4 Levels of Fish & Chips: Amateur to Food Scientist | Epicurious

Hi, I'm Bianca and I'm a level one chef. I'm Julie. I am a level two chef. Hello, I'm Pollock. I am a chef at the Institute of Culinary Education and have been a chef for 10 years. We're going to make

fish

and

chips

, my aunts during the holidays. You see, like the head chef. This is your Southern Fish and Chips recipe. I used to live in Australia instead of McDonald's. We're going to the

fish

and chip shop, so. I'm excited to be able to do it. I can make a good fish and

chips

and my fish and chips would stand up to any pub owner.

The first thing we need to do is talk about the fish. I like to make Whiting's sometimes, if you do porgies. but snappers have a lot of bones, so why would you like to just make the eating experience smoother? We will use cod, which is an Atlantic fish, as you can see, it is very thick and withstands the frying that we are going to prepare. using haddock because it is a beautiful flaky white fish and a very good price, so normally when I fry fish you usually use whole fish, but today we are going to make fillets, we have cut it almost to the size of a small iPhone, this is

food

to snack.

This is takeaway always add a little bit of lemon or we like soap whichever includes two fish so on this and now to soak the fish as you can see this is a huge piece of cod and we're just spreading. We're ready to spice it up. The secret to really good fish and chips is the batter. It has to be light, crispy, airy and delicious. Generally, I make a dry dough and we're going to add corn flour, mix in some paprika, pepper and salt so that I have flour, baking powder, cornstarch, salt and pepper, the staple, some eggs and this is what will put the icing on the cake.

The first thing the AP flour will do is pass it through a sieve to be able to remove some lumps and then the other thing I'm putting is rice flour, this will help lighten the dough, a little baking powder and a little salt, first thing What we want to do is prepare the eggs, beat them so that they are ready, now what you have to do is fold them. dry ingredients a little cornstarch baking powder, which gives it that touch that I like to put, I would just say two or three grinds of fresh pepper, a little generous, a little salt here, the effervescent part that gives it a texture light and airy it is a beer, I am using IPA, there is not much seasoning in the batter so I feel that beer that is nice and flavorful is good for this.

Today I'm using wheat beer, we don't want to overwhelm the flavor, so you're going to put in the egg and then add the beer. I like this dough right now, as it is taking shape. I'm an eye cook, there's no need to remeasure, you know, we just do this with the feeling that you want it to be that way. a ribbon consistency this is done and then I'm going to put a little bit of luck in it will help make it a little fluffier when it hits the hot oil so we use cornmeal instead of flour because corn gives it a better quality . flavor and a little kick, I can't tell you exactly what it is in the center mode that does it, but it's magic, we mix it until it has a little bit of color, you see, like red, so now we're going to add. dry batter in a bag, okay, so I know you think we're done because we seasoned the corn without mixing, right, you're wrong, now it's time to season the fish, okay, so the fish has been soaking for a few minutes. pat it dry a little so the seasoning sticks to the fish, so we want to add a generous amount of salt and pepper.

What the salt does is remove the moisture from the fish, so that when we put it in the batter it remains very crispy and not watery, we will add a little flour. This is just AP flour. I like to use cornstarch. My completely unscientific self says it helps the dough stick more and is also a little lighter. I'm going to judge the cornstarch a little bit by putting more salt and a little bit of pepper, we're going to dip the fish in the batter and this is the best part, make it a dance, okay, let's get to the best part, so let's take this . piece of fish here, stretch it, shake off the excess and submerge the fish, hang it upside down, make sure to remove the excess better, and then drop the baby into the fryer.

Oh, you see the sizzling sound, a great start! I want the fish to brown for five to eight minutes. If you have an extra large piece, you want it to last about eight minutes. When they are inside, they are halfway through cooking, turn them over so you can see how it looks. looking all brown and gold Oh no, well you know what, so now we have some fish and nuggets, okay, and that's good, it may not look good, but it will taste good, and that's what matters here, because what a flavor love is. friends look at this young man he was cute the reason why he is so cute and caramel remember if you do this and forget the baking powder you are sinking it's been like six and a half minutes that's the golden brown color we're looking for.

I'll just take it out and put it on the paper towel right when it comes out of the oil. I want to give it a little salt to give it an extra layer of seasoning. Hey, done, now we've got half the fish and chips. for the most important part of the dish which is the fries, don't confuse them with french fries because french fries and french fries are not the same, repeat after me, they are not the same, so we have Yukon Gold fries, They will give us a big crunch. We're going to use Idaho potatoes, this is perfect for the type of fries we're making because it's going to go through three different processes, so when I make fish and chips, I like to make fries like french fries, so we're going to use one of My Favorite tools are a mandoline and now all you have to do is take it out, fill them and then we'll soak them in water so we can clean off all the starch before blanching them.

