How to Make the Best Fish & Chips | Basics with Babish

Pre-Order the Basics with Babish Cookbook Now!
www.amazon.com/Basics-Babish-...
Babish Cookware on Amazon: bit.ly/babishstore
Music: “Apple Pies and Butterflies" by Blue Wednesday
/ bluewednesday
My playlist of preferred cooking tunes, Bangers with Babish!
spoti.fi/2TYXmiY
BCU TikTok: bit.ly/2PLtohe
Binging With Babish Website: bit.ly/BingingBabishWebsite
Basics With Babish Website: bit.ly/BasicsWithBabishWebsite
BCU Discord: bit.ly/3ALFRnY
Patreon: bit.ly/BingingPatreon
Instagram: bit.ly/BabishInstagram
Subreddit: bit.ly/3mkNpp6
Facebook: bit.ly/BabishFacebook
Twitter: bit.ly/BabishTwitter

[@mastermike7000]

The 'detritus' as you call it is often served alongside the fish in traditional fish & chip shops and is called 'scraps'.

[@ajorngjdonaydbr]

Or bits, depending on your location

[@Konarcoffee]

I know you all get REALLY excited when you know something and need to tell the teacher, but you should really take a moment and work on your tone.

[@photonicpizza1466]

@@Konarcoffee? There’s absolutely nothing wrong with their tone. They’re completely polite. If you think it’s sarcastic or what have you, you ought to calm down and not get defensive so easily.

[@toom4234]

@@Konarcoffeeirony

[@MinistryOfMagic_DoM]

That's interesting. I didn't know they had a name. I just know I really like them.

[@rozasupreme]

Those excess batter bits go well with the chips especially with salt & vinegar so never throw em out

[@Joeggurnaut546]

Commonly called "scraps" here, you can usually get them for free with any order in a chip shop.

[@1cbrracer]

Yep was just away to type always keep the scraps as a snack

[@chetmanley1885]

​@@Joeggurnaut546"you wantin' scraps duck?"

[@JamesChurchill3]

@@chetmanley1885 Not to be confused with "Are you wanting a scrap?"

[@joeallen3388]

@@chetmanley1885 Scraps is more of a northern thing, calling someone duck is an east midlands thing.

[@andythewelder6181]

As a northern brit. I would have to say that the batter detritous. Which we call scraps, is a fantastic part of a fishband chip supper. I always get scraps at the chippy, even when im kot having fish

[@HyperionTechOfficial]

at the chippy, as an american never got why they called chips but yea i guess,

[@kenUndrumm]

@@HyperionTechOfficial americans call Lays chips and those brands “chips”, but in reality a chip was always a thin potato prior to modern english history.

[@chrisamos521]

Ye, i’m pleasantly surprised he did haddock though

[@epiccoolawesomegoblinguyre6520]

@@HyperionTechOfficialAmericans when they see different countries have different words for stuff

[@minimaru4441]

​@intivio-tech because they are chips of potato, same kind of shape and size of wood chips. What americans call chips are more like slices. Crisp slices of potato... hence crisps in the UK

[@BritishTeaLover]

Fun fact, most chip shops don't have actual vinegar. What they use is 'Non-brewed condiment' that tastes pretty similar, but is fundamentally not the same as actual malt vinegar.

[@appo9357]

Why’s that?

[@xXHarleyMaeMcAfeeXx]

@@appo9357tastes better

[@HydroSnips]

@@appo9357 Saves time & money mostly, but also lasts longer and conforms with Halal & Kosher requirements (ie extra customers £££) - proper vinegar is fermented from alcohol and takes time (end result isn’t alcoholic though). “Condiment” is basically water + a natural acid and colourings/flavourings and is fake as. Some places do use malt vinegar but dilute it down to save money and the result is just lame. Use proper malt vinegar if you can, though go easy if you aren’t used to it (personally love the stuff myself and would happily drink large glasses of it if I didn’t mind wreaking havoc on my system :D ).

