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

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[@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.

[@aaronmacy9134]

@@appo9357 It’s because it’s cheaper. Chippy’s go through gallons of the stuff and it’s now embedded in the culture so folks actually prefer it to real malt vinegar because it’s familiar.

[@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

[@StrangerForever85]

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.

[@Cythrawl102]

It's because of those fryer stations they use in the UK. There's a place in New York that got one imported and its pretty close. For me you cant beat a Fish and Chips with mushy peas and scraps. I cant believe he didn't use the scraps those things are great to put on top of your chips with the malt vinegar.

[@ajorngjdonaydbr]

Real battered fish requires ZERO SPICES

[@ZarniwoopIII]

​@@ajorngjdonaydbrIf you would like it to be completely flavorless, sure.

[@PGraveDigger1]

@@ajorngjdonaydbr Agreed, spices aren't required. But they do improve the batter.

[@chetmanley1885]

If you're in that part of the country you need to go to Blyth beach for the best in the country. Spices in the batter though, that's messed up.

[@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.

[@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.

[@Too_many_thoughts]

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!!!😅

[@Too_many_thoughts]

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.

[@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

[@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.

[@niallh4194]

​@@sixstringedthingdon't forget the Guinness

[@alrightfolks7459]

As an Irish man - this is the content I needed

[@ajorngjdonaydbr]

What part of America are you from?

[@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 😆

[@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

[@RRBread]

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.

[@Arachnoid274]

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.

[@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

[@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

[@danielsantiagourtado3430]

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

[@LyricClock-fo8he]

Gotta love a chippie innit

[@kaze1440]

Bo'ouf wa'er

[@Sieffy13]

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

[@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 😁

[@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.

[@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

[@roseblack7890]

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

[@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.

[@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 🤔

[@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.

[@aleahblaisdell]

4:38 infinite hack: “if it looks done, it probably is done” 😂

[@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

[@spectral2316]

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

[@CaptainB1994]

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

[@magehunter9930]

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

[@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.

[@teamcyeborg]

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

[@BulkBoganOfficial]

Well. I clicked on this video only to get you in an ad right before the video plays. That's cool. Thanks KZbin, you finally did something right

[@jamescurtis2624]

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

[@ajorngjdonaydbr]

Or bits

[@whiskeyjuliet]

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

[@dylanstephens524]

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

[@pigworts2]

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

[@No_Feelings]

I got a babish preroll ad on a babish video and you better believe i watched all the way through it

[@141carisma141]

Babish, you are awesome. And so are your mistakes. So here's a happy mistake for you. Just fry the fish and chips together! What results is a few chips that are covered in fish batter and therefore crispyer than they normally would be. And as most people are saying, the detritus is the best part. Congrats on the new book!

[@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.

[@colekuplent1389]

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

[@amywill9185]

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

[@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!

[@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?

[@sylvannalockett2435]

Now to wait patiently for the book to be released 😌

[@andrewbecker3592]

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

[@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.

[@notahotshot]

I am willing to believe that Andrew considered, but rejected the alternate line, "Before these get fried into fry's, they're getting boiled into boils." 1:45

[@justwatching2428]

Chippy tea - perfect for Friday night

[@gudiwa8798]

I hate how I get the notifications for a new babish video when I'm hungry

[@Jennelsmile]

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

[@JohnJohansen2]

1:28 that's almost exactly remoulade. 😉👍

[@Jean980]

Never got a book faster! ♥️

[@TheKuolin]

BABISH CULINARY UNIVERSE ✔ NEVER DISAPPOINTS ! 💙💙💙💙💙💙

[@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.

[@lumpiaqueen]

Pre-ordered already!

[@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

[@genevievemackenzie1148]

The batter on this was so nice, but so flavourless! Next time I will be adding salt. Also halved the recipe and it still coated 2 big filets (6 pieces total)

[@SimDeck]

Just superb. That's better than what we get in the UK.

[@jackmagic8420]

Got an ad at the end with Andrew endorsing The Botanist gin. Surreal!

[@pandoraeeris7860]

Seeing a Babish ad in a Babish video - I've been Babishceptioned.

[@888jackflash]

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

[@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.

[@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.

[@DarkSnP]

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

[@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.

[@satokochan16]

I did it at 12am, thank you!

[@benjaminmeriwether9165]

oh lawdy, watching on my pc, with my headphones instead of my phone, and yah dang smooth, buttery, deep baritone voice is rolling over me like i never knew it could

[@lkjsdfhg]

Looks great but why is no one commenting of the absence of mushy peas!

[@Kat_thesirena]

literally having this as my dinner bc honestly my is fav

[@parkerazz4385]

Been here since the beginning. How far you have come

[@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.

[@Shaynehoward21]

Thank you Andrew!! First time cooking fish and chips!! And with your instructions it went off without a hitch!! Keep doing what you’re doing man!!

[@Idonotlikepeanutbutter832]

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

[@austinhooton1383]

Halibut is the cow of the sea. Easy to process and huge harvest. There are no pin bones on halibut. Glide your knife across its sort of inner ribs and you’re done.

[@CardinalBirbRose]

love that there are troubleshooting tips in the cookbook haha

[@richard8670]

Excellent recipe, only takes 7243 hours to make. Very practical

[@bananapanda9805]

Love the fact after watching this, KZbin decided to hit me with the same exact ad in the beginning of this video

[@alabanghills]

love this growth, books, new channel name, conquer!

[@javajini]

Congratulations on the new book!

[@billbow6440]

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

[@ItsJustLisa]

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

[@episodesglow]

I might be a monster for doing this but I also batter and fry my French fries when making fish and chips

[@Lunarcheese72]

I like that Babish's redo with Matty Matheson has permanently changed his potato preference for fries

[@ALgamer47]

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

[@knbsd3876]

Absolutely loved your ‘Meditative Story’ segment. Was a little intimidated by your rapid-fast, matter-of-fact speech tho’😊. Congrats on moving forward! Best👏

[@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!

[@lerneanlion]

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

[@MDLFrank]

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

[@dogvom]

2:53 What fun! The closed captioning translates _mise en place_ as "Nissan Plus", which I guess must be their SUV. When we made tartar sauce at the restaurant I worked at, we didn't use relish or sweet cornichons, but minced dill pickles. I don't know about you, but I really don't like how cornichons or relish make the mayonnaise taste like Miracle Whip. I hate Miracle Whip. When I'm served a sandwich with Miracle Whip on it when the menu said mayo, I send it back.

[@joshmore7175]

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

[@gabs9509]

why is no one talking about how immaculate that book looks?

[@RosinDaddy5280]

Some of the best fish & chips i had was 2010 Daraa Syria ❤❤❤ at a resturant called Kan Zaman But its just rubble now 😢

[@AlexBigShid]

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

[@Kataclysm113]

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

[@tamarasworld22]

I bought your knives and I loved it. I bought my mom a set for Christmas. Their sharp and work great still. I'm definitely trying this recipe looks delicious. Thank you.

[@ericpiggot8631]

Happy fish Friday