Crispy Homemade FISH AND CHIPS Recipe

[@keithlee7318]

I love the constant comparison and contrasts that you make with the different elements such as rice flour vs corn starch. The results are awesome. You have researched this out extensively. You are an excellent chef with information that is quite nuanced. Thanks!

[@BrianLagerstrom]

Thanks for watching, and thanks for the kind words.

[@kennypalermo9071]

@@BrianLagerstrom faintness

[@jvallas]

Doh! How did it never occur to me that smaller pieces produce a higher ratio of crust?

[@kurtjohnson3917]

As an exec chef for many years; I can attest that making proper fish & chips can be frustratingly elusive. Brian really gives you the goods here. I also agree about In & Out fries. Wrong spud, wrong oil, wrong method. Nasty result.

[@timjones147]

Damn it didn’t seem that complicated for me. I just followed the recipe I’ve made it about five or six times and it turned out awesome each time. And I’m not even a chef

[@Get_Splooshed]

@@timjones147 you’re the chosen one bro

[@warrenjones376]

Hey Brien can you give a alternative potato to your alternative(lol)....ie., yukons, russett. I would assume the procedure would be the same...you rock dude! On the way to a million

[@timjones147]

@@Get_Splooshed na, just competent.

[@pranker901]

@@timjones147 Damn don't be so humble 😅

[@3bluto]

Hey Bri,
As a Brit living in the USA I fully understand what you are saying about the Maris Piper and chip quality. However, after years of trying to replicate the "chip" in the US, here are a couple of ideas that have helped me. Use lard not oil, it gives a way better crisp, IMO. Also use a brown beer such as Boddingtons. Cooking the chips twice is the way its done in the UK. When making the batter I use "00" flour which was a tip from a successful fish 'n' chip shop owner in the UK, i knew. In nearly all fish 'n' chip shops in the UK you can buy pickled onions, and pickled eggs as a garnish for the fish and chips, some how it really works and keeps it "traditional". When I serve this dish I use newspaper with a sheet of parchment paper as a liner. Use brewed malt vinegar (which is a non negotiable must!) and sea salt and you should have a winner. Tartar sauce is only served in up scale restaurants, in our house it was always HP sauce or ketchup...thanks USA! The pinnacle of the genre is a fish and chip sandwich with HP sauce, the brown not the fruity! Thanks for all the informative vids, they are all excellent. Cheers!

[@bengillespie1401]

Yukon gold potatoes are the best for French fry’s. There is no comparison.

[@bengillespie1401]

Is this the same rice flour I would use in my bread bannetons ?

[@bananapeek4612]

Super underrated channel. Keep up the awesome work !!. You motivated me to get into baking

[@BrianLagerstrom]

Thanks Adam!

[@brandongilbrech3983]

for y'all at home. Red Robin's frozen french fries cooked in an air fryer are a delight! Great coupling with anything that calls for fries on the side.

[@lexismith8206]

Thanks for the tip! ❤❤

[@John007p]

Dude, I'm in the UK and my mouth is watering!! A posh fish and chips for sure with some tricks i wasn't aware of - but you nailed it (Maris Pipers, thin batter, dry potatoes). Tartare sauce is mandatory in my book too - you see dill pickles often sold with them and pickled eggs. Awesome job !!

[@dpelpal]

One thing that changed me forever after living in the UK for a year was....vinegar on fish and chips! Not really done in America and I fell in love with it.

[@KittenBowl1]

@@dpelpal it’s malt vinegar. It’s actually not that rare to include vinegar or acid like lemon juice on seafood that is fried. You haven’t had calamari? Fried shrimp? It’s very common throughout the world. Fish and chips originated in Mediterranean regions, Portugal actually and not unique to the UK. It’s imported food.

[@salvadorromero9712]

I understand most places in the UK actually use fake vinegar nowadays, so maybe this is an even better way to go!