[@appo9357]

@@xXHarleyMaeMcAfeeXx that’s debatable.

[@webtoedman]

@@HydroSnips Acetic acid in both cases, just a different production method.

[@jacksonwhipple8620]

You should do an episodes of basics where you talk about growing your own herb garden, because that is something I don't know much about. Maybe you could do a whole series and call it Botany with Babish.

[@Turb0Yoda]

Pay this man residuals for this idea

[@GCOSBenbow]

Always put the vinegar on before the salt; otherwise all the salt just gets washed away to the bottom of the plate/bag/box/newspaper whatever you're eating your chips out of.

[@TooMuchInfoSir]

Nooo, then only the top chips gets seasoning! Salt first, this will filter to the bottom chips, then vinegar, taste and add additional salt as required. Nanna also adds pepper.

[@KenworthW900HG]

@@TooMuchInfoSir Agreed, if getting chips from the chippy then it's always salt first, then vinegar. This gives the salt half a chance of being washed at least maybe halfway down the bag. But even still the bottom chips never see any of the S&V goodness

[@ZoidiusPlasmaReaper]

@@TooMuchInfoSir Maybe do half and half instead. Add half the salt first, then vinegar, then add the other half of salt so it all hopefully gets a nice even distribution of both.

[@aclosetweeb6901]

When I made fish and chips at home, I followed the Final Fantasy XIV cookbook. The recipe called for more spices in the batter and a spice blend for the fries. Additionally, it also said par-fry the fries, fry the fish, then up the heat and finish the fries. I do remember I forgot to salt and pepper the fish after dredging… I’m not saying one recipe is better or worse than the other; I just find it fun to see how such a great dish can vary and still not compare to eating it in Newcastle, standing at the top of the cliff that was overlooking the North Sea. There isn’t a homemade fish and chips dish that can ever compare to that.

[@Tom-ck1ed]

Eating fish and chips from Marshall's on the edge of Tynemouth?

[@mrfitz96]

@aclosetweeb6901 Surely your windswept dining adventure was in the People's Republic of Tynemouth not Newcastle.

[@mrfitz96]

@Tom-ck1ed Marshall's is OK, but not actually the best Fish & Chips in the area.

[@Tom-ck1ed]

@@mrfitz96 i agree, seashells personally, guessed marshalls because its popular

[@chetmanley1885]

This is like the 4th time this has been copy pasted

[@JC1985_DB]

Just had fish and chips yesterday, now Im not saying Andrew is reading our minds but...Dang now im hungry again 😂

[@AkiraHDR50]

Just had cod and chips for dinner today.

[@BeerPatio]

Hometown club is doing a fry tonight. He knows!!!😅

[@JC1985_DB]

He knows too much

[@logivilhjalmur2984]

same

[@talonthehand]

I was just thinking "where's the malt vinegar" right before he said he has to find some, so you may be on to something.

[@shirosenshiesq]

There is no better, more wholesome, more fulfilling meal than traditionally battered fish and chips. You can't change my mind.

[@sixstringedthing]

Irish stew, made with mutton as it should be, cooked for about four days, served in front of the fireplace of an actual Irish pub, accompanied by freshly baked and still warm soda bread with locally churned butter. Traditional fish'n'chips a close second.

[@thelittlehooer]

True, but fish and chips is easy to do wrong. Nothing worse than soggy chips and over thick mushy batter. Stew is almost idiot proof, unless you season it very badly or not at all. Best fish and chips is the Beshoffs in Howth, Co. Dublin. No arguments.

[@ModestVejar]

granted he doesnt have a deep fryer thats been seasoned from previous Fish and Chips.

[@Whiteythereaper]

Definitely fry the fish first, there's a reason Chip Shops have heat lamps on the counter with all of the Sausages, Fish & Pies, the Chips always dry out when sat so they only keep them done for a certain amount of time before doing fresh batches

[@Ryder-a-Blaze]

As a British person I can confirm that Gordon Ramsay would not only consume this in less than a minute, but also lick the plate too.

