POV: Cooking The Best FISH & CHIPS You'll Ever Have (Restaurant Quality)

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We guarantee you won't ever try better fish and chips than this...
Jack shares his culinary mastery in crafting restaurant-quality fish and chips that you can savor in the comfort of your home. In this video, join Jack as he takes you through the step-by-step process of creating crispy and succulent fish fillets paired with perfectly golden and fluffy chips, all reminiscent of a classic chippy experience.
Prepare to be inspired as Jack demonstrates how to choose the freshest fish fillets and expertly coat them in a light, crispy batter that's the hallmark of great fish and chips. Learn the art of achieving that irresistible crunch while retaining the delicate flavors of the fish inside.
But that's not all - the chips are just as crucial. Jack dives into the secrets of selecting the right potatoes, cutting them to the ideal thickness, and achieving that golden crispiness that makes every bite heavenly.
Join this gastronomic journey, whether you're a seasoned home cook or just starting, as Jack imparts his valuable insights and practical knowledge to help you perfect the art of making fish and chips. With his guidance, you'll soon be serving up a dish that's both a comfort food favorite and a gourmet delight.
So, get ready to embark on this culinary adventure with Jack, as he shares his expert tips for creating restaurant-quality fish and chips. Press that play button and dive into the world of crispy, tender, and utterly delicious flavors! Don't forget to like, comment, and subscribe for more culinary inspiration, cooking tips, and delectable recipes.
Buy our Kombu seasoning here: fallowrestaurant.com/product/...
VIDEO CHAPTERS
00:00 - Intro
00:08 - Preparing the Potatoes
00:53 - Preparing the Fish Cure
01:16 - Boiling the Potatoes
01:57 - Preparing the Fish
02:54 - Curing the Fish
03:37 - Making the Batter
04:00 - Checking the Potatoes
04:24 - Washing the Cure
04:45 - Cooling Potatoes and First Fry
06:09 - Battering the Fish
07:04 - Frying the Fish
09:06 - Final Chip Fry
09:25 - Plating Up
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter

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Опубликовано:

5 июн 2024

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Комментарии : 563

@sean78745 8 месяцев назад

Whats crazy about professional cooking to me is the logistics of having everything already prepared to do this as an order is made. Not only are you making this dish within a few minutes but managing 10 other things at the same time.

@unluckeeeee 8 месяцев назад

Hours and hours of prep or even days in some cases depending what you're preparing.

@gaelpache6776 8 месяцев назад

Thx but knowledge and sharing It is useful otherwise there l’y less interest into learning, my pov

@willrobertson2136 6 месяцев назад

Cooking in particular BIR Indian but also some traditional has taught me tons in this area as it is all about layering up the flavours and ingredients. When a recipe calls for tomato purée, you are not just adding a tin. You are adding tomato purée that you have cooked with peppers, chillies, garlic, coriander etc etc. Layers upon layers.

@tomsim22 5 месяцев назад

Yeah and all that for $12 an hour!

@CheshireCat6639 5 месяцев назад

It is great watching an expert...it would be my nightmare of a job..🙈..I have a chef friend..he says it is a science with what goes with what for perfection 🎉

@Eggsy1994 9 месяцев назад

My dream is to start working for Fallow Restaurant, after I've been working for 11 years at my father's kebab shop here in Kosovo.

@SamCork1 9 месяцев назад

I think you can do it bro. I knew a crazy Jamaican pot washer who got a chance at The Frog by Adam Handling. Get a visa, scrub the pots at Fallow and if youve got the character they'll teach you the rest.

@ibrahimhossain2776 9 месяцев назад

💀💀

@rickylocock9068 9 месяцев назад

Where's the Kebab shop? I'll come and visit!

@Paulstrickland01 9 месяцев назад

@@ibrahimhossain2776😂 but you're giving up your dream after eleven years, NO dad I'm giving up YOUR dream.

@jaytorr6701 6 месяцев назад

You probably have more skills and sense of flavour than 99% of people that graduate the most prestigious culinary schools.

@toughlikerocks 25 дней назад

This looks fantastic! What strikes me about all your videos is the thoughtfulness behind everything. Its obvious that you all care SO much about what you're doing.

