How to prepare Fish and Chips

Classic fried fish with French fries (chips in some countries). The fish is coated with a traditional batter made with beer.
See the full recipe on my web site at:
www.white-trash-cooking.com/re...
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And some people tell me my voice has a natural ASMR quality.

[@joematty1353]

I had Grouper fish n chips in the Dominican Republic once and it was fantastic!

[@AussieAngeS]

I love this recipe, it's fantastic. Always been looking for a great batter and a great way to cook French fries. Thank you for your video and your feedback. Love all your videos

[@jamesjohnson4590]

I add a tablespoon or more of dill and a tablespoon or more of Lousiana Hot Sauce. Same mayo and relish.

[@freddiesims1006]

Oh, thank you so much! The best. It's simple and you are great with explaining all along. Wonderful, wonderful I gotta try this.

[@0352USMC1408SAPD]

Denis I just made this for my family tonight..... It was very good and a big hit. It was the first time I had made anything like that before.... Great instructions easy to follow and to the point. I will make it many many many more times! Thanks!

[@russwelday]

I think the biggest pro tip you can give is DON'T BE HUNGRY when you start a moderately long process like this. You will be impatient and take short cuts and your food will be disappointing.

[@Demonio_911]

Exactly! ...

[@1949Scamp]

Before the days of microwave ovens mum used to blanch the chips i.e. boil i think some chip shops in the Uk still do this

[@altonsaroughi5847]

Excellent very easy and quick way instructions well demonstrated thank you so much u r the best 😃👍✌️🙏❤️👍✌😃

[@PeacefulWarrior54321]

Thanks Dennis for sharing this good demonstrations with us.

[@jmac9494]

Thanks for good communication and explaining why you prepare it in fine detail. To me, I cook like a chemist and follow the recipe to the T because I don't know what I am doing. I can't just wing it like my mother does all the time. So the details you gave really help me. Live long and strong.

[@sallyburkett1676]

This dish looks awesome sounded so crunchy too!

[@robingale100]

Your love of cooking is so evident, excellent demonstration. Will make this for my family. Thank you.👋

[@boysdayout2476]

thank you dennis for the good info. I take over the cooking duties on the weekend so my wife can have a break and your recipes and your helpful tips really contribute to the success of the meals I cook. keepem coming. ks

[@ohwhatelse]

BOYS DAY OUT .. WOW. WHAT A HUBBY! BLESS YOU! I told my daughter that if a strange man came to my door & happened to say he liked to cook I'd invite him in!

[@1fanger]

My dad made fried fish with a batter when I was a child, in Lavalette, NJ. He used snapper blues, caught off the pier where we were staying. They are just juvenile bluefish. I suppose fresh caught bluefish in general will do for fried fish too. They were very good with fried zucchini flowers, dipped in the same batter.

[@adeshali111]

Sir, you are the best I have I have had the pleasure to watch and listen too. Simple,sincere and straight.

[@50hellkat2]

Very good idea to microwave the chips. I have not had good experiences cooking the chips in the same oil as the fish. The chips tend to take on the fish taste. Plus if you use separate oil for your chips you can use it again. I wrap raw fish in kitchen towel and squeeze the moisture out of it. Yum Yum pickles chopped fine in mayo with some of the mustard seeds from the juice of the pickles makes a good sauce.

[@beatricebrown8221]

Just finding your videos. This was great! Thanks

[@ronwatson4902]

Very well spoken and easy to follow. I like this guy and I'll be trying this recipe. Thanks!

[@shirleydrake1602]

This is a old video, I hope you are well and still making videos.

[@perlatakehana2556]

That’s how my husband skinned the fish! Looks good! I am making fish and chips on Saturday so thank you for showing how to make it.

[@urbanviii6557]

Also in a tartar sauce, I cut up the dill pickles, add finely diced red onion, capers and juice of 1/2 lemon. Some people use haddock fish for this dish.

