How to Make Fish and Chips & Shrimp Burgers

[Music] Oh [Music] Oh [Music] today on Cook's Country Ashley makes Brigitte perfect fish and chips Jack challenges Julia to a tasting of hamburger buns and Christy makes Julia the ultimate shrimp burgers that's all right here on Cook's Country a chippy has a fish and chips shop and the first one dates back to 1860s in England but it wasn't until after World War Two the fish and chips caught on here in the States while the meal was sold in clam shacks and fish markets took an English actor to make it a national hit in 1969 Arthur Treacher whom you might remember as constable Jones in the movie Mary Poppins opened his first namesake fish-and-chip restaurant in Columbus Ohio Treacher ran cheeky ads and local papers with funny headlines like Arthur Treacher brings all-american dish back to its birthplace and it was always followed by the name of each local town by the late 1970s there were about 800 Arthur Treacher's which inspired restaurants across the country to add fish and chips to their menus well today we're going into the kitchen with Ashley who's got a foolproof streamlined version of fish and chips that you can make at home so I've stopped making fish and chips at home and that's because a pub can do a much better job than I can they have that specialized equipment the fryer with two baskets so you can fry fish and chips at the same time and serve them nice and hot but at home usually one gets cold well it's waiting on the other but Ashley's here she's gonna show us how we can have it all hot fish and crisp chips all at the same time all at the same time right as you said I mean you know when you're driving home from work you're not usually thinking tonight I'm gonna whip up a little batch of fish and chips it's not a last-minute dinner no it's not but after I've showed you how easy this recipe is you will be starting to think like so let's get started with the batter here we have 1 cup of all-purpose flour here is 1 cup of corn starch now the combination of these two things gave us the color and the texture of the batter we were looking for is really nice and light and beautiful golden brown and for a little seasoning we have one and a half teaspoons of salt and for lift we have one teaspoon of baking powder so let's add a little beer to this batter this is a light bodied American lager and I have one and a half cups of it now the beard is a few different things for us in this batter it provides some seasoning here provides a little bit of sweetness it provides some acidity which is always welcomed with some fried food and also if you don't cook with beer or alcohol no fear you can use simple seltzer water plain water doesn't do the trick unfortunately so it's more the carbonation is essential but the beer adds additional flavor exact benefit I'm gonna whisk this until nice and smooth I'm gonna cover this with some plastic wrap and before I do anything with this let's move on down to the fish sounds good okay so here we are gonna be using some codfish but if you can't find any Cod halibut or haddock we'll also do we have to pound skinless fillet of cod which I've cut into two pieces I'm gonna cut this into 8 pieces and I want them to be about 4 ounces each so first cut these and half like that and then I'll cut this right down the middle cut the fish into even sized pieces everything's gonna cook it same rape before I seasoned it with salt and pepper I'm gonna Pat these dry with some paper towels so that the seasoning adheres nicely seasoned it nicely with some salt and pepper and if you seasoned it from up high it really distributes nicely over any protein that you're working with transfer the seasoned fish to a nice large plate I'm gonna go wash my hands and then we're gonna put that batter and the fish into the refrigerator okay all right so we have got the fish covered for our fish and chips now let's move on to the chips for the potatoes I chose Yukon Gold potatoes because of their moderate starch level so first when you're working with any type of round vegetable it's always best to flatten all of the sides and you can do so by trimming one quarter inch off of each rounded side now that I have all those rounded pieces squared off I'm gonna cut this into quarter-inch thick planks so using my trusty ruler here now I have a good idea of what a quarter inch looks like so I'll continue to work my way through the potato I would recommend that you staff just one on top of another just start with about two at this stage to level stack I'm gonna cut these into a quarter inch thick Fry's well Ashley mention a minute ago that she chose Yukon Golds because they were a medium starch potato now the reason that russets were out of the game here is that they are very starchy and the rule of thumb is more starchy the potato is the more apt it is to become super tender and fall apart we want sturdy but still tender chips here so that's why Yukon Golds for the perfect choice for us let's get frying all right okay here we are going to do what's called a cold fry method so if you notice a lot of times when you cut potatoes you put them in water to keep them from oxidizing and changing color now I didn't do that with this I want the starches to stay in the potatoes okay I'm gonna add these potatoes to the cold peanut oil this is peanut oil I have eight cups total here put these over high heat and I'm not going to touch anything in here it's gonna take about seven minutes to get to a rolling boil and then I'm gonna cook it at that boil for an additional 15 minutes the potatoes after that are going to be a little limp and the exterior will be beginning to firm now it's been seven minutes