Heston's Perfect Fish and Chips recipe- BBC

[symphonytwo]

place some vodka in, while your at that just take have a glass..I recommend to drink it all....hahaha

[LiamSwan100]

Wee stash of kronenburg in his fridge :P

[TheTTstudio]

Heston Blumenthal is left-handed

Gordon Ramsay is left-handed.

Shall I change mine?

[JimmyTheKiller]

why are so many people hating? Who fuckin cares if it's effort to make, he's just showing you how to make it as good as it can get.. I'm never gonna bother doing all that but it's still interesting to watch it and definitely is making me hungry...

[1234321k]

@JimmyTheKiller couldnt agree more!

[Damoskinos]

Can I get sachets of Liquid Nitrogen from the table, next to the tomato sauce ?

[Arnatuile11]

Marco Pierre White's recipe is better IMO - simple, no siphon, no 3 stage chip

[antsman88]

@Arnatuile11 agreed - looked nicer too

[nathangamsjaeger]

he drives me up the wall...I can't help feeling he tries to make even the most simplest dish seem like you need a Harvard degree for it.

[oBARFLYo]

@nathangamsjaeger And yet here you are.

[Prettyredflames]

Too much batter

[squirtieboy]

wright on.. heart attack

[maso0994]

that fish looks ridiculously crunchy.

[whowantsabighug]

I'm not a fan of white fish, but that turbot does look good.

[getdennis]

This simple recipe made complex, though quite entertaining and visually enticing, really defeats the purpose of "fish and chips"! I'd kill myself if I had to do all of those steps to make chips! MFG! I make better chips in 2 frickin steps!!! This is soooooo pretentious!!!! LMAO!! Sorry Heston, make better use of your time!!!

[raizumichin]

@getdennis Nobody would do this for fish n' chips at home, right. But that's not the point. This is how he would serve the dish if it was on the menu in his restaurant, and that's the real point of this show.

[Webofscience]

I prefer to use a liquid nitrogen-purged dehumidifier to dry out my chips. You just have to be careful when creating the vacuum that you don't extract the air too quickly or it'll deflate the chip. Wack in the liquid nitrogen as quick as possible though!

[chrysillo]

I prefer soggy chips than doing and waiting for all that shite, jeeeeez

[jimmyjoeh2o]

I would hate to have to clean those fryers after fish night lol.

[theozhangmusic]

i understand using the beer, but why vodka?

[0ptriX]

@theozhangmusic

"A water-based batter takes a long time to go brown, because all the water has to evaporate before it will cook. Vodka is more volatile, so it evaporates much more quickly. It has the added benefit of not developing the gluten in the flour the way water does, which means you get a crisper crust."

[smazz104]

Is it me or did he not say how long he cooks the fish for?

[myntestress]

@smazz104 He doesn't. If you're cooking the fish at ~ 200° C, all you have to do is watch the batter. When it looks deliciously perfect - it IS perfect.

[BassGoesBoom1]

He doesn't even talk about the most important thing : the oil used.

If he's not using tallow it isn't the best fish and chips.

[themooyee]

omggg looks delishh!!

[uberathlete]

Flour, soda water, salt. Mix till the consistency of milk.

That's all you need.

[barneywhitehall]

Heston definatly does a bit of laughing gas on the side

[toombsy89]

problly get half drunk eating that batter

[xitup1]

all of this guys shit is like DAY LONG recipes...yah if i had no job, no family, no friends, NO LIFE WHATSOEVER, then yah I would give one of these recipes a shot...but in the real world...3-stage chips? are you serious?! And some of you probably saw his 24 hour steak video too, i mean WTF....24 hour steak, lol.

[jsimaluk]

@xitup1 I cook 3 stage chips at home and we do it at the restaurant I work at, it comes down to how much you want to make people happy

[myntestress]

@xitup1 Look seriously, are you kidding me? All you have to do;

1. Cut potatoes, place in water to remove excess starch

2. Boil in water until bristle - dry

3. Fry in oil OR coat with oil and bake in oven --- DONE

For the fish:

1. Mix ingredients of batter, insert in siphon, place siphon in fridge 1 hr

2. Place fish in a seasoned mix of wheat / rice flour

3. Coat with batter and fry in oil

If you're only making these two elements, it should take you around 10 minutes of work. Rest is all wait!!

[chrysillo]

@xitup1 exactly

[psychodudu]

What a lot of fannying around. This is alright if you've got sod all else to do with your life...

[riffmeista69]

7:34 - Could watch that over and over and over again...

[vliegendehollander55]

130 degrees C is to low for the first fried, 150 till 160 and not let get them any collor!

Cool them down and then at 180 C till golden brown, if thats not working?. you have a shit patato for chips!

[vliegendehollander55]

Dutch patato's are the best in the world for chips... England was copy chips (smile)

[TheRealAlanPartridge]

This guy is amazing, but who the fucks gunna do this shit at home....you would need to have something like dexters labratory......P.S Marcos fish n chips are better!

[MTran0708]

Looks so nice but I'm sure he's not expecting you to try it at home right...all this effort for some fish n chipd

[sergiogodoy]

@MTran0708 The whole intention of the series if to make ALL the recipes at home.

[sergiogodoy]

I made this recipe excactly but my siphon exploded with the 3 CO2 charges and made a mess of my kitchen.

[JulesClay92]

@sergiogodoy lol how big is your siphon? Also 1 seems enough to me?

[sergiogodoy]

@JulesClay92 Is 1 liter. Also don´t let the batter rest in the fridge for more than 30 min. I let it for 1 day and the siphon got obstructed. I also think 1 charge is just enough.

[coolie121]

Do you chill the beer before mixing into the batter, or do you mix it warm?

[redxenos]

@coolie121 The Japanese use iced soda water for tempura batter so I'm guessing the same applies to beer batter. I think the lower temperature helps retain the bubbles.

[p3rs0nan0ngrata]

@coolie121

The gas will become more volatile as the temperature increases, and it is air that makes the batter crispy.

Therefore, a chilled batter will retain more air, and be crispier.

[ViolenceFetish69]

This guy could serve dog shite and it'd look respectful.

[MrHonordeath]

@ViolenceFetish69 as far as i know, he cooks for human beings, not fucking dogs. Now, correct me if im wrong... but fuck off..

[ViolenceFetish69]

@MrHonordeath I never claimed he served for dogs, did I?

[MrHonordeath]

@MrHonordeath it's kinda epic to say he serves dog poop like that. Firstly, you said serve- just like that. Means that he does it to every animal and flower... Secondly, shit isn't typed shite... thirdly, dogs' shit never is respectful to serve... I'm sorry

[OFrazzle]

@MrHonordeath ur a dikhed, oh wait, i'm soo sorry its dick head, kiss my ass, oh wait, kiss my arse

[MrHonordeath]

@OFrazzle wtf is the idea of that? you try to convince me that you are some cool guy... however, it doesn't sounds just like that "arse" -.-