[@ohwhatelse]

Urban VIII .. finely chopped Vidalia onion! Relish! And using ascorbic acid instead of lemon or pickle juice adds so-o much flavor without adding moisture!

[@fuyukodochi]

agreed! yum!

[@TheMrpiggyboy]

Thanks for sharing a great recipe and method. The triple fried chip are new to me. And a sea scape apron.

[@MobileHomeGourmet]

I actually used their procedure for cooking the fries in the microwave first, then twice in the oil later. The fries were very good.-Dennis

[@rjvw3078]

Im going to try that next time I do chips about every other day.

[@sheilaweiner6105]

Where is close caption as I can’t hear as want to read.

[@dixiedoo5876]

@@sheilaweiner6105 I don't know if you found the captions or not but if you haven't? Tap the top right corner of the video, 3 little dots come up if you hit them it will pull up options for turning the captions on. Click on the captions and there you go. 👍😊

[@marievepoisson9999]

I love this! Thank you Dennis I hope seven years later you are still doing well. Ill think of you eating 3 times cooked fries! Making salmon fish and chips. Wishing you best!

[@theresabollman8061]

Very nice. Our cafe won prizes for our Fish and chips and for my husband's tarter sauce. We used Haddock for the fish, and Lee always added some dill to the sauce. The line went around the block.

[@theducklinghomesteadandgar6639]

What a wonderful video. I don't know if you still make this six years later, but I wanted to let you know the microwave procedure and the three cook method is meant to get the middle/inside of the potato done first and what is done on the surface/outside at the time the inside is being slowly prepared will then crisp as the inside finishes at the same time as the crisping. I was unaware of the microwave method. I have seen that you can boil the potato fries until translucent about the 8 to 10 minutes then drain and separate and let dry for several minutes then one can toss in drizzled on oil and bake for a healthier version, or one can deep fry them. they turn out crisp either way and it is just the two steps with the boil instead of three steps!! Of course if frying one wouldn't need the drizzles of oil in between.

[@waveourflag3010]

Expertly executed. Good clear direction and application at a professional level. Only thing, not so sure about placing battered fish again on flour. Tartar could use capers, lemon dill, etc, Try large striped bass. Easy to follow for the inexperienced. Kudos. Good lighting - good audio. I used to run a chophouse and the leftover baked potatoes were used the next day. Perfect for real round "chips". Crosscut 3/8th rounds. low moisture. Skin on. I am told this was in vogue in the early 1900s in Britain.

[@jaswantsingh9287]

Simplest of all Fish n Chips recipe ever on video that I've seen....

[@kwokfun4834]

Winderful!I have like to learn making this wonderful Chips for a long time!

[@arabianseagull]

Excellent preparation and I have always had "Fish&Chips" when I lived in the UK.

[@MobileHomeGourmet]

Thanks for the vote of confidence. I'm not going anywhere, yet, and tomorrow's daytime temperature is supposed to be a comfortable 72°F. So I just finished setting up to video a recipe in the morning: Blueberry Muffins. The recipe came from a neighbor and I enhanced it a little. Thanks again.-Dennis

[@davidcook7887]

Come to Britain for fish and chips. This was damn good though. Standard to put on your fish and chips is salt and vinegar!

[@teresaames7902]

Thanks for being awesome. Last video the comments towards Americans and fish and chips were unkind. I grew up eating Hsalt fish and chips owned by a nice Chinese family in California. Can’t find them here in Chicago area. But we do have fish fry every Friday.

[@j.f.french3336]

Yum , I can't wait to try this.Great demonstration no wasted time!

[@jetcitysinatra7300]

I have used the Alaskan white Pollock and it was great. I have used Cod as well. I had gotten a 10 pound box of Pollock for about 19 dollars on a deal at my grocery store. If I had known how good it was I would have bought about 4 boxes of it for latter. It fried up beautiful. Thanks for the video.