[@JamesChurchill3]

Cosine this? That's a sin.

[@fffjake]

not to go on a tangent, but do you mean co-sign? this isn't trig

[@TheGuyWhoIsSitting]

Lock the plate? 🤔

[@UltraMaXAtAXX]

Secant.

[@lordsergal8783]

​@@TheGuyWhoIsSitting I believe they meant lick

[@bluebutterfly5062]

Congrats on the Basics book! I've been watching you for a few years and I still get excited for new episodes! Your team are so personable and your recipes always inspire me to try some thing new even though I hate cooking 😆

[@R2debo_]

It’s so great to see these recipes get their own videos, the dishes on this show are truly mouthwatering and our boy Babby knows how to make that a reality.

[@danielsantiagourtado3430]

Love this! British classic! 🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧

[@LyricClock-fo8he]

Gotta love a chippie innit

[@kaze1440]

Bo'ouf wa'er

[@SheyD78]

Actual proper chips with fish and chips, perfection! And malt vinegar for them, a man of taste (according to my parents, never liked vinegar on fish and chips myself)

[@handles_are_a_bit_rubbish]

Proper chips would be cooked in beef dripping.

[@waddayabuying5258]

You don't like vinegar? Heresy!

[@youtuberdisguiser6075]

my british firend begs to differ, he went full Italian. haddock instead of cod, that's basically in spit in the face of British culture.

[@gobackhome2]

@@youtuberdisguiser6075 then your friend is wrong. most chippys now offer Haddock due to low Cod numbers as over fishing in the past has destroyed their population.

[@marksmithwas12]

I dunno, they looked more like oven chips despite being deep fried. They look too firm here, unlike the soft and flexible ones you get at a chippy 🤔

[@beaulynskey8470]

As a British person watching this, I can confirm that you did a spot-on job on cooking this traditional dish. 🐟🍟👍

[@ajorngjdonaydbr]

You've clearly never worked in a chippy 😂

[@chetmanley1885]

He really didn't

[@bassetts1899]

He put cayenne pepper in the batter 😂

[@chetmanley1885]

​@@bassetts1899straight to jail

[@christopherlunn3936]

Probably better to use ale rather than lager for the batter. That’s how my local chippy does it and it’s the best 😁

[@realkingofantarctica]

It's impossible to make the best fish & chips. That title is held by the place on your local high street.

[@chetmanley1885]

Sadly my nearest chippy sucks. Blyth beach has the best one.

[@bassetts1899]

I studied archaeology at uni and no joke a lecturer spent 20 mins explaining where the best fish and chips was near the site he was digging in Wales. I failed that class but I learned about chippies in Wales so the tuition was still worth it I guess.

[@ianp1986]

Please say you didn’t throw away the bits of batter that were left over?! They’re amazing!

[@profilen5181]

he’s american, he definitely threw it out

[@Your-Least-Favorite-Stranger]

@@profilen5181 Nah, we love them - only Long John Silvers and certain dine-in restaurants know to serve them though.

[@ImmortalLemon]

For my tartar sauce I replace the pickled cucumbers with pickled banana peppers. I find that the light amount of heat reacts very well with the fried food

[@calebdoan5540]

For anyone using a designated fryer with a rack while putting any type of battered food in hold a bit of the edge in the oil for a few seconds so the batter cooks enough to not stick to the rack

[@EBDavis111]

I think the bigger question when it comes to which goes first into the fryer is whether or not you want your chips to taste like fish.

[@amywill9185]

I’ve been getting into fish and chips lately and that look yummy! I love making my own tarter sauce.

[@whiskeyjuliet]

Detritus?! We call those little bits are scraps, and you get them extra to go on ya chips with the curry sauce.