[@dpelpal]

@@salvadorromero9712 Why would they use fake vinegar when vinegar is so cheap? Are you talking about vinegar powder? That stuff is actually delish lol

[@sethwick8348]

​@@dpelpalthey are talking about "non brewed condiment" instead of real malt vinegar. It's very similar, basically water and acetic acid (the acid in vinegar) plus some coloring and flavorings. Vinegar is made by fermenting alcohol, which takes time and thus money. So non brewed condiment is cheaper and when you go through gallons of the stuff those savings add up and since the difference in flavor is negligible it's pretty ubiquitous.

[@eliasswierczewski186]

i have watched like 5 videos in a row you have earned my subscription, fantastic content my man

[@BrianLagerstrom]

Welcome aboard! Thanks for the sub!

[@vishitetali2770]

Just found your channel yesterday and I'm glad I did you're very informative and genuine which is also great. I also like how you keep things to the point and are concisely valuing the viewer's time I clicked on a cooking video to learn about cooking nothing else and you deliver exactly that no-nonsense. A lot of people also end up just spewing out cooking "facts" and methods without testing them and showing the audience the difference it makes in the final product. Those few seconds showing what happens when you use corn starch in the batter are important and can make a big difference for someone who's just starting to cook. Glad to see you're growing and I hope to see more of your great content in the future.

[@BrianLagerstrom]

Thanks very much for watching, I try very hard to bring some real value to people.

[@vishitetali2770]

@@BrianLagerstrom And you do a great job I can't wait to see what you cook up in the future. I've seen at least 30 different videos and tutorials on baking sourdough and yours have to be some of the best most helpful information-packed ones. I hope you're proud of what you're doing here it's great stuff.

[@designmaniac3920]

This was a bit of work, but let me tell you, these were the best fish and chips me and my entire family ever had! I saved this recipe, I downloaded this recipe I'm going to memorize it because it's totally worth the trouble.

[@theepicdestroyer775]

Hello I’m a 12 year old cook, my channel is from years ago. I made this recipe for my family just for fun. It turned out AMAZING 🤩 and my parents loved it. Tysm

[@dimilton3166]

Can we just appreciate him taking the time not only R & D, but also saving the footage to show us stubborn cooks that we should listen to a tried and true recipe?!?

[@elizabethcarpenter696]

Congrats on creator on the rise!
(For those who don’t know, that means that he has grown the quickest recently)

[@BrianLagerstrom]

Thanks !

[@ezura4760]

Tartare sauce is definitely a must here in the UK but it should have fresh dill in it. So fresh and fragrant!

[@Zoecocobeauty]

I have no intention of making any of these recipes, but MAN...they’re edited together so well! Very entertaining, good job 👏🏽

[@BrianLagerstrom]

Glad you like them! Thanks for watching.

[@porthong5106]

,,,,,,

[@user-pr7wr8gz4q]

.в

[@ricardomorato7398]

Hi, from Spain!!! I made your Reecipe, step by step, and it was delightfull!!! All my Familly enjoyed. Thank You Very Much.

[@coreyfunch561]

I don’t understand how you don’t have a million plus followers. I was entertained, inspired and taught something all at once. Seriously great content. This made my day.

[@nathanmetus2989]

Your videos are THE BEST. Quick, on point details and you always nail your recipe in the end. I really like hearing about your prior attempts and what works and doesn’t work. Excellent content !

[@americanrebel413]

I definitely learned the right way to cook fish-and-chips! Your way is now my way.
Thank you.

[@teatimetraveller]

As someone who lives in the UK and has eaten plenty of fish and chips, I have to say it looks like you've done a great job. Another good video. Glad your doing well.

[@BrianLagerstrom]

This means alot coming from someone in the UK! Thanks for watching.

