Fish Frying Skills - Frying Fish | 08

[@ancientnpc]

The value of workplace training cannot be over stated. This is an EXCELLENT series of videos and I am really enjoying watching it. I run a Fish and Chip shop in Tasmania Australia and I will be paying my staff to sit with me and watch these videos. Even though we do some things differently, the importance of open discussion and having systems to guide the work is massive. Thanks so much for this content.

[@zakelwe]

Exactly, have you seen Tommy learning the ropes on Go Fly with Me as he learns to serve burgers?

[@jonathanrodriguez7519]

Wish I could really reach out to Dougie and wish him the very best!

[@philmuskett265]

These lads can certainly fry fish and chips. Love the beef dripping!!

[@Foxy-gw3np]

That young man with the green hat on is a rather good teaching instructor. No smile. Just learn 😌

[@mylunajoyea8456]

Thank you for the vid. Tried it today on fresh perch. It was amazing!! Good texture, great flavour! I followed the same method shown in the vid (except I pan fried.)

[@ercaysalih5433]

it takes me back i have worked for a family bissnes in a fish and chip resturant for at lest 40 odd years

[@Foxy-gw3np]

Well done Chris 👏 Good chippie chappie.

[@wgeorge6048]

0:19 the fairy liquid and Pepsi bottles look like they’re from the 90,s ?! How old is this video man

[@ps1924]

How much time needs to cook for regular cod and large cod

[@DrDaveWrestling]

Dougie loves his temp gauges. I bet he's a riveting person to work for...

[@rosewhite---]

6:03 looks superb!

[@JendrixHimi]

No instruction how to make the batter?

[@walkernick86]

JendrixHimi they did another video on that. :-)

[@nalagrz5773]

Chris fry this man and shut him up!

[@adeferranti4610]

The fish looked delicious

[@janicedelorenzo4924]

Do you only have seafood to eat

[@toothless9656]

I bought the same batter mix and prepared batter as your instructions, cooked the fresh fish in 180 , but fish doesn't look like yours. It rather flat not as much as spikes showed in your video. And also my fish does not have much batter bits came off. Did you add anything else in your batter mix? Something makes batter more bubbles?

[@bensherlock4784]

Toothless Did you use a deep fat fryer? Also what are you cooking it in because fat is what is most commonly used

[@adilaziz184]

Toothless they use dry yeast to make it puffy....

[@andygeorgiou3803]

Bit late of a reply, but maybe your batter was too thick. Try thinning it down with water and when you stick the fish in the pan, a lot more batter bits will come off and you should get those spikes to indicate a nice thin batter :)

[@keeleecressey3427]

This may sound silly but does the hot box keep cooking the fish?

[@hazard9970]

No it keeps it hot

[@andygeorgiou3803]

depending on the thickness of the fish, it will either go soggy in the hot box, or dry out. We dont like keeping fish in the hotbox too long. Now that fish is getting more expensive, we fry to order most of the time. Only have fish precooked during tea time when it doesn't stay long in the hot box

[@tedex8100]

Although obviously textbook created,I found that very educational. Especially if the examiners really do impart their wisdom,as shown beautifully here. To be brutally honest though,I am 50 yrs old,and have enjoyed fish and chips for as long as I remember. But,the English chippies have become really stingy with their portions. Shitty polystyrene trays,minute weight per portion bull shit. I always go to a Chinese chippy nowadays. The Chinese people give good,realistic amounts of chips,and their fish are ALWAYS superior to the english chippy. I love Chinese people.

[@andrewtheone7]

whats the science behind covering the fish in flour?rice flour to going straight in with batter?

[@matthewemrys1798]

Coating with flour is to allow thin batters to cling to the fish and not cook off and separate during cooking. Traditional fish and chips has a lightly seasoned flour, meaning salt is in it, and a yeasty active beer better.

[@rosewhite---]

the batter is a big part of the whole fried fish experience. if the batter is thick enough and the fish is nicely dried on outside the batter will stick well.

[@mikeyduke10]

I found these videos interesting but very confused about what's happening? they both seem to know a great deal about fish and chips and both talk to each other but neither is really presenting a video... is one training or assessing the other?

[@SuperLittleTyke]

I think the older guy is assessing the younger guy's fish-frying abilities. Maybe to award a certificate or something.

[@rosewhite---]

the older guy has a different fish shop and just comparing methods and timing. Mosttowns have or had several fish shops and peopel prefer one rather than other because they think the frying is better. In my town I don't go to one shop because they use their fat or oil too many days and its goes bitter and makes the fish taste awful.