[@ursalaoutrageous9249]

Thank you! I know a lot more about cooking fish, now! Might get brave and try it myself. Living in a trailer isn’t half bad - except it’s a little stressful during May, here in Oklahoma.

[@ohwhatelse]

Nancy Clay .. Why? Lol.

[@alfredstclair192]

I am jealous.. I really enjoyed your tutorial your voice is very calming.. thank you...

[@annwood6812]

That looks like a lot of work, but what a nice video just to watch. Relaxing.

[@milagroarce4615]

love ur video fish n chip easy to make i'll try it with a little paprika or tumeric pepper n salt

[@50hellkat2]

Excellent videos Dennis. What kind of knives do you use? They seem really good.

[@karolinesmail489]

Looks like henkles

[@susanagvalencia3286]

Fantastic, very good explanation step by step; congratulations, Thankyou very much

[@missmonasuzette]

You are such a good teacher. Cook's Illustrated should hire you.

[@macalcord]

You can remove some of that moisture to the cod by salting it and letting it sit in the fridge for an hour..Pulls out the moisture and seasons the fish a little.

[@xeniastefanescu507]

Larry Williams. Also I suggest do not remove the skin of the fish, because the skin is healthy , has collagen which is good for your own skin , for tendons and cartilages .Also is very tasty and keeps the fish together. I make the batter different with eggs and flour and turn it through breadcrumbs mixed with polenta. It is delicious. Your is also very tasty. You do a goos job. Bravo

[@joseph6948]

Thanks for the recipe....

[@GaryNoland1]

For really crispy fries : cut potatoes into fries. Bake them at 250-300 degrees F until they are sort os a clear/white...half done. Then fry as usual.

[@pwndecaf]

Double cooking is key. You can fry them twice, too, but let them cool in between. Otherwise you get soggy fries, and who wants that?

[@jakeblake231]

This applies to hash browns also. I can attest, the commercial product we love so much is NOT raw potato when it hits the grills.

[@HISIAM888RUHIS888]

You Are Awesome!! Loved your instructional video!! Can you do a “Tour” Of your trailer??!!🙌😍

[@johnsoutside]

An Englishman who cooks a lot of fish n chips salutes you. Wonderful job. As you have a lot of fish to experiment with, try salting the fish before flouring/battering. Reduces leaking of juices. Also, when frying the fish, for extra volume to the batter, dribble some extra batter on the fish when it starts to float. Puffs it up very nicely. Thanks for making the video, always look forward to watching your shows.

[@parsellart7805]

I learned a lot by watching you. Thanks, I wish I could be your taster.

[@billybobroyale]

Thanks for sharing this...great!..I'm gonna try it tomorrow night.

[@KindCountsDeb3773]

Well done, makes me hungry !!

[@Rosemarysummers2]

Please send some to Cape Town, I'm salivating. My favourite meal, English fish and chips.

[@titusapril75]

Great presentation and very thorough

[@jlobaido8000]

Thank you. You have a pleasant voice, you explain but you don't go overboard to where I want to hurry through your video. This looks delicious. I am surprised you didn't use malt vinegar to eat with the fish. Looking forward to more of your recipes

[@stevenk-brooks6852]

I certainly appreciate Dennis making the point that you do not need.a fancy kitchen to cook great food. I also like his approach -- experimental, sort of: "Let's figure this out!"

[@alyssawiddy5182]

The best part of this video was watching you so satisfied with your own meal:) thanks for the last input!

[@AlishaSarten]

I love your apron with the cute little sea horses on it were ever did you find it?

