Fish & Chips by 2 Michelin Star Chef Restaurant Nathan Outlaw at the Goring | John Quilter

Fish & chips by Michelin star chef Nathan Outlaw. Learn how to make fish and chips from one of the best chefs in UK. His fish and chip recipe is so good your gonna love it. He cooks this dish at the Goring
NATHANS BOOK
www.amazon.co.uk/Restaurant-N...
Goring Hotel
www.thegoring.com/?gclid=Cj0K...
RECIPE
Nathan Outlaw’s Hake and Tartare Sauce
(Serves 4)
4 hake fillets, each weighing 130g
Zest of 2 lemons
½ tsp each of finely chopped tarragon, chives and parsley
Tartare Sauce
3 free range egg yolks
1 tsp English mustard
1 tsp white wine vinegar
250ml rapeseed oil
1 tsp tarragon, chopped
1 tsp chives, chopped
1 tsp parsley, chopped
2 gherkins
2 tsp capers, chopped
Sea salt
Freshly ground black pepper
Batter
200ml dry sparkling cider
200g Doves gluten free self-raising flour
For the tartare sauce, whisk the egg yolk, vinegar and mustard together in a large bowl until well combined. Slowly add the rapeseed oil in a steady stream while continuing to whisk until emulsified.
Finely dice the gherkins and add to the mayonnaise along with the capers and chopped herbs. Taste and adjust the seasoning with sea salt and pepper, as necessary. Store in the fridge until ready to serve.
For the batter, put the flour into a large bowl then whisk in the cider to combine thoroughly so that the mixture is smooth and lump free. Move to a cool place until ready for frying.
Heat some vegetable oil in a deep fat fryer to 180C.
To cook the fish, first mix the batter again to ensure it is smooth. Sprinkle each fillet of fish equally with the chopped herbs and lemon zest then pass each fillet of hake through the batter to coat evenly. Put each fillet of hake carefully into the fryer. Cook for 6-8 minutes until golden brown. (Note: Always place items into the fryer away from your body so the oil does not splash back!) Carefully remove the fish once cooked and drain onto kitchen paper.
To serve, place the fish onto warmed plates and a healthy dollop of tartare sauce.
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I'm a British chef, entrepreneur and make films about food on KZbin. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
Fish & Chips by 2 Michelin Star Chef Restaurant Nathan Outlaw at the Goring | John Quilter
• Fish & Chips by 2 Mich...
John Quilter
/ foodbusker

[@alexcerien2032]

6:18 That moment food is so good, you start speaking Italian.

[@lejace4231]

For an English food? LoL

[@kappa896]

@@lejace4231 the french kiss, like the thing he was doing with his hand

[@danielcooke3243]

Absolutely loving the return mate! These "chef visits" are great, and so well filmed as well! Mad props

[@reWerzz]

100% agree

[@NPCVenture]

Killing it my dude, keep it up please.

[@Mrdominate]

@@foodbusker My thoughts exactly, well done mate, please keep bringing it.

[@alanmorton9567]

Nathan Outlaw must be one of the best chefs around to be able to pull of a Michelin star dish using STRONGBOW!!! That is pushing the boundaries

[@kavasir7042]

use flat Strongbow when making pulled pork...I mean, could use other cider but as is, it is sooo good. Lemme give ya the recipe... 3 tsp of smoked paprika, 2tsp of ground cumin, 2tsp of pepper, 3 tsp of brown sugar 1tsp of salt..bout half a can of Strongbow. Get a pork shoulder...about 2kg. mix the dry ingredients and then give that pork shoulder a good massage working that mix into the meat good. When it is ready, pop the pork into a large casserole dish and pour in your half a can of Strongbow and put the lid on your casserole dish and cook on gas mark 2 (130c if got a fan) for about 8 hours. remove that pork when its tender enough and cut the skin off along with the fat >>DONT THROW THAT MEAT JUICE AWAY!

[@Sr19769p]

Hell yeah. Imagine if he'd pulled it off using Frosty Jack's 😂.

[@skywalkersounds7020]

This ain’t no Dexter Jettster’s diner, this man is a CULINARY JEDI 😂😂😂😂 Loved the video JQ! 😁😁😁😁

[@arkhamknight616]

3:01 my man out there shushing someone.....

