Fish Frying Skills - Frying Fish | 08 

The value of workplace training cannot be over stated. This is an EXCELLENT series of videos and I am really enjoying watching it. I run a Fish and Chip shop in Tasmania Australia and I will be paying my staff to sit with me and watch these videos. Even though we do some things differently, the importance of open discussion and having systems to guide the work is massive. Thanks so much for this content.

That young man with the green hat on is a rather good teaching instructor. No smile. Just learn 😌

Wish I could really reach out to Dougie and wish him the very best!

These lads can certainly fry fish and chips. Love the beef dripping!!

it takes me back i have worked for a family bissnes in a fish and chip resturant for at lest 40 odd years

Thank you for the vid. Tried it today on fresh perch. It was amazing!! Good texture, great flavour! I followed the same method shown in the vid (except I pan fried.)

Well done Chris 👏 Good chippie chappie.

Dougie loves his temp gauges. I bet he's a riveting person to work for...

6:03 looks superb!

0:19 the fairy liquid and Pepsi bottles look like they’re from the 90,s ?! How old is this video man

The fish looked delicious

Very true George. However, on a different matter. Chris is correct when he puts his fish face down in the hotbox. They should not be piled in free standing like the other geezer says. I have had the grace to adorn many chippies in my time on this forsaken planet of ours and to see always that every chippie in the land lay their fried fish down. I think the old one has a slight grudge against Chris 👎 He did everything right ✅️ in my humble opinion.

better than long john silvers american fried fish

These guys are actually married . age is only a number.

I would Devour 3 of those Fish

Although obviously textbook created,I found that very educational. Especially if the examiners really do impart their wisdom,as shown beautifully here. To be brutally honest though,I am 50 yrs old,and have enjoyed fish and chips for as long as I remember. But,the English chippies have become really stingy with their portions. Shitty polystyrene trays,minute weight per portion bull shit. I always go to a Chinese chippy nowadays. The Chinese people give good,realistic amounts of chips,and their fish are ALWAYS superior to the english chippy. I love Chinese people.

Now I watch some fresh battere fish, but it's 1am

Chris and Dougie now live happily above the first gay fish and chip shop in norhern England. Well done boys. Fish and chips all round!

Chris fry this man and shut him up!

I found these videos interesting but very confused about what's happening? they both seem to know a great deal about fish and chips and both talk to each other but neither is really presenting a video... is one training or assessing the other?

I totally agree with Duggy,keep time on cooking, nothing worse than dry fish.

Do you only have seafood to eat

Super!!!♥️🍀👏🕊️

This Otley? Absolutely ground central for decent fish and chips. Assume this is The Wharfe these days? Fish & chips, chips and scraps, chip butty’s every school dinner time for nearly two years back in the mid 80’s. Then there were the pubs. Oh boy were there the pubs…

How much time needs to cook for regular cod and large cod

No instruction how to make the batter?

watching this because I got a job interview tomorrow

whats the science behind covering the fish in flour?rice flour to going straight in with batter?

Ok yep yep yeah yep yep ok yep

Is that george formby

Is it a gas user friendly

4:08 These fish must be so hopelessly over done !wow!!!

I bought the same batter mix and prepared batter as your instructions, cooked the fresh fish in 180 , but fish doesn't look like yours. It rather flat not as much as spikes showed in your video. And also my fish does not have much batter bits came off. Did you add anything else in your batter mix? Something makes batter more bubbles?

Im a chef, would love to own my own fish and chip restaurant, finance is a problem for me raising the cash needed, right location on river identified, new ideas, new methods,, just short of cash,,,

there was a fight between the chips and the cod....the fish got battered

I can't understand why they have removed the skin from the fish. It keeps the fish together better; it contains lots of nourishment; and it tastes sensational. Skin on, every time.

You did not add baking powder or fizzy water why

This may sound silly but does the hot box keep cooking the fish?

The Cod Father

Flour the fish before battering or not ?

in each series there are spelling mistakes as well wrong words to what is being said,"butter" in stead of batter "dog" and other mistakes does any one check the spelling??

what temperature do you use to fry sir??how often do you change your oil? please give me a tip plz sir.thank you

Who's training who. That fly 🪰 on the wall 😆

Yummy

he reminds me of the guy from kurupt fm

Rice stone??? What?? Rye or rice ??? I'm confused what's that suppose to do??

How many ounces of fish in your final cut?

Didn’t put in rise cones could burns batter easy and your fryer is terrible not useful when it’s busy time you will be in trouble...🤔

U didn't use any seasoning no salt n pepper.pls clear the batter is based only on flour n cold water that's it

Okay

Okay okay okay Dougie okay okay....okay.

Careful, the old timer is from Bristol. Probably supports Bristol Rovers. Don't trust or approach him. This man needs help 😆

What do you do with this much oil after use

put some ale, guinness in that batter

reet northern

how long does it take for that fish to cook?

All ri douggie

so he dont bother coating the fillets with flour first before dunking them in the batter? how does the batter properly adhere to the fillets or not break apart when it goes in the fry? at least from my exp that is what happens if your batter is too runny like his appears to be and you dont use flour coating first

I just got an interview at my local fish and chip shop, what sort of questions will they ask in my interview?

The reason the temperature doesn't drop so much when the fish goes in is because fish has very little liquid content.

you walk into my kitchen and tell me what to do.

Cover it in flour first man before frying it

Ok yep ok yep ok yep ok yep

Looks like piranha fish

next "Fish eatting skills"

Too much unnecessary banter

Cod! dirty fish... use haddock and leave the skin on!

Wow, the doggies guy is over thinking. It's fucking fish and chips.

They can’t fry for shit

You must eat the fish RAW