and this is what I meant for the rolling boil or boiling that's boiling so again I'm not going to touch these potatoes and I'm going to continue to cook them at this high level heat for an additional 15 minutes okay 22 minutes total has passed now I'm going to go in using these tongs and just give a gentle stir just to prevent any of these from sticking together especially the bottom of the pot because some do tend to stick there I'm going to continue to boil these for four minutes until they are just golden brown all right those chips look right nice okay so I'm gonna use this spider here but a slotted spoon also does the trick those are beautiful now normally when french fries or any other kind of fried type of food comes out of something like the oil my first instinct is to season it with salt but these are not completely done at this point just get any large pieces that were a little stubborn and wanted to stay behind out of there now that looks great I'm gonna set this aside let's batter the fish now I'm gonna add all of it together just make sure everything is covered here all right now before I do anything I'm gonna go wash my hands sounds good all right so I am going to check my oil temperature here now I needed to come back to 375 degrees before I add the fish all right time to get frying now I'm gonna do two batches here and using this fork that's a beautiful thick batter really thickened up nicely in the orange I'm gonna drag it across the oil drop it in drag it across the oil and then what that does is it really seals the batter in nicely so you're not gonna have a lot of raggedy edges now it was important for Ashley to bring that oil temperature back up to 375 as she cooked the fish at a lower temperature the outside well it would have been nice and darkly color but the inside of the fish would still be underdone so 375 is key let's keep so I'm gonna monitor the temperature of the oil and I want to make sure that they're between 350 and 375 okay and I'm gonna cook this for four minutes on each side eight minutes total all right the second batch is ready to come super super crispy beautiful hmm you know I love really good public fish and chips I have yet to see fish and chips as good as these all right I'm gonna hit this with a little bit of salt seasoned it now isn't it now I'm gonna bring the oil temperature back up to 375 degrees and we are almost done all we need to do is just simply reheat those french fries usually I would tell you to reuse the cooking oil after you're done with our fish and chips recipe but in this case no you do want to get rid of it once you cook fish in oil it really gives off its flavor so if you go to make donuts in there well you're gonna get fish flavored donuts fish donuts mmm well that didn't take long at all for the oil to come back up to town not at all all right all right give this a little stir and one minute see you guys soon okay that was a long minute wow that was a literal minute I have to say these look beautiful man I'm gonna check on that fish how's it doing still hot oh good that's great I'm gonna season them with a little bit of salt may I please do okay I'm so excited for this my mouth that's quad right there here we have some homemade tartar sauce and you can get our recipe for our tartar sauce on our website cookscountry.com I love a little lemon it's super crispy that batter is so light so light and flaky but it still has some heft to it you know it's not one of these batters that you make it so light it's just this gossamer thin almost a veneer we wanted a little bit more structure than he gave it to us and the baking powder if you could see really helped provide a little bit of lift in there I'm putting the fork and knife down yeah to go in for the chip oh right we're they're actually kind of creamy inside really nice shell on the outside perfectly cooked through mm-hmm gorgeous color excellent job thank you make an ultra light batter with flour cornstarch baking powder and beer and see some large pieces of cod with salt and pepper for the chips start Yukon Gold potatoes and cold peanut oil and cook until just shy of done remove the chips then batter and fry the fish until the deep brown we turn the chips to the oil for one minute to brown and crisp and serve all with lemon and tartar sauce it can be done so from Cook's Country pour a pint for yourself and joy fish and chips with a wee chippy oh right back atcha [Music] so behind every great hamburger is a great hamburger bun and today Jack's gonna tell us which bun is best Julia this is a very easy tasting where's the beef yeah I was let's say these are very plain so these are the three of the four best-selling brands in the country oh okay a couple things I want you to pay attention to mhm size is actually pretty important you might imagine that the bigger buns do a better job of holding on to the burger and that people didn't like it when the patty was hanging over the side really second thing is the size of the bottom button mm-hm cuz the thinner it is the soggy or it's going to get that I've noticed at home so a couple things that are interesting usually almost every tasting we do the more salt something has the better it will do mmm this was an exception we actually preferred the brands with the least amount of sodium and the theory there is that the burger is so salty that you wanted a nice contrast and our winner actually has more sugar to counteract the saltiness of the burger mm-hmm we were looking for things that could hold the patty but they were also light and fluffy and kind of nice to eat I will say there wasn't a bad bun here mm-hmm you would not reject a hamburger that was put on any of