HOMEMADE FISH AND CHIPS (with a top secret fish batter recipe!!)

How to make the perfect "Chip Shop" Fish and Chips and revealing for the first time a secret fish batter recipe that makes the lightest, crispiest batter on the planet.

[rogerfournier]

There is a lot of love from Britain in this "authentic British fish & chips recipe" Being a cook from the U.S NAVY, ( I watched this twenty times) DO IT STEP BY STEP!! ASTOUNDING SIR! "A LOT OF BRITISH NATIONAL PRIDE INDEED SIR! CHEERS! & THANKS FROM LAKE WORTH, FLORIDA.

[galford]

Followed your instruction but I changed the 100g flower for 1/3ed rice flower and 2/3ed all purpose. The result was my best attempt so far for Fish and Chips. Super crispy and fluffy.

[mgabrielle]

by the way, if you do not have enough time to cut potatoes and soak them for a while, my Marris Piper potatoes goes straight into the pan and gets cooked immediately without boiling or cooling or drying or soaking, they just come out as well as any fish shop chips, no point wasting too much time just for a bit more fluffy chips on the inside, Tesco used to sell Fish shop Batter, I used that for a perfect fish coating and light crispy batter, batter coating should look rough terrain and not smooth, just cant beat fish n chips, also don't listen to the experts on chips being unhealthy, if you measure the weight of the oil going into the pan, and after frying chips measure again to see how much oil was used or soaked by chips, you will find it is much much lower than in a packet of crisps.

[briantodd]

I really appreciated the scientific explanations for each stage. Very informative, and the recipe works brilliantly!

[pammcvey]

Yummy. My fish is similar but I replace some of the flour with corn starch and at the last minute add baking soda and lemon juice so it bubbles up. I’m going to try those fries. Love that crunch.

[fergusmcclelland]

What a truly brilliant film! Science and cookery, all explained, step by step. Loved it mate. I just have to do it now! I have always loved good batter and moist fish and pursued the perfect chip since watching and reading Fanny Craddock in about 1965. She kept her chips in the fridge overnight after parboiling then had the oil actually smoking - whatever temperature that is. sometimes I got chips perfect, other times I ended up with every wrong chip you describe lol. So yes, I just HAVE to do this. Thanks again.

[annascottage]

Really enjoyed watching, I’m busy setting up a catering business and I love learning from others. Thank you for your great videos, really well presented.

[ti]

I want you to know that this is the best video of this kind I've ever seen. Your passion comes through as you explain each step. (Now all I I have to do is figure out what is a Maurice Piper potato and where I can get some. : ) . Thank you for sharing - I can't wait to try it.

[daviddairon]

Here we have a lot of kind and meritated coments. I've been making chips for over 50 years and it has always been 1st time. The chopped chips are dried in a dish cloth, the fat to start is fairly hot and heat turned down when the chips are added. It was all done by eye. The 190 deg which you have seems a bit aggressive. The heat can be turned up at the finish using a bit of judgement.
The potatoes were what was to hand and who wants the same chips over and over. Thanks for some good tips though. ps. I'm Scottish and maybe a bit more frugal than most people.

[cinnamonqueen]

Da Malat hats off to you and your very informative recipe, loved the way it was presented. Excellent presentation and demeanor. Thank you, now I can go and start making fish and chips at home and actually have people appreciate British cuisine!!! Bless and keep sharing those recipes!!!

[TalentedDilittante]

Thank you. You're not only a damned good cook (aka, chef) but clear in your explanations. In short, a professional. Again, thank you.

[TheNormndee]

Alas...I have finally found an honest "secret" recipe for England's traditional Fish and Chips! I will definitely be trying this recipe...unfortunately, I don't know when that will be since I travel quite frequently.

[MyNameRS]

Full of explanations, which is appreciated. Well done, sir.

[indigoattila]

What a wonderful video! Thanks for posting!! 😋

[riverflow]

Thank you for this great recipe. I love fish!

[ziskakhan]

Umm ... well ... if you like the present fashion for 'crispy' outside and mush inside, you'll like these chips, fair enough. The fish batter is a brittle carapace. Again, if you like this, fair enough.

But I'm heavily prejudiced. I remember the old chippies, blue with grease and smoke fumes, reeking of boiling fat, fish and cigarette smoke. Those were the days. You could have fish and chips, wrapped or open, 'twice' (meant two portions) or more, or if you were feeling greedy, a 'special' (extra-large fish portion.) Haddock or cod? Your choice. Heck, I remember them wrapped in newspaper. Salt and vinegar shakers on the counter if you wanted to eat them walking home, and you did!

The chips went raw and newly sliced into the vat of boiling lard. You watched the guy behind the counter sloshing the fish into the vat of batter and slinging it into another vat of boiling lard. Ohhh that batter. Crisp at the ends of the fish, but tender and melting elsewhere ... delicious either way. Fish meaty and flaky and loaded with salt and Sarsons ... no salt police in them days! Ohhh those chips. Limp but not soggy, thick in winter but the most fabulous were when the new spuds came in in summer - scruffy little chips but ohhh the flavour.

Occasionally you do find a chippy that comes up to the old traditions ... I found a portion the other day for £5 odd (Cross St in Wakefield) - and that fish was massive, thought it would jump up and bite me. Chips chewy and REAL potato. As much of a pleasure as the fish. Lovely grub!

So, fascinating as this video was, I must protest in favour of the old style fish and chips. Real food!

And no they never made me fat ... and I defy the salt police :D

[trentriver]

Well done - thanks for taking the time - much appreciated.

[ericdownward]

I really like this video. Been looking for years for a batter that's light and crispy. I just fixed my spuds and they're in the fridge till tomorrow. I'll get some fresh cod and I will report my fry-up results tomorrow night.

[thepearsonline]

Great tips!--Thank you for sharing your expertise. I love traditional Fish and Chips--I can't wait to try this!

[rajdhillon]

How come Britain did not introduce this simple, delectable dish to us in India. We have lots of fish, spuds and newspaper to serve it in. Keeping the best till last, are we?