London’s Most Expensive Fish and Chips! WORLD RECORD!!

this is a turban it's one of the most expensive fish you can buy in London and today we're going to turn it into the most expensive fish and chips in British food history today I'm on a mission to experience the most British food ever trying out three different fish and chips with three different price tags look at that oh that's really good and by the end of this video you'll witness a record-breaking fishing chips never attempted before where could we go wrong today because my guess is that you've never done this before never this is FRS with danger I'd say today but first something much more affordable at a local shop frying up the strangest part of the fish Ben put her there hi meet Ben he's been dishing out some of London's favorite fish and chips plus other UK classic Comfort foods for the past 10 years and this guy's got more passion than a vegan activist my customer is my family I look about this way when I don't like some food I don't give them my customer people is pay have eating something nice how did you become so passionate about fish I like cooking fish ever since you started you always liked it yes always I'm liked this today we're actually not here for the fish we're here for something that's actually a bit more affordable fried cadro and chips this is the cheapest version of fish and chips we could find in London and it starts with Cod eggs pressed and cut into rolls normally fish in chips is £150 for codr is 11 lb is okay 11 lb yeah 11 lb yes yeah I thought it would be cheaper the blocks of cod r get a thin coating of plain flour then they're dipped in frying batter you are originally from Turkey yes 23 years ago I moved in the were you cooking fish back in Turkey no no no no here how did you learn the art of frying fish I learn from Italian people now to the exciting part the Cod R takes a dip in scorching oil this step appears to be simple but it's what separates Ben's food from local competitors now we have maybe 10 fishing ship shop in Central London but I'm number one I change it every day my oil oh you switch it every day every day I change them my oil what are you doing with the old oil sell it to the other fish and chips no no no also in this fresh oil Ben fries up potatoes in the UK chips are thick cut partially boiled then fried sometimes they're even fried twice afterwards the seasonings left up to the diner's discretion once the cadro and chips are maximally crispy they get a Sprinkle of herbs then they're served with a slice of fresh lemon I can just now this freshly fried chips and fish R I can't wait to dig in that's right not fish and chips Cod R and chips Cod R and chips which I've never had before so this is the first to me let's build up to the Cod R we'll talk about that soon but first chips dining with me cristelle if you're going to enjoy a chip shop chip the two things you need salt and vinegar what as a chef cookbook author and cooking show judge she may actually be overqualified in showing me what fish and chips is all about I've never put put vinegar on chips oh you're missing [Music] out interesting it's slightly crispy on the outside and then on the inside it's almost like a steamed potato let's see if I taste the vinegar vinegar is new I'm trying to get used to that what's quite nice is you've got these fat chips they're very rich the vinegar almost cuts through that it tastes very balance but it does make them a little bit soggy you need to demolish them in about 3 minutes I'd say yeah perfect that makes sense I like it I like to try something new I get why people like it but those are the chips we're not here just for that we are here today for the fried cod row this has been battered and fried just like any other fish here I'm quite excited I feel like it's going to be quite Umami quite fishy I'm not sure about the texture though so if you don't like this will you be honest oh yeah but to be fair I'm actually not a fussy eater I eat most things is that a nice way to say of low standards yeah but before we try that Cod r a quick word from the sponsor of this video better help so listen I know life challenges can leave you feeling stuck uncertain and overwhelmed and sometimes all you can do is just try to make it through but we all deserve to thrive and not just survive in tough moments it's crucial to remember that hope and support are just a click away taking that step towards a brighter more fulfilling tomorrow is something we can all achieve With Better Health I personally have endured tremendous obstacles in my life and I know how important it is to have somebody to talk to so why not do what I did and speak to a professional therapist better help connects you with a dedicated team of licensed therapists who truly understand what you're going through their mission is to to make therapy universally accessible and affordable providing expert support in the areas you need most better help it streamline the process to make starting your journey 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batter this is a really lovely crisp batter and the oil that's been soaked into the batter is a really fresh oil so everything tastes really fresh and light you're from London what is your relationship with fish and chips fish and chips when you