[@magehunter9930]

Excited for the cookbook! Just bummed there’s no spiral bound option

[@ImMegaTarquin]

The only thing it's missing as a Brit is some basic sliced white bread and butter

[@THENAMEISQUICKMAN]

Nothing like making a fish & chip sanwich for sure

[@MDLFrank]

Tried this today and it was ABSOLUTELY delicious. Bookmarking this one.

[@noblecyberman957]

It's a common misconception that our chip shops in the UK use malt vinegar. What they use instead is non-brewed condiment, it's something made to look and taste like vinegar.

[@ChoobChoob]

Yeah you have to pay 20p for sachets of Sarson's malt vinegar!

[@PaulSavagecomedy]

Except it is brewed and it was just the teetotalers making trouble in the early 1900s

[@ieatmice751]

Idk I use malt vinegar

[@TreyMcDonaldAnimator]

"Keep it thin and loose" Andrew Rea, 2023. I'm sure that's applying to... like everything. I'm getting that cookbook, I have the first one and with me cooking a lot more recently the second iteration is a no brained. Wishing it a major success.

[@alrightfolks7459]

As an Irish man - this is the content I needed

[@ajorngjdonaydbr]

What part of America are you from?

[@888jackflash]

Thanks. I liked the no-nonsense, quick-pace of this video. Instructional... I look forward to trying it.

[@lerneanlion]

I love fish and chips! It's one my most favorite dishes! Thanks, Andrew!

[@ALgamer47]

Love your videos and everything you and your crew work is just amazing Andrew cant wait to get your new book

[@EnderMB]

Gotta admit, after the debacle that was the Full English Breakfast episode, I was really worried to see you take on another British staple. But this was fantastic! The fish looked great and a solid sized chip! I'd have loved to see mushy peas, chip shop curry sauce, or a larger piece of cod, but still great.

[@dannyk6291]

Made this tonight. My wife doesn't like fish, so we used the same dredge and batter for some chicken for her along with my fish, and it turned out great! We had some dredge and batter left over so we also made some onion rings - those turned out bit too greasy but it was worth a try. The fries were excellent - I like the boil and fry method over the typical double-fry.

[@Surlaan]

Your spotting is not from the age of the potatoes. It's from the newness of your oil, as things are fried in your oil, natural soaps are formed acting as an emulisifer. Allowing the hot oil to get closer to your fries and more even browning. So you can save your fry oil for next time and it will work even better.

[@zogthehog]

I ALWAYS come to your channel when I want to learn how to make something or refresh my memory, so I will definitely be buying that cookbook

[@colekuplent1389]

Congrats on the new book! Cant wait to pick up a copy. Happy Friday

[@Sieffy13]

As a Brit, I feel you’re missing out a bit. Mushy peas, and curry sauce on the chips, are great additions.

[@spectral2316]

Congratulations on 10M subscribers! 🎉 Cant wait for the next milestone special

[@hugosaurus]

Not bad Babish, but personally I think haddock is the superior fish for this. In the UK most fish and chip shops have both as an option, but haddock has a bit more flavour.

[@TripleDDDoridori]

Loving it! It’s my favorite dish! Would love to have mushy peas too 🥰

[@jamescurtis2624]

The leftover batter-bits are called scraps! And you’d best be scattering them over your fish and chips!

[@ajorngjdonaydbr]

Or bits

[@JulesofAllTrades]

I got my book! This is the first recipe that I tried and it was great! I wish I would have made the batter a bit thicker, but I was worried about it not being the correct consistency. Also I love very crispy fries so I cooked them longer and higher to get that crunch. Very fun recipe to make!

[@BlaizeFalconburger]

Yum! You could do with some mushy peas as well.

[@mrcassette]

The shocking lack of Mushy Peas in the US saddens me.

[@Your-Least-Favorite-Stranger]

@@mrcassette Many in the US fear vegetables for reasons unknown.

[@stewiegriffin12341]

It’s actually insane how successful Babish has become. The ad before this video literally featured him promoting a gin. You love to see it.

[@dylanstephens524]

Ahhhh the fast food favourite of many British folk alike so glad you covered this.

