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

[@thomas_1703]

Made the fish today, the cure is a real gamechanger. The citrus flavors on the fish are amazing 😍

[@SirPrizeMF]

I like to think I'm clever about my recipes, my process, my ingredient choices, optimizing the steps, but i dont hold a candle to you guys. Every time I watch one of your videos, I go "OF COURSE, THATS SO SMART" about every 30 seconds. You guys are on another level. Love how your videos are so upfront about all of it, taking us through the whole process. No pretentiousness, no secrecy, and it speaks volumes that you're making it look easy. You guys are at the top of my bucket list.

[@lynnettespolitics9656]

I know, I've never thought about, or seen, anything about cooking the potatoes before frying them!

[@sean78745]

Whats crazy about professional cooking to me is the logistics of having everything already prepared to do this as an order is made. Not only are you making this dish within a few minutes but managing 10 other things at the same time.

[@unluckeeeee]

Hours and hours of prep or even days in some cases depending what you're preparing.

[@gaelpache6776]

Thx but knowledge and sharing It is useful otherwise there l’y less interest into learning, my pov

[@willrobertson2136]

Cooking in particular BIR Indian but also some traditional has taught me tons in this area as it is all about layering up the flavours and ingredients. When a recipe calls for tomato purée, you are not just adding a tin. You are adding tomato purée that you have cooked with peppers, chillies, garlic, coriander etc etc. Layers upon layers.

[@tomsim22]

Yeah and all that for $12 an hour!

[@CheshireCat6639]

It is great watching an expert...it would be my nightmare of a job..🙈..I have a chef friend..he says it is a science with what goes with what for perfection 🎉

[@CheshireCat6639]

Its great watching a true expert so passionate about his job...I am 66 and have perfected " grannies home made chips " ..i get and 11/10 ..altho im old dchool and use beef dripping..yummy🎉 that plate looked absolutely amazing...Ty for sharing 🎉

[@toughlikerocks]

This looks fantastic! What strikes me about all your videos is the thoughtfulness behind everything. Its obvious that you all care SO much about what you're doing.

[@Li1t]

Love the idea of curing the fish first to season and firm it up. Definitely gotta try this sometime.

[@diannecraven]

pollack is a cheap fish and not worth eating!

[@richardkell4888]

This is an incredible attention to detail, there will be few customers realise what went into making their food. Also generous of you to share your tricks, you will be remembered (and thanked) and the crabby secretive types soon forgotten.

[@user-bw8to5fr4u]

Not really, he broke the chips a lot lol

[@rbu2136]

Just doing the blumenthal method for all of it. Did he actually credit he’s copying Heston?

[@smoath]

​@@user-bw8to5fr4udeliberately. That's proper chips.

[@smoath]

​​@@rbu2136. They've often mentioned in their videos that they came from Heston's restaurant. They aren't making any secret about their work history.

[@JamiePettengell]

Huge respect for uploading these videos for free - high quality, well delivered, culinary knowledge

[@jamesmacdonald5881]

They’re getting a fair few quid from KZbin 😂

[@shrokbouf]

@@jamesmacdonald5881 Plus it being an ad for their seasoning 😁

[@NansGlobalKitchen]

​@@jamesmacdonald5881 Maybe true but not for all KZbinrs get paid unless you have 1,000 sub 4,000 watch hours and get accepted into the YTUBE monetization program!

[@gaelpache6776]

How generous of you share your recipe and all your experience this is priceless( I will add that frying the fish one after the other allows keeping the oil temperature steady. Same goes when your you have mincedbeef or. Chicken, instead of putting a big mass that will plunge your temperature, styr fry and remove as your fry j’y our meat and place it on the side, start over( you gain time, organisation an heat, efficiency!

[@gaelpache6776]

Thx

[@gaelpache6776]

Thx

[@SergioRamirez-m4k]

Best Recipe i have found so far, and it looks fantastic.

[@timtwotone3561]

I am an avid home cook. I have learned so much from your channel. Absolutely brilliant! Thank you! Cheers from Oz!👍🙏🦘

[@jeremyp5210]

Love this channel I've been binge watching it for a few days now just making myself hungry at the office. Can't go wrong with good Fish and Chips

[@Letshavealaugh16]

Sweet jesus!! What a chef 👨‍🍳 brilliant mate 👌 👏 food looks incredible 👌 🎉

[@seansy5247]

what is the idea behind the first oil blanch - cooling - then frying? What does this do? awesome video

[@andrewcoward2416]

I like the way you have filmed this…makes it more inclusive! Like u can imagine yourself doing this….nice vid pal

[@FallowLondon]

Glad you enjoyed it

[@deanmitchell4233]

Absolutely gorgeous 🤩 mußy paes and it's a banger... Loads of scraps as well...