have a bite of it you kind of get the sense of deep fry Nostalgia it's a quintessentially British dish it's comforting it is indulgent I love it so this is our appetizer this is our warmup into the day by the end of this video I personally will be trying the most expensive fish and chips ever to be made in London wow but first we have yet to try the Classic Fish and Chips traveling back in time to the very root of this historic dish we find ourselves at Rock and Soul place the oldest standing fish and chip shop in London this place has been around since 1871 yeah and the original family taught our family as well so we're the only chip shop really in London that has a direct link to the very Beginnings can you tell me about the origin of fish and chips in London the immigrants Mill the Community were the first ones which were doing fried fish and then from the French had the pomet it was the Jewish community that looked at the two products and F get them together and it just hasn't looked back since so it was a Meal made by immigrants who traveled here and then it's just become part of the fabric of British culture and British Cuisine here they offer fish and chips with a variety of fish options from the affordable Heche to the more expensive skate but the most popular choice ever since the creation of fish and chips is caught every day fresh Cod is bought from a local market and fileted then the 153 year- old recipe begins it's chunky there's a good moisture when it's cooked nice it's hard to beat for the texture and the quality of what you're getting oh you're making me hungry after portioning the C is rolled through flour then dipped in a batter mixture made of water flour and butter this wasn't the very first chip shop to open in London it was the third one and the original two have since gone how is it that this restaurant perseveres while the others are just flaking away things dropped from the sky during the blitz they got taken out during World War II that's it cuz they were in the East End and the East End was the hardest hit wow besides surviving World War II bombs this restaurant also organized meetings in their basement to provide food for displaced people even during wartime fish and chips were so significant to the people that the UK government safeguarded its Supply as for the chips they hand cut the potatoes into thick chunks and deep fry them for 10 minutes to serve play the fish and chips with a zesty slice of lemon and a Ramin of Charter sauce should we try it out I think so let's do it okay first of all I just have to do this I want to break it in house go on I'm excited go I want to see how steamy it is look at that oh that's really good I know you would typically do this but I think we should just try it plain I'm also going to copy I just want to know how it tastes do you know what I love about it tell me what is it so important with fish and chips is the ratio of fish to batter the batter is so thin the fish is so flaky and fat and you can taste how fresh the fish is the batter doesn't overwhelm it actually compliments the fish it is light crispy flaky the fish is soft and buttery oh my gosh this is so good can you just take over my show you talk I eat with pleasure I would say you can taste the freshness of the fish but there's no real strong bold flavors there's not a lot of seasoning but that's why we've got the T sauce exactly it's a mayonnaise Bas sauce with dill you've got Capers girin tar sauce is as important as the fish itself sour creamy full of Dill it is delicious yeah it's just the perfect amount of seasoning and it just ties everything together this sharp Herby fresh sauce with that fresh fish the crunchy batter it is just oh it's such a good combo and then chips oh yeah in between all party experience M they have great too sauce here there's no way you could have an operation like this that's so iconic and just have store-bought tarar sauce the owner said they've had their own formula and he said they've kind of even toned it down a bit to not be too intense or too sour it's all about complimenting not overwhelming the fish and I think they've done such a good job have you ever complimented a fish no I'm actually quite scared of animals oh yeah I don't mind eating them do you think we're missing anything from the Classic Fish and Chips experience right now for me this is a perfect plate what a lot of people might think is missing a mushy peas green peas that have been Blended I personally don't think they add a lot the other thing which people do is they order a chip butty and what it is is a bread bun mushy peas chips I'm tempted to try it but I need some more beers Cod is the perfect choice for delicious yet affordable fried fish but what happens when you make this iconic dish using the most expensive fish you can find in London well this is a challenge only one Chef was willing to take on So today we're going to be making the world's most expensive fish and chips look at the size of this thing massive as a veteran Chef Master Chef contestant and judge Theo has a good shot shot of succeeding before coming to London we reached out to different locations even high-end locations and asked if they would be willing to take on the challenge of making a very expensive premium fish and chips all of them said no