[@Beastnoval]

You should have only broken the Haddock in half or kept it whole, because it is only a child’s meal sized fish at that size when replicating a proper chip shop meal

[@chetmanley1885]

The mini fish at my local is bigger than that!

[@MichaelGGarry]

If the fish piece isn't bigger than a plate you send it back! Not that you are actually eating it on a plate of course....

[@KairuHakubi]

I always appreciate a recipe having troubleshooting involved, some of them have some real obvious mistakes everyone makes. I think that technique of boiling first would only work well with yellow potatoes, others are going to fall apart if you do that.

[@mattotis8412]

I was stoked to see this fish & chips segment and even moreso to see another book on the way. I actually managed to procure a copy of Eat What You Watch at a thrift store. It's amazing what treasures can be found there. 😊 I would do the pre-order but my business relationship with Amazon is somewhat estranged at the moment. I ended my account with them after I started seeing unauthorized activity on my card. Thank you again for today's episode.

[@sammythesamfish8211]

This was perfect timing to find this! I am making this for dinner and I always love the Babish Universe recipes!!

[@thatweirdguyinthecorner]

I swear as soon as i warched this video, immediately got a Binging with Babish ad. I have never gotten a Babish ad ever and now i just did at the perfect time.

[@anthonyd507]

I live right on the cost of New England so we have plenty of cod and haddock. I always love a new fish and chips recipe. Great video! I just wouldn’t have discarded the scraps. Hey, if you’re going to eat fried, might as well eat it all lol. Also. When it comes to what to fry first. I learned from an expert (aka an Englishman) 😂. I par boil my chips just like you did. But then when it’s dry time put them in the oil and when the color is right, put the fish right on top of the chips. They don’t stick together and both come out perfect at the exact same time.

[@Groovestonenz]

Hey Andrew, I know that your main market is the US, but I really wish you'd included metric measurements/amounts and temperature in Celsius in your cookbooks. It was a determining factor in why I chose two other cookbooks over yours recently :-/ perhaps when you reprint you could consider this?

[@Idonotlikepeanutbutter832]

Ask Alvin that his next Arcade with Alvin video should be Splendid Vegetable Feast from Cult of the Lamb

[@roseblack7890]

I love getting a babish ad before a babish video. I thought it was just an ad in the video!

[@CaptainB1994]

As someone who is British and who loves fish and chips, I believe you absolutely did this British classic justice.

[@lumpiaqueen]

Pre-ordered already!

[@mvdmom]

Looks delicious, can’t wait to try this one. Random question: what do we do with all of that excess oil after we’ve fried everything? Asking for a friend. 🙃

[@willsoe]

Haddock represent. It's more common here in Scotland and apparently more sustainable though I might be wrong on that. Tastes just the same!

[@ikeelu024]

Finally used this recipe and it came out fantastic. The dredge and batter was great on the fish and chips, thin lemon slices, and peppers, but was a bit too much batter for calamari we did as well. We will definitely used it again.

[@Kat_thesirena]

literally having this as my dinner bc honestly my is fav

[@tastyneck]

Man, the iconic intro song and footage. As iconic as fish and chips. Love it.

[@alexmaximov5726]

Great content as always ❤

[@StupidQuestionMan]

Cod may be more traditional, but my favorite for fish and chips was always Halibut. Fresh Alaskan halibut is tough to beat!

[@chriswilliams4874]

In the UK, cod is traditional in the south of England, while haddock is traditional in the north of England and also in Scotland. Though I’m a southerner and personally I prefer haddock every time. You can still get it down here in the chip shop.

[@Jennelsmile]

We basically cheered when you said the book title! So excited for you Andrew 🎉

[@prism6]

You've just summoned every Brit on the internet

[@pigworts2]

2:54 "mise en place" -> "Nissan Plus" is my favourite subtitle yet

[@DarkSnP]

This channel lore is pretty awesome! Been a while but had to check in for this meal😂

[@BellaRainDrops]

Batter detritus ??? they are called scraps and are the best bit lol

[@clairvoyantblade9534]

I would really like to order the book. Only problem is that I live in Europe and the prices on the Babish store on Amazon are horrendous. Double to triple the price compared to the US version.

