these chips are just amazing crunchy one mate what I love about Nathan is like a dancer a fella comes from Cornwall no airs and graces but his food stays true to his upbringing and where he comes from you know Nathan might have to mix and stars you might have a host of restaurants it might be in the most exclusive restaurants in the world but I haven't forgot where he's come from how could he another one if you liked this video please give us a share and if you haven't already subscribed to the channel cuz I've got some mint Ches coming your way in 2020

Channel: John Quilter

Views: 238,789

Keywords: food busker, street markets, food, john quilter, FISH AND CHIPS RECIPE, HOW TO MAKE FISH AND CHIPS, nathan outlaw, fish and chips, fish and chips restaurant, fish and chips london, fish and chips calories, foodbusker, jon quilter, chef john quilter

Id: R6yTx17stE4

Length: 8min 34sec (514 seconds)

Published: Sat Feb 01 2020