[@larsvegas1505]

I wouldve liked to see him use a actual fillet though... i like the taste of smaller cod better... also seabass or even walleye would be a good replacement (walleye needs a bit more salting though).. I used to work in a fish shop.. my boss was making fish and chips for over 60 years.. still the best batter/sauce ive ever had.. for me u need skin on cod.. I used to debone and salt cod fillets for a hour and do like 500+ everyday... U debone the fillet, cut off waste on belly, put some salt, cover them up..put them in cooler for 1+ hour.... then take out cooler, take off cover to let dry for 1 hour before frying... that way we had a whole system where i would take out 1-2 trays of cod every 30 minutes to he could keep frying.. (like stainless trays with a drip rack insert). but adding some salt to the fillets definetly helps a lot.. also when i make it myself i just boil some potatoes, cut them after and then shallow fry with a stick of butter... serve with peas or a nice salad.. and some sauce..

[@grumpygooner]

Lots of top fish and chip shops in England use Beef Dripping to fry fresh fish and chips Usually salt and vinegar as a condiment traditionally served on paper it is not uncommon to ask ask for scraps served with them

[@Bookaholic23]

It's amazing how putting all the ingredients in the fridge/freezer makes fish and chips so good.

[@h0ckeyd]

I can't believe you even went to the trouble to point out to our American friends the Maris Piper. They are very versatile too; great for mash, baked and obviously chips. Top notch video Brian, from Southampton (you know, Mayflower, Titanic etc) in England.

[@babyshadyxx7024]

As someone who is from the UK and barely have fish and chips, I can honestly say I love you 😂❤

[@CycleInLondon]

Hey Bri.... love the channel. Being from England and married to an American, we both agree that that you guys do some great food but Indian food and fish and chips seem to be two things that have not yet translated well State side. Have to say though, that it looks like you have done a great job on the fish and chips. Agree that the batter should be thinner and not overcoating. The worst fried fish always has that layer of steamed batter under the external layer of crispy batter. Chips look good too, but good home chips are time consuming and does require pre-planning. BTW, how did the frozen pre-packaged chips stack up?

[@colina1330]

I've had fish and chips in a UK pub recommended to me by the locals I was staying with, and it came with tartar sauce, so I'd say it's authentic. Plus, tartar sauce is delicious. I don't know why you wouldn't want it.
Also, deep-frying at home in bare feet is the kind of confidence that can only come from years of professional cooking.

[@josephtran-day6281]

Or if you are asian you deep frying the whole pig barefoot

[@soccerruben1]

@@josephtran-day6281 What does this has to do with deepfrying fish? I think the OP is saying that frying in feet with no socks that gave one confidence.

[@kevinsapokguy]

Love how much testing you did for this recipe the final outcome is exactly what I want out of my f&c

[@bearsharkp3901]

I made the fish last night. The batter and his method is fire. My wife and 13yo daughter liked it. I used a Guinness. I ate the crispy batter bits a while later from the paper towel super good

[@leythervegas]

I'm from the UK and that looks bloody perfect. I'm a tartare sauce fan too, nice work as usual Bri.

[@noor89887]

I am from the UK and that looks bloody perfect. I'm a 30 saucepan 2 nice work as usual

[@kyrastuart1920]

I just found your channel yesterday when the pasta salad video popped up as a recommendation. This is a favorite new channel!

[@BrianLagerstrom]

Thanks so much for being here. Glad youtube showed you my vids

[@1401196616091996]

Probably the best (NO BS) cooking show on the net or TV, love this guy…. R&T Australia.

[@nicoolpeg7821]

I have so much respect for you showing us your failed/less successful attempts. You have a new subscriber 😊🇨🇦

[@photovi]

The fish looked perfect I’d throw some Cajun seasoning in the batter or something for spice 😋

[@BrianLagerstrom]

wouldn't be mad at it

[@milovegas123]

Ooo that’d taste good!

[@marksimpson2321]

Salt 'n' vinegar is traditional in the UK, Brian! But this is a great effort. Anyone who enjoys UK fish and chips and tries to get close to a Maris Piper gets my thumb up! ❤😊

[@rexjohnson233]

Name a better food youtuber I'm waiting

[@BrianLagerstrom]

i'm just happy that someone with the name Butt Trumpet is watching my videos

[@rexjohnson233]

🎺🎺🎺🎺

[@Dr_Sweet]

@@BrianLagerstrom lol

[@rexjohnson233]

@Anthony Davis It's Weissman and he's very good but his levels of cringe can get off the charts, but as a millennial maybe I'm a bit older than his target demographic. Alvin is one of my favorites but is less informative and more relaxing of a vibe. I like both but in terms of cooking chops, entertainment value, combined with tasteful and informative content W&S is head and shoulders above the rest.

