POV: Cooking The Best FISH & CHIPS You'll Ever Have (Restaurant Quality)

this is our traditional beer battered Pollock with triple cook chips they've got some beautiful agria potatoes uh skin on these have just been washed there's probably around a 10 10 mil I'm gonna go for I'm leaving the skin on just because we don't we don't really peel our potatoes for anything we do here in the restaurant we kind of uh just leave it on I think it adds a nice little texture you kind of when you're cutting the potatoes you're just trying to get as uniform size as you can because obviously otherwise some of the potatoes are going to overcook massively trying to get them similar in size as you can if they're a little bit different doesn't really matter so you're going for these nice big chunky chips as you can see the starch is already coming out in the water it's just gonna basically wash them off until the water runs clear so here you go got my potato chips there so we just roast this off with carrots trimmings onions trimmings and then that gives us the base for our veg gravy that we use for Sunday roast right next up got a little bit of sugar and salt I'm just going to make a quick cure to firm up our fish slightly 30 sugar ratio to Salt zest in a lemon add a lime give that a little mix together you can put in some spices in there put in Bergamot you put a few other bits in that uh this is going to set that aside now while I go back to my chip so the water's running clear now fine salt quite a lot because you want to season the potato nicely throughout give us a couple of potatoes and then we're going to bring that up to the boil what we're going to do with the triple cook process is we're going to boil them first then we're going to blonde slimming oil and then we're gonna crisp them up in oil as well so between each stage of the process you're going to chill them down fully so salty in the water today I'm going to bring it to the boil once this comes up to the boil we're then going to stir it hard for the first few minutes the inside will still be completely hard and it's obviously going to soften from the outside in we're trying to rough up the edges but still keep the potato intact in those nice um chip shapes okay next up we're gonna put fish pretty much the same on most fish you've got the thicker side of the fish yeah you've got this thinner bin we call that the belly we're just going to cook them in separate pieces otherwise you'll find that this little piece here is going to massively overcook when while you wait for the thicker side so I'm just going to cut down the bloodline and you can either do skin on skin off uh we can do one of each just for reference so here you've got the skin off on the loin you've got the skin on on the belly just so you do two different types usually I mean if you're buying fish from your fishmonger you'll be able to ask him for whatever usually be able to specify what size you want what whether you want large fillets small finish they'll be able to get it for you so water's starting to come to boil now so I keep stirring it this first sort of two or three minutes doesn't really matter too much because it's just coming up to temperature The Cure in the fish is just gonna one is gonna help to season the fish a little bit um it's gonna impart some of that beautiful Citrus flavor in there a little bit of Sugar's got a tiny bit of sweetness it's also going to firm up the fish slightly now Pollock is quite a nice firm fish anyway if you're doing something like um Cod belly or uh haddock or something like that it helps to burn up a little bit and just add just makes it a little bit more premium these bigger ones I'll probably give about 20 minutes 25 minutes and the smaller ones probably about 10 to 15 minutes but now it's all like the next five to ten minutes is physical stage where I want to batter them around as much as we can to try and break up the engine okay next we're going to make the beer batter so in here I've got a little bit of plain flour rice flour baking powder a little bit of turmeric just for color and dry salt 250 ml of beer Barkley water as well 200 mL just mixing in my wet liquid into my dry actually just bringing in the flour from the other side bit by bit it's a really good mix all right back to the chip so now the water's boiled in you can just turn it down to a slight simmer and they're probably going to simmer for about 10 to 15 minutes now every two minutes giving them a really good bash around slowly start to see it there a bit like you're doing your roast potatoes start to break up on the side stir around almost plop them over Sailors are getting there now you see as you lift it up lightly the edges are breaking some of them are breaking in half probably another couple of minutes still on those so just wash off the Cure and then we're just going to rinse it off so there's no residual salt on that for five minutes because obviously we just brushed it off the sole would still be on the face and it would just carry on