Fish And Chips - Bruno Albouze 

Finally a full length video Bruno, I missed those.

Super fancy! And I agree about the duck fat. Nothing compares.

No English chef can make it as apetizing as the one and only Bruno.☝️☝️

I wish I could dine in one on one with Bruno , he is so talented & charming period ❤

Thank you chef Bruno!! Looks Amazingly delicious!

I used to HATE capers. Then one day I had tartar sauce made with mayo, onion and capers as a dipping sauce for fried fish and I was immediately converted. Almost a decade later I had deep fried capers as a garnish to a pastrami dish and my mind was blown another time. Thats why I love food, one day I would throw fists over "why the hell would you add capers to this" and the other I want deep fried capers on more dishes

The Master Chef never fails to delight!

Love the new format Bruno, it's just perfect

This is not 'fish and chips', but 'fish and FRIES' - looks very nice but not close to our British/Irish version. I'm from the north of England, so we would have a large piece of cod, thick chips (with salt and vinegar), mushy peas (soaked marrowfat peas, delicious) and tartare sauce (mayo with lemon and capers).

that crunch in the end killed me

those fries look amazing, merci pour ce plat simple mais delicieux

Its always great to tip the hat to the country food originates from. Because they created it and it has a history and a reputation. The fish and chips from Britain are amazing and a special treat. They cook the fries fresh, twice, before immediately serving and use animal fat, (I think its beef fat).

i liked the intro at the fish market. Would be intersting to see you talk with your local food and wine suppliers.

All I can say is… I need this…today😍 😅

Thank you chef! I never thought about sprinkling my fries with parmesan cheese

Bravo chef!!! Also congrats for 1 M subs!!!! I have been here since 10000.

French fries made by a French chef.😊 Chef Jean-Pierre put out a video last September. We love butter.😊 Thanks. Thanks Chef Bruno.

You are a perfectionist you leveled up a street food classic to the highest ❤❤❤

Vous êtes un artiste

Unmatched in the field!

Wow!!! Another great recipe!!! Not many places can make great fish and chips and love the tostada breading idea!!! Thank you ❤️

That crunch!!!!!

Finally! So many thanks.

as always a perfect dish

Would you recommend some baking powder? Duck fat or lard I agree it's healthier

You are very great and awesome...Papá!👍🏾

super amazing ,,,, merci chef

Bravo Bruno! 👏

Fantastic!!! Fish and chips is one of my all time favorites. The recipes vary so much, but I am sure yours is one of the best! I will be trying it soon. Merci Beaucoup!

Fish and Chips only selfmade is the best my goodness Bruno makes me hungry. That with the frozen potatos ... saw it ones a Chef make it two three days .. and than finnished . Fantastic. Bruno is living in California ? ! always Sunshine ☀.

Gorgeous! Duck fat …uh oh… where do I find that 🥹

I love your long videos

I think im beginning to understand how Italians feel now when everyone butchers their traditional dishes. I think the 'tartar' sauce hurt me the most.

Thanks!

Awesome

It's cod or haddock, not halibut. In the UK you would serve with well cooked chunky chips, crisp on the outside and fluffy in the inside, mushy peas salt and malt vinegar. Posh people tend to prefer tartare sauce and a slice of lemon to the malt vinegar. Parmesan cheese on chips. I wouldn't try selling that in Yorkshire.

Did you hear the crunch omg

My favourite!

Bruno, t'aurais pas besoin d'un goûteur ?

yup good recipe

But this dish is originally popular in uk, London not in France???

top 1 chef in the world

Wow is right!

😋😋😋😋😋😋

Looks like you are back in the US. I see you are using a gas range. When you were in France you were working with electric. Anyway, another fantastic recipe/demonstration. BTW, the Roast Beef's can't even do fish and chips right.

It is the stormy season on the Island of Sodor, and Thomas is busy delivering mail to his friend Alice, who lives at High Farm. One day, he is on his way up there when Rosie comes up alongside him. She likes Thomas very much and wants to copy his every move, which makes Thomas disturbed. When Thomas tells her that he is delivering Alice's birthday presents to her, Harold the Helicopter arrives and warns Thomas of high winds and heavy rain on the way which could cause landslides on the route up to High Farm. However, Thomas does not want to let Alice down and decides to go up anyway. Rosie offers to help but Thomas declines her offer and sets off alone. However, Rosie follows Thomas anyway since she likes him very much. As Thomas makes his way up to High Farm, the rain begins to pour down. He is convinced that Rosie is not strong enough to follow him but is proven wrong when he hears her whistle behind him. Soon, Thomas comes to a junction with two tracks to High Farm: one is longer, safer and easier, and the other is shorter, but much harder and more dangerous. Thomas therefore takes the shorter route, convinced that Rosie will not be able to follow him. As Thomas nears his destination, a landslide tumbles down across his track. Thomas does not want to let Alice down and he attempts to push through the landslide. But all he does is get himself stuck and he feels very silly and unhappy since he did not listen to Harold, let Rosie help him and has let Alice down. Rosie soon chuffs up behind Thomas and seeing that he is stuck, she offers to go get help. Thomas asks her to deliver his parcels to Alice for him, and Rosie is happy to help him. She is immediately coupled up to Thomas' trucks and she sets off to High Farm. Later, Rosie comes back and tells Thomas that Edward will soon be there to help him out. Then, Thomas notices Alice is onboard Rosie, having come to thank him. But Thomas admits that he could not have done it without Rosie's help. The two engines whistle, now happy to be firm friends.

👍👍👍👍👍👍👍👍❤❤❤❤❤❤❤❤😊😊😊

crazy beautiful

Is there a swoon emoji? 🫠 This will have to do!😆

Outstanding!! and PERFECT -- only with Chef Bruno

This is the fanciest take on this dish I've ever seen

My native dish

I love your recipes but being from Belgium I am not sure about your French fries.

❤👨‍🍳🔪🐠🥔

Fish and chips for ants

I love Bruno albouzes recipes but these arent chips. They are French fries. But overall a fantastic recipe and im sure very delicious! Chips are much thicker and are very crispy on the outisde and soft inside. Usually topped with vinegar and some salt. Staple in chips shops accross Ireland and the UK.

we dont eat it with french fries, the chips are cut thick and the fish is a whole fillet so it looks nothing like how we eat it , looks like cocktail food .