[@MobileHomeGourmet]

I actually make those aprons myself. I learned different arts when in college. There is a store that sells upholstery fabric remnants that are ideal for aprons. When I'm down in the city I stop in to see their latest selection. I have about a dozen of them hanging in my kitchen and I try to pick one that might be appropriate for the recipe. Thanks for the feedback. I'm glad someone noticed.-Dennis

[@ohwhatelse]

Mobile Home Gourmet .. You know how lemon adds so much flavor to almost anything ? So, to keep the potatoes from turning black buy urself some ascorbic acid powder (various brands on the market so you may have to ask but, will be near sugar & canning supplies (check bottom shelf) as this is what keeps fruit from turning brown, also). Toss on a good amount to cover the fries (optional to toss in oil BUT then I would oil BEFORE sprinkling with ascorbic acid). Then no need to micro them AND they will be MORE flavorful! (IF you notice any darkening on the potatoes before you get to cooking then toss on more ascorbic acid. ) ALSO, I would add at least 2 or 3 teaspoons ascorbic acid to the beer batter for extra flavor! Ascorbic acid is great for sprinkling on yr fish (fries, or salads or zesting many foods) for an easy, inexpensive, zesty lemon flavor!

[@digoravas1986]

Respect from Jamaica

[@HeleneLouise]

@@ohwhatelse That's a good idea. I think I'll try it.

[@johnmills7199]

Tartar sauce mayonnaise plus DILL pickle relish a dash garlic powder then cut a lemon into quarters squeeze the juice from one of the quarters. Stir softly. The name Tart ar so good.

[@parkseeker164]

First thing I noticed! Dora on your apron!

[@MobileHomeGourmet]

Thanks for the tips. I'd especially like to experimenting with the idea of salting the fish. Thanks again.-Dennis

[@MobileHomeGourmet]

I made the clam chowder again this past week. Sometimes I can't get enough of it.-Dennis

[@johnshilling2221]

Just bloody amazed! For a first time, you have done better than 99.9% of all the restaurants I have been to in my 60 plus years. Very well done. It's all about cooking, not about owning a fancy restaurant. Certainly not about claiming to be a chef. Some of the worst food I've ever had, in my life, has come from "chefs." Who'da thunk, right?

[@kurts9596]

I grew up in New England also and now live in Florida. We always used North Atlantic Haddock for our fish and chips.

[@jaybird4812]

I like using malt vinegar on the fries and fish, I think the Folks in the U.K. do this frequently and it is different and definitely tasty...

[@pottersjournal]

In addition to your fish and fries I like the hand made ceramic plate. It's like a picture frame for your beautiful and well prepared recipe.

[@jlathem56]

When I lived out in SoCal I used the black cod to smoke and make a dip. Some of the family didn't like the heavy flavor of salmon so I substituted the black cod and it worked well.

[@taslimaakhter1510]

Nice receipe thanks

[@michaeldean9338]

lol...@13:10, "..I hoping that won't boil over on to my stove. Goin' to have an oil fire real soon.."...@ 13: 27 , continues adding fries. Just kiddin'. This looks fantastic! I learned something new: I didn't realize that the North Atlantic cod was still protected. Thanks for the tips.

[@suziehartwright]

Looks delicious! Loved your video, thank you. 😉👍

[@jeromepickus5539]

they look fantastic

[@MobileHomeGourmet]

I bought the countertop at Home Depot and cut it to bridge the two countertops on either side of the archway that leads from kitchen to dining room. It allows me to face the camera, which is in the dining area. I can remove the counter and store it. Unfortunately, the wood is soft and dents easily, despite the coatings I put on it. I'm thinking of a plastic laminate, such as Formica, or, if I can find it cheap, a piece of Corion countertop.

[@bernicepattow5193]

Great Demonstration... Thank U, so much!!!

[@MobileHomeGourmet]

You can use water in place of the beer. The beer adds flavor, but water can be substituted.

[@artemis4478]

Sparkling water

[@TantraHill]

Beautiful, enjoyed watching this👍

[@MobileHomeGourmet]

Many thanks.

[@christinegrassel9786]

+!

