hi foodtube I’m bored of Bart’s fish
tails and today I’m in this beautiful
small town which is called Malden at the
southeast coast of England and today
I’ll make you one of my very favorites
which is the world-famous fish and chips
okay so let’s kick off and we start
making the better first thing you take
is flour and I’m using like right 240
250 grams of flour okay so the next step
is beer and if you don’t want to use
alcohol you could use like sparkling
water so I add around 300 mils of there
because what we need is the gas out of
the beer and I have some baking powder I
use like three teaspoons I’m using 1
teaspoon of honey why it doesn’t make
your better sweet but it gets much nicer
color too you’re going to mix this you
don’t necessarily need to get rid of all
the small pieces of the of the flour
because this gives the serous texture
structure to the better I am adding a
bit of salt and this is beautiful it’s
more than sea salt and that’s where we
are today and some pepper
so actually what I’m going to do right
now I take a bowl with ice and I’m
cooling down the better the reason why
is that the gas will work better if it’s
on a lower temperature so now I start
peeling my potatoes and I’m using Maris
Piper one of the perfect potatoes for
chips okay so eight potatoes and I’m
going to cut them in 1 centimeter
chips so what I do right now is add them
into water to clean them and the next
step will be the boiling of the chips
and I will boil it for around 5 minutes
in salted water okay so while my chips
are cooking are boiling I’m going to
make mushy peas 20 grams of butter so on
low heat you simmer hundred grams of
peas and let it simmer for like ten
minutes it’s going to see them up the
piece with a bit of pepper and some salt
and now I’m going to drain the potatoes
they have been cooking for like five six
minutes I have some kitchen paper you
have them dry and a bit cool down before
you go too deep
right so we said the potatoes apart okay
so and I bring back a pen of beautiful
vegetable oil which I bring to a
temperature of 190 degrees Celsius which
is around 3 on 74 and I so while I’m
heating up my oil I’m going to finish
off the mushy piece so they have been
simmering for like 10 minutes and the
next step is I’m going to chop some
mints okay lemon and we give it a
squeeze and I’m going to mesh it up with
a fork so you get like a nice crunchy
texture so this is outdoor cooking so if
you want to have your mushy peas a bit
smoother use your blender okay so now
the today’s hero and the today’s hero is
a beautiful beautiful pellet of cut you
could use many different fish species to
make a really nice fish and chips
edek is a really good other example cake
cake it’s beautiful it’s a wide fish too
and really affordable but today we’re
using Cod and if you buy fish make sure
that you buy it from a sustainable
source and the first thing I’m going to
get rid of the skin because I don’t want
to have this skin like getting soggy
because the the crispy layer is around
it it will be come a bit rubbery so I
personally love to have my fish and
chips without skin it skinned up so I
started a tail side and I moved slowly
backwards forwards well I have my knife
like I’m 40 degrees to the other side of
the fish village but of course you can
ask the fishmonger to do it for you
it cuts feel it
Skinner what I never do is throw this
away it can make it really crispy
deep-frying so actually what you make is
out of the skin you make like fishy
chips I’m going to cut it in like well
this is lovely
I take this small part out because here
are the bones so this is a nice loin so
now I’m going to flour the fish why
because if you use flour around your
fish the better will more easily stick
to the fish flour
I get two piece of fishing season it
with a bit of salt and pepper on both
sides get rid of the excess flour and
add it into the batter so the oil is
around 185 190 degrees get rid of the
excess better and slowly add it to the
hot oil so now a little trick which I
borrow out from Heston Blumenthal is
adding a bit of the better on top of the
fish so what you actually create with
this is like this nice and rocky
structure the deep frying will take you
around four or five minutes until you’re
better became golden brown and
caramelized so as soon as I have to fish
out I bring back the chips in it because
I have only one stove look at this
so now it’s time to leave fry chips the
cooldown so add this to the boil great
so this is the last step going to reheat
my mushy peas look at this this is how
you want to have your your really nice
piece of fish
so it’s golden brown from the outside
you see the texture of the flour it will
be the perfect taste taste of delicious
see the chips are already golden brown
so what we’re going to do is drain them
so I’m going to plate it up in a
traditional way so we have the newspaper
local mold and sea salt
crunchy crunchy sole pieces on top of it
you serve it next to the fish some
delicious mushy peas it’s really nice
you will taste own mints you will taste
a piece of course and the touch of lemon
look at these guys better cut golden
brown we have our homemade chips and
mushy peas I’m going to serve some mould
vinegar all my chips okay this is the
fish look at this beautiful mmm crunchy
crispy from the outside juicy tender
from the inside all the flavors are
really combining well together and the
yellow of the of the chips the golden
brown of the fish and the green of the
mushy peas guys if you like this recipe
subscribe to foodtube
and if you want to see more delicious
seafood recipes please head over to my
channel to Bart’s fish tails where I’m
travelling a world to fish to cook and
to live together with the most amazing
fishing communities if you have any
comments any questions leave them down
in the box below and see you soon see
you soon see you back soon bye bye