oh man well I think it's hard if restaurants have got a service going on that's a well oiled machine suddenly to include something from the side that they've not got part of their process that's quite tough to do and equally the dish we're doing today is expensive it's big bux to make the most expensive fish and chips we've sourced the most expensive fish available this massive turban costing an astounding $229 it's line C so it's expensive to catch but it's the most beautiful fish it's succulent it's meaty I mean it blows almost every other fish out the W excuse the pun turbet is typically reserved for Gourmet high-end fine dining to deep fry such a luxurious ingredient is Unthinkable until now my guess is that you've never done this before with this type of fish never this is fruits with danger I'd say today you have a lot to lose and almost nothing to gain I don't even know why I'm doing it so we're now going to fill it the fish we've got a bone that runs through here so we're going to try to cut through that skin which is tough there we go now we need to cut around the heads follow the shape of the meat oh it's a tough fish so let's get a pair of scissors out and start trimming this fin big fish like this he lived a long time and that skin is impenetrable against other fish which is genuinely it's like leather we can make a pair of shoes at the end of this okay rubbish go to a fil in knife instead so now we're just trying to cut along here trying to keep it as close to that bone as possible so we're scraping the knife this really is going to make the best fish and chips we've ever had in our [Music] life and then this is our first fillet look at that beautiful that weighs so much on its own you could sell that and buy a small car Theo meticulously runs his knife through the turbet to extract another meaty fillet then he flips the fish and cuts out two more leaving the skeleton behind to make each filet perfect Theo slices away the thick skin that trims the edges hit the fillets with a little bit of salt with a little bit of flour and now the batter to match the luxury of this turbit mix flour salt baking powder and champagne forget beer battery this is a fish batter for the 1% so English sparkling wine and the reason we use carbonated beer or wine is it gives you air so when we coat the fish in it that's going to Bubble Up that's going to give us a really crisp light Airy batter let that drip off a bit normally we deep fry this but we want to make sure we get it nicely coated cuz it's a big fish as soon as we get a bit of color on the other side we're going to flip it over get a bit of color to that and then we're going to finish it in the oven so we don't burn the exterior but we get a lovely even cook throughout we take about 2 minutes on this side I'm a bit nervous cuz you know Sunny is got a refined palette a sophisticated level of taste so I'm hoping this is going to live up to his expectations [Music] once all fried up the four pieces of fillet head to the oven and Theo moves on to the chips chop up four fresh potatoes thick cut in true British fashion parboil the potatoes for 6 minutes then after draining they go through a two-step frying process the first fry to lightly cook them through then the second fry to crisp them up the turbet at 6 minutes of baking get the quick dip in oil once more to enhance its outer crunch finally plate up the fillets with chips and mushy peas this here just may be the most expensive fish and chips in London's culinary history and two guys will help me enjoy this humble working man's food turned Posh plate of protein Joshua hello Olie hello today we become part of History it's a bit weird though getting such a fancy fish and putting it in fish and chips it's a bit like dressing King Charles in an Adidas tracksuit Josh and OE created the YouTube channel Korean Englishman in 2013 to introduce Korean culture food and lifestyle to a global audience that's my favorite then in 2017 they expanded their platform with jolly this is above and beyond a channel exploring culture and food Beyond Korea back to the fish and chips yes so just give me one or two things that you look for in good fish and chips first the mushy peas not fish or chips mushy peas are an iconic British staple when served by up in chippies they look like this but Theo brings this recipe to the next level blanching green peas then putting them into a blender with mint olive oil salt pepper and vinegar you can often tell how good a fish and chip place is by the mush beas you know what this is good cuz if this isn't good let's just leave m h yeah oh yeah that's really good that is perfect oh my gosh good mushy pece what about the fish what do you look for in the fish it really should be tender you shouldn't be chewing that after all should just fall apart you want that crispy batter on the outside oh listen to that that's a nice sound the world's most expensive fish and chips Cheers [Music] Cheers I love that that's really good yeah is delicious a great crunch to start it out and then the meat inside it's a little bit heavy but flaky too at the same time so soft it's so perfectly cook all the way through it's elevated it's the fish that we know and love but it's just a little bit more flaky a little bit more soft a little bit more flavor yes every