[@Ghanchi123]

@@rosewhite--- thats right

[@miralazic9621]

Super!!!♥️🍀👏🕊️

[@gabrielm3449]

what temperature do you use to fry sir??how often do you change your oil? please give me a tip plz sir.thank you

[@itsyourboimax7065]

180-170 degrees Celsius and depending on how often you use your oil will determine when you have to change it. Where i work, we do around 20-50 orders a day, open 6 days a week and change it once every 2 weeks around

[@gabrielm3449]

thank you very much. I own my own chippy I'm doing a good job too!2016 we back. e the best new comer of the year .I've got 16 years of experience but I'm still looking for tips and advise.thank you very much

[@gabrielm3449]

thank you very much. I own my own chippy I'm doing a good job too!2016 we back. e the best new comer of the year .I've got 16 years of experience but I'm still looking for tips and advise.thank you very much

[@gabrielm3449]

thank you very much. I own my own chippy I'm doing a good job too!2016 we back. e the best new comer of the year .I've got 16 years of experience but I'm still looking for tips and advise.thank you very much

[@lovenesschamunorwa9518]

Is it a gas user friendly

[@trailersic]

Now I watch some fresh battere fish, but it's 1am

[@njh-er1uc]

Is that george formby

[@albert-kw4iy]

You did not add baking powder or fizzy water why

[@DD-hj7et]

Because if you used soda water then it wouldnt work only use soda water if the fish is gluten free and baking powder is for baking not for frying fish with

[@enochjames5452]

better than long john silvers american fried fish

[@adeferranti4610]

Flour the fish before battering or not ?

[@rosewhite---]

no.

[@katiewishart8591]

watching this because I got a job interview tomorrow

[@ARCSTREAMS]

you on your way to becoming a chippy?

[@alexmyers3000]

howd the interview go?

[@Foxy-gw3np]

Very true George. However, on a different matter. Chris is correct when he puts his fish face down in the hotbox. They should not be piled in free standing like the other geezer says. I have had the grace to adorn many chippies in my time on this forsaken planet of ours and to see always that every chippie in the land lay their fried fish down. I think the old one has a slight grudge against Chris 👎 He did everything right ✅️ in my humble opinion.

[@karlm2k8]

These guys are actually married . age is only a number.

[@jimbobbeer6642]

This Otley? Absolutely ground central for decent fish and chips. Assume this is The Wharfe these days? Fish & chips, chips and scraps, chip butty’s every school dinner time for nearly two years back in the mid 80’s. Then there were the pubs. Oh boy were there the pubs…

[@rainyday469]

How many ounces of fish in your final cut?

[@rosewhite---]

probably about 5 ounces. but shops offer medium or large. my nearest shop's large fish hang over edges of plate.

[@slowgynman1234.]

4:08 These fish must be so hopelessly over done !wow!!!

[@SuperLittleTyke]

When the older chap cut into it, the fish (and batter) looked cooked to perfection.

[@rosewhite---]

fish and batter need to be dry not still sloppy!

[@keeleecressey3427]

I totally agree with Duggy,keep time on cooking, nothing worse than dry fish.

[@SuperLittleTyke]

I pan-fry flour- dusted plaice fillets for 90 seconds per side. Cod or haddock around 2 minutes per side, depending on thickness. Don't forget the fish carries on cooking a bit as you move it on to the plate. I arrived at these timings through trial and error and went through a lot of overcooked fish before daring to reduce the time down... down... down! I use sunflower oil.

[@gorillachilla]

Ok yep yep yeah yep yep ok yep

[@sharkbot25]

its an instructional video you idiot

[@gorillachilla]

@@sharkbot25 go your mam

[@splatharackal1337]

What do you do with this much oil after use

[@lennywilky163]

You use it all day 🙄

[@Papa-o33963]

@@lennywilky163 then filter it n use the used oil in diesel engines,heaters, recycling,etc

[@razorrazor-vr4rs]

there was a fight between the chips and the cod....the fish got battered

[@liamregan4810]

razor83 razor83 ba dum chssss

[@Grondiron]

Chris and Dougie now live happily above the first gay fish and chip shop in norhern England. Well done boys. Fish and chips all round!

[@shannoot]

I just got an interview at my local fish and chip shop, what sort of questions will they ask in my interview?

[@liamregan4810]

Hope you got the job 😀

[@gradowrestling5722]

Did u get it ?

[@terry6665]

They ask if you're teachable and if you're a crazy liberal.

[@Paddington_Clifford]

They may ask if you belive in cod

[@cubesanthony720]

I would Devour 3 of those Fish

[@iamthepolice]

Rice stone??? What?? Rye or rice ??? I'm confused what's that suppose to do??

[@isobelbarrett5631]

Rice cone is the name your looking for. Helps absorb excess moisture. The rice cones also helps the batter stick.

[@user-we9rd6bb7d]

how long does it take for that fish to cook?