tails and today I’m in this beautiful
small town which is called Malden at the
southeast coast of England and today
I’ll make you one of my very favorites
which is the world-famous fish and chips
okay so let’s kick off and we start
making the better first thing you take
is flour and I’m using like right 240
250 grams of flour okay so the next step
is beer and if you don’t want to use
alcohol you could use like sparkling
water so I add around 300 mils of there
because what we need is the gas out of
the beer and I have some baking powder I
use like three teaspoons I’m using 1
teaspoon of honey why it doesn’t make
your better sweet but it gets much nicer
color too you’re going to mix this you
don’t necessarily need to get rid of all
the small pieces of the of the flour
because this gives the serous texture
structure to the better I am adding a
bit of salt and this is beautiful it’s
more than sea salt and that’s where we
are today and some pepper
so actually what I’m going to do right
now I take a bowl with ice and I’m
cooling down the better the reason why
is that the gas will work better if it’s
on a lower temperature so now I start
peeling my potatoes and I’m using Maris
Piper one of the perfect potatoes for
chips okay so eight potatoes and I’m
going to cut them in 1 centimeter
chips so what I do right now is add them
into water to clean them and the next
step will be the boiling of the chips
and I will boil it for around 5 minutes
in salted water okay so while my chips
are cooking are boiling I’m going to
make mushy peas 20 grams of butter so on
low heat you simmer hundred grams of
peas and let it simmer for like ten
minutes it’s going to see them up the
piece with a bit of pepper and some salt
and now I’m going to drain the potatoes
they have been cooking for like five six
minutes I have some kitchen paper you
have them dry and a bit cool down before
you go too deep
right so we said the potatoes apart okay
so and I bring back a pen of beautiful
vegetable oil which I bring to a
temperature of 190 degrees Celsius which
is around 3 on 74 and I so while I’m
heating up my oil I’m going to finish
off the mushy piece so they have been
simmering for like 10 minutes and the
next step is I’m going to chop some
mints okay lemon and we give it a
squeeze and I’m going to mesh it up with
a fork so you get like a nice crunchy
texture so this is outdoor cooking so if
you want to have your mushy peas a bit
smoother use your blender okay so now
the today’s hero and the today’s hero is
a beautiful beautiful pellet of cut you
could use many different fish species to
make a really nice fish and chips
edek is a really good other example cake
cake it’s beautiful it’s a wide fish too
and really affordable but today we’re
using Cod and if you buy fish make sure
that you buy it from a sustainable
source and the first thing I’m going to
get rid of the skin because I don’t want
to have this skin like getting soggy
because the the crispy layer is around
it it will be come a bit rubbery so I
personally love to have my fish and
chips without skin it skinned up so I
started a tail side and I moved slowly
backwards forwards well I have my knife
like I’m 40 degrees to the other side of
the fish village but of course you can
ask the fishmonger to do it for you
it cuts feel it
Skinner what I never do is throw this
away it can make it really crispy
deep-frying so actually what you make is
out of the skin you make like fishy
chips I’m going to cut it in like well
this is lovely
I take this small part out because here
are the bones so this is a nice loin so
now I’m going to flour the fish why
because if you use flour around your
fish the better will more easily stick
to the fish flour
I get two piece of fishing season it
with a bit of salt and pepper on both
sides get rid of the excess flour and
add it into the batter so the oil is
around 185 190 degrees get rid of the
excess better and slowly add it to the
hot oil so now a little trick which I
borrow out from Heston Blumenthal is
adding a bit of the better on top of the
fish so what you actually create with
this is like this nice and rocky
structure the deep frying will take you
around four or five minutes until you’re
better became golden brown and
caramelized so as soon as I have to fish
out I bring back the chips in it because
I have only one stove look at this
so now it’s time to leave fry chips the
cooldown so add this to the boil great
so this is the last step going to reheat
my mushy peas look at this this is how
you want to have your your really nice
piece of fish
so it’s golden brown from the outside
you see the texture of the flour it will
be the perfect taste taste of delicious
see the chips are already golden brown
so what we’re going to do is drain them
so I’m going to plate it up in a
traditional way so we have the newspaper
local mold and sea salt
crunchy crunchy sole pieces on top of it
you serve it next to the fish some
delicious mushy peas it’s really nice
you will taste own mints you will taste
a piece of course and the touch of lemon
look at these guys better cut golden
brown we have our homemade chips and
mushy peas I’m going to serve some mould
vinegar all my chips okay this is the
fish look at this beautiful mmm crunchy
crispy from the outside juicy tender
from the inside all the flavors are
really combining well together and the
yellow of the of the chips the golden
brown of the fish and the green of the
mushy peas guys if you like this recipe
subscribe to foodtube
and if you want to see more delicious
seafood recipes please head over to my
channel to Bart’s fish tails where I’m
travelling a world to fish to cook and
to live together with the most amazing
fishing communities if you have any
comments any questions leave them down
in the box below and see you soon see
you soon see you back soon bye bye
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