[@rexjohnson233]

@Anthony Davis Love Babish

[@williamfotiou7577]

I've worked for 4 major food suppliers, and you see their trucks every day. Even they don't stock Kennebec potatoes. They are extremely hard to find. Happy New Year.

[@ToddMLewis]

Looks amazing. Finally those subs are creeping up. Keep it up! Love your videos!

[@BrianLagerstrom]

Thanks for watching!

[@tnsquidd]

As a Brit who worked in a chippy (fish and chip shop) for a while, I have to say this is the most faithful recreation from an American chef I've seen.
The one thing I would say is that a lot of the time the chips are deliberately slightly soft. Not chewy or unpleasant, but not as crispy, that way adding gravy, curry sauce or mushy peas doesn't cause them to go soggy

[@romystumpy1197]

I'm a brit I detest those items and vinegar on fish and chips, I like the crispness,when I worked in kitchen we used to blanche the chips in moderate hot oil,then later fry them hotten and end up crispy

[@Gearseller2009]

You’re right about the thin batter and rice flour. Both of those tips make for a crispy exterior.

[@dewarprovider7030]

The first video on how to make fish'n'chips that isn't in "like-hype"! This one really deserve it.

[@heyitsmebee]

I've been on the search for a GOOD fish and chips after having it in some hole in the wall outside of London and nothing can compare. But, I'm excited to try this!

[@BrianLagerstrom]

I hope you give it a try! Thanks for watching. Let me know how it goes.

[@nono-jp1uq]

No.

[@Whiteythereaper]

That cornstarch flower is very much how UK Chinese takeaways make their battered Chicken balls, another absolute pillar of British cuisine with Sweet & Sour sauce

[@junkimchi]

Thank you for the section on how moisture from the fish can escape and make the breading soft.

[@splendid7966]

Love this! Batter looks spot on. Tartare sauce is a must for me and chips drenched in vinegar. Thumbs up from the UK.

[@steeviorosso]

This looks genuinely superb, Brian. Top work!
Regards, Englishman
(Ps - don't worry about excluding the odd off cuts of potato - the crispy bits of chips and the 'scraps', the residual loose fried batter bits, all add to the charm!)

[@gianinalambert1737]

i absolutely love this man. i can literally watch him do nothing and be happy

[@BrianLagerstrom]

haha thanks. I guess I should life stream more. haha

[@didierbouillet7587]

Bonjour de France, cela fait plaisir de voir une famille entière à la cuisine, le petit dernier à bien grandi.

[@olafpayne]

Really good gastro pub fish and chips.
If you get them from a chip shop the chips are often soggy which is very good too.

[@santolify]

You were at 18K subs a few days ago and now 22.2K... Looks like you're on your way to a *MILLION* subs!!!!! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@BrianLagerstrom]

haha fingers crossed!

[@santolify]

@@BrianLagerstrom Feb 18, you're at 27.5... At this rate, guaranteed! :)

[@smartersean]

@@BrianLagerstrom You're doing great work bro! I just started watching and sharing. :)

[@GustavoHernandez1]

@@BrianLagerstrom I don't know where you came from, but man, I am addicted to binge watching your vids

[@uncanye]

@@BrianLagerstrom 1 week later, and you're at 32k subs. Keep up the great work brotha

[@allisondiaz280]

made this last night and it SLAPPED thanks for the recipe! Love your videos!

[@BrianLagerstrom]

Yes! Glad you liked.

[@Ullig48]

These looks awesome my guy! My Brittish brother in law was pretty adamant that the fries has to be soggy though, and also the only topping he wants is malt vinegar, ketchup and mushy peas. According to him that's what most of the fish'n'chips shops serve in England.