@thomas_1703 9 месяцев назад

Made the fish today, the cure is a real gamechanger. The citrus flavors on the fish are amazing 😍

@Li1t 9 месяцев назад

Love the idea of curing the fish first to season and firm it up. Definitely gotta try this sometime.

@magicbuddha7243 25 дней назад

The art of your culinary cooking style with many attention to detail of fish and chips is also showcased in the beautiful presentation, Chef! Enjoy!

@richardkell4888 5 месяцев назад

This is an incredible attention to detail, there will be few customers realise what went into making their food. Also generous of you to share your tricks, you will be remembered (and thanked) and the crabby secretive types soon forgotten.

@user-bw8to5fr4u 18 дней назад

Not really, he broke the chips a lot lol

@rbu2136 9 дней назад

Just doing the blumenthal method for all of it. Did he actually credit he’s copying Heston?

@jeremyp5210 9 месяцев назад

Love this channel I've been binge watching it for a few days now just making myself hungry at the office. Can't go wrong with good Fish and Chips

@padders1068 9 месяцев назад

Looks, and I'm sure tastes amazing. The attention to detail is 1st class! Thanks for sharing!

@CheshireCat6639 5 месяцев назад

Its great watching a true expert so passionate about his job...I am 66 and have perfected " grannies home made chips " ..i get and 11/10 ..altho im old dchool and use beef dripping..yummy🎉 that plate looked absolutely amazing...Ty for sharing 🎉

@roger-taylor 9 месяцев назад

Scraping the batter off the skin side before dropping in the oil is a class touch..great recipe

@AlienMidget123 9 месяцев назад

Looks unreal, Chef. So much attention to detail IE the drizzle of extra batter over the fish as it fries and a thinner layer of batter over the skin side so the skin has a chance to crisp up a bit 🔥🔥🔥

@jamiepettengell1145 9 месяцев назад

Huge respect for uploading these videos for free - high quality, well delivered, culinary knowledge

@jamesmacdonald5881 9 месяцев назад

They’re getting a fair few quid from RU-vid 😂

@shrokbouf 9 месяцев назад

@@jamesmacdonald5881 Plus it being an ad for their seasoning 😁

@NansGlobalKitchen 9 месяцев назад

@@jamesmacdonald5881 Maybe true but not for all RU-vidrs get paid unless you have 1,000 sub 4,000 watch hours and get accepted into the YTUBE monetization program!

@M8TRIX777 4 месяца назад

Love seeing all the little chefy stuff you do outside of the main recipe (like the towel roll to keep the bowl in place for stirring). Reminds me of when I staged for one of Danny Meyers guys. So cool

@farty555 9 месяцев назад

Perfection is a lot of little things done well. Great video. So many great tips

@dali3844 9 месяцев назад

Absolutely loves the tutorials and amazing recipes to take food to the next level. Great demonstrations keep it up love this team. I have to run a cafe on my own so it’s what I miss is the team work that use guys show

@callofthecthulhu4148 8 месяцев назад

Authentic British fish and ships. Really impressive!

@antony1974 9 месяцев назад

Seen many times this variation of Heston Blumethals perfect chip methodology. This is more streamlined, basically very batch oriented . Good stuff.

@Paulstrickland01 9 месяцев назад

Heston despite his fame is very under appreciated for his nerd levels of gastronomic expertise.

@user-qr9ir4vo5w 3 месяца назад

Best Recipe i have found so far, and it looks fantastic.

@daimaoza832 9 месяцев назад

This is too the tee how we did our chips in my old restaurant I use to work at … amazing chef 🧑🏽‍🍳

@alni509 9 месяцев назад

I love seeing all the cuttings and leftovers get set aside for other stuff!

@beeble2003 5 месяцев назад

Every restaurant does that.

@kittonsmitton 9 месяцев назад

Wow! I'm Drooling, I ran a 'New York Fries' shop we used only Russet Burbank spuds in a three stage cooking method. We washed and cut the spuds into big pails ice on the bottom filling with cold water as we cut, iced the top, three to four pails cut first thing in the morning. Light up the fryer, three kettles filled with premium oil, first kettle set at 325 f, second kettle at 360 f third kettle at 375 f, leaving at least 20 minutes between stages. spuds stacked in their fry baskets over their respective kettles until needed. First stage to give the spuds a light yellowish tint, second stage to give the edges a deeper yellow, third stage to brown the spuds off and crisp them up, shake them out into the dump station, salt them and scoop them into the cups. So good! P.S. Always and often shake the spuds in the fry baskets in every stage to keep them from sticking together.