Dimension possible has been increased another 25% somehow now you thought the fish was special the fish came from a market it was cooked here in Theo's home but this this tartter sauce that came from the store okay but you know grab some anyways M I like it I put a little bit too much it's delicious with the tartter sauce but I got to say I don't feel like it needs extra stuff the season the way it's cooked Everything feels pretty perfect as it is I there is no I disagree sunny I have eaten half of that fish normally now chippy I wouldn't go anywhere near it without dousing it in vinegar this is what I'm saying this is what it's missing without the vinegar it's not fishing chips you want to douse that in vinegar I'm not saying it's not good oh no I'm scared got some emergency vinegar give it another try cuz until this moment it didn't even fit the criteria to be called fishing chips oh gosh I mean that's a lot that's it there so much vinegar Ollie I mean I put more vinegar on that I would put more vinegar on that I really that is actually good right doesn't take away from the Flavor that's in there it just adds this kind of sour Dimension to it all in all I think it's outstanding the way that Theo took it apart and the way he treated this with skill and Perfection he's turned it into a delicious work of art and a groundbreaking piece of History it's fantastic I think fish and chips is great it's like comfort food people love fried food and then you have the balance of something heavy and then something sour to go with it tarter sauce or liters if you will of vinegar I love it cheers thank you and to British food and Def ficient chips Cheers Cheers Cheers thank you for this this is absolutely incredible in this video we tried three levels of fish and chips this was a lot of fishing chips most people's digestive systems couldn't handle it but mine cat I need to tell you which of these fish and chips gave me the most bang for my buck this is a tough choice at Ben's fish and chips I mean Ben was one of the most most authentic genuine people I've ever met but then Theo at her last location he took the weirdest looking fish in the world and turned it into delicious food British food but if I had to choose one it would be location to the Rock and Soul place that place even after 150 years they're still going strong and pumping out some great fish and chips I loved it what you call chips we call french fries what we call chips you call crisps it's almost like another language I've got to translate a lot of time for my American audience it's almost like we need to have a second revolution no way hey how you doing yo I seen you so many movies can't remember what movie you been in by what movie um I was in Spider-Man no way yeah that was an experience I just got assaulted with kindness yes for ketchup you can have hints for the mayonnaise sure also Hinds I don't blame them for the heat Sriracha actually quite unconventional well there's a lot of Asian folks coming here I noticed I looked around I like it because it's good for health and it's good full brain as well I could use that I don't want to talk too long it's cooling down Theo's in the corner like would you just yeah stop talking and take a bite maybe I show my one chips from customer table is okay sure right now he's going to a customer to ask them if he can steal one of their chips to show me I love this man's passion I've never seen anything like it he's coming back you know who he is he's my customer fish and chips is a very humble food what will British people think when they see this we introduce this into chip shops I don't think it's going to be very popular I'm I'm just saying fish and chips for the 1% there you go I've been thinking the 1% they need some more stuff well they need a way to differentiate themselves from the rest of their they do they just sat there with all this money and no one's catering just for them and they have to drive bus all these fish and chip shops with all these pavos going in there pavos yeah yeah exactly these plebs and they can't be expected to eat with those Riff Raff before we go I want to say a huge thank you to those who joined me in this video first of all christelle you can follow christelle on her social media right here is her Instagram handle go give her a follow and check out her fun food Adventures I also want to say a huge thank you to Theo Michaels he joined this production at the last minute and then risked his entire reputation on cooking a fish and chips made out of a turbet you can follow him also on Instagram and then I want to thank the boys from Jolly for joining me at our final location you can find them on YouTube go give them a subscribe and follow their fun food Adventures on jaldi and also Korean English bit anyways that is it for this one thank you so much for watching I will see you next time a peace and I'm not going to going to scream a piece I'm going to politely button up my shirt cuz now I am a British gentleman good evening

Channel: Best Ever Food Review Show

Views: 894,588

Keywords: Best ever food review show, befrs, sonny side, befrs team, food, around the world food and culture, british, uk, british food, fish and chips, cheap vs expensive

Id: n1URUPEnl2Y

Length: 20min 44sec (1244 seconds)

Published: Fri Jul 12 2024