Hey guys, Chef Kendra here and today we’re making the English classic fish and chips.
I like to have them with Malt Vinegar.
I was first introduced to Malt vinegar in a Winsor Ontario race track when I was a little
kid served and alongside a big paper platter of French fries.
But that’s another story for another time. Tatar sauce and hot sauce is also fine choices.
Now I done a video on making French fries and go watch it right here to watch it.
Now I’m pouring about 2 inches of oil in this pot. This is another time that I deviate
from a giant vat of oil. It’s just not necessary and it’s a complete waste of oil, and oil
is not cheap SON, well not the good stuff at least.
And I'm going to give them their first fry at about
300 degrees, remove them to some paper towl to drain, etc, etc.
That’s all explained in the French fry video. However, in this case I’m going to fry them
once for few minutes, remove them and finish off right after our wonderful fish is done.
Haddock, and cod are traditionally used for fish and chips.
But I’ve found that tilapia is an inexpensive choice, at least where I live. I’m cutting a couple
of fillets into about six pieces.
Trivia Time!
What year was the first Fish and Chips Shop opened in London, England?
a. 1860 b. 1778
c. 1901
Leave your answer in the comments below!
I’m going to prepare our batter likes a BOSS. We’ve got our fish, and I’m going
to season it in a second.
We’ve got some flour here and this is going to help our batter stick to the fish. We have
some beer, and a little milk. In the big bowl is some flour. We have some salt and a little
cayenne pepper.
We’re going to get this beer into our bowl, just like so. Now the milk goes in. Now I’m
just going to whisk this up guys.
No brain surgery involved. Once it’s mix I’m going to set it aside and season the
first with some salt, and the cayenne pepper. I’m going to mix the seasoning in with my
hands.
Remember the oil we blanched our fries in? I’m going to preheat that same oil to 350
degrees Fahrenheit.
Our trusty fry station is in full effect. Our fish gets dipped in a thin coat of flour.
Now I’m dipping it in the batter. The thing I want to make sure of that I let some of
the excess batter drip off.
Now we gently lower the fish pieces into the oil, laying them away from us so we don’t
splatter ourselves with hot oil. Don’t just drop them do it gently and slowly so they
begin to cook before they hit the bottom.
Having the correct temperature when you start and gently lowering them in prevents sticking
and that means more glorious crunchy coating on our plate.
We’re going to fry them, turning them once in a while until they develop a beautiful
golden brown color and becomes very crispy.
It doesn’t take long at all. Then we’re going to move them to a cooling rack and sprinkle
them with salt and fry the rest of the pieces.
Now I’m going to attend to these fry boys, or as the English call them chips.
I’m going to check the temperature and let the oil come back up to 350 degrees and I’m
going to finish cooking the French fries until they are crispy and also golden brown in color.
I’m going to remove them to a cooling rack.
Alright, I’m going to finish with a generous amount of salt. Then I’m going to plate
this dish. A little greenery, some fresh lemon and that’s all it is to it.
Yo, you can grab the recipes at chefkendraseasycooking.com. You know I got you.
Check out one of my last videos and share them. That’s all I have for this week, I’ll
see you next week. Chef Kendra is out. Peace.
The first Fish and Chip shop in London is considered to have opened in 1860 on Cleveland
Street.
a. 1860