 our codfish sticks. Hello! Today we're making proper British fish and chips guys that's my best British accent I can barely you know separate my Australian from my British accent and I would say fish and chips might be the only reasonable food to come out of the UK yeah they're known for having like the worst food ever but it's just fried codfish with some French fries and not too much going on but there's some cooking techniques that a lot of people have probably not done maybe you're not so comfortable so let me show you what's going on. I mean this is definitely not something you're gonna be able to do tonight after watching this video you probably don't have everything so for the fish we have some of the wild cod from Franky's Surranged Meat the oil we're gonna fry in is organic refined coconut oil I think I have this on my Amazon shop but this whole tub is around $30 and at most you're probably going to use one third of it so that oil can be used several times so for $10 cost a few meals of fried fish and chips is not that bad here we just have a bowl of flour this is going to be the initial dredge for the cod this is our frying apparatus we just have a steel pot with a thermometer you could also use an instant read thermometer this is just a little bit easier because we can just chill and wait instead of having to check the oil constantly now over here in the freezer we have a little bit over one cup of flour 12 ounces in a container getting really really cold because we want the batter to be super cold and we have our 12 ounces of organic beer here in the fridge so the batter is going to be super cold we'll take this out with the flour when we're ready can't forget the chips so these have been sitting in a brine in the fridge overnight you don't necessarily have to do this so I was able to find some organic russet potatoes otherwise I wasn't going to make these because we do have the potato chips on Frankie syringe foods now so you know we just peel the potatoes square them off nicely and this is just a salt brine take some of the starch out and it seasons the potato chips so we're going to dump this water out and put these on this towel now I wasn't actually going to do chips you know the french fries I was just going to do fish but I decided we might as well do both one reason is the oil does get fishy and you have to fry the potatoes then fry the fish and then fry the potatoes a second time so ideally you would have two separate vats of oil and then I was like well you might as well just make two separate recipe video show you guys how to make the fish and show you guys how to make the fries separately so we'll probably do a french fry video more in depth next week separately but for this I'm just showing you guys as it is for like one meal one dinner it's not that big of a deal if the potatoes have a little bit of a fish flavor to them so our potatoes are drying out here on the towel I'm a little worried because you know these potatoes from the supermarket weren't in that great of a shape so we'll see how they fry up we're gonna put our oil in our pot and get that heated up and then we'll prep the fish so this is what's left in the tub after I fried with the oil once so you know pretty decent amount of oil you don't have to use like a whole deep fryer's worth of oil when you do this a lot of you guys ask why I wear gloves it's mainly to prevent my hands from getting dirty because if my hands are full of oil or flour or whatever it's much easier to just switch to a new pair of gloves instead of taking 30 seconds every time I need to wash my hands so that's what I like doing now it's a little warm out so you know this oil does come out nice and easy this is probably the only affordable high-quality oil that you really want to fry with you know if you're gonna start trying to use stuff like clarified butter or beef tallow it's probably gonna be way more expensive for this amount of oil now this slotted spoon is what we're gonna use to move the fish around because the oil will move freely through it I did buy this kind of wire contraption for the fries though you don't really need it you just need some type of steel spoon with holes in it now this fish should be mostly frozen because this is how I like doing this so you know I brought this home from Frankie's syringe meat maybe four or five hours ago the fish isn't like rock solid frozen but like the edges are soft this middle part is still pretty frozen this fish is a little a little harder because it's not as thin but this is actually frozen so let me show you guys that we're just patting dry our fish and then as you guys could see you know this is this isn't thought out it's it's not completely like rock hard frozen as I said but it's basically frozen on the inside and a little soft on the outside and this is how you get the best temperature when frying so you don't want the fish rock solid but you basically want it as cold as possible and I don't like doing the traditional fish and ships like huge piece of cod I like doing fish sticks so this cod's kind of perfect proportionally because we just have to cut it like three times so one or cut it into three pieces that is so we have three nice pieces of fish here and then this one it's a little long so probably do four pieces here so we'll cut it in half down the middle see it's frozen this came off like ice and then we'll cut here and here so we're gonna have you know pretty nice pieces of fish to eat nothing huge so