[@roger-taylor]

Scraping the batter off the skin side before dropping in the oil is a class touch..great recipe

[@kittonsmitton]

Wow! I'm Drooling, I ran a 'New York Fries' shop we used only Russet Burbank spuds in a three stage cooking method. We washed and cut the spuds into big pails ice on the bottom filling with cold water as we cut, iced the top, three to four pails cut first thing in the morning. Light up the fryer, three kettles filled with premium oil, first kettle set at 325 f, second kettle at 360 f third kettle at 375 f, leaving at least 20 minutes between stages. spuds stacked in their fry baskets over their respective kettles until needed. First stage to give the spuds a light yellowish tint, second stage to give the edges a deeper yellow, third stage to brown the spuds off and crisp them up, shake them out into the dump station, salt them and scoop them into the cups. So good! P.S. Always and often shake the spuds in the fry baskets in every stage to keep them from sticking together.

[@ianmiller865]

looks stunning but what did you put in the batter after the turmeric.

[@rodeobillis]

found it! something called trisol.

[@paulhofman]

Keep that content coming. You guys are doing great. Really enjoying this channel as an amateur cook.

[@M8TRIX777]

Love seeing all the little chefy stuff you do outside of the main recipe (like the towel roll to keep the bowl in place for stirring). Reminds me of when I staged for one of Danny Meyers guys. So cool

[@AlienMidget123]

Looks unreal, Chef. So much attention to detail IE the drizzle of extra batter over the fish as it fries and a thinner layer of batter over the skin side so the skin has a chance to crisp up a bit 🔥🔥🔥

[@diannecraven]

all batter - no fish!

[@albertferguson8361]

The drizzle got me too

[@thomasecosse]

Nice to see a Chippy using Loins of perhaps Cod or Haddock, many fish and chip shops in the UK use Block which is the Tails of the fish. Going into an expensive restaurant I expect Loin, not the tail. Thanks, it was a good video!

[@tempinternetname]

prime lads giving away tricks of the trade to prove they know how to do it right and make it the best

[@callofthecthulhu4148]

Authentic British fish and ships. Really impressive!

[@Eggsy1994]

My dream is to start working for Fallow Restaurant, after I've been working for 11 years at my father's kebab shop here in Kosovo.

[@SamCork1]

I think you can do it bro. I knew a crazy Jamaican pot washer who got a chance at The Frog by Adam Handling. Get a visa, scrub the pots at Fallow and if youve got the character they'll teach you the rest.

[@ibrahimhossain2776]

💀💀

[@rickylocock9068]

Where's the Kebab shop? I'll come and visit!

[@Paulstrickland01]

​@@ibrahimhossain2776😂 but you're giving up your dream after eleven years, NO dad I'm giving up YOUR dream.

[@jaytorr6701]

You probably have more skills and sense of flavour than 99% of people that graduate the most prestigious culinary schools.

[@shmackydoo]

Perfection is a lot of little things done well. Great video. So many great tips

[@antony1974]

Seen many times this variation of Heston Blumethals perfect chip methodology. This is more streamlined, basically very batch oriented . Good stuff.

[@Paulstrickland01]

Heston despite his fame is very under appreciated for his nerd levels of gastronomic expertise.

[@grizzle273463]

WOW! That presentation on the plank looks phenomenal. Jeepers what a view.

[@thelifeofpablo6626]

Can I do the first frying for preparation a day ahead, then cooling overnight and then finish them with the second frying just before serving the next day?

[@FallowLondon]

absolutely!

[@alni509]

I love seeing all the cuttings and leftovers get set aside for other stuff!

[@beeble2003]

Every restaurant does that.

[@diannecraven]

such as? - sticking them back onto those micro thin fillets with even more batter!!

[@mariejeanneengelborghs7654]

In belgium we use bintje or a pureepotato for fries. Peeled , sliced, washed, dried. Than blanched in 140°c hot oil, cooled and fried in 180°c hot vegetableoil or oxfat

[@vicbanks9079]

My god man what a lot of labor for what looks like a simple dish. I'll never be able to do that wo trying to cut corners. You're a better man Gunga Din. Looks fab. Congrats

[@daimaoza832]

This is too the tee how we did our chips in my old restaurant I use to work at … amazing chef 🧑🏽‍🍳

[@chloeswift652]

looks amazing,my only crtiique is the board served on its a bit small to keep tidy while eating id think but i really enjoyed this video thank you..

[@justinblower7598]

What was the last ingredient of the dry mix for the fish batter?

[@markdenney7977]

I have been trying to figure that out. Did you get an answer?

