Transcripts
1. Introduction: Hello and welcome to
my kitchen again. Today, I'm going to show you how to cook delicious
fish and chips, very popular in scope
in British pubs. And you can do this very easy. Let's start. Chips.
2. Preparing the Chips: Let's start from,
from the chips. I'm cooking potatoes spheres. I know that is not the most, the most popular way
for cooking chips, but in this way, the chips will be so dedicated insight and
very conch shells site. And it is big difference
comparing two. If you just bake the chips in the hour from chips
from keeper market, even if you make these yourself in the
oil without cooking. The secret is, you cook the chiefs cooked
potatoes into the point where we'll be almost over
cookie can see start splitting will be very nice.
3. The Butter: The next step is the butter. I'm using ******* just
because I catch a load of *******'s this
weekend, but e.g. caught or harder,
maybe we'll be better. However, ******* is good as
well and tastes delicious. For butter, we need to
handle grams on play flower, 5 g of baking powder, and 275 ml of lagger
of your choice. Pinch of salt, a little bit. Fresh ground black
pepper, and that's it. You need just mix
everything to be sure that all flower is dissolved
in the in the beer. The batter should be in,
drop pick, consistent. That's mean when you
take on the spouse also drop a little
bit but should not be too watery and should
not be too dry. 250k. I try many different recipes, but believe me,
this is the best. It's very nice, crunchy. Outside the fish butter or
outside the feasible knew. When you fry This tastes nice. It's nice. Color is the
best recipe so far. I'm really trying anyway, but I like this one. That's it.
4. Frying the Fish: Now let's try the fish. First. You need to put the
fish into the flower. You need season the fish. Fears, of course, I
forgot to this before, but I did this
outside the video. So put into the flower because when you
put it into flour, butter is keeping on the fish. Otherwise it will be not will be not covering
rebuttal of everywhere. The temperature of the oil
should be 150 degrees Celsius. It is about 300 Fahrenheit and should not be too hard because when we will be too hot, the batter will be too dark
and fears can be undercooked. You can see it's nice. Hot hot oil. And I'm using Voc, ivory like cooking
with voc a cooking a lot of different
dishes and forth. Trying is perfect. I'm not using fryer at all. And finding the Voc is also
good way for seasoning the Voc and doing the
job for two fish. For officials is perfect. You need to check
temperature of cost. Disadvantage not
using proper friar. You need to check the
temperature of the oil in it is because you want to. It is what I always
do advancing, advising and what I'm doing. Keep the recipient. Because when you
keep the recipe, you can be sure that each
time when you're cooking, you will have the same
or very similar result. One time, coke with
different temperature, 11 time in higher, sometimes add more, add more salt or some
different ingredients. You will never achieve
the same result. And it is very important
because if something is not exactly what
you're expecting, you can just adjust at some, most ****** or maybe increase
the temperature or time. So it is very important, at least for first
time or second time. Keep the, keep the
steps in the recipe. The fee should be nice, golden brown should
not be too dark. It is because it will
be too dry outside. And what is even more important is nothing
good was that Dr. Fish, overcooked fish. Fish should still juicy. Tastes nice. Actually, I
think that one of the best, one of the most
important of cooking. Cooking tastes good food. It takes about 5
min on each side. But don't try speedup, don't try increase temperature. Because believe me,
if you do this way, you will be very surprised
if result is very nice, very good, juicy fish. One of the best fish
and chips I ever need. And even in professional applies when when you buying
gold fish and chips. Maybe because I cooking this, but I prefer this one. Of course it is not the most helplessly
folder you can have, but sometimes this is okay, too good to eat. Something unhealthy. Even is good for you if
you don't eat always. Some boring, very healthy staff because it is
like with exercises. Challenging your body,
of course not to match. Your body. Is building Gear. Strange? If you are all we
care about yourself. Don't go to dumb down to
two cold water when you. Swimming or so is, of course it is
never good to eat. Too much. Not health default, but sometimes this uptake, especially that usually
they're not healthy food, is so delicious at home
when you're using fresh. Not not all. And you know that all of
the ingredients you have, which is not unhealthy food, is maybe not very accurately. I think that this time for
the fish, It's nice color. On one side you can
see very nice color. Like amber. Like, like an amber. Fish and chips is very, very popular, very popular
dish in the Scottish pops. I not doing very often, but sometimes I like Go
and doing some beer. With fusion shapes. It is good to do it sometimes. I not speeding up the
video. The video. It is because especially
when I find the fish, I would like to show
you how long it can take and how it looks
like a fish looks like on, on on each stage. Matter, how you can see
it is not something. What do you have paper a lot. It's very simple dish for
preparing just the patter. And if you're not
making your shapes, you can just buy some
chips of your choice and coke oven or into the
ureters up to you. And all dish is maybe
20 min altogether. Yeah, very nice.