we have a bit of all-purpose flour in this bowl we're gonna season it with a bit of salt mix that together all right so we're gonna take these pieces of fish put them in a bigger bowl because this is not that fun you could honestly like keep this flour in the freezer too before you use it for this but it's not as big of a deal as the batter okay so we have our partially frozen cod sticks all seasoned up in organic flour and salt now we have our frozen flour and our very cold beer put a nice pinch of salt in this flour and then we're gonna pour the beer in again this is 12 ounces of flour 12 ounces of beer one-to-one ratio on the batter now the consistency of this should be like a pancake batter this is a little liquidy a little thin so we're gonna add some more flour yes you want like a thin pancake batter this is kind of close to what we want to actually add a little too much flour I think this is a little thicker than what we really want to do but it should be fine I don't really want to open up another beer alright this oil is getting hot so I'm gonna turn the fan on or actually add about 325 degrees which is where we want to be for frying the french fries the first time so normally you would bring your oil to about 300 we're at 350 but since I'm putting a lot of potatoes in here it's gonna cool the oil down a bit so we got our potatoes in the pot you just want to move them right when you put them in to make sure they don't stick to the bottom now if you're not making french fries you don't need to use such a large pot you can actually use like a pretty shallow pan and fry the fish in it but the moisture content of the potatoes kind of makes the oil throw them up a bit so over here in the back I'm just swapping the wet towels out for new dry kitchen towels I'm gonna make sure our cod looks ready you know just nice coating of flour on all parts of the cod our batter is a little thick I'm just gonna put a drop of water in here maybe like a tablespoon of water you guys see the temperature of the oil it was probably even lower than 250 so this has a nice little gauge on it where you can put this at what temperature you want the oil to be so it kind of matches up yeah if you don't have a one of these thermometers like I'm checking the temperature of my instant read thermometer just to make sure it's around 250 so after five minutes we are done with the first blanched fry on the potatoes there shouldn't really be any color on these so all this does is cook the inside of the potato evenly and then right before we eat we throw them in the hot oil and get them nice and brown because if you just cook them in very hot oil all at once the outside is gonna burn before the inside gets cooked and you could actually take these blanched french fries put them in the freezer and save them for another night so you know when you're frying make a big batch of these and then you won't have to do them next time and you guys can see there's only about an inch of oil in this pot and that's plenty you know it's a pretty shallow fry so we got those potatoes out and we're waiting for our oil to come up to about 350 for the fish maybe even 360 375 because since again we're using that small amount of oil the temperature is gonna drop down very fast when we put this ice cold batter and ice cold fish in there you know some recipes say to let the batter sit in the fridge overnight I've tried it both ways don't really notice much of a difference so we got everything ready guys our cod is breaded the wet batter is here the oil is coming up to temperature so as soon as this gets to you know 360 we can just get these in as fast as possible alright so our oil is that temperature on the gauge now we're just gonna take our cod put it in the wet batter make sure it's completely covered it's a little difficult because you know where your fingers are you're not gonna have batter but then we just put this in gently you want to hold it there for about a second so it doesn't like immediately fall down and stick to the bottom so we got four pieces of fish in here I'm just gonna push them a little bit to make sure they're not stuck to the bottom and it looks good wanna watch the heat too so this is still at 350 with the fish in there I'm gonna lower the heat a little bit so just remember it took you know 10 to 15 seconds between fish to get them in here so ideally we kind of take them out in that same order we put them in now this over here you know these three fish and this batter I can just save this and use this tomorrow night you know I'll strain the oil out and then fry this tomorrow because I'm not gonna eat you know all this fish in one day you know a little bit of the flour on a smaller plate just a little more flour on there to keep it dry and then this batter just put a cover on it and put it in the fridge so back to the fish frying business we're gonna turn these over now I will say guys when I did this the first time I had the pot on the back of the stove that that's a lot safer that's where you should put it total cook time for the fish is probably four minutes and then we're gonna let it rest now the fish is not like the French fries the fish can rest 5 10 15 minutes and be just as good as when it came out of the fryer the fries however the French fries not as much so even though we've mixed these up a bit you can kind of tell by the coloring you know which one we put in first so we're gonna take out our first one let the oil drain a bit and we're putting it