[@fatlacesthedon]

Lmfao like he saw someone about to say an inappropriate joke😆

[@nissanghimire9139]

It looked like he showed someone the m finger

[@DarksouIjah]

1:12 Chef Gennaro. “Fantastico, it’s soooooo good!”

[@JMigUK]

If there is someone I would trust with restaurant/chef suggestions that would be Food Busker - thanks for another awesome video!

[@allmendoubt4784]

The secrecy over the chips! I reckon they're jacket potatoes first, maybe fried once at 110, rested and brought up to 180 for a couple mins before serving.

[@beef4847]

6:09 that was so smooth wtf

[@Hunnie_B]

Very fine looking fish dinner here John, and thank you for the excellent interview with Chef Nathan Outlaw.

[@Gibson408]

I can’t even eat fish (I’m allergic) but my god this looks amazing. Love the simplicity of his dishes, and how he just uses great ingredients! Great video!

[@floydvl9999]

I never comment on KZbin videos and I watch far too much KZbin, and this is one of the best channels I've come across.

[@eminem0422]

I've been loving these videos from you Food Busker! they are informative and production is great to watch.

[@bencampbell198]

Loving this series!

[@erikkz]

Amazing report chef. Love Nathan and love the breakdown of the dish he gave while preparing and you while you were almost licking your plate. Keep it up!

[@neilkasher]

Really enjoy these kitchen insights from amazing chefs, thanks for making such great content

[@jasperallen]

Glad to see you're uploading these types of videos again. Big fan. Love from Australia.

[@Burgwyn]

Looks like I’m getting on a plane to eat fish and chips. My god that looks incredible

[@LutfiJC]

Hooooooooooooooooooooooweeeeeeeeeeeeeeeee, Chef's back and he's back with a bang! Spreading the love brudda! Keep up the love! Peace out! :)

[@DavidFSloneEsq]

I approve of this format.

[@pleasesircanihavesomemore2402]

Nice to see the content flowing again!

[@fatlacesthedon]

"This ones a Lamborghini, this ones a Ferrari... There's a Porsche in here somewhere" basically that dish is a luxury showroom

[@googlereviewer1944]

Great video and interview. Would love to see more restaurant / chef reviews.

[@IHATENOTIFICATIONS]

Loving this new british chef series!

[@freetrueandjust]

That was just amazing, thanks!

[@SaorAlba1970]

pure art on a plate you can eat ... what's not to like

[@2MeatyOwlLegs]

love these little peeks into professional kitchens please keep it up and hope you are having as much fun making as I've watching 'em

[@2MeatyOwlLegs]

@@foodbusker that's great to hear

[@TheBogstaverne]

these chef visits are the f*ing bomb! I dig it so much!

[@jeffward1106]

Still following, just lurking now. Glad you're back John.

[@Master-Mo]

This is the kind of dish most people think cannot be elavated but with so much care it really become something more than just a regular dish...

[@bcgmktg]

Always great quality Chef! The crispy chips and the tartar sauce were seriously worthy of the Culinary Jedi title!

[@carljones7992]

Best vid yet food busker. This is the way forward for your channel meeting these multi Michelin chefs and getting there interpretation of British classics

[@Ocunfurco]

Damn... keep it up! So refreshing what you are doing. Thank you

[@mitchellpratt5236]

Quality chef absolutely love the bloke

[@drstit]

If it's Outlaw it's Nathan. Respect chef.

[@tattoodrdoke]

Genius with lemon zest and herbs. I will give this a try when i make my fish and chips next time.

[@MaxPowers]

What were the herbs though?

[@andrewtampubolon6833]

Max Powers 5:49

[@MaxPowers]

@@andrewtampubolon6833 I couldn't hear what he was saying. :-(

[@jeromeb7973]

@@MaxPowers Tarragon, parsley, Chervil and chives.

[@MaxPowers]

@@jeromeb7973 thank you

[@TheScouseassassin]

That really is an amazing meal, the mans a genius.

[@Eric-the-Bold]

Let us all know when you have tried it. But take a big wallet with you.