[@jenniferwhitewolf3784]

Yummy!!! That looks pretty good. Cutting the black cod into far smaller thinner pieces will vastly reduce the wetting. You trade off the large portion appearance for multiple thinner and smaller pieces, but they hols less moisture compared to battered cover, so retain the crispy texture well.

[@GolDreadLocks]

In addition to the previous info, putting the fried fish and also, the french fries, on wire racks instead of directly on paper towels, keep them crispy, the ptowels makes them soft n mushy... If leftovers, store in paper bags or newspaper to absorb oil, but keep crispy, then aluminum foil but eat a. s. a. p. next day

[@alexblaze8878]

Simple trick, re-fry them for a minute the next day before serving.

[@c5quared626]

nice. i used buttermilk instead of beer.. great results. my cod was very soggy also, will try with a more dry rigid fillet next time.

[@marlo9380]

Great video! I'm so glad you did a taste testing at the end. Just subscribed!:)

[@SynesterMindz49]

Here in Canada we use Fresh Halibut or Cod with a tossed salad and coleslaw

[@MobileHomeGourmet]

Thanks for the positive feedback. I mostly taught myself. I took some classes through adult education, and learned some useful tips. But mostly it's just from reading recipes and experimenting with them. Thanks again.-Dennis

[@MissWitchiepoo]

I came to the US in 1968 and stayed till 1971. Back then we didn't get these kind of fries, but what I call crinkle fries. My mom would give me 60 cents for my school lunch and I would go to the corner diner close to my school and have the same every single school day. I had one bowl of Chicken noodle soup (Heinz), one plate of French Fries with catchup and a 10cents coke that was in a paper cup shaped like an ice cream cone and in a holder. I loved the French fries you got back then it was the same kind we had in my own country. When we went to the grill bar as it was called here in Denmark my mom would buy a large box of French fries and the guy would wrapped paper around it after salting them and with a fork make a couple of holes. When we got home with them they would not be crisp but soft, and it was the same in the Diner that when you put catsup on them they would be soft and I loved that. I have tried making them like this but they always turn out to be crisp also the frozen crinkle fries from the supermarked. A friend told me that back then they didn't use oil but used I think it was lard which I am guessing is the fat from a pig. Do you know anything about that? I went to New York 10 years ago and wasn't able to get crinkle fries. I even went to the Diner that was still there looking almost the same and they had changed the menu of course.

[@coniemartin6071]

Amazing I love it.thank you for sharing Godbless you.

[@MobileHomeGourmet]

You could substitute with water, but the flavor won't be the same. You can also use a non-alcohol beer, as what you really want is the flavor. I even use beer when making bread because it slightly improves the flavor.-Dennis

[@Dare2DreamBig]

The best fish n chips I ever had were from Arthur Treatures & Mac's Big Boy witch were the same recipe, but the way Arthur Treatures makes it now is not the same as when I grew up eating it, it's crispy instead of all moist and Mac's Big Boy closed so many yrs ago, but they both had the best fish n chips ever made!

[@joematty1353]

My favorite also!

[@harmandros]

Nice recipe, The idea of dining in a fish and chips shop is to get out of the house, avoid all the mess and save all that oil you cannot use for other than fish fries. It is worth the trouble if you gather all family 10 or more people. Still you did a great job. Chef Andros from Cyprus.

[@dieter1215]

We use flake in Australia 'small gummy shark' it has no bones.It also does not go soggy which means you get a crisp batter. Have you tried beer battered chips?

[@adamwood7174]

Full marks; great attempt by an American to make this British classic. Note: Haddock is better than cod also salt your fish early doors and dry out in the fridge this will draw out the excess moisture; it's also a sin not to serve with mushy peas and a slice of lemon. Maris Piper also makes a good chip. Well done my good friend :-) ps: I almost forgot, us Brits also love the crunchy batter bits, just run a spatula into your batter mix and trickle this over the top of your fish when it's been in the fryer for a minute or so, delicious...