[@dangerousdazza]

4-5 minutes

[@gorillachilla]

@@donnaevans7394 3 hours

[@alangeorgebarstow]

I can't understand why they have removed the skin from the fish. It keeps the fish together better; it contains lots of nourishment; and it tastes sensational. Skin on, every time.

[@SuperLittleTyke]

No! No! No! I do NOT like the skin! I only buy fresh cod or haddock fillets that have had the skin removed.

[@kofola9145]

Samo people hate skin.

[@trailersic]

"Like many things it is actually a question of choice"

[@gorillachilla]

Shut up you clown

[@shumuktuk8202]

foreskin is good too gaga googoo and the nourishments that come out of it

[@Foxy-gw3np]

Who's training who. That fly 🪰 on the wall 😆

[@sumerarizwan97]

U didn't use any seasoning no salt n pepper.pls clear the batter is based only on flour n cold water that's it

[@wutang6020]

Sumera Rizwan yeh but that's why you use the salt and vinegar but all chip shops are different, if you haven't tried cod & chips the I would say your missing out lol 👍

[@menorahdarkness4877]

The Cod Father

[@duffgwinnett]

in each series there are spelling mistakes as well wrong words to what is being said,"butter" in stead of batter "dog" and other mistakes does any one check the spelling??

[@MrSmid888]

Okay okay okay Dougie okay okay....okay.

[@ARCSTREAMS]

so he dont bother coating the fillets with flour first before dunking them in the batter? how does the batter properly adhere to the fillets or not break apart when it goes in the fry? at least from my exp that is what happens if your batter is too runny like his appears to be and you dont use flour coating first

[@rosewhite---]

no one uses flour but it's interesting that the older guy uses rice flour before the ordinary batter. I've never seen anyone flouring before battering. the fish is laid on a draining board before battering so if the batter is correct thickeness it will stick and stay on as soon as it gets in the pan.

[@ARCSTREAMS]

@@rosewhite--- well i seen it in other vids but then again i see how they coat with flour before dunking in egg wash and then breading,so kinda the same idea,if you want the egg wash to adhere you use flour first ,i used to work at a burger joint and when making onion rings we also used flour to coat the rings before it went into a batter then into breading but if it works without it then it works,just depends on how dry the fillets are and how thick the batter ,wet on wet wont stick well

[@rosewhite---]

@@ARCSTREAMS I'm in West Yorkshire UK and we used to have fish and chips once a week and over the years watched dozens of fryers and never seen one use anything but ordinary batter.

[@rosewhite---]

Here is the criminal responsible for the flouring fish -GORDON EFFING RAMSAY! kzbin.info/www/bejne/sJrXap9rn9mVrdU But he lives in Sounth England and eats cod so what can we expect. InNorth England we prefer haddock for a nice tangy taste!

[@phillipfairbrass3575]

Im a chef, would love to own my own fish and chip restaurant, finance is a problem for me raising the cash needed, right location on river identified, new ideas, new methods,, just short of cash,,,

[@shahahmed2211]

Okay

[@Supra_Mare_Cultro_Bloke]

you walk into my kitchen and tell me what to do.

[@chilly22]

reet northern

[@crazygunzpngaming631]

Yummy

[@angryblimppowell3169]

he reminds me of the guy from kurupt fm

[@Paddington_Clifford]

Who lol chabudy g

[@Cromper]

The reason the temperature doesn't drop so much when the fish goes in is because fish has very little liquid content.

[@V6SUPERTOURING]

Wrong

[@Cromper]

@@V6SUPERTOURING Right. Try deep frying an orange.

[@AdamL1411]

Cromp you know nothing

[@Foxy-gw3np]

Careful, the old timer is from Bristol. Probably supports Bristol Rovers. Don't trust or approach him. This man needs help 😆

[@selamikilic2079]

Didn’t put in rise cones could burns batter easy and your fryer is terrible not useful when it’s busy time you will be in trouble...🤔

[@pen2199]

put some ale, guinness in that batter

[@karlm2k8]

All ri douggie

[@lancekirkaldy8130]

Cover it in flour first man before frying it

[@Aequitas6228]

next "Fish eatting skills"

[@georgemaclean9398]

Leonard cheah Go to hell

[@AB-yr4nt]

Ok yep ok yep ok yep ok yep

[@terry6665]

Looks like piranha fish

[@MorrisUK1990]

Cod! dirty fish... use haddock and leave the skin on!

[@ppaganone55]

Too much unnecessary banter

[@SuperLittleTyke]

It's because the video wasn't made just to demonstrate how to fry fish, but was only "eavesdropping" on an examination of some kind.

[@lauraleon9452]

Wow, the doggies guy is over thinking. It's fucking fish and chips.

[@troythompson8060]

They can’t fry for shit

[@Yeet53284]

You must eat the fish RAW