[@MarcoJMorana]

I have to agree with him. Nathan is such a wonderful chef and a very humble person.

[@Cynt3r]

Great video, looks super good, I’m all inspired! Currently got pork shoulder brining in the fridge though... Cuban sandwiches tomorrow! Also you found a great balance with the music in this episode (it wasn’t too loud), much appreciated

[@TheStwat]

Superb.

[@mrloboto]

Glad you popped up in my recommended.

[@htothejay]

Mate.. SOLID content lately, better then ever. Superb job, Iam hooked. The food looks incredible

[@chadcottom5515]

The subtitles are amazing. "These chips are amazing, this is a laser ferrari and this a lamborghini. What I love about John hes a dancer that fella"

[@gmkobold3032]

He is a very good chef, like you! And, you know it. Hungry again. Greatings from Germany. = )

[@jaytlamunch4459]

The fish and chips look sensational :-)

[@mchammer74]

Thumbs up for that. Amazing

[@teryyy5052]

I absolutely love your passion and dedication to share absolutely the beauty that went into the dish. I can totally visualise how it tastes and why it’s amazing. 2 (Michelin) star review! 5 more likes!

[@CookinWithSquirrl]

Fantastic job brother!

[@fosterluu]

Sound is soooo much better, nice vid

[@jeremym4104]

Awesome series!

[@omaribrahim5466]

Amazing stuff, keep making your great content

[@jdlc903]

I liked this,subscribed.id love to see more UK chefs,English chefs doing English food and European food.

[@DaMalat]

Great video. I use half tsp citric acid and half tsp bicarb of soda with plain flour and ice cold water to produce a batter bursting with carbon dioxide bubbles. Makes the lightest most crisp batter on the planet !!

[@HenryDorset]

WOW! 😀

[@RoninXDarknight]

Was waiting for you to order round 2!

[@1madaboutguitar]

3:02 Listen to the chef on the left "be quiet"...

[@dyslexiksteve2488]

One day I am going to have a fish knife like that. I went to one of Nathan's restaurants about 3 years ago and didn't even realise it was his until we paid the bill. It was a great place in Wadebridge and everyone in my family ordered the fish fingers sandwich. However they did not have enough for me so I had to have the fishcake as that was all they had left. It was the best fishcake I have ever had and almost one of the best fish dishes I have ever had.

[@markanderson7169]

SO HAPPY you’ve got your mojo back!! Your passion is really inspiring - keep up the great work fella 👍🏻 #Increasethepeace

[@clarky_697]

Keep em coming bro 👍😘

[@katehillier1027]

You look like a man with great taste, the foundation of good eating and cooking.

[@maetes]

Great stuff. Thanks for the recipe. You missed the chervil for the tartare sauce in your recipe.

[@fireandmugs6712]

What a cool guy.

[@joffff]

Big ♥️ for Nathan - the batter on that looks amazing! Not sure about the cut on the chips but they're cooked to 👌

[@rodpeterson4857]

Nice one chef proper Great British food unbeatable back to grass roots lovely stuff busker🏴󠁧󠁢󠁷󠁬󠁳󠁿👍🏻

[@MrStradia]

Still a working man's meal. Love it.

[@lightspeed72]

The actual prep and cooking starts at 3:45

[@linnywii1868]

This is da Bomb 💣🤤

[@anicabroms3630]

I love your food ❤️

[@anthonybeaumont7218]

Fantastic video! Keep it up.

[@grahamhole4989]

if this is the direction you are planning to go mate, I think you may have something . Welldone !!!!

[@MrDeanWinchester86]

I'm a long time follower and John... your channel growed so much. What an incredible transition and great content. Greetings from Germany

[@chriswright4677]

*has grown.

[@chriswright4677]

*has grown.

[@jimmyquck]

man those chips look out of this world

[@jarsky]

I'm not a huge chip fan but that fish and tartare looks amazing!

[@juliamclean4732]

Yum

[@GSW2008]

Fantastic video & food. I’d need a bigger portion though 😄

[@jasoncrook1]

Hello stranger 🤘🏻😎🤘🏻 good to have you back

[@djgstefan]

I want to know how the "chips" were done. Looks like super crispy potato wedges?!