[@monkeytennis8861]

Not ketchup. That's a disgrace but you're right otherwise. Tartar sauce is also pretty standard.

[@steventagg]

@@monkeytennis8861 Plenty of people in the UK put ketchup on their fish & chips!

[@nkuguy]

I made this tonight and everyone loved it! So for subs, my grocery store doesn't have rice flour so I did sub in corn starch. I used Guinness instead of the green beer. For the tarter sauce I subbed stone ground mustard, and I made a garlic paste by pressing 2 small fresh garlic cloves into kosher salt. The flour I used is fresh milled from a local farm, and I've gotten to know its personality a bit. I find it's great for gravy and batter, I just have to use a bit more of it than the recipe calls for, I believe it must be lower in protein. I found that the fish came out best frying at 3 minutes per side, but I don't have a thermometer, so I assume it was a little less hot than what's recommended. I used the frozen ore-ida fries and they were good, I did try to let them thaw and dry them a bit in paper towels before frying. My wife said it's the best fried fish she's had so... SUCCESS!

[@KenHollowayshow]

I'm sold on the rice flour, thanks. I like the multi-stage home version for fries, but I would have no shame in buying frozen fries in a pinch. As always, I love your attention to detail. The fish looks epic.

[@swohs100]

I have made the fish portion of this about five times. The last time I use previously frozen cod from Costco -- it was almost as good as fresh. Also I tried Malta instead of beer once -- it is good.

[@w.larson34]

That looks seriously good! Thanks for the tips.

[@BrianLagerstrom]

Of course, thanks for watching!

[@debbielough7754]

Tartare sauce is a thing in chippies, but it comes in little plastic pots and you have to buy it as an extra.
Depending where you are, it'll be either just be salt and brown malt vinegar (lots of it), which is free, or mushy peas or gravy (our gravy - it's brown) or curry sauce. Or all of the above.

[@luismart7714]

Really enjoy your videos. Thanks.

[@BrianLagerstrom]

Thanks Luis!

[@simonsmith8406]

Brit here, good work mate. Chips look spot on, right thickness, and yes tartate sauce is traditional (although in my opinion the best side is mushy peas)

[@wendydawe3874]

Thanks, another delicious dinner coming up! Absolutely love your techniques,explanations and recipes.

[@KobishAkRuka]

Thank you so much for this recipe chef Brian. I made it with my wife and it turned out exactly as you described it. I made one change with the all purpose flour to gluten-free one and still glossy just as you said.
Thank you!

[@jackcarraway4707]

Fish n chips with a tall lager is how I unwind on Friday nights after a long week at work.

[@paull1954]

I boiled my fries for 10 minutes coated with flour and froze them for an hour. Deep fried them and they are crispy. Mind you not as big as your fries you cut. On my list to try your fries.Really like you variety in your postings

[@gereon-gunterlamers6358]

Just tried the fish-part, works like a charm and taste fantastic! Thank you and much recommended!
(only wonder why it worked with beer from a brown bottle 🍻🤔😉)

[@ManiZero669]

In England you would use the brown bottle type generally speaking, it's typically 'ale' which has a more hoppy taste than the green bottled 'lager' which Bri used here - though it's all personal taste and works either way 😊

[@gereon-gunterlamers6358]

@@ManiZero669 Interesting! It's not that way over here, but of course one can still aim at a more hoppy (lovely word, btw., it's "hopfig" in German) type of beer, so thank you!
In the meantime our friends all love the recipe, but with mashed peas! ☝️

[@ManiZero669]

@@gereon-gunterlamers6358 You have very sensible friends! We call the mushy peas where I live and they're the only thing to eat with fish and chips - in my humble opinion anyway 😊

[@isilmerobur2357]

How we make fries in Belgium (the land of fries) is a bit different. We don't wash them after cutting, to not rinse of the starch. Then we bake them a first time in oil of 140 degrees Celsius to poach them, but we don't bake them until they colour. Then we take them out, drip of the oil and let them cool fully on some paper towels. Then we bake them a second time in oil of 180 degrees Celsius until golden brown. Worth a try :-)

[@BrianLagerstrom]

Thanks for the technique thats great intel.

