British Classic Fish N' Chips 😋🇬🇧

Video Description

Fish and chips is probably the first thing that springs to mind when I say the words "British Takeaway", and with a chip shop on every street corner why would you want to make it at home? This video will answer that question with an awesome, easy-to-follow recipe for a fantastic beer-battered cod that beats any sad and greasy takeaway offering and is ready in less time that it would take you to drive there. We'll jump in with a delicious beer battered cod fillet, some home-made chips and a super-easy spin on tartare sauce, plus we'll experiment with smoked cod and see what they're like when deep fried. You'll want this on your table come Friday folks, so let's jump in! In-video links: Mayonnaise:    • Don't Fancy The Quiche? Try the Classic In...   Takeaways Playlist:    • Great British Takeaways - at home!   Ingredients (for four): Four good-sized (approx 150-200g) cod fillets (or alternatively, four smoked cod loins) Five or six good-sized Maris Piper potatoes 100g self-raising flour, plus extra for dredging 30g cornflour (A.K.A. cornstarch - the white stuff, not the yellow!) 1/4tsp smoked paprika (optional) 1/4tsp curry powder (optional) Approx 200ml dry lager or blonde beer Cooking salt Two good-sized pickled gherkins Handful capers Mayonnaise, about 4tbsp Zest and juice of 1 lemon Recipe: For the chips, peel five or six large Maris Piper (or other floury variety) potatoes and cut into thick-cut chips Place in a pan of cold salted water Add a dash of vinegar (any will do) and bring to a boil Simmer for five minutes. Drain and allow to steam dry To make the batter, mix 100g self-raising flour and 30g cornflour Add 1/4tsp each paprika & curry powder Add 5g salt (and a dash of white pepper if liked) Stir in roughly 200ml dry lager / blonde beer of your choice - you want a single-cream consistency. Don't over mix, whisk briskly just until most lumps are gone Set aside to rest, at least fifteen minutes Heat a large pan 1/3 full of vegetable oil (or other high-smoke-point oil) to 190°C / 375°F Working in batches, add the chips and fry until golden brown and crispy, about five to eight minutes. Move regularly to ensure even cooking Drain on kitchen paper Keep hot until ready to serve (a low oven works for this) To fry the fish, bring the oil back to 180°C / 360°F Working two at a time, dredge the fish in the extra flour, shake off the excess, then dip immediately in the batter Carefully add to the hot oil then fry, turning once or twice, for three to three and a half minutes, until golden brown Drain on kitchen paper, then keep hot with the chips until ready to serve Serve the fish with the chips and a good spoonful of the tartare sauce. Pairs perfectly with peas (mushy are best IMHO). Don't forget the salt, vinegar and chip-shop-style curry sauce! 😋 Chapters: 0:00 What? 0:40 Chip Prep 2:10 Batter Prep 4:31 Chips - First Cook 5:10 Tartare Sauce 8:07 Chips - Steam 9:08 Chips Fry 12:52 Fish Fry 14:52 Plating 15:23 Taste Test #fishandchips #britishfood #takeaway #deepfry #deepfried #friedfish #chips