FISH & CHIPS Part 1 The Fish Batter Recipe

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[@RashmisABCD]

Excellent upload, looks everything perfect in the video, Have a nice day, lk87

[@ajaded1]

He is such a talented chef. The most important thing I have learned from him is to have the right equipment. Specific pans for specific tasks. Make sure you are using the right size pan for the recipe. I don't even eat fish, but I'm going to try it.

[@CookinginRussia]

Thank you!

[@BigGrrr1]

After having made this recipe, I can say that I think it is just brilliant. It solves all the problems inherent with beer batter fish. As an amateur cook, this is a recipe I have chased ever since I became interested in cooking and have constantly been re-writing my recipe whenever I came across something new that seemed to make an improvement. Rice flour, corn flour, corn starch, AP flour, semolina, eggs, vodka, milk... all with different ratios and blends. I've tried them all. It seems every chef, every recipe, every "reputable" source - every version is different, different ingredients, different methods. Of course, few chefs have Ph.D. and worldly knowledge to apply to recipe development. We're talking fried battered fish, it shouldn't be hard to figure out. What are pros doing in their restaurant kitchens? Using commercial products with highly modified ingredients, or do they simply keep their recipes secret? Chef Easter's recipe ticks all the boxes with this one. I am so grateful to you for sharing this and all your recipes, thank you so much.

[@aaaaaaaaaaaaahaaaaaaaaaaaaaa]

Greg Easter truly is a "Chef's chef"

[@Beachcomber95]

So glad you included that crunch ! I will be trying this, maybe Friday which is when we English people eat this ;)

[@AallthewaytoZ2]

Your videos are a real culinary education. Looking forward to reading your latest book for the holidays.

[@CookinginRussia]

Thank you!

[@BlackmillMusic]

Love your videos Greg! Everything I’ve made from your cook books and videos has been outstanding and inspirational. May I make a request? I’d love to see your take on Indian Base gravy. It’s a shortcut method used here in the UK in Indian restaurants which forms the base sauce of many curries. It’s more about technique than ingredients and I’d love to see your approach! I’m sure you can enlighten us all with your knowledge! Thanks for all your hard work. Much appreciated.

[@CookinginRussia]

Thanks for writing. I have many Indian curry recipes up already, but that type of fast food curry is something I abhor. It is an insult to Indian cuisine, and if I put up a recipe for that, I would never hear the end of it from every chef I know. I hope you understand.

[@BlackmillMusic]

Thanks for the speedy reply. I understand how they are worlds apart from the traditional Indian cuisine. I guess it was all about speed and simplicity which was why a base sauce was created. I just searched your channel and you do have a lot of authentic Indian dishes which I must try! The thing I liked most about a base sauce was the simplicity and effectiveness. Meaning I could make several curries for family with relative ease as we have korma lovers to vindaloo lovers so the versatility of a base sauce does have its place. I really liked how you explained the reason why adding lots of turmeric is a buffer for the other spices to adhere too! Keep the videos coming! No other chef I know of goes into such detail which is why I always come back here :) Cheers!

[@CookinginRussia]

@@BlackmillMusic - I suggest you look at this one... kzbin.info/www/bejne/Y3y8qomehq9_rdk

[@CookinginRussia]

@UCJjEPhb1-_i46tdceeCInPA - There is no justification for this shortcut in home cooking, though. That's the point. I understand if you are operating a restaurant and serving the fast-food equivalent of Indian cuisine, but at home there is no need to crank out a dozen different menu items in 15 minutes, right?

[@BlackmillMusic]

I typically make 4 curries over 2 days. Then freeze the rest at double concentrate for future use. So it does serve some purpose being versatile for the home cook. Cheers

[@BigGrrr1]

I am very excited to see this recipe. I've been trying for a long time now to create a beer batter that makes a crispy coating. I see that I have been using nearly the same ingredients, but with entirely different proportions. Most interesting is the small amount of flour you use in this recipe. I could get my batter to be fairly crispy, but nothing like the results you demonstrate here. Marinading the fish in beer is also a very surprising method. I can't wait to try this out, which I will do very soon.