[@ianp1986]

I’m in the UK. I had a look on Amazon just now and it was 25 quid. What is it in the States?

[@pringlebatch]

Do you have an American friend who can order it to their house and ship it to you?

[@sherrysink3177]

Oooh... fish and chips. Yes, please! And I think this new book will look very nice with my Binging with Babish book. 😉 I'm excited! Yay for your new book!

[@justwatching2428]

Chippy tea - perfect for Friday night

[@miaveranika30]

Thank you so much. I always want to make this ❤🎉

[@401Jackson]

Love the video especially the tartare sauce. However must recommend frying the chips quickly for a second time. Tiny amount of effort for massive crunch improvement!

[@garyv83]

Great recipe, Andy. And I normally don't comment on your non-Tuesday videos, except I have to make you aware of a correction needed to the video description of this one: That song was so banging that I had to look it up, but color me surprised to find that "Apple Pies & Butterflies" by Blue Wednesday didn't match what we were hearing. Well, Google to the rescue as I played it for my phone and it brought me to correct song. It's actually "90s Kid", but also by Blue Wednesday. Regardless, fantastic work, as always.

[@AwakeLazarus]

F&C is one of my favorite dishes!❤

[@Animeguy300]

Yes I always wanted to make fish and chips

[@andrewbecker3592]

The fact that you know about "Friday Night Fish Frys" makes my Wisconsin heart happy

[@Kataclysm113]

I really want fish and chips now. Wish it wasn't three in the morning here, nowhere is open this late.

[@BrainMax_]

Dwayne's Grilled Cheese Sandwich with Blackberries from Craig of the Creek

[@billbow6440]

Hi as a chef by trade I enjoy your content and your hard-work/creativity

[@AlexBigShid]

1:24 I've only ever used equal parts mayo, relish and a tiny dash of Mustard, never had any problems

[@calebgonzalez599]

so excited to get the new cookbook!

[@sterrelandstra280]

I learned a couple weeks ago that officially you get a little bottle with vinegar with some spices in it I do hear Andrew mention malt vinegar but still

[@fatimamerabet2969]

I did your receipt, it was a success. Thank you 🙏

[@EngPheniks]

I'm not very much a fan of fish. But when it comes to fish and chips. It's always great, the texture, the consistency etc.

[@panjimoulana]

You forget the mushy peas

[@rhodie9338]

What's the rationale behind the vinegar spike? I usually go the opposite way when boiling potatoes pre-fry (or roast usually), and spike the water with baking soda.

[@MrGamerCaptain]

love that there are troubleshooting tips in the cookbook haha

[@ItsJustLisa]

Now I need another cookbook! I have some culling to do.

[@loveangelb4by]

i don’t even like eating fish but here i am

[@Pr1ckst1ck]

A lot of chip shops in the UK have substituted the malt vinegar with dilute Acetic acid. Also you missed the mushy peas

[@thecynicaloptimist1884]

Given the prevalence of Indian influence on British cuisine, as an experiment, I once made an "Indian inspired fish and chips". I flavoured the batter with garam masala and used coconut milk instead of ale to make the batter; I seasoned the chips with a layer of turmeric, made chilli-mint mushy peas, and instead of tartare sauce, I made a cucumber raita. It wasn't half bad!

[@Christopherhaden]

Knife and fork?!?!? Oh Andrew.

[@sylvannalockett2435]

Now to wait patiently for the book to be released 😌

[@Jean980]

Never got a book faster! ♥️

[@joshmore7175]

Definitely need to do the fish pieces bigger, theyre never that small over here

[@javajini]

Congratulations on the new book!

[@teamcyeborg]

2:53 I did a double-take at the captions here. "Nissan Plus" indeed