Now I like to take as much as possible. Remove the skin as much as possible, but at the same time I heard that since all the nutrients are in the skin, the skin has a lot of fiber and fiber and I also find that there are some kind of holes in the chip during the frying process, so We have our potatoes and we are going to cut them into slices and these will be cut by hand again. It's pub

food

. You know, it doesn't have to be really fancy. You don't need to go crazy with it because, again.

It's really all about the flavor, you know, cut your fries in half, pop Buster, to eat those fries, they're already done and I like to pre-season my fries. Excuse me, I like to pre-season Mike before I add them to the oil, pepper and then I'll just sprinkle a little bit of salt and mix it all together so now my fries are ready to fry for step 1 we're going to blanch the fries in water slightly salty, about 15 minutes have passed and we are ready to take out the fries. water, this is a very delicate process, you should not rush it, the fries are almost cooked so they fall apart easily, they will go in the freezer until they cool completely and then we are ready to fry for the first time. duck fat I have a nice big pot full of peanut oil.

I like to use peanut oil because it has a nice neutral flavor and a very high smoke point, but now I'm going to put them in and it will really show. laborious and slow but I want my chips to be very crispy I want them separated I do not want them to pile up fire the chips in the lunar freezer are very cold and we are ready for the first frying that We will place them slowly, the first frying is simply to cook them and make them a little crispy on the outside. We're not looking for color and we're looking for a really really fluffy center and a really crispy outside.

They are now available. from the fryer it is time to put them in the freezer for about 30 to 45 minutes there is nothing like playing with dangerously hot oil you always have to have a little element and danger whatever you do I say maybe three to five minutes what Do you think you're going to relax? Wait, the fries have come out of the freezer and we are ready for the second fry. These will be a little darker than normal crisps, that's how they serve them in the pub, so don't panic, that's it. Okay, and these are some little fries.

I know some people like those fries with meat or fries, but I like the lightness of the light fish batter and the lightness of the fries. This is what you are looking for, just take them out. These are our fries and now we are ready to serve on the plate. Okay, so I'm a big fan of sauces. I practically sauce everything I eat when we fry fish. My mom always mixed this mixture that I never thought of. it's anything but you find out it's spicy mayo, you get your fish and chips with tartar sauce, it's really an American type thing and my preference is Walt vinegar all day and all night, that's all you need to enhance the taste of good fish and chips now we have to make the tartar sauce to make the tartar sauce if we have to make mayonnaise, but this is sriracha mustard mayonnaise so it has a little zest and a little bit of spice and it's really perfect for the fried fish first.

What you need is an egg and all we need is a yolk. It's a little extra work to make your own mayonnaise, but you'll thank me later and just to give it a little flavor, I'll add a little Dijon mustard. a splash of lemon juice, so first you will break the yolk and then you will constantly pour in the oil and mix it. I judge it by the color Suzy, something like a beige or a deep yellow, delicious seasoned with a little salt and that's your Mayo will be our base these are my favorite things it's like a mini pickle they are very spicy just a little harsh it's bar food after all a little more mustard this one has a little more texture because I want to be I can see it and a little bit of champagne vinegar and for the sauce I love to use fresh herbs so here I have parsley, a little bit of dill and tarragon, but I like a little bit of green, it just bites a little bit, but it's perfect, it's spicy, its spicy ease is perfect. this is my sauce for my fish and chips the last expression on black pepper and that's our tartar sauce now we're going to do the only thing that's allowed to be next to this dish and that's mushy peas.

I have some green peas and I put them in. in boiling water, so we'll cook them for a few minutes and then apply them in cold water. By shaking them in cold water you preserve the bright green color and that is what we want, remove the peas now and submerge them. I'll put them in the ice bath while my peas cool. I'm going to make some sauteed green onions and some mint to go with the classic things that go with this pea dish. It's a very cool mint or combination, and I'm going to take some fresh mint here.

I like a lot of men, just my personal preference, brighten up the Caesar stir fry dish, we don't want them to look like peas out of a can, once all the liquid is ready, turn off the heat, transfer them to a bowl and for a while. extra decadent I'm going to put on some butter in time to get some exercise. I like to mash them because it gives a creaminess when you mash it as you can see it gets nice and creamy when you mash some of the peas and then a little bit of they're a nice little medium texture mixture and those are our mushy peas okay so we go all the way, we have our fish, our chips and salsa, it's kind of like making it pretty, you know, sometimes it's about the aesthetics. our beautiful beer battered fish for a three course chip we have our mushy peas with mint and our tartar sauce with homemade mayonnaise my plate is to make it look like it came from a pub place a paper towel just to catch the excess fat the potatoes fried, the fish can be left alone and then I have some molds in a pub, you will have them in molds next to it, your mushy peas last but not least, just a beautiful tartar sauce, let's make three nice, beautiful pieces of fish.