[@nikerboppertulip9642]

Brilliant call on the rice flour and AP flour instead of corn starch and AP flour which I've do for my fish & chips. Will try this and let you know. Looks promising! Thank you

[@BrianLagerstrom]

I hope you like it, I was pretty stoked on how it came out. Thanks for watching.

[@danielshults5243]

This channel is rapidly becoming my go-to cooking channel, and this recipe is a perfect example of why. I am currently in the throes of a very satisfying food coma.
I followed the techniques demo'd here with a few small modifications. I did not have rice flour on hand, so my batter used baking soda, which to be honest worked fine. It adhered to the fish quite well, and was crisp and a bit brittle. I also used russet potatoes for the chips. They were very good, but not world class, so I'll keep an eye out for those Kennebecs next time. Overall the results were absolutely as good as, or better than, many plates of fish and chips I've been served in restaurants.

[@BrianLagerstrom]

Thats awesome! Thanks for giving this a try. So glad you trust the content enough to spend your time and money to cook some of the food.

[@d3n4c3]

Oh my goodness, this looks amazing! Thanks for all the ideas!

[@bennickerson9581]

Oil your cutting board. That thing is dry AF. I use cooking grade oil only. if you wouldn't cook with it, I wouldn't use it. Oil it once a day for 3-4 days, then once a week for 3-4 weeks, then once a month for 3-4 months. after this only oil as needed. a well oiled cutting board is so nice. Way better than a plastic board and becomes maintenance free after it has been well oiled.

[@brendaflower7790]

VERY INFORMATIVE😊.I am not confidant about frying fish and that was a really good masterclass ,thankyou.Just to say,I am writing from the UK. I wish the USA would try roast potatoes, they go much better with all roast meats
and a change from mashed.😊

[@ryanj4274]

My girlfriend and I followed the fish portion of your recipe, and the eating experience is now a formative memory.
Thanks for popping my fish and chips cherry, Brian. Wouldn't want anybody else to have the pleasure of doing so.

[@TheJedi1980]

Gonna have to drop some of those crispy boys myself this weekend. Thanks, B. Great vid.

[@BrianLagerstrom]

haha good luck thanks for watching.

[@jarboeman]

Commenting to get your CZcams stats up. Keep killing it dude!

[@BrianLagerstrom]

Thanks mike! You know how the game is played.

[@terencemusicsteelpan3311]

It’s on the trending creator on the rise ❤️

[@rhondaaudiss1197]

I’m going to try this recipe. I normally do not like beer battered fish because it’s alway to thick. I normally would cook it with a corn meal batter, it’s thin and really crispy! Really great video, Thank You 😊

[@inmyopinionwisdom4986]

Wow, glad to know I can use the potato referenced in the tutorial... because Chef G.R. uses Yukon Gold, and he advised the viewers to NEVER wash the "starch" off of them. The STARCH is supposed to help the fries become MORE crispy on the outside & keep its tenderness in the interior.
I guess there's some TRUTH to that TIP because my friend "lightly" dusted her fries with a bit of "CORN STARCH" prior to frying them! ;-D
Additionally, he "blanch" them, then let them cool, then fry again at a slightly "higher" temperature setting until they are GOLDEN BROWN.
Hum...TWO different times on different temperature settings. I guess it's sort of like KOREAN "TWICE" FRIED CRISPY CHICKEN!
Well, I'm glad to learn that there are other potatoes besides Idaho!
Q: What type of Oil did you say to use...I may have missed it due to my volume acting up in parts of the tutorial.
Thank you so much for sharing your skills, tips and advice with us. NOTHING LIKE GREAT TASY CHIPS (FRIES)! 😀

[@mother7858]

I just made the tarter sauce, it's amazing!! Thank you.

[@BrianLagerstrom]

Thanks ALC so glad it worked for you?

[@recordman555]

I'm showing this video to my wife so she can truly understand what I mean when I tell her she's hotter than fish grease.