[@BigGrrr1]

After finally gathering all the ingredients and equipment needed to make this (including my new iSi whipper), I was able to make this for the first time. The flavor is fantastic, this fish tastes remarkably good. And the crispy coating is great, with none of that spongy texture I have always had with every other recipe I used. Being my first attempt at this, I did have a few issues. I found that my wet batter started to seize up, got too thick to use after coating the first 3-4 pieces.. Maybe it was absorbing some of the dry mixture off of the fish and thickening up? I had to whisk a bit more of the beer liquid into it to loosen it up, then I could continue using it. It also seemed that some of the wet batter didn't want to stick entirely on the dry batter. I thought the wet would want to cling and absorb and stick right to the dry pieces, but it didn't in a few places, even during the second dip into the wet. I am going to make up a larger batch of the dry mixture to have at the ready so I can make more wet batter quickly if I need more, especially If I want to fry more than 1 3/4 pounds of fish, which is how much I cooked. Now that I know what to expect, the next time should go a bit more smoothly. Unfortunately, I didn't make your recipe for Tartar Sauce in volume 4, which I will do next time. I also need to figure out how to keep the fish from from sticking to the fryer basket. Another spectacular recipe, bravo, Chef!

[@CookinginRussia]

Thank you for writing. I just put up the second part (chips) recipe a few hours ago, in case you hadn't noticed. To keep the fish from sticking to the fryer basket: 1. Don't put too much in at a time or the oil temperature will drop, 2. Let the batter drip off the fish for a few seconds before putting it in. 3. After a few seconds, jiggle the basket however hard it takes to dislodge the fish.

[@BigGrrr1]

@@CookinginRussia I will let it drip off a bit more and give the basket a good jiggle. I did see the chips recipe. I like how all the hard work is done in advance. As for the fish, the recipe is remarkable. I will be making it all again soon. Question: Seeing that there is quite a bit of baking powder in the batter, could this be made by just whisking it all together well without using the N₂O whipper?

[@CookinginRussia]

@@BigGrrr1 - I answered someone else about this earlier. You CAN do that, but the coating will not be nearly as good.

[@BigGrrr1]

@@CookinginRussia This was the first time I used a whipper, I was surprised with the force it had to blast that batter out. Now I've got to make some whipped cream. I'll try your Snot recipe, too. Viewers who are on the fence on getting a N₂O whipper... you got to get one!

[@ILIAD9]

Once again I am perplexed... this is not Food Wishes..... batter in a canister....Easter is a mad scientist. Every recipe I try is beyond golden.

[@CookinginRussia]

Thank you!

[@goodbear511]

Chef John says the key to preventing the inevitable sogginess is to keep your batter really cold and pat your fish really dry.

[@CookinginRussia]

@@goodbear511 - Which just goes to prove Chef John doesn't know what he's talking about when it comes to food chemistry. Try this method and see for yourself.

[@goodbear511]

@@CookinginRussia Heston uses a siphon with CO2, not a whipped cream siphon with N2O for his batter, and fries at 220°C - what about that?

[@CookinginRussia]

@@goodbear511 - Yes, I know. Heston also uses chemicals and modified starches that consumers can not purchase. At any rate, I'll explain the reason why nitrous is better than CO2 in the next volume of my cookbook series. The topic is too complicated to cover here in a reply.

[@vicioussuspicious894]

That crunch! Did I miss why we need a canister? I would like to make this, think it will be perfect with a good beer.

[@CookinginRussia]

You can make it without pressurizing the batter in as canister, but it won't be as crunchy and light.

[@ryangodfrey336]

Great video as always. Can't wait to try this once Part 2 is up. I've thought of requesting a video for fries in the past so was delighted to see this! In Britain it used to be traditional to deep fry the fish in beef dripping before the health cranks and vegetarians had their way -- is this something you'd consider or is oil better for this application?

[@CookinginRussia]

I. have not tried beef drippings, but pork fat works nicely -- though the flavor is not what most people expect, which is a very important factor in serving guests, whether in a restaurant or at a party. Vegetable oil is cheap and is universally appealing in this age.

[@ryangodfrey336]

@@CookinginRussia Thanks, I'll give drippings a go for old time's sake and then probably stick to vegetable oil when serving guests!

[@dotatough]

This is a cool technique. Is double dipping necessary?

[@CookinginRussia]

The coating will not be thick otherwise and there will be gaps.

[@dotatough]

@@CookinginRussia makes sense. I'm going to try this recipe on the cod but I'm also going to use the breading and batter technique on other things. I LOVE fried cauliflower and this seems perfect for it. Thanks Chef!

[@CookinginRussia]

@@dotatough - This is optimized for fish. I will be posting a video within 24 hours with a different batter that I think would be better for cauliflower.

[@dotatough]

@@CookinginRussia awesome!

[@idjtoal]

Another book in progress... awesome.

[@CookinginRussia]

Thanks. It will be quite a while, naturally.

