Hi guys and welcome to French Guy Cooking
today a French take on an English classic the fish and ships
well we will focus on the fish and let the chips
for another time. the flavors of this dish are deeply inspired
from the very south of France named "La Provence"
think of a crispy crust, encrusted with bold
herby flavors and kick ass garlicky sauce
here comes the unforgivable french take on Fish and Chips !
I
the base this sauce is the french garlicky mayonnaise
named "Aïoli". We will twist it with lemon
Chili and fresh herbs to give it more kick. In a bowl :
3 crushed cloves of garlic. One egg yolk
always separated the yolk from the white with your fingers.
The shell is pointy and might just break the yolk.
add some salt. 1 teaspoon mustard
and some lemon zest. Add neutral
oil very slowly while constantly whisking.
As soon as it looks more thick. Change
oil and use the olive oil. Alone, it would have been too strong
that's why we use a mix of neutral oil
and olive oil. At the end, add the juice of half a lemon
and some ground chili powder roughly chop some fresh herbs
and add them to the sauce. think parsley,
thyme, tarragon. In France you might find fish and chips done the wrong way
breaded instead of dipped in batter. But OK
now we got it ! the beer batter is inevitable !
let's do it probably will you ? in a large bowl goes one cup of beer
I'm using ale. 1 cup of cornstarch
Half a cup of flour. 1 teaspoon salt
one teaspoon pepper. 2 tablespoon
Mediterranean herbs. Plus 1 teaspoon
baking soda. mix it
gently. there is something really amazing
about fish caught in open sea. I mean they are organic by nature
they can go wherever they want they can eat
whatever they found. I've chosen monkfish because the flesh
is white , firm and meaty. But really
you can use whatever fish you like as long
as it's not too delicate. seasoned the filets with with salt and pepper
Coat them with cornstarch. this will act as a glue-ing agent
only the batter to stick more evenly.
we are deep frying the fish. in a deep pan
or in this case in a Dutch oven, heat the oil to 180 Celsius
of 360 fahrenheit. Have you ever found yourself stupid
in front of a recipe asking for precise temperature ?
never again ! just put the handle of a wooden spoon
in the oil and if it's bubbling around : the temperatures good.
If the oil is not hot enough, problem is : the fish
will have to stay longer in the pan leading to a very bad situation where
the crust will tough and the fish
will be overcooked. Dip them in batter first.
When deep frying always roll them away from you
so there is no backsplash. A great tip
is to add a drizzle of batter on top of the frying fish.
By doing so we are creating extra crispy shards.
who doesn't like extra crisp ? flip them over a few times
till they go golden brown. Afterwards, drain them
on kitchen paper to remove the excess of oil.
here it is : the unforgivable French take
on fish and chips !!! The crust is light,
crispy and smells delicious because of the herbs of course
with a bit of our twisted "aïoli" sauce, the richness
is now balance with freshness and kick. I know that on the fat ratio,
this recipe might just be over it
so imagine if they were chips with the fish... Wait ?
he did that on purpose ! Have fun, comment, like
and don't forget to subscribe for the next video...