on a towel line plate now wait a few seconds take our second one out let the oil drip off wait another 10 seconds for the third one drain the oil off and we'll take our last one out so we have our four pieces of fish done we're gonna put these on the side to cool off the temperature of our oil is about 350 so we want to get it up to 375 for the French fries however now we have a bunch of pieces of fish in here which is why I like using separate oil for the fries and for the fish alright this is a dangerous but hypothetical solution I have a stainless steel strainer that I'm taking I'm taking out the fried fish batter that fell off the fish yeah guys so you'll have to do this go buy the potato chips on Frankie's syringe foods and you won't have to make French fries too oh I was bound to burn my hand a little bit so we're just about 375 oil smoking up pretty hot so let's get these French fries back in here so this should just be two to three minutes really quick you guys could see these fries are look how quick these fries are brown and up yes you can see look how quick these fries are browning up not even 30 seconds in here yeah those are getting nice and brown and crispy I'm gonna take this away because it just gets in the way you can buy like a candy thermometer like that that probably fits a pot better and isn't as hazardous you kind of want it almost burnt but you know if these fries have been in here for about two minutes you don't want them to soak up that much more oil so we got all our French fries out this oil can be reused once to do the same thing if you're just doing French fries in it you could probably use it three times if you're just doing fishing it you can probably use it three times either way you're gonna have to add a little more oil each time and then I would just dispose of it so you like run this through a wire strainer into another steel bowl and then you reuse it I'm just gonna pat these dry a little bit so we're gonna take our French fries put them in a steel bowl and then take a nice handful of salt and gently sprinkle the salt in while you toss the chips try one not bad not bad well I forgot to record but we just plated up our fish and chips I feel like I'm back in a New York restaurant except I'm not getting poisoned this time my fries are pretty good when I bought these potatoes I didn't touch them they were like really mushy and soft to the touch so you need pretty good fresh potatoes to get really crispy but the French fries are still pretty good no fishy taste at all but if you go to fry them the second time the oil is gonna like oxidize overnight a little bit and it will have a bit of a fishy flavor of course we got to try the star of the show guys our codfish sticks forgot to salt the codfish just like we put salt on the outside of the French fries when we fried them you got to do the same with the cod taking on the bite very delicious the only other time I ever had fish and chips was at that John George restaurant and they weren't very good this blows it out of the water so you have that really juicy flaky look at it's still steaming guys this the fish is good for you know 10 15 20 minutes after you fry it juicy delicious cod in the middle because we kept it frozen so it's like perfect temperature if this fish was warm or even cold imagine how overcooked it would be you know this is perfectly cooked through and then you have a nice batter on the outside if that batter was any thicker you know this fish would have had too much breading on it so you get the really nice cod flavor you can taste the lager in the batter on the outside and it's just really fatty and flavorful and salty fish is phenomenal I've made this like five times so far like in the past two weeks because it's so good the French fries on the other hand it's a lot of prep work it's a peel and dice the potatoes so we have potato chips now and Frankie's sharing food you guys come by that's what I would honestly eat unless you have really good fresh potatoes because we put a lot of effort into making these potatoes and they still turned out a little soggy I used all my lager on fish and chips so we just have organic cider now I guess cheers guys Sam Smith I got these at Wegmans it's like the only commercially available organic beer cider whatever well guys thanks for joining me I'm gonna sit here and enjoy my fried fish and chips cheat meal without actually feeling like I was poisoned as if I went to a restaurant but yeah you guys can get the fish on Frankie's range meat calm I think making this with halibut would be really good too but the cod is perfectly fine on the foods website we have flour you can get the salt to and the potato chips I was actually thinking of there's this artisanal malt vinegar that one of my distributor cells and I couldn't get it in time for this video but I think that would be really delicious on any fried food but it's kind of a niche item maybe I'll just get a few bottles of it and we'll have it on the website next week or the week after it's just like an artisanal malt vinegar and if you guys are unfamiliar malt vinegar is what they put on fish and chips and they also serve it with tartar sauce sometimes but classically I think it's just the malt vinegar and you like can't buy it on Amazon or online there's no like organic malt vinegar I just found this niche distributor again guys Frank dash found a calm check out all my businesses and I'll see you guys soon little long video but took a while to make