5. Frying the Chips: So now it's time for chips, increase the temperature
of the 180 Celsius. And put your chips coke before. When you put your chips to the temperature of all
you are decreasing. Of course, you can see it's
almost, almost overcook, but in these places
when other coupon is splitting will be
nice, crunchy taste. Even even it is
quite a lot of work because you have to
slice the potatoes, then Coke and keep attention
not overcome the shapes. Then you have to fry it. Even if it is what? The taste, because
stasis so amazing, the chips are so crunchy
outside and dedicate insight. You can't achieve
the same result from the, from frozen chips. But of course, if
you, if you want to have ready dish in 20 min, just buy the chips in
the shop, cook in oven. In the same time we'll phishing. Phishing is cooking.
What is very important. Don't don't call this fish. Don't cook these
chips in one go. I'm going to cook
it in two steps. First step, when chips
are almost cooked. Not correct, not the color yet, but are nice, crispy. Then I'm going to take out from the oil and increase the
temperature of the oil. Then put the chips back and we'll be in
the higher temperature. You can see is not colored yet, but will not split, will not break NMR. Then increasing the
temperature to 180 again, and bug chips into Ireland. In filming you filming
maybe one or 2 min. Taking nice golden brown color. Again, takes time. But if you want to cook
something, perfect, that even in a
cooking french fries, I am doing it the same way. Just does it mean in two steps? First, when are you
can see that this you'll be very surprised
with resort if their dot it's properly
will be so delicious. Now, back the ships into the oil and Coke
for another 2 min. It is depends on color. Look at the car, don't do, don't look at the time. So-called, how is it
even french fries? Very thick, very thin. I'm cooking integrals first
when are almost cooked. Then taking out from the oil, increasing temperature to 180, pause for another minute
or minute or two. And big difference. Big difference than
if you just cook in one time because
richard of all is decreasing and takes longer time to get nice, proper color. But be dry inside. A nice, almost done. Not to look more. You can see the code very
nice or not overcooked. But you can feel the taste. But I will, in few
minutes, chips are done. And now I will prepare. Mashed piece. Can see very nice color.
6. Mashed Peas: Foremost piece. Heat. No stick. Pan. Put the oil, always put
oil on to the hot pan. Never called vowel. Then at peace, I am using frozen
because it's easier. Just difference this first. Fears but never using fresh. Never. Usually easier and cheaper is from Frozen
result is the same. And cope with this. I will be cooking with
some onion and with mint. Mint, increasing
the taste a lot. So it's adding some extra
taste to dismantle Pete piece. Of course, you will
learn don't like them. Don't add mint, but not
too much, just little bit. Two cloves of garlic,
12 of chromosome. It is up to you
how much you like. And cook until the, until the onion, nice. Soft, literally butter. When you mix butter with oil, you have taste of butter. And butter doesn't bond to match because
smoking temperature, butter is very low. When you mix with oil is higher. Seasonal need some
salt and pepper. When ready. Does marsh don't have to
be completely mashed? I like the texture, but just literally it is enough. And mint.
7. Ready Fish: Okay, so our fish is ready. Look, look at this
color is so beautiful. The same chips. If you could taste
this, you will. Of course, because you
will cook this is in it. And so nice, so good. At some, put some lemon. I don't like lemon
with the fish. Even like just add some
sauce of your choice. For me will be, will be tartar sauce. Just buying it, but
you can prepare themselves as of course, it is. For me this bird
affect fish and chips. We've matched these
and that time sauce. Just one more thing I
would like to show you. Look at this. So crunchy inside. Look, you've got it. It's not dry at all. So juicy you can see. Very nice. Thank you for
watching this course. If you like this course, please follow me more. I preparing more courses. Thanks, Bye.
Leszek Tomczakowski, Red Frog Cooking