[@markdenney7977]

Ok I found it. It’s Trisol. They use it in tempura. It supposedly keeps the batter crispier for longer.

[@justinblower7598]

@ Wow, thank you. I will; give that a try the next time I make them.

[@brianmajer187]

Respect to you guys n girls for posting this... I have a a chef for 25+ years, blah blah blah, I know what I am doing basically. Respect concerns the internet keyboard warriors saying "Ooh look at your stove/ floor / walls / staff / technique, etc As I said, Respect for opening yourselves up to the world, hopefully praise, as you know your sh*t but beware of the Haters... Keep up the good work shaboing 😅😅😅

[@brianmajer187]

"been" a chef, Sheesh, long day on the line, apologies....

[@yowah-0617]

I love fish and chips in HK's...Irish restaurant...yummy...nice demo chef...cheers🤗☺

[@TheStringBreaker]

*This feels like the perfect way to make cooking video! Chef nailed the pacing! Subbed!*

[@valerieneal2747]

This...this is what iconic fish and chips truly is. Thank you❤

[@Pizzasalladland]

Yes please! :D Looks AMAZING!

[@chefnards579]

Looks good Fish and Chips. Watching here in colindale London

[@johnblaze8774]

Nice, will definitely go soon, but what's wrong with actual plates?

[@OliWest89]

I live in Canada but will be coming home to the UK (Luton airport represent) and cant wait to check this restaurant out. Cheers all!

[@dali3844]

Absolutely loves the tutorials and amazing recipes to take food to the next level. Great demonstrations keep it up love this team. I have to run a cafe on my own so it’s what I miss is the team work that use guys show

[@ninclarke1357]

Great presentation ❤️

[@loftyskies3956]

Beautifully done too

[@Sidraughen]

Oh wow. When you perfect even a simple dish like fish and chips it turns into something quite magical.

[@NoraleeBurby]

Fantastic video. Tips galore. Where can I find the ingredients amount(s) and chef's choice of frying oil?

[@padders1068]

Looks, and I'm sure tastes amazing. The attention to detail is 1st class! Thanks for sharing!

[@awinbisa]

looks amazing. i was suprised how long you boil the chips for. Thought they would start to fall apart, but clearly not.

[@ezedozitt21]

Well done ✅👍🏼

[@Fangornmmc]

One really good trick to help rough up the edges of chips (or just potatoes in general, no matter what you're cooking) is to put some baking soda (1 tablespoon or less) in your boiling pot of water with the potatoes. It'll start foaming a bit, so make sure your pot isn't filled to the edge. Also, if you are ever boiling potatoes and making something with gravy on the side, use the starchy water to thicken your sauce or gravy!

[@JoannaHammond]

Trisol, another amazing product.

[@duncan7961]

Looks great, love the video. Don't know what's wrong with having it on a plate though

[@Russell101]

Stunning. I love the use of turmeric for a bit of colour on the batter. I've seen chefs use vodka in their batter, what's your opinion on that? I'm not too sure what that would add to the final dish

[@smokedubs]

Production on these vids is mint!

[@tegarhandono]

beautiful fish fritters!

[@alanarmitage]

Look very nice but do you serve them on a plate if requested

[@r0b_kk]

I also add some vinigar essence to the water when I boil the potatoes. Already adds some acidity flavour but mostly helps with the hydrolysis which gives more crunch later.

[@olga_1112]

this Channel help me alot in my Course Hospitality management ... for now on I'm gonna watch their video

[@basilbickford5906]

Excellent great job mate 🍺🍺

[@recordman555]

Beautiful!

[@ivoosborn2620]

Gardens peas or Mussey with that fish and chips just the business. This cheff knows is stuff class video

[@magicbuddha7243]

The art of your culinary cooking style with many attention to detail of fish and chips is also showcased in the beautiful presentation, Chef! Enjoy!

[@nateroo]

Man, this looked so mouth-watering good I ran out and just got back from our local pub-style bar and grill that makes authentic fish and chips that always look just like what I'm seeing in this vid. So I'm crunchin' and munchin' because of this vid. One final word of compliment.... Wow! Wow Wow Wow!!!

[@thedoberman6240]

Unreal videos. Perfect for the weekend-warrior home cooks like myself. Not so fussed about the recipes per se but understanding the little techniques here and there (sprinkling batter on the cod for texture, turmeric in the batter etc) is the best cooking vids can get. Too many channels out there just tell you a recipe in video format; this one tells you why. Plus, it's a great insight into how to cook like a pro chef without dealing with that prick Gordon Ramsey or some loud American guy in his home kitchen

[@TGjordo4]

Question: What was the point of keeping the spuds somewhat uniform if they pretty much broke up when boiled/blanched/fried?

