How do you make Chef Roscoe speechless? With a tender and delicious plate of fried fish for dinner! In this video, learn how to make Roscoe’s own British-inspired recipe for perfectly crisp fish and chips.
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00:00Fish and chips, one of my all-time favorite meals.
00:03It's a classic British pub food.
00:04I'm gonna show you how to achieve perfectly crisp fish
00:07and fries, or as they call them, chips.
00:10Come on!
00:13Dredge, the most important thing when it comes to frying.
00:17It's to build that outside coating
00:20so your batter can adhere to.
00:22Only way to do that, flour.
00:25Season everything.
00:26Let's talk about the fish.
00:27I'm using cod, but you can use any white fish.
00:30You can use catfish, but a white fish that's flaky
00:33is ideal for frying a fish.
00:35You want all your proteins to be completely dry
00:38so they can take on all flavors.
00:40So just a little bit of extra salt and pepper.
00:43All right, batter time, bruh.
00:45All-purpose flour, cornstarch.
00:47Absorbs all the moisture,
00:48which is gonna give you the crispiest outcome.
00:51Cornstarch, it's great.
00:52It's gonna make everything crispy,
00:54but baking powder is gonna be the thing
00:55that pulls all the actual moisture out of your protein
00:58and make sure this adheres to the fish.
01:00This is gonna attack your fish and just crush it.
01:03Season everything.
01:05Whisk that up a little bit.
01:06Now, you got a liquid.
01:08Some people use beer, some people use vodka.
01:11I like a simple soda water,
01:13and you just wanna add enough
01:15until it is the perfect consistency.
01:18The fizziness in soda water,
01:20all these bubbles are gonna make things even more crispier.
01:25Crispy, light batter.
01:27That's what you want.
01:27That's how you're gonna get that good, good.
01:29It's seasoned.
01:30It's ready to rock.
01:32We're gonna stick it in the fridge for 20 minutes.
01:33Let's go.
01:34All right, let's party, dude.
01:35Dredge time.
01:36Got all that moisture off.
01:37We seasoned it.
01:38Get that dredge all over it.
01:40Look at that guy.
01:41Look at that guy.
01:42Oh.
01:43You got your cold batter out of the fridge.
01:44It has thickened up.
01:46We're going in.
01:47Push it down.
01:48We're gonna leave it in there to sit
01:50until we're ready to fry.
01:52You always wanna have one dry hand, one wet hand.
01:53Sometimes I combine them both.
01:55This is what you wanna avoid.
01:57All right, wash your hands.
01:59Let's fry.
02:00First, you wanna blanch your chips.
02:02We're boiling these because it's gonna make it
02:04more like a mashed potato finish.
02:06Mushy interior, crisp exterior.
02:09All right, let's pull out our chips.
02:11Let these chill.
02:12We're gonna sit these in the fridge.
02:14Boing.
02:15All right, first fry.
02:16We're gonna drop a little bit in there.
02:18You hear that little tickle?
02:20We're ready to go.
02:21The reason why we're doing a first fry
02:23is we wanna build that crispy exterior outside
02:28and push all those sugars out more
02:30so we can still keep our pillowy inside,
02:33but we're just putting an extra shell.
02:35That's all we're doing.
02:36Oh, I'm a little potato.
02:37There's really no shell protecting me.
02:39I'm a potato.
02:40Bathing.
02:41I have a little shell that's gonna adhere to salt.
02:43When you bite me, it's gonna go,
02:44quish, quish, quish.
02:45Oh, dude, this is beautiful.
02:46Get all of your chips out of there.
02:48You can either let them sit out and cool
02:50or you can go straight to the fridge.
02:52Boom, fry time.
02:53Check this out.
02:54These bubbles are screaming,
02:57no more moisture in your protein.
03:02All right, let's fry up our first one.
03:04You want these crispies, all right?
03:06I'm doing that motion
03:07so the fillets just lay perfectly flat.
03:10What you're looking for in this fry
03:13is golden brown delicious.
03:16GBD is a real thing.
03:18It is how you should ensure a proper fry up.
03:21Let it go till you start getting some color on it.
03:24Be patient.
03:25You got a nice little date.
03:27Little kissies, you know?
03:28Kissies over crispies.
03:31Oh, yeah, dude.
03:32This is probably gonna be one of the crispiest things
03:34I've made in a long time.
03:36I'm really excited about this piece right here,
03:38this joker.
03:39Good Lord.
03:40With that chunky tartar.
03:43You hear that noise?
03:46You see this?
03:47GBD, bruh.
03:49Oh my, look at this.
03:51That's what you want, a little curl?
03:52That was the wave.
03:54All right, I don't wanna go any darker.
03:57That's a sexy beast right there, dude.
03:59Look at that, look at that, look at that, look at that.
04:02While you're pulling these out and finishing them up,
04:05you can throw in your chippies
04:06so everything stays hot together.
04:08I'm cooking you some crispies
04:10and some fries at the same time.
04:11Take that.
04:12You're just gonna cook these until they're like brown.
04:16God, I wish we had loud music.
04:21OMGZ.
04:23Stop.
04:24Let's prep our tartar.
04:25Mayonnaise, dill, onion, pickles.
04:28Capers, what are capers?
04:29Capers, a salty berry, some zest, squeeze,
04:32and in my tartar sauce, malt vinegar.
04:35We're gonna add a couple dashes.
04:37One, two, three, four, five, six, seven, eight, nine,
04:3810, 11, 12, 13, 14, 15, 16, 17, 18, 19, 21, 28, 49.
04:42Hey, salt and pepper.
04:43Let's go ahead and stir this up.
04:46Let's plate up, buddy.
04:47What's up, dude?
04:50Look at these crispy chippies.
04:51Do I need to break one so you can hear it?
04:53Oh, wow.
04:54Okay.
04:55That was really hot.
04:55Everything's fine.
04:56We're fine.
04:57You can't tell, right?
04:58I'm still manly in this bit.
05:00All right, guys.
05:02Listen.
05:03I didn't know it was gonna be this good,
05:05but it's perfect.
05:06You have what we call a shatter crust.
05:09When you bite into it,
05:10it's all just gonna like hit your face.
05:13I'll show you.
05:13It's gonna come out with salt, flakiness.
05:16The fish will still be really hot and steamy.
05:19Look at that tail.
05:20That comes from the waka-ka-ka-ka-ka-ka-ka.
05:23Hee-hee-hee-hee-hee.
05:24Let's eat it.
05:25Can we eat it?
05:44Delicious.
05:46The crispiest thing ever.
05:48You see how juicy the sucker is?
05:50Look at how it flakes.
05:51A perfectly cooked fish is one that flakes,
05:53not one that just falls off.
05:54You could play a flute.
05:57You can blow and...
06:00This is insane.
06:02I'm so happy.
06:05It is true.
06:10All that work we put in,
06:11all those ingredients to get that crispy batter,
06:14pillowy fries.
06:15It works, man.
06:16It works.
06:17Till next time.
06:17Take care of your heads.
06:20You don't get to do that with most food items.
06:22I'm just saying.
06:26It's a British classic and crispy fr...
06:28Oh.
06:29I'm gonna show you how to cook a...
06:31Ah, crispy.
06:33It's a classic British pub food.
06:35Kisses with crispies.
06:37What'd I say?
06:38Kissy crispies?
06:38Crispy kisses.
06:39Crisp kisses.
06:40Kissies and crispies.
06:42Wasn't it?
06:43You guys are no help.