How to Make Restaurant-Quality Fish and Chips

Test cook Ashley Moore makes host Bridget Lancaster perfect Fish and Chips.

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[maya]

I used to work at one of the famous fish & chips in Scotland & his Fish batter secret is 100 gram rice flour & 100 gram plain flour mixture with 70 ml Cold Vodka & 110 ml Cold Dark Ale/Beer in to Fish batter mixture with 1 spoon honey & little salt and add Yeast half a tea spoon... keep it in to fridge for 30 mins. Take out from fridge. take cod/haddock dry it & dip in to dry plain flour then dip in to fish batter mix & fry it on 360 degree F. . Enjoy & give it a try at home & enjoy with your family & friends & please don't forget to give me bless...Please...Remember me in your prayer...Thank You & love you all..

[lolorick]

As a Brit I have to say that Beef Dripping is the finest for cooking good chips

[LoganDC]

As a fairly good amateur cook, I REALLY appreciate this show. I can follow a recipe easily enough, but the way they cover not just the WHAT of each step of a recipe, but the WHY, as well, means I've got a baseline to play around with and customize. And that's what makes this fun.

[peterfeniello]

It’s true, it’s a challenge to make fish n chips at home and serve it all hot. We have a method…husband and wife. My wife preps the potatoes, and fries them twice. Meanwhile, I make the batter and prep the fish. As soon as she’s done, I fry the fish. As soon as I’m done with fish (which holds the heat very nicely), she gives the chips one more fry (a minute or two) for a final crisping. Everything comes to the table hot, but more importantly, the couple that makes fish n chips together…stays together

[twosocks]

have been a loyal subscriber to America's Test kitchens fo4 years, and I can name the number of occasions I have been disappointed with one of their recipes, on one hand. I own several dozen of their cookbooks, and I love being a subscriber to the website. So I don't want anyone accusing me of being a troll or a naysayer here. The one thing I did learn from this video, that I'm going to try when I make fish and chips again, is to see how I like the Yukon Gold potato fries. But I'm dubious of the long cook, starting from cold oil, on those fries. The system I use is to prep first the fish, then cut the potatoes and start heating up my oil, then make the batter. I then par cook the french fries in 320° oil for about 3 minutes, let them drain, kick that oil temp up to 375, then I fry the fish. I can hold the fish very nicely at 250° in the oven, on a wire rack set over a rimmed baking sheet, while I finish the French fries, usually in two batches. Yes it is work, but I just made this yesterday for dinner, and it is well worth it. Tartar sauce is great, but we like to dunk hours in malt vinegar.

[martinburke]

If you made fish n chips like this in the UK we would beat you up!!!

[winston]

I used this batter to fry some shrimp. I also experimented with dipping fish-market crab cakes in flour, then the batter and fried it. Worked well, and I accompanied the shellfish with a hasselbacked Yukon gold potato. Pretty good.

[lexwaldez]

Best fried fish ever. Explaining why you folks do things helps me remember the recipes.

[annwilliams]

My son and I did this last night and the fish was outstanding. I think the chips might have been slightly overdone but I was plating up the fish and boiling some peas while he was finishing the chips and I wasn’t paying attention to the time. Still a fantastic meal and highly recommend this method - it does help to have another pair of hands!

[VinegarAndSaltedFries]

So Tried this method for chips, and while they weren’t as greasy as I expected they were to grease for me. I even tried them in rice bran oil after my first attempt with peanut oil yielded to greasy. I think sticking with boiling the potatoes then double frying them first at a low temperature then at a high temperature gives much better chips. And you can even cut them a bit thicker too as you would classically have them at a pomme frites / fish and chips shop. Although I prefer about 3/8th and less.

[Clg]

Made this last night - was incredible and the French fries were perfect and not greasy.

[PeterEmery]

The fish wouldn''t have given off as much of its flavour into the oil if you had included a vital step in the battering process: before putting it in the batter, dust it thoroughly with all-purpose flour or cornflour. A good way is to put the flour into a plastic bag, add the fish and shake the bag until the fish is evenly coated. Now you can add it to the batter. The oil will be OK for doing the chips.

[lesleymcshanemitchell]

My Mother used pure Lard. Then strained it off Kept it in the Cold Pantry in a Bowl till next time. used it for aroun d 5 cooking timnes. Always good We were never ill. She would add Vicks to some of the lard and rub our chests with it then wrap it up in an old pieces of sheets. We smelt terribly

[joemiller]

Fish and Chips ... your fun, and simple recipe. This was totally delightful!!

[budgibson]

They always go over the top 💯 when they cooking food 💯

[rtsharlotte]

Try using a fryer to cook them in or can't you get them in the states? Also if you blanch the chips for ten minutes the chips will be crispy on the outside and fluffy in the middle after you've fried them and NEVER start cooking them in cold oil they become soggy and greasy

[maryabreu]

Best Batter recipe I have come across since Covid started in the UK in March 2020!

[Forevertrue]

Thanks guys nice job on this as usual. A Bit more complicated than I had hoped for. I Love the cold oil idea.

[karensorrentino]

Tried this tonight and it came out great. I’m wondering if there r any tips for reducing oil splatter? Thanks

[barbaragreene]

The art and knowledge of cooking! Love it.