[@carpenter283]

RIP to the goat and my cooking father I miss you a lot chef

[@136.9TheRabbitHole]

the 'ole MSG. idk if it's poison or not, it most definitely makes food taste better. i don't cook with it anymore because it's addicting to have an ingredient that makes all your food taste better instantly. i feel it's better to let the natural foods speak for themselves. but, MSG really does make whatever you're cooking taste better lol. i was so bad i used to sprinkle it on potato chips haha.

[@CookinginRussia]

Every food there is has natural MSG. If you don't eat enough, your own body manufactures it. You have a taste receptor on your tongue to guide you to eating things rich in MSG because evolution programmed this as a pleasant sensation since it is easier for us to eat it than for your body to make it (more energy efficient). It is absolutely not harmful, and hundreds of people who claimed to have allergies or reactions to MSG have failed 100% of double blind studies, unable to distinguish between an MSG capsule and a salt capsule. Naturally, since it is literally in every nutritious food you eat, including human breast milk.

[@BravingTheOutDoors]

Is there a decent way of making glucose syrup at home?

[@CookinginRussia]

Not unless you have powdered glucose, also known as dextrose.

[@ryansandy2433]

Chef, any chance you can show some Thai curries like beef Panang

[@CookinginRussia]

If you become a member of my channel, your requests will be put in rotation. There are currently only a couple waiting.

[@ryansandy2433]

@@CookinginRussia ok I just became a member. Where can I submit request at?

[@CookinginRussia]

@@ryansandy2433 - Thank you! Now look at the video "Member Benefits" on my channel and use the email address you will have access to.

[@BravingTheOutDoors]

Just looking around in V4, I see the Massaman Paste... oh dear... getting even more complex. Wow. I'm wondering, why are you using a premade product for the Yuzu Mayo instead of making the mayo? I'm sure you have several fitting mayo recipes... no? From what I could find online Kewpie is about the same as western mayo only they add MSG and use rice vinegar instead. Is there more to it?

[@CookinginRussia]

I've used what tastes best. Try it! Kewpie is good if you grew up with it, but I'm not a fan personally.

[@BravingTheOutDoors]

Well sweet saint lady gaga... that was mmmbaquick! You be mui sneaky! We be talkin’... you be makin’! Thank you very much. I suspect I know but what qualifies as “strong beer”? Or else, what are some beers you'd recommend for this? Would there be a problem making the whole filet? I’m asking because this is typically how it’s made… big pieces. What oil would be best for deep frying? I tried the usual canola and sunflower but I also tried peanut. I was interested in whether grapeseed or even crisco would be better. Or perhaps something else? Any thoughts? Kind of a side note but do you have a recommendation for a pressure canister (/syphon) because I need a new one. Cheers.

[@CookinginRussia]

The beer that I used is Finnish and not exported. You can use whatever you like, but not sweet. Bass Ale is the most widely available one. Dogfish Head 90 Minute IPA is a good choice, but I don't know if that's available to you. As for the larger piece, sure. It's just that they will take longer to cook through, and you will have a greater fish-to-batter ratio. I like more batter, but to each their own. I use a mixture of vegetable and olive oil because that's something that's already sold bottled here at a reasonable price. You can use canola oil. Corn oil polymerizes too fast. The pressure canister is Isi brand, which is the standard of professionals. One advantage is that it has some accessories sold for it that you can't get with any other brand, but those are not cheap. Also, never put the mechanism in the dishwasher or it will start to leak. Only the bottles can be machine washed.

[@BravingTheOutDoors]

@@CookinginRussia Never had an Isi. The 1L bottle costs almost 90 quid. That is indeed expensive regardless of the extra accessories but I'll consider it. The 0.5L bottle is much cheaper but I'm not sure if it'll be too small in the long run.

[@BravingTheOutDoors]

@@CookinginRussia Also, excuse the ignorance but what is the difference between a whipper and a siphon? You're using an Isi whipper in this video while Heston is using a siphon in his. I have no idea what is the difference.

[@CookinginRussia]

@@BravingTheOutDoors - British name vs. American. Same thing.

[@CookinginRussia]

@@BravingTheOutDoors - That depends on how much you are going to make at a time. Consider that the 1 liter will require two nitrous cylinders to pressurize it enough. The 0.5 liter bottle is fine with one cylinder.