[@vanivor]

Triple cooked I'd guess 😉

[@timmypanic]

They look like they are battered also.

[@Pr0noTrigger]

Likely boiled first which will create a bunch of flaky residue on the surface, that when fried gets really crispy. And then maybe fried again considering some parts of the fry were amber brown

[@allmendoubt4784]

The secrecy over the chips! I reckon they're part cooked jacket potatoes first, maybe fried once at 110, rested and brought up to 180 for a couple mins before serving. If you want good crispy chips first blanche in the low heat oil before the final hot finish - but yeah these have a dryness and crunch to admire.

[@Eric-the-Bold]

They are Wedges, Chips served in a chippy in the UK dont look like that, plus the fish is a very expensive cut, for a restaurant ,not Cod or Haddock.

[@darrenjoyce7615]

Looks good that! I'd say your fish and chips looked better. Clearly not tasted either, but your batter looked more crispy and your chips sounded out of the world.

[@willturner2778]

Great content buddy keep it ☝️

[@TonyWu-xc7tz]

brilliant

[@brumsgrub8633]

I'd love that.

[@Geekdujardin1]

It looks so good and for me, the sauce is so important so homemade is always better. I'll go look for a fish & chips restaurant near me, it's been a while.

[@SunfishFan68]

best fish n chips always down the pub

[@TheScouseassassin]

@ 1:12....legendary, I want a poster.

[@DominicPannell]

My fave British chef... I AM SO JEALOUS!!

[@michaelfortini3236]

great vid

[@CagedPaps]

Interesting to see but, I think this is one of those times where they're not beating the standard job. Hear me out, many chip shops sell frozen fish that then sits and was cooked in dirty oil. But, at least here in Scotland, there's still chippies that get very, very fresh fish battered which is crispy with no fake cider in fresh fat, it's awesome and I'd take over that any day. Though I appreciate they're getting harder and harder to find, and this is before we look at the chips. Getting in good potatoes with few eyes, properly treating them and storing them before being fried etc. Great video though.

[@jabberwocker6305]

Damn, even I want have a go :) at eating it of course

[@billedgar7748]

Nice editing on this one mate

[@splashdamage1459]

No ketchup or mushy peas, but it looks OK. I could never get bored with my local chippy, but I'd give this one a try. Nice video 👍

[@ioannis2451]

I've seen the video on Saturday and I can't stop thinking about it... Fish & chips... Ok, amazing fish!!... BUT I want to know... no no no... I NEED to know how to do de second part of this dish... the chips!!... THE chips!!... I'm dying to taste the f*kin' perfection of these fries... 🤤

[@euriehpeji4087]

Oh my fudging goodness. I really like fish and chips.

[@ramiahmad8586]

5:18 BAAAER

[@RobGThai]

I really want one right now. It’s hard to find a decent FnC in Thailand.

[@hefniehawkins1564]

love the Format, content was Fantastic, Fish+ Chips totally Yum...REALLY looking forward to your chat with Mr Marcus WAREING.. pls pls...

[@melkor3496]

Love your vids. Try Swedish food.

[@peterdoe2617]

I've just tried out Yams for the fries. Pls give it a try and tell me what you think, John. I think they're much underrated, almost unknown in Europe. And they are AMAZING! I'm just starting to see, what I can do with them. Greetings from the far north od Germany!

[@AvantuPL]

Almost unknown in Europe? I think u exaggerate a bit. Here in Poland they were even available as fries in MCDonalds :) Altrough you are right, they are great as fries, didn't tried them in other variations.

[@graeme5060]

Are you maybe confusing yams with sweet potatoes? Sweet potato fries are pretty common. It was sweet potato fries that McDonald's did.

[@rbarrowclough]

Goring also dose the best afternoon tea in London for me.

[@rbarrowclough]

Yes, I haven’t been for some time and it looked to have got even better. Dose all the good food still come out of that one pass under the dinning room?

[@wulfenii64]

I love fish and chips but like you said the fish is never the center piece but this fish looks primo!

[@tadeusz1]

Nathan = Simplicity = GENIUS. 'nuff said. Great vid FB. ps How are those chips made??

[@homeshield5863]

Great video again, what’s the best fat to fri the fish in