@gaelpache6776 9 месяцев назад

How generous of you share your recipe and all your experience this is priceless( I will add that frying the fish one after the other allows keeping the oil temperature steady. Same goes when your you have mincedbeef or. Chicken, instead of putting a big mass that will plunge your temperature, styr fry and remove as your fry j’y our meat and place it on the side, start over( you gain time, organisation an heat, efficiency!

@gaelpache6776 8 месяцев назад

Thx

@gaelpache6776 8 месяцев назад

Thx

@vicbanks9079 8 месяцев назад

My god man what a lot of labor for what looks like a simple dish. I'll never be able to do that wo trying to cut corners. You're a better man Gunga Din. Looks fab. Congrats

@olliebond1232 9 месяцев назад

Absolutely top drawer. Cannot wait to get down and try fallow soon!

@ajl8198 9 месяцев назад

so happy you saved the krispy bits! and serve them :)

@jcw3195 9 месяцев назад

Paying attention to detail. I hope I can find one on my bucket list.

@nateroo 7 месяцев назад

Man, this looked so mouth-watering good I ran out and just got back from our local pub-style bar and grill that makes authentic fish and chips that always look just like what I'm seeing in this vid. So I'm crunchin' and munchin' because of this vid. One final word of compliment.... Wow! Wow Wow Wow!!!

@wontonsupernoodles2239 9 месяцев назад

Sweet jesus!! What a chef 👨‍🍳 brilliant mate 👌 👏 food looks incredible 👌 🎉

@Jcuzz88 9 месяцев назад

That’s so much more involved than how I’ve done it and I’m here for it. Would love to try this one day from Fallow

@johnbaldwin143 9 месяцев назад

I enjoy your instructional uploads. I always pick up a tip or two but I'm no chef.

@r0b_kk 6 месяцев назад

I also add some vinigar essence to the water when I boil the potatoes. Already adds some acidity flavour but mostly helps with the hydrolysis which gives more crunch later.

@nicholassangster4556 9 месяцев назад

Awesome recipe and really well explained :)

@TheStringBreaker 4 месяца назад

*This feels like the perfect way to make cooking video! Chef nailed the pacing! Subbed!*

@deanmitchell4233 3 месяца назад

Absolutely gorgeous 🤩 mußy paes and it's a banger... Loads of scraps as well...

@tempinternetname 9 месяцев назад

prime lads giving away tricks of the trade to prove they know how to do it right and make it the best

@thedoberman6240 9 месяцев назад

Unreal videos. Perfect for the weekend-warrior home cooks like myself. Not so fussed about the recipes per se but understanding the little techniques here and there (sprinkling batter on the cod for texture, turmeric in the batter etc) is the best cooking vids can get. Too many channels out there just tell you a recipe in video format; this one tells you why. Plus, it's a great insight into how to cook like a pro chef without dealing with that prick Gordon Ramsey or some loud American guy in his home kitchen

@timothyjack5794 9 месяцев назад

I absolutely WILL eat here one day, such a cool place

@mrhaddock1445 9 месяцев назад

You’ve got the whole process down to a tea there perfect 🍻

@olga_1112 9 месяцев назад

this Channel help me alot in my Course Hospitality management ... for now on I'm gonna watch their video

@George_Brassard 7 месяцев назад

amazing!!! Thank you for all the tips :)

@Shif80 9 месяцев назад

Nice looking but a couple of changes I would make (22 years in the fish and chip industry and owned my own restaurant doing just that) Do not use pollock! And always remove the skin as it adds nothing. With the batter, rest it chilled for 2 hours and you’ll get a lighter, crisper batter and won’t need the turmeric. But for a more ‘fine dining’ style dish and chips, this is right up there! Too many places make overly thick batter and you don’t get those crispy peaks

@FallowLondon 9 месяцев назад

Thanks for the tips!

@Shif80 9 месяцев назад

@@FallowLondon any time. Just a little guidance from a multiple award winner 😉

@andrewcoward2416 3 месяца назад

I like the way you have filmed this…makes it more inclusive! Like u can imagine yourself doing this….nice vid pal

@FallowLondon 3 месяца назад

Glad you enjoyed it

@niemandschuldet 9 месяцев назад

Made it like this. JUST WOW!!!