[@BravingTheOutDoors]

BTW, with regards to part 2 - Chips: Don't forget the extra thick malt vinegar and maldon. You must provide them panko-snobs something to "bite on". Surely they will argue they prefer ketchup! :-)

[@CookinginRussia]

Extra thick malt vinegar? That's a new one on me, but I have not lived in Britain. I have dined at many famously authentic British pubs and had fish and chips in them, but never thickened malt vinegar. Is that really a real thing?

[@dannylad1405]

I’m British and I’ve never heard of that

[@fosterluu]

seems kind of a waste to de carbonate the beer just to re carbonate it later to get a bit more beer flavour

[@CookinginRussia]

The beer has carbon dioxide, not nitrous. The two gases behave quite differently. This will be a topic in Volume 5 of my cookbook series.

[@fosterluu]

@@CookinginRussia forgot they were different gases, interesting. Does the nitrous oxide effect airiness or texture?

[@CookinginRussia]

@@fosterluu - Yes. It also does not dissipate as quickly in the hot oil.

[@connor9024]

Not to be snobby by what about a nitrous beer? Like Guinness or a local nitrous brew? I’m assuming Guinness is too sweet and will make the batter too dark and bitter but what of nitrous beer in general?

[@CookinginRussia]

@Connor Cahill - Wrong flavor and also that will not put enough gas into it. You do not HAVE TO pressurize the batter, but it makes it better.

[@tony1019]

I prefer panko

[@CookinginRussia]

Okay. but that's entirely different. Nothing to do with British Fish and Chips.

[@tony1019]

@@CookinginRussia I know. I was just saying. Panko is crispy and nice

[@CookinginRussia]

@@tony1019 - This is MUCH more crispy! MUCH. This coating has deep flavor. Panko has no flavor. The only advantage with panko is that it is super easy for those who just want to eat.

[@BravingTheOutDoors]

Hilarious comment. Unless you're trolling? Then I support you! I love trolls. Trolls make the world a funnier place. Fish & Chips would not and could not be F&C if, instead of using batter, you decide to turn it into a schnitzel. Think about, what else? Switching the potatoes with parsnips? Can you imagine someone making fish schnitzel and sweet potato wedges and calling it F&C?

[@CookinginRussia]

@@BravingTheOutDoors - You never know, but I took it to mean someone who doesn't want to spend time actually cooking and is saying it's easier just to use panko. That's the Rachael Ray 30 minute meal mentality that now rules every TV show and nearly every cookbook published in the last 30 years.

[@BravingTheOutDoors]

Made it again yesterday only this time I’ve made more things: Fish, Chips, Onion Rings, Tartare Sauce and the one important thing I was missing is Mushy Peas (can’t get them here). I used an apple corer to make the chips uniform. This is something I saw chef Tom Keridge do years ago only he double fried them in duck fat which is the prefered, albeit, posh way to make them in England. I might very well be the only person in the world who doesn’t like anything deep fried in duck fat. In my opinion it’s too much. Too crispy and too intense. I always get nausea later from all the fat. My wife said the onion rings are probably the best she ever ate. I have about ten recipes for onion rings so I don’t know. It’ll be impossible to make all ten and compare, unfortunately. Either way, they are great. The fish coating is great but I find that it gets too dark. Perhaps a lower temp will solve it? The one thing we both agreed on is that something is missing from the fish but I can’t say what. It may just be salt. I was wondering if a longer swim in the marinade (probably in the fridge if it’s longer than 40min) will do the trick? What do you think?

[@CookinginRussia]

Yes, more time in the marinade will increase the salt level. Also, don't forget to salt the fish after it has been fried, too. As for getting too dark too soon, that's because the oil temperature is too hot, as you guessed. Use a thermometer. Also, if you cut the fish too thick, the center won't be cooked before the outside is burning -- and lowering the temperature enough to compensate for that means you get oily fish. Be sure to bring the fish to room temperature before frying it, so it takes less time for the center to cook through.

[@BravingTheOutDoors]

@@CookinginRussia What I meant is that it gets too dark at the specified 175C temp. I obviously used a thermometer. In terms of readiness the fish was perfect at 4 minutes I just felt the coating got slightly too darkish for my liking which is why I wondered about lowering the temp. Oh... but it might have something to do with the ingredients? I couldn't get Tapioca starch and used Tapioca flour instead.

[@CookinginRussia]

@@BravingTheOutDoors - No, that's the same thing. Just different companies call it differently. Try lowering the heat to 170°C, and make sure your fish is not cut too thick. Send me a photo next time.

[@BravingTheOutDoors]

@@CookinginRussia Is the same true for potato starch and potato flour?

[@CookinginRussia]

@@BravingTheOutDoors - Yes.