They look cool or what and then I'll grab a big handful of potato chips, look at them, they're beautiful, they shine, so you have this and then what a couple of slices of lemon, I want my malt vinegar, you know it's good. but it will be better once I put malt vinegar in it, this is my southern fried fish, fish and chips a la Julie, and here you have your perfect fish and chips with tartar sauce and mushy peas, well guys, here we are, I'm treating cream malt. vinegar all day this wait, okay, who's the man?

I'm the man, okay, the woman, okay. Wow, aha, I'm a chef, I love someone who likes it, what if crumbling it is almost creamy and yes, I love my cooking and what mmm? there are beautiful salt crystals that we put in right when the fries came out of the fryer. Brunch doc is everything. If I'm going to be honest, I need an IPA. I'm sure it saved them when I was making the dough. A traditional British pub meal. Since at least the 1860s, fish and chips have been a popular dish around the world, let's see how our three chefs tackle this favorite fried dish.

Bianca made a delicious Southern version of fish and chips using whiting fillets. Whiting is a smaller fish related to cod that is usually sold whole or in fillets, it is a good size for the method ofBianca's Pam fry, so now we have a little nugget of fish, okay and that's good. Julie used haddock which she cut into pieces almost the size of a small iPhone, like the whiting Bianca used. It is a lean saltwater fish, but can become much larger than whiting. Works well for the frying method. Julie used Pollock used traditional cod. It is also a lean saltwater white fish.

The cod is big and tough enough to withstand the cut and shape Pollock used, I mean, you could fight this and you'd be fine. Bianca used a layer instead of a liquid dough. She also used traditional yellow cornmeal. She added salt and pepper along with hot paprika for a spicy kick with a little lemon or vinegar they go well with fish and our traditional rub that dates back to times before refrigeration. The acid tends to act as a preservative because it has a low pH and alters the metabolism of pathogenic microorganisms. She also just tastes good.

Julie's dough includes wheat flour and cornstarch. Cornstarch is gluten-free, so it doesn't become chewy. She also enlarges Chris's penis because corn starch has a larger particle size and lower absorption rate relative to wheat flour. She adds baking powder as baking powder. agent to add a light, porous quality to your dough the liquid you use is a combination of eggs and wheat beer which is what will put the icing on the cake the beer adds effervescence to the dough and also makes it nice and light Pollock used a combination of wheat and rice flour with vodka and beer as liquids, it is my favorite beer and it smells good.

It is a very tender dough, baking powder also creates carbon dioxide, which increases the light quality of your dough. Bianca made thin, crispy chips with Yukon Gold potatoes. Yukon Golds have a buttery color due to the carotenoid pigments present, have a slightly moist and spongy texture when fried Julie made French fries, which is how we use the term in the US to describe thin, round slices of fried potatoes, They are cut into thin round slices because the potato is cut in a cross section, she loved the skin to give it a little color and fries them in peanut oil which is a nice neutral oil that has a high smoke point . making it a great option for frying, there's nothing like playing with dangerously hot oil, Sheis Russet potatoes, which are floury and hold up very well to frying.

Pollock also used leftover potatoes and cut them to the usual size of about an inch. thick, he rinsed his fries to remove some of the excess starch, especially the amylose fraction, and then simmered them in water to cook the potatoes before frying them in duck fat. He made sure they were very dry to avoid a mini explosion. When you are frying, patience is a virtue, she uses duck fat to make the chips, which has a higher content of mono and polyunsaturated fatty acids compared to land animals and makes extra crispy fries. The three chefs salted their chips right after they came out of the oven. oil, this is essential for delicious French fries or fries because this salt sticks better to the fries when they are hot.

She also made mushy peas, which are a common accompaniment to fish and chips, which she cooked and then shook the peas with cold water to set them. Beautiful peas with bright green pigment are slightly starchy and fibrous and higher in protein than other vegetables, making them a beautiful visual addition and adding nutrient density to this calorie-laden dish. Bianca prepared her sauce with unmeasured, but generally equal, parts of commercial mayonnaise hot sauce and simple and delicious mustard Julie searched for her fish and chips with commercial lemon tartar sauce and malt vinegar Johnny, you know, that kind of vinegar malt for girls is made from beer made with sprouted barley, hence the name malt that has no pops included, it is slightly darker in color compared to white vinegar, Pollock made his own tartar sauce by making his own base of mayonnaise.

Mayonnaise is a permanent emulsion of oil and water that should be at least 65% oil. In reality, most commercial mayonnaises have much more oil, with about 85 percent getting a A good emulsion started with egg yolk and a little lemon juice to get a very thick paste, it very slowly to measure the oil and finally the chopped herbs, pickles and champagne vinegar. Champagne vinegar is made from champagne juice or vert and is a little more subtle than white wine vinegar and is delicious with variations from around the world using a wide variety of fish and chips it is a popular and adaptable dish as well as delicious.

We hope our chefs inspire you the next time you're in the mood for a savory bite.