curing I'm gonna leave these bigger ones for another 10 minutes okay next we're gonna take the chips out [Applause] the problems it's right put them into your fridge still they're completely cold big bits of fish are ready to come out and I've got a beautiful nice firm beef while our chips are cooling down we can put our oil in our pan and we're going to bring it up to 140 for the first Blanche of the potato nice and cold ly they're fully cooked all the way through chilling down process is really essentially to help to firm it up so next up you're going to take these I'm going to pop them into oil at 140 degrees we're just going to set the outside start to lightly caramelize and then we'll take them out again chill them down and then they'll be ready for their final crisper so my chips are now in I want to try and keep this around 140 degrees obviously it's a little bit trickier when you're doing it at home don't really move the pan initially let the outside skin of the potatoes set before you start moving it around so if you had a deep fat fryer you just shake the basket because if I start mashing it around too much again I'm just going to break up the potato even further so these have been in now for about 12 to 14 minutes now we're just going to chill these down uh we're gonna put ones back onto my rack with the rest of them and then we're going to chill them down and then they'll be ready to re-crisp up a little bit later on we're going to chill those down so they're cold and in the meantime I can get my fish ready and then the tip to take just another two or three minutes when the oil is really hot so I'm gonna bring our oil up to 180 for the fish so I've got my fish here which I've just dried off I've got a little bit of seasoned flour and I got my batter here so we're going to drop them into the oil one by one I'm going to start with the biggest one I'm going to drop that in one minute sorry two minutes before the other two so they all come out at the same time so we've got the bigger loin piece here and then we've got the um the two belly Pieces Just for context so the belly bits have the skin on and the loin bin doesn't so dust off the flower really really thin coating so I'm gonna mix it around the batter and then let the excess batter drip off and then into the oil I just hold it up until the batter lightly goes across plant and then dropping in if you're dropping at the beginning sometimes you can stick to the bottom of the pan and they're just gonna tremble a little bit of batter over the top to get crispy crispy edges on it then I'm going to go with my other two foreign run the skin off the back so the thinner layer of batter on the skin meaning that the skin will crisp up a little bit in the oil so I'm just going to try and maintain that oil at that temperature so we're looking for that core temperature of around 170 180 just going to take out some of these beautiful scraps they're beautiful we're going to garnish those on the dish when we do it up just gonna have a look at the fish see I was getting on looking good okay so the fish is about one minute off so I'm just gonna get my chips now so they're ready to go in as soon as the fish comes out so fish is coming out looking good nice and crispy so next up we're gonna let that drain off a little bit before we season it just before we serve it we're going to check the temperature probably around mid to high 40s internal temperature but you just want to make sure it's not under more than anything but it should be absolutely fine we're looking for 180 minimum probably 190 for the chips did it go in with my chips so it's going to season my fish season it while it's hot so the salt kind of sticks to the um to the slightly oily skin so these have been in now for about a minute and a half probably got another minute just to finish them off so looking for nice dark edges super crisp nice bit of potato inside and take those out onto my paper to drain I'm gonna give them a good dry off just gonna season these very lightly with a bit of our combo seasoning again while it's nice and hot I hope you use salt just gonna go old fish and chips Style straight onto the board beautiful and crispy almost one of the best bits is the sounds of the potatoes got my fish I've got one loin bit one belly bit and everyone's favorite got these beautiful crispy uh batter bits this is our traditional beer battered Pollock with triple gumption foreign

Channel: Fallow

Views: 558,974

Keywords: fish and chips, fish and chips recipe, how to make fish and chips, restaurant-quality fish and chips, crispy fish fillets, golden chips, cooking tips, culinary skills, crispy batter, irresistible crunch, perfect golden chips, seasoned home cook, comfort food favorite, culinary adventure, expert cooking tips, fallow, fallow restaurant, best fish, fallow restaurant london, chip shop fish, chippy tea, fish and chips at home, chippy chips, chip shop chips, triple fried chips

Id: C6C4g55Vsbw

Length: 10min 16sec (616 seconds)

Published: Wed Aug 23 2023