Hi, welcome back.
I am Johnny.
In this episode I am going to show you how to make the best fish fingers you have ever
eaten.
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The first job I have done is I have boiled potatoes half cooked, and tossed them in the
colander.
These will be the best chips you have ever eaten.
The first job we need to do is the fish.
So for a list of ingredients, check the description box.
Cod is fine but you can use pollock, it is a bit more sustainable.
Just chop it into nice little wedges.
Put it straight into some seasoned flour.
it is important that you season it because, you are always adding more flavour and more
layers to it.
Give it a quick toss around.
Dab off the excess flour.
Straight into the egg.
Give it a toss, get the eggs all soaked up.
Into some breadcrumbs.
See this is where you should have used one hand for this, the other hand for this.
So now I am going to be absolutely filthy in breadcrumbs.
So now we have got everything coated and everything is done we can crack on with the tartare sauce.
Let me tell you now, this is the best tartare sauce recipe you will ever, ever, have, ever.
It is simple and it is so easy.
What we can do is just, quick tidy up, clear everything away.
First job, capers onto the board.
this is where you need your knife skills.
If you haven't got knife skills, say, like a chef, just take your time, take your time.
But they will need to be as small, or as fine as you can possibly get them.
If you like whole capers you can just chuck whole capers in.
So you can see what I am doing here, just to speed things up, I have got my hand on
there, and I am just rocking.
This enables me to go a lot faster.
So now they are all like this, put them into a bowl.
Next bit of this recipe is the parsley.
Again, if you can get it fine, it is better, but if not, this is why the recipe is so good,
because it does not matter.
So I have just rolled it up.
I am just going to slice.
Obviously the sauce is optional.
But how can you have fish fingers and chips without a tartare sauce, for me it is a crime
really.
Once they are like that, straight into the bowl.
Next one is the shallot.
Take the bottom off.
Split it down the middle.
If you notice I have not taken off the root because I want it to hold together, which
is another little thing I am going to show you now.
Peel it.
Okay, so I have got the root off.
I am going to use my fingers, arch my fingers, and I am just going to let the knife run through
one side.
This obviously gets the shallot a lot smaller a lot faster.
that is obviously years of practice so don't expect to be able to do it so fast.
I am just going to rock.
Straight in.
The next step is the mayonnaise.
You should not need that much mayonnaise.
I like quite a thick sauce rather than it being a real mayoie sauce.
So, get all that in there.
Give that a mix.
So if we have a look, into that consistency, it is not overly runny.
You are still going to be able to taste everything so it is not going to be just mayo.
The next one that is going in is the lemon.
Taking it from the side so I am avoiding the pips.
A quarter of the lemon in, and salt and pepper.
Now that is the tartare sauce finished.
So I have got my oil hot.
Next job, I am going to start frying.
I am going to start bringing it all together.
A little chippy tip for you, it is what all the chippies do, is they put it in, let it
start to fry, then they drop the fish.
That just avoids it from hitting the bottom of the pan and sticking.
Just be careful with your fingers.
Do not put them in because it is really hot.
These should not take that long to cook, two to three minutes.
If you like this sort of stuff, hit the subscribe button, and I will see you back again.
So when you know they are ready, they are going to start to go brown, and they are going
to bubble less violently really.
So look how golden brown they are.
They are ready to come out.
the most important thing to do now, as soon as they come out of the fryer, is drain them
on to some kitchen roll.
Quick season.
This enables all the salt to stick to it and season it perfectly.
So now, we have got the potatoes, straight into the fryer.
Give them a stir.
You know, you can get this out of the freezer, you can go to the supermarket, you can pick
up the fish pick up the chips, throw it all in the deep fat fryer, be ready in ten minutes,
but you cannot beat fresh fish fingers and chips for me.
If I was a chippy I would be worried because I do not think you will be going back.
So now they are done.
I am going to take them out and I am going to put them onto a plate just to drain.
So it is the same principle as the fish, straight out of the fryer, quick season, and if you
notice I have done a little fancy thing, a little cone.
I would leave them to cool because they are not cold.
Get your tartare sauce.
Get all that on there, into quarters, put a quarter on the fish, a bit on the side.
A touch of parsley on top just to brighten it up, and there you have it.
That is my take on a classic fish fingers and chips.
Come back next time for another recipe.
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