@OliWest89 Месяц назад

I live in Canada but will be coming home to the UK (Luton airport represent) and cant wait to check this restaurant out. Cheers all!

@rjkelectrical6086 9 месяцев назад

That looks so good!

@AdamD9234 9 месяцев назад

Can almost taste it! Great video

@nateredz 9 месяцев назад

I've always known the crispy batter (& chip) bits to be called scrumps and I haven't had them for years. I remember some chip shops use to sell a portion of scrumps for 50p back in the 90s in South Wales.

@CDLANEY1520 9 месяцев назад

In Shrewsbury we call them (used too) Scratchings...........Bloody lovely!🙃🙃

@theconsistentnoddy9851 9 месяцев назад

Scratchings in Leicester

@piersmartin6946 9 месяцев назад

Scratchings from salford

@chinkkat 9 месяцев назад

Called scraps down here

@locks4 5 месяцев назад

@@CDLANEY1520 basically anything crispy and fried in grease is a lovely thing😋

@smokedubs 9 месяцев назад

Production on these vids is mint!

@mariejeanneengelborghs7654 9 месяцев назад

In belgium we use bintje or a pureepotato for fries. Peeled , sliced, washed, dried. Than blanched in 140°c hot oil, cooled and fried in 180°c hot vegetableoil or oxfat

@loftyskies3956 7 месяцев назад

Beautifully done too

@thomasecosse 13 дней назад

Nice to see a Chippy using Loins of perhaps Cod or Haddock, many fish and chip shops in the UK use Block which is the Tails of the fish. Going into an expensive restaurant I expect Loin, not the tail. Thanks, it was a good video!

@yowah-0617 8 месяцев назад

I love fish and chips in HK's...Irish restaurant...yummy...nice demo chef...cheers🤗☺

@jamesmacdonald5881 9 месяцев назад

This has probably been asked before but what camera do you use for the pov? Thanks. Love the vid btw! Good chip tips to add to my arsenal.

@CubeBizz 9 месяцев назад

looks absolutely bangin, wanted to get a deep fryer at home for so long and you're on the verge of finally convincing me

@ferociousfrankie 9 месяцев назад

It's a waste and makes for a mess. Just use a pot.

@Steve157Oh 9 месяцев назад

They're good but a real faff to clean. The oil goes all sticky and needs some effort to get it off. Having said that, on the upside you will be able to make chips EXACTLY how you like them!

@ploppyjr2373 8 месяцев назад

@@ferociousfrankielmaoo

@recordman555 5 месяцев назад

Beautiful!

@tegarhandono 6 месяцев назад

beautiful fish fritters!

@villanuk2394 9 месяцев назад

Scraps - i remember being a kid, you would die to get hold of the "Scraps" Fantastic looking meal - top work guys

@DavidWimbley 9 месяцев назад

This looks good, have you ever thought of becoming a chef?

@txxmiles2974 9 месяцев назад

i wanted to become a chef....but life got in the way ....i'm 60 now and no one wants a 60 year old chef

@sassysasquatch4096 9 месяцев назад

@@txxmiles2974 What stopped you in the beginning, I'm thinking of entering the profession but the pay and lack of work/life balance is making it less and less viable.

@txxmiles2974 9 месяцев назад

@@sassysasquatch4096 it's a young mans/womens game now days

@backjarton01 9 месяцев назад

@@txxmiles2974As a young chef, I can tell you we want the 60 year old chef

@superbayern1389 9 месяцев назад

If you value you your social life, catering is not the career. Remember this restaurant is London, the whole structure is entirely different to any other city in the UK.

@EXPDining 8 месяцев назад

Beautiful! What camera do you use for your pov shots?

@andysnuffles2504 9 месяцев назад

looks amazing on camera and impossible to take a single bite without half of it falling off the board it's served on

@nickmiller76 8 месяцев назад

Yeah, I find plates work pretty well for this kind of thing.

@beeble2003 5 месяцев назад

@@nickmiller76 A larger board would solve that. The problem with boards is that they can't be washed properly. Plates ftw.