these buns but there are some differences so anything that you're noticing here I know what this one is because this is the one I buy at home I recognize its color and I recognize the sweetness so this is by far my favorite are you sure about that I love how julia has yeah no doubt that's my bun right there yeah between these two they're both pretty good this one actually the bottom felt a little bit a little bit thin and a little bit like it would mush out into nothing under a burger the top was very thick it tasted fine this one had a slightly better flavor and I thought it had a slightly more chew on the bottom this one almost turned to paste in my mouth as I was eating it I didn't like that so second favorite but third favorite third favorites not far behind all right so you want the good news with bad news always the good news well the good news is you got them all totally right bad news is I didn't win bad news here so this is the winner this is the winner Mark Martin yes half of the studio audience chose this as their favorite this is a New England product that's available in eastern half of the country it's made with potato flakes milk and butter ye it's made basically with mashed potatoes yeah it's very distinctive even though it's the second best-selling brand in the country out west you cannot get those things it's an East Coast thing oh this one people who live on the west coast runner-up patch farm it is not made with the potato flakes but it's a very nice bun it's the biggest so the widest yeah it was the biggest it does a nice job of holding that patty alright and this one not bad but not my favorite yeah the ballpark it was fine it was a little on the small side half of the studio audience that was their favorite was the ballpark but I didn't give them the hint about size so they were just tasting it and it's fine it's good just small yeah so there you have it if you're from the east coast go for martin's sandwich potato rolls at three dollars and sixty nine cents but if you're on the west coast go for Pepperidge Farm white hamburger bun [Applause] [Music] Maine owns the lobster roll and Maryland is the land of crab cakes but down in South Carolina well that's the home of the shrimp burger now we went down there and tasted burgers up and down the coast and they're all pretty good but we fell in love with the one from the shrimp Shack out in Beaufort so we use that as a model for our own recipe that's right these are major shrimp burgers they are full of shrimp shrimp and more shrimp you don't taste pretty fillers they don't even add a lot of spices to them no old bay just shrimp shrimp at its finest of course at the shrimp Shack they've got deep fryers going all the time so they get a nice crisp crust but these are so easy and they're so good that we wanted to make them easier to make right out such a mass without such a fuss and in the skillet right not have to deal with all that leftover fry oil right we started thinking about bread crumbs how could we get that same crisp crust without frying panko or our favorite because they're so light and crispy the problem was those flaky bits made them seem more like crab cakes yeah and that wasn't what we were looking for so our solution was to take them and pulverize them in the food processor so I've got a cup of panko I'm just gonna pulse these about 15 times until they're nice and fine and dredge about just a cup of wine for for good measure well let's check these so you can see it's a much finer grain now not so shorty yeah yeah because panko has a pretty iconic texture with those nice flakes so I'm just gonna transfer these to a shallow dish so we'll have a good space to do my dredging I'm gonna use this again so we needed to get these burgers to stick together but we already knew that bready fillers were out right so we found that the more we process the shrimp the stickier it got and so ultimately we really didn't need to add much more than a little bit of mayo to help them stick together nice so I'm gonna take about a cup of my shrimp I have one and a quarter pounds altogether these are 26:30 shrimp so they're large they're peeled and deveined and we took the tails off and my mayonnaise that's not a lot of manners it's only two tablespoons Wow this little bit of mayonnaise add some extra flavor it adds a little richness because these are pretty lean mm-hmm I also have a tortor of a teaspoon of pepper 1/8 of a teaspoon of salt and a teaspoon of cayenne a little a little boom little something-something but it's not gonna make them spicy now I'm going to pulse these about eight times I want to get it pretty finely ground so that we'll get that sticking power so you can see it's pretty finely ground ah just gonna take my spatula and good wipe down the bowl a little bit it's pretty pasty mm-hmm but we don't want the shrimp burgers to be shrimp paste burgers we liked a combination of bigger chunks and the finer ground bits and we'll pulse this but not quite as many times so some smaller pieces and some bigger pieces gives you the sticking power and from good texture mm-hmm just about four times I just want to make sure that any big pieces are broken up but you still want to be able to get a nice clean bite mm-hmm you want to know what you're eating in the shrimp burger that looks perfect yep no big pieces of shrimp that'll stick out but they're still recognizable I'm gonna transfer this to a bowl for the last step to get any any little bits of salt or cayenne or anything all the nooks and crannies yeah that's great so the last ingredient that we're adding is a little bit of scallion okay so three scallions I've chopped these fine the reason that we don't