Homemade fish and chips recipe 4k #22
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Date: 2020-05-27
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Comments and reviews: 9
Yohnson
Dude, make sure oil is up to temp before adding potato fries or they will be oily. they looked oily. Also don't skimp on the tartar sauce just to pretend you are making something healthy, hello your deep frying fish and chips. leave the healthy ingredients for the healthy meals and make a real tartar sauce. use mayonnaise and twist it up with some sriracha and get rid of the flavorless yogurt. I am sure most would agree.
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Dude, make sure oil is up to temp before adding potato fries or they will be oily. they looked oily. Also don't skimp on the tartar sauce just to pretend you are making something healthy, hello your deep frying fish and chips. leave the healthy ingredients for the healthy meals and make a real tartar sauce. use mayonnaise and twist it up with some sriracha and get rid of the flavorless yogurt. I am sure most would agree.
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wizz
the 2 way frying only works with old potatoes which have a thick skin. The other types if potatoes if you want them crunchy and most imp SWEET and not bitter, better boil them with Baking Soda for 5 mins an them fry them 160 165 C for 5 8 mins depending on their thickness and you will see they will stay GLASS YELLOW for a long time. Sam's on the other hand carbonized themselves very rapidly on their second fry session.
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the 2 way frying only works with old potatoes which have a thick skin. The other types if potatoes if you want them crunchy and most imp SWEET and not bitter, better boil them with Baking Soda for 5 mins an them fry them 160 165 C for 5 8 mins depending on their thickness and you will see they will stay GLASS YELLOW for a long time. Sam's on the other hand carbonized themselves very rapidly on their second fry session.
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Bassam
Greetings from Canada hope youre keeping safe with your family Hey love your show and everything you make tried several of your stuff pretty good keep up the good work! Tried the fish and chips tasted great however the batter on the fish seemed crunchy as it cooked in the oil yet, it was more on the soggy chewy side anyway you could help me figure out what I did wrong? Greatly appreciated
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Greetings from Canada hope youre keeping safe with your family Hey love your show and everything you make tried several of your stuff pretty good keep up the good work! Tried the fish and chips tasted great however the batter on the fish seemed crunchy as it cooked in the oil yet, it was more on the soggy chewy side anyway you could help me figure out what I did wrong? Greatly appreciated
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Vikotnick
Not bad mate. I have some silent complaints about the difference in pronunciation, but I will keep quiet since you are American and have a sometimes odd way of saying things. That doesn't mean that its wrong. Its just different. Now I do have to add that malt vinegar is almost a must for the chips and also some mushy peas. Other than that, you pretty my nailed it mate. Good job!
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Not bad mate. I have some silent complaints about the difference in pronunciation, but I will keep quiet since you are American and have a sometimes odd way of saying things. That doesn't mean that its wrong. Its just different. Now I do have to add that malt vinegar is almost a must for the chips and also some mushy peas. Other than that, you pretty my nailed it mate. Good job!
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BB
Quick tips! Cook the chips a lower heat first time, then cook them a second and third time for extra crunchy! Add some finely diced shallots to the tartare sauce, its tasty! In the UK we have french fries which are skinny. Anything thicker and youd call them chips. and in the UK Lays are called Walkers, which are crisps to us.
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Quick tips! Cook the chips a lower heat first time, then cook them a second and third time for extra crunchy! Add some finely diced shallots to the tartare sauce, its tasty! In the UK we have french fries which are skinny. Anything thicker and youd call them chips. and in the UK Lays are called Walkers, which are crisps to us.
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Taiwan
Fabulous video as usual Sam. In some parts of the UK we also have 'scraps' with our fish n chips, which are basically the left over bits of batter. You can make them by putting your fingers in the batter mix and flicking into the oil. Put the scraps over your fish n chip and finishing off with salt and vinegar.
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Fabulous video as usual Sam. In some parts of the UK we also have 'scraps' with our fish n chips, which are basically the left over bits of batter. You can make them by putting your fingers in the batter mix and flicking into the oil. Put the scraps over your fish n chip and finishing off with salt and vinegar.
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Roger
what do you do with the leftover oil, that is my problem with frying, what the % do I do with all this left over oil, can't pour it down the drain, I own this place, a real mess it the trash can, I love fish and chips, but I just would just never make it, because I do not know what to do with the left over oil
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what do you do with the leftover oil, that is my problem with frying, what the % do I do with all this left over oil, can't pour it down the drain, I own this place, a real mess it the trash can, I love fish and chips, but I just would just never make it, because I do not know what to do with the left over oil
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Darren
This is not fish and chips. Come to the UK and experience proper fish and chips. The best fish and chips is typically found on the coast of England and NOT in London. I recommend having a search of best fish and chips in insert town. Youll usually find a chippy that has been nominated for an award.
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This is not fish and chips. Come to the UK and experience proper fish and chips. The best fish and chips is typically found on the coast of England and NOT in London. I recommend having a search of best fish and chips in insert town. Youll usually find a chippy that has been nominated for an award.
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AngryFruitSalad
Sorry, late to the party, I'm a Brit and we like making an entrance; soooo, these 'chips', is one using maris piper or king edward potato? or is one just picking any old tat just cos? makes a BIG difference not only how you cook, but also what you cook. :) p. s. oil is a big factor.
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Sorry, late to the party, I'm a Brit and we like making an entrance; soooo, these 'chips', is one using maris piper or king edward potato? or is one just picking any old tat just cos? makes a BIG difference not only how you cook, but also what you cook. :) p. s. oil is a big factor.
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