@eddiecoyle9152 4 месяца назад

*One question: Can you cook more fish in that alreay hot oil after the first 3-4 pieces of fish are cooked or do you need fresh oil?...Great tutorial and looks fantastic!.*

@007shaggydog 6 месяцев назад

Looks delish👍

@ianmiller865 8 месяцев назад

looks stunning but what did you put in the batter after the turmeric.

@yokemuliahu5372 7 месяцев назад

Mannnn, looks super good! 🤩🤩🤩

@Symphonixz 9 месяцев назад

thanks, might try

@DangerBay 9 месяцев назад

Looks amazing, well done - it does look like it's going to fall off that little board when you serve it or try to eat it lol - love the lil crispy bits

@gregorious123 9 месяцев назад

That's what I thought. Must be a nervous delivery for waiter 😂

@Jekop 9 месяцев назад

/r/wewantplates

@MuddyFenders 5 месяцев назад

towel under the bowl trick is clutch!

@richbuang2 6 месяцев назад

Looks delicious

@kreh1100 Месяц назад

Looks delicious ❤

@chefnards579 24 дня назад

Looks good Fish and Chips. Watching here in colindale London

@kathymaxted9485 12 дней назад

Looks divine

@robpanel 9 месяцев назад

if i ever get to eat there.....i will take 2 orders please. #1 fav.

@oliknowles7645 3 месяца назад

Haven’t had a fish and chips (a l’anglais) in ages. I’m making this.

@iAdzii 9 месяцев назад

Do you do them like this each portion or do a big portion at a time and just finish off the 3rd fry for order?

@manliodavis8794 9 месяцев назад

Take this with a pinch of salt (and a dash of vinegar!), since I don't work at Fallow. Generally speaking though, when making chips forms scratch on a larger scale than at home, you'd do the boiling and the first fry in large batches, and then you'd do the second fry portion by portion, to order.

@ezedozitt21 8 месяцев назад

Well done ✅👍🏼

@R41D 9 месяцев назад

the drizzling of the extra batter on top while its frying in my area is called giving the fish a mohawk XD

@Brandovicks 9 месяцев назад

Would be good with a sauce! Looks good!

@gatorhighlights4 4 месяца назад

Damn, never thought to make it with the skin on. Looks amazing.

@awinbisa 22 дня назад

looks amazing. i was suprised how long you boil the chips for. Thought they would start to fall apart, but clearly not.

@andrealore75 9 месяцев назад

I love this chef ❤ from italy ❤

@DavidBrown-ts2us 3 месяца назад

I've never heard of trisol that went into the batter but ill give it a go

@sherryhostutler2241 4 месяца назад

Mmmm my favorite fish & chips yum

@thelifeofpablo6626 9 месяцев назад

Can I do the first frying for preparation a day ahead, then cooling overnight and then finish them with the second frying just before serving the next day?

@FallowLondon 9 месяцев назад

absolutely!

@Spiderman1a 9 месяцев назад

That looks yummy

@garethgriffiths8577 7 месяцев назад

Pollocks? I've Haddock enough!😊 Love from scarborough North Yorkshire ❤️

@bryantg8749 9 месяцев назад

This reminds me of heston blumenthals technique for perfect chips.

@johnblaze8774 8 месяцев назад

Nice, will definitely go soon, but what's wrong with actual plates?

@TGjordo4 9 месяцев назад

Question: What was the point of keeping the spuds somewhat uniform if they pretty much broke up when boiled/blanched/fried?

@williamdavis4496 9 месяцев назад

They cook evenly to begin with, also more to do with the width than length

@allenwixted1992 9 месяцев назад

You want them thick and uniform so that there is consistently enough space on the chip to get crumbled. So there should be enough interior to be fluffy potato in each chip. Hope that makes sense. One mistake you might make (i sure did) was cut the chips to my typical desired thinness. There wasn’t enough room internally and they got destroyed into mush and crisp.

@pilgrim5355 9 месяцев назад

He took them too far

@beeble2003 5 месяцев назад

Doesn't matter how long they are. Heat spreads into the food from the surfaces, so the time it takes the centre of the food to heat up depends on how far it is from the closest surface. For most of the chip, the ends aren't the closest surface, so it doesn't matter how far away hey are. But if you have fat chips and thin chips, the thin ones will be over-done while the fat ones are still raw in the middle.