[@raymsmanly]

Tried the fish part of this recipe tonight for the first time (did frozen fries along with it). The fish turned out amazing. Thanks for the great suggestion about the rice flour and the caution on overcooking the cod. Keep up the good work!

[@watfordbros5440]

Looks bloody amazing!! Love it

[@BrianLagerstrom]

Thanks man!

[@ronmill9737]

So happy I "stumbled upon" this channel I watch a lot of cooking channels and yours is up in my top five for sure...Cheers. 🥰

[@santiagocarvajal4803]

Best cooking chanel out there. Thank u 4 ur content

[@skrooloos81]

Dude, I just made fish and chips at home last week. Looks like I’m gonna have to give it a go again with your tips!

[@BrianLagerstrom]

Let me know how it goes!!!

[@chhc2768]

ຂຂຊ

[@hog8567]

I love that you use a beat up looking pot to show at-home authenticity. My question is, aren't you worried about the chemicals/flakes/etc.. from the non-stick coating?

[@trapin68]

It's amazing to me that Weissman piles up 6 million subs cloning Taco Bell Gorditas and Totinos Pizza Rolls and you're still sitting at 362K. Further proof that CZcams needs to uncork it's head from it's cornhole. Love your channel Bri, keep up the great work.

[@BrianLagerstrom]

Thanks for watching! If Weissman wanted to share a few hundred thousand subs I’d be ok with it

[@proth4753]

Very doable and easy recipe! The potatoes are more time consuming than the fish....not what I was expecting. All the sudden I'm thirsty for a Stella. 🍺 Cheers!

[@BrianLagerstrom]

The chips were hard work. But oh my god. So sick.

[@proth4753]

@@BrianLagerstrom They look so incredible and by far better than a restaurant. Making the cod tonight. Fingers crossed!

[@laurenklatman6918]

My daughter adores fish and chips. I made Gordon’s version and can’t wait to try yours. Thanks

[@kathleenshops]

I don’t eat fish and have cooked it zero times in my life, but wanted to make this as a Father’s Day meal. I was super happy with how it turned out. I tried frozen cod, and smooshed the hell out of it to get it nice and dry. I did lose control over the thickness of the cut that way, but still got by. Criss-ness was great. Dad approved.

[@BrianLagerstrom]

That’s awesome! Thanks for giving it a try!

[@benjorb]

I spent a couple years in the UK and these absolutely look legit. I didn’t see a lot of tarter sauce but I mostly got them in chip shops where it was usually salt and malt vinegar to dress them.

[@chocofrolik834]

You couldn't haven't been to many good chip shops here if you haven't seen tartare sauce much

[@NewVenari]

If you're buying frozen fries, I recommend the Costco frozen fries. Excellent crisp on them.
Instead of vinegar, I add just a bit of baking soda to the boiling water. The alkaline in the par-boil makes it have a much crispier outside when you cook it later :)

[@BrianLagerstrom]

I tried soda and didn’t get fries that I could move around. They fell apart. Thanks for the Rec on Costco

[@wolfingitdown2047]

Loving this channel so far, man! Really awesome work. I really dig how realistic you are.
Making me think I need to re-introduce some commentary
I must also pay respects to our lord and savour, Kenj

[@BrianLagerstrom]

I just watched some of your videos. Keep it up. Very cool vibe/aesthetic.

[@wolfingitdown2047]

@@BrianLagerstrom Thank you so much! I'm really glad you checked my channel out. Happy to hear you dig the look too! I won't be stopping anytime soon.

[@Bogbunny]

Here in the UK tartare sauce is definitely the traditional accompaniment with fish (in a restaurant or at home), however in a fish and chip shop (chippy) you’re more likely to get curry sauce (in the south) or gravy (in the north - ok I’m stereotyping here). Mushy peas are also traditional. Great video by the way. Possibly the best ‘American cooks British food ‘ video. Oh and malt vinegar first then salt otherwise the salt just drops off the chips. Please keep giving temps in both imperial and metric for your international viewers.