[@williamdavis4496]

They cook evenly to begin with, also more to do with the width than length

[@allenwixted1992]

You want them thick and uniform so that there is consistently enough space on the chip to get crumbled. So there should be enough interior to be fluffy potato in each chip. Hope that makes sense. One mistake you might make (i sure did) was cut the chips to my typical desired thinness. There wasn’t enough room internally and they got destroyed into mush and crisp.

[@pilgrim5355]

He took them too far

[@beeble2003]

Doesn't matter how long they are. Heat spreads into the food from the surfaces, so the time it takes the centre of the food to heat up depends on how far it is from the closest surface. For most of the chip, the ends aren't the closest surface, so it doesn't matter how far away hey are. But if you have fat chips and thin chips, the thin ones will be over-done while the fat ones are still raw in the middle.

[@johnbaldwin143]

I enjoy your instructional uploads. I always pick up a tip or two but I'm no chef.

[@niemandschuldet]

Made it like this. JUST WOW!!!

[@ProfessorChomsky]

Some attention to detail there but I don't get the seasoning of the fish and then washing it all off? Has it still permeated the fish despite this?

[@kreh1100]

Looks delicious ❤

[@sallyjones4557]

stunning!!!

[@yokemuliahu5372]

Mannnn, looks super good! 🤩🤩🤩

[@villanuk2394]

Scraps - i remember being a kid, you would die to get hold of the "Scraps" Fantastic looking meal - top work guys

[@ajl8198]

so happy you saved the krispy bits! and serve them :)

[@TheChef-ss9ek]

Impressive stuff

[@AeonJube]

How long did you fry the fish for? Thanks

[@DavidBrown-ts2us]

I've never heard of trisol that went into the batter but ill give it a go

[@Dodgerog]

Haven't been able to find domestic quantity of Trisol (added to the batter)l here in the UK. The rest of the recipe looks great however.

[@case12hdsybncjkd]

Can anyone tell me the last ingredient in the dry for the batter? Trisof or something? Thanks!

[@EXPDining]

Beautiful! What camera do you use for your pov shots?

[@HappyArchaeology-mm4ng]

Nicely done.

[@archiemcgougan4840]

is there measures or proportions for the batter ingredients?

[@Paulstrickland01]

No, a recipe is always a guide unless it's baking then it's chemistry. The recipe is the guide, you tailor to that guide based on taste.

[@olliebond1232]

Absolutely top drawer. Cannot wait to get down and try fallow soon!

[@nevadatan7323]

What was that last ingredient for the batter? Does anybody know?

[@colinhumphryes5664]

Trisol, maintains a crisp batter

[@PaulStanford-b7m]

Amazing! What was the last dry ingredient added to the batter mix? I'm a bit deaf (Black Sabbath) and couldn't make it out!

[@farmersdotter7]

Trisol

[@EatCarbs]

Damn.. those looked amazing. Thanks for the video

[@AdamD9234]

Can almost taste it! Great video

[@rustbre73]

What was the last ingredient in the batter? Tri-salt??

[@jaytorr6701]

Is there a Fallow book in the works? I would love to have your recipea

[@franriding6473]

What was the last dry ingredient in the batter?

[@Expatkeys]

I didn't hear it but I have worked it out. It's called Trisol. I had never heard of it. It says it is used to make things crunchy. I have never used it but I will try. I hope that helps.

[@sherryhostutler2241]

Mmmm my favorite fish & chips yum

[@nateredz]

I've always known the crispy batter (& chip) bits to be called scrumps and I haven't had them for years. I remember some chip shops use to sell a portion of scrumps for 50p back in the 90s in South Wales.

[@CDLANEY1520]

In Shrewsbury we call them (used too) Scratchings...........Bloody lovely!🙃🙃

[@theconsistentnoddy9851]

Scratchings in Leicester

[@piersmartin6946]

Scratchings from salford

[@falowdeer]

Called scraps down here

[@locks4]

​@@CDLANEY1520 basically anything crispy and fried in grease is a lovely thing😋

[@007shaggydog]

Looks delish👍

[@domlisboa4024]

Great video. KZbin is so clever. I was talking with a friend in Portuguese last night about fish and chips and today this video appeared on my KZbin channel. It’s like Google can read my mind. Or maybe just spying on all of us whilst denying it to our faces.

[@garethgriffiths8577]

Pollocks? I've Haddock enough!😊 Love from scarborough North Yorkshire ❤️

[@tobyferguson5256]

hi jack, where did you by your knife cases from, thanks

[@timothyjack5794]

I absolutely WILL eat here one day, such a cool place

[@jcw3195]

Paying attention to detail. I hope I can find one on my bucket list.