[@adamwood7174]

Oh yes....season, lightly flour then batter; I think you battered then floured? Please correct me if I'm wrong.

[@briankdrew3114]

Very Nice. I love fish and chips but being from the deep South they are hard to come by. I'll try this. Thanks.

[@ujack1999]

Haddock is by far the best fish for fish and chips, try it and you will never have cod again. From Great Grimsby fishing town England

[@jethro1963]

Agree about haddock, from Atlantic Canada. We have the best fish and the best potatoes, we know our fish and chips :)

[@rjvw3078]

Im from Cape Town and we have Hake Im not sure what its called elsewhere Its fantastic I have had it my whole life and during lockdown need to cook it myself But the recipe here is great.

[@cookiejarr1808]

Western New York has a long tradition of Friday fish fries. And it's haddock - mild flavor, good texture. Yummy! W

[@bharatideore8596]

You are awesome I like your instructions

[@tiffanicy]

We add onion & relish to our tarter sauce! But yours looks yum too!

[@Morrisonlifedotcom]

Thanks for the video, yes Cod is the preferred in the UK, slowly the stocks of them are coming back. I noticed in NZ they use Hake quite a lot. Could you please advise me as to what radio lapel mic system you use, the brand, as it was nice and clear.

[@MobileHomeGourmet]

Thanks for the information about the fish. The lavelier microphone system is Sony UTX. I do NOT recommend it because the jacket that coats the outside of the wire deteriorates after a few months. Probably next year I'll replace the system with a Sennheiser system.

[@Theonelordnikon]

A lot of good ideas from here and the comments. The sound and lighting are good.

[@TheRoom2Breathe]

Got o have onions in my tartar! I'm sure that taste divine!! I definitely appreciate your honest update too.

[@johnzeger3819]

I love your presentation and video.

[@riverflow8186]

Thank you sir for this yummy recipe😊😊😊.

[@davidwebster621]

I'm from Massachusetts originally and I like Haddock a little better than cod, but don't know if I can get either one on the west coast at this time (May 2020) covid 19 time.

[@edkeaton1085]

Well done, sir. That's what I call a good quality plate of fish and chips! Thanks for the upload! Have a blessed day.

[@MrGreatpersian]

Thank you for the prompt and precise recipe from Down under. Are you able to investigate white flesh fish such as Snapper or King George Whiting? I also think half cooking or steaming potatoes in their jacket before final frying stage may help them absorb less fat on them, what do you think?

[@426superbee4]

I about cook every thing about 350 deg That my go to Temperature 👌👌 I love my home made ketchup 10x better than store brands. I cook fries different. Once cut and risen. i coat them with 50/50 flour and corn meal. WHILE THERE STILL DAMP. with your choice of seasonings. I get the Temperature to 350 degs. fry them for about 2 or 3 min raise them up for about 5 min for the oil to heat back up. then drop them back down into the oil until golden brown. Once there done on a paper towel. I sprinkle them with salt, cayenne power, then onion powder OMG YUM. There crispy out side, and melt in your mouth inside! O H L O R D YUM

[@MobileHomeGourmet]

Thanks for the tips.

[@426superbee4]

@@MobileHomeGourmet try the fries You will enjoy the Cheers

[@LIVEINPEACE2023]

Looks good! I love "America's Test Kitchen." Would you cook the french fries the same way?

[@pratib9663]

You should be on other social media too. This channel is so great 🤗

[@AndrewDwyerKorea]

I love your posts. From @ San Francisco! You know how to cook! BTW. What do you do with the oil when you are done frying?

[@bltc627]

If you strain it through one or two layers of cheese cloth (hell, I've used a clean scrap cotton T-Shirt before), to get the particulate out, it's good as new for a few more fryings. Definitely no need to throw it out.

[@hestergreen2031]

Thank you for this presentation.

[@MobileHomeGourmet]

You're welcome. -Dennis