[@BrianLagerstrom]

Thanks for watching! Great info.

[@hoteltango1]

Oooo northen boys luv grayveh

[@monkeytennis8861]

@@hoteltango1 we do

[@SigmundJaehn]

Brown sauce in Edinburgh

[@pepperet5216]

dude this is the best cooking channel I've found in a year. Super informative and the editing is fun too, 10/10

[@BrianLagerstrom]

Thanks alot for watching!!!

[@AthenaisC]

English chips are amazing. I was expecting an undercooked, soggy mess due to lack of color in photos, but they are delightful.

[@IRMedia1]

This is a respectable effort Bri! Do have to point out a couple things though. I feel qualified being from the (intensely debated) best place in the world for fish and chips, the north east of England. What you've created is a top tier pub fish and chips. Where it's truly at is chippy fish n chips.
1. Chippy chips shouldn't be super crispy. They need a wee bit of softness to soak up salt and vinegar. Also the should be taller than they are wide, not perfect rectangles.
2. The batter should be more inflated. Hard to explain but it shouldn't look so even. Batter should have edges protruding and airy pockets. This definitely should be crispy as yours is though.
3. WHERE IS THE BATTER (little bits of broken off batter often called scraps)? Another crucial element of the meal to soak up salt and vinegar.
Still looks super tasty and muhco respect for trying to use maris pipers, consistently calling them chips and referencing UK techniques. There aren't many foods we do well, but this is certainly one. Probably my favourite meal.

[@davidbroadfoot1864]

Tartare sauce is an up-market option in the UK, but it is not traditional (mushy peas are traditional;). However, tartare sauce is traditional with fish & chips in Australia. As is the addition of "chicken salt".

[@tombrowne4998]

Very similar to what I've been doing for 20 years but...way better. A couple little tweaks like the baking soda and rice flour; the tip about waving the fish to keep from sticking. For the first time ever my wife said she'll have her fish (cod) this way next time, as opposed to baked. Yeah it was that good

[@andrewriker5518]

I just read an article about the best fries from fast food joints across the states. The best fries were made from Burbank potatoes which grow in Northern Idaho.... Just a FYI.

[@kyerstenkerr5074]

Boil the home cut fries first??!! My brain just exploded! Yuuuuummmm!!!

[@BrianLagerstrom]

Thank you for watching.

[@freshstart4423]

The frozen fries are precooked half way to reduce the cooking time. I cook homemade fries for my kids and you can slice the fries into thinner slices or bake them before frying. Its a Time management thing.
The can be baking in the oven while you work on another part of the dinner.

[@lesleyannehall8040]

I’m from the North of England and we would eat fish and chips from “The chippy” (fish and chip shop) with mushy peas rather than tartare sauce which are dried marrowfat peas soaked overnight in bicarbonate soda. We’d also have a liberal splash of malt vinegar. I now, also do a little dance before i eat my home cooked food 🤣

[@Ed19601]

Just a tip on the chips: grow your own potatoes. Chips made from potatoes that were in the soil half an hour before you eat them beat anything you had before. You will never eat McDonalds anymore

[@BrianLagerstrom]

I grew Dakota pearls last year , didn’t make fries tho

[@Ed19601]

@@BrianLagerstrom even if only boiled they taste better than supermarket bought spuds. Dakota pearl is a great one as colorado beetles tend to avoid it

[@vogudaniyan2713]

If you want to stop th russet potatoes from browning to fast, add vinegar to the water during the blanching process

[@KittenBowl1]

Even in the most popular fish and chip place, it’s common to use frozen fries. But some use raw potatoes they fry them first, never boiled. Then refried when order comes in. No rice flour only wheat flour for the batter but many restaurants use carbonated water, not beer. Tartar sauce is served in a sit down restaurant on the side. Many restaurants offer take aways however. Or people just eat outside often near pubs. Malt vinegar is common with sea salt. Always pickles on the side. You should visit UK or those countries when you make their cuisines. You can’t replace visiting actual countries and experience actual food in the country with photos or even videos.