add it in the food processor is it just really pulverizes the scallions and we wanted to have a little texture we wanted them to still have a fresh taste and we didn't want green shrimp burgers speckles of green are nice but incredible health burgers are less less fun so I want to make four burgers here I have a half cup measure so I'll transfer them to that just to make sure they're pretty even now I'm just gonna shape these into patties so they should each be about three and a half inches in diameter but the really important thing is the thickness because we want to make sure that the shrimp is cooked all the way through and we're looking for three quarters of an inch the really nice thing about these is that you don't have to refrigerate them I don't have to chill them they're so sticky that they're really ready to go as soon as you have them shaped and dredged that's pretty unusual for a patty or a burger like this it also makes them really easy for a Tuesday night you can make them ahead but you don't have to how far ahead can you make them I've made them about a day ahead oh but it is time to dredge so I have my pink all ready to go we ground the panko so fine that we're really able to get a nice even distribution so we have a real thin layer again you don't want bread II we want crispy so I'm just gonna keep dredging my shrimp burgers wash my hands we'll come back and make some tartar sauce sounds good so the burgers are all ready to go you just want to heat up my oil now that's not a lot of oil considering that at the shrimp Shack baybee pry them that's right it's only three tablespoons of oil whoo I like that but we're using a nonstick pan and that's why we were able to use so little oil you want it nice and crisp and not greasy I have it over medium heat you want to let the oil come to a simmer let's work on the tartar sauce I love a good carrier sauce well we needed something to dress up the bun so I have 3/4 of a cup of mayonnaise I'm also going to add 3 tablespoons of dill pickle that I've chopped fine plus a teaspoon of the brine a small shallot that I've minced give us a little bit of wiggle a little I keep wiggling I like it I like it I also have a tablespoon of capers that I've rinsed really well and then chopped fine the briny saltiness is really gonna help make that sweetness in the shrimp pop and a quarter teaspoon of pepper we do not need to add any more salt right thanks to the pickles right we have plenty to go around so just mix this together pretty easy that is easy and it tastes so much better than anything you can find at the store it's really nice and fresh tasting with a little bit of texture too we'll just let this hang out a little bit while we cook the burgers okay and it looks like we got a nice shimmer mm-hmm here so I'm gonna pop the burgers in and I'm just gonna fry these until they're a nice golden brown that's gonna be gonna take about 3 to 5 minutes now if you have two spatulas use them you want a flipper and a catcher not have them kind of land on their side mm-hmm that's what we're looking for nice golden brown color so we'll let these cook for another three to five five minutes and then we'll tempt them to make sure they're done it's been about four minutes I'm gonna temp these but I want to go in through this side you get a really accurate measurement so I'm just gonna lift it up a little bit and I'm looking for a temperature between 140 and 145 just keep in mind because we do have some big chunks of shrimp and smaller bits of shrimp it's not a bad idea to check it mm-hmm more than one place so they're all done last thing to do is to just let them fit on some paper towels just for a couple seconds I'll just give these a quick flip all right I'm hungry all right so just put a little tartar sauce on the bun and we'll slide the shrimp burger on top and a little a little extra sauce we're not going to load these up with a lot of things nope just a little crisp Bibb lettuce mmm little color little extra crisp crunch no that's a shrimp [Laughter] mmm that's good they stay really juicy yeah they're really juicy and they taste like shrimp with just a few other flavors around the fringes but it's really all about the shrimp and the texture I like getting some of those bigger pieces of shrimp hmm and a little bit of the scallion mmm hmm now I know how you do the shrimp burger wiggle I don't wiggle for everything to make your own Beaufort style shrimp burger start by pulverizing panko in the food processor for the burger process some of the shrimp finally to act as a binder but chop the rest of the shrimp coarsely so that the burgers have some texture after shaping coding and sauteing the burgers serve them on a bun with homemade tartar sauce so from Cook's Country South Carolina shrimp burgers thanks for watching cooks country from America's Test Kitchen so what'd you think leave a comment and let us know which recipes you're excited to make or just say I now you can find links to today's recipes and reviews in the video description and don't forget to subscribe to our Channel see you later alligator [Laughter]

Channel: America's Test Kitchen

Views: 129,652

Rating: 4.9278173 out of 5

Keywords: seafood recipes, shrimp burgers, fish and chips, fish and chips recipe, how to make fish and chips, cooking, cooking videos, burgers, cooks country, cook's country, seafood, shrimp, dinner, recipes, how to

Id: 8P6WZbBqfdE

Length: 23min 34sec (1414 seconds)

Published: Sat Nov 16 2019

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[u/The_Bearded_Hiker]

I've always wondered why most fish and chips recipes call for cod. Is there a reason for this. I mean I love cod but again just curious.