I have no intention of making fish and chips. I have a restaurant near by that makes them when ever I want them. I watched this video because Farideh is a goof! A good goof. I love watching her interact with the camera, the people in the background, all while engaging the viewers. I swear she needs her own RU-vid Channel. It would be a riot. Way to rock the beanie and sweats. Not everyone could pull it off.
thank you Farideh and Munchies staff for making videos like these...a light hearted funny, goofy, and inviting video with a host who just loves to cook and entertain...in these times we are in currently, this makes life a bit more bearable...
If you’re gonna be quarantined anywhere, the Munchies Test Kitchen is a bloody good place to be. Farideh nails this recipe, it’s about as authentic as fish n chips could possibly be in a New York kitchen.
As an Australian, your aussie accent wasn't terrible. Bonus points for living south of the equator for 7 years. Hopefully you decide to come back someday, when possible. I love Fish & Chips, but it makes me feel so gross when I eat it now. Started out eating flake, but once I discovered cod, no turning back.
Fish and Chips.... 🍟🐟 Hello Anneke!!👋👋 I want to share some secrets with you to make an absolutely good Fish and Chips with a crunchy batter!🐟🍺 So if you want watch this channel too👇 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z9SNchS3Fog.html 🐟🍟 Here you will find the recipe. For the steps, watch the video recipe at the end. Thanks👇 #Batter 200g Flour 200g Potato starch 10g Baking powder 600g Sparkling water 50g Seed oil 30g Salt q.b. Chopped parslay Batter: Combine the solids with the liquids, mixing them with the help of a whisk, leave to rest in the refrigerator until use. For those who want to try, can pour the batter into a classic siphon with 2 co2 charges, thus obtaining a much more voluminous and crunchy batter, the choice is yours. #Cod 400g Cod q.b. Salt 1,5ltg Seed oil for frying q.b. Flour Lemon slice to serve Cod: Cut the cod into slices, salt lightly, dry well with a cloth. (the ideal is to do this operation the night before are those details that make the difference, a well-dried cod will avoid moistening the batter while maintaining the crunchiness of the product longer) Flour the cod, dip it in the batter and pour it into the hot oil at a temperature of about 180 ° 190 ° until it is completely cooked. (if you need to prepare it for more people, my advice is to pre-fry it, so it will mean that you will not have to finish cooking immediately but only at the time of use, soaking the pre-fried cod in hot oil at 180 ° / 190 ° again ) Enjoy! 😍 Fish and Chips 👇with Nordic cod. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z9SNchS3Fog.html 🍟🐟
I love tempura battered fish as much as the bread crumbed version, equally nice. I advise adding lots of black pepper on the chips alongside the salt, really yummy. A perfect serving of fish and chips really should include potato cakes though!
@@aus-li Tonight I'm having spaghetti carbonara. But if you're talking Scottish food I guess it's probably just Scottish beef! Probably a nice rib eye steak. Seafood also, lobster, crab, scallops etc. Oh and look up Cullen Skink (think a kinda chowder like thing.) Oh and venison....... the list goes on hahaha 😂 👍😎
Fish and Chips.... 🍟🐟 Hello Angie!!👋👋 I want to share some secrets with you to make an absolutely good Fish and Chips with a crunchy batter!🐟🍺 So if you want watch this channel too👇 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z9SNchS3Fog.html 🐟🍟 Here you will find the recipe. For the steps, watch the video recipe at the end. Thanks👇 #Batter 200g Flour 200g Potato starch 10g Baking powder 600g Sparkling water 50g Seed oil 30g Salt q.b. Chopped parslay Batter: Combine the solids with the liquids, mixing them with the help of a whisk, leave to rest in the refrigerator until use. For those who want to try, can pour the batter into a classic siphon with 2 co2 charges, thus obtaining a much more voluminous and crunchy batter, the choice is yours. #Cod 400g Cod q.b. Salt 1,5ltg Seed oil for frying q.b. Flour Lemon slice to serve Cod: Cut the cod into slices, salt lightly, dry well with a cloth. (the ideal is to do this operation the night before are those details that make the difference, a well-dried cod will avoid moistening the batter while maintaining the crunchiness of the product longer) Flour the cod, dip it in the batter and pour it into the hot oil at a temperature of about 180 ° 190 ° until it is completely cooked. (if you need to prepare it for more people, my advice is to pre-fry it, so it will mean that you will not have to finish cooking immediately but only at the time of use, soaking the pre-fried cod in hot oil at 180 ° / 190 ° again ) Enjoy! 😍 Fish and Chips 👇with Nordic cod. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z9SNchS3Fog.html 🍟🐟
All very funny. And looks delicious. No apologies necessary on the Australian accent. That's how we talk. However, I've worked in a few fish and chip shops and several pubs, and we ain't soaking no chips or fridging the batter. It's just go go go! Everybody wants fish and chips at the same time. 🤪
Great Vid. Im an Ex Trawlerman from Scotland. Thats close to the recipe I was learned when I was a boy. Try Haddock instead of Cod and try a small amount of Ketchup in the batter. Beer is a new addition to a batter mix but I know it works well with the chemistry part.We were not allowed to use beer back then but pretty sre it might have been a Trawlerman that foud it by accident. LOL. I liked the half fry thing. We did that on the Ships purely because you are preparing fod and wanted it cooked as soon as possible when there was time to get a meal. My Wife is Imdonesian and loves Fish. She busts my hump every time we go to UK for Fish and Chips. I might go make some this weekend. With the home made potatoe chips. 10 outta 10 mate
The best part is when she has that moment every chef has where they look all over the place for something like what the fuck and it’s in the most obvious spot.
Hello Cecique !!👋👋 From south Italy?? So.. I want to share some secrets with you to make an absolutely good Fish and Cips with a crunchy batter!🐟🍺 So if you want watch this channel too👇 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z9SNchS3Fog.html 🐟🍟 Here you will find the recipe. For the steps, watch the video recipe at the end. Thanks👇 #Batter 200g Flour 200g Potato starch 10g Baking powder 600g Sparkling water 50g Seed oil 30g Salt q.b. Chopped parslay Batter: Combine the solids with the liquids, mixing them with the help of a whisk, leave to rest in the refrigerator until use. For those who want to try, can pour the batter into a classic siphon with 2 co2 charges, thus obtaining a much more voluminous and crunchy batter, the choice is yours. #Cod 400g Cod q.b. Salt 1,5ltg Seed oil for frying q.b. Flour Lemon slice to serve Cod: Cut the cod into slices, salt lightly, dry well with a cloth. (the ideal is to do this operation the night before are those details that make the difference, a well-dried cod will avoid moistening the batter while maintaining the crunchiness of the product longer) Flour the cod, dip it in the batter and pour it into the hot oil at a temperature of about 180 ° 190 ° until it is completely cooked. (if you need to prepare it for more people, my advice is to pre-fry it, so it will mean that you will not have to finish cooking immediately but only at the time of use, soaking the pre-fried cod in hot oil at 180 ° / 190 ° again ) Enjoy! 😍 Fish and Chips 👇with Nordic cod. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z9SNchS3Fog.html 🍟🐟
Yeah boiling the fries first has to be done. Buddy of mine operated the boilers at a french fry manufacturing operation for restaurants. Those frozen fries they fry at restaurants are boiled and then frozen and put in huge bags.
If you put the bowl closer to the pot of oil, you won't get batter all over your table/tray rack. You can also drip more batter on the battered fish while frying to give it an even crispier coating.
not sure if you're gonna read this, but please do not put your food especially fried food directly on the newspaper. do not use newspaper as the plate.
