Learn how to heat your oil properly and you never have to worry about this. Same for not overcrowding the pan. Way more clever to learn how to fry properly than to throw paper in oil.
Dude as a British person who has grew up on this dish I can absolutely say you have nailed that recipe. Although my advice to you knowing a good tasting chip shop from a bad tasting chip shop they can both look amazing but taste so different. My advice is to use beef fat / tallow to fry or beef dripping as we would say. This seriously imo makes soooooooooo much fucking difference man!!! Never the less love the spicy twist and all your dishes look amazing man, namusminda brother 🙏✌️🩵
It showed him putting salt and seasonings onto it at like 3 different stages? Are you one of those Americans that think flavour only comes from a tub of danos?
To get the best batter for the fish, and traditionally how it’s done over in the UK in every fish and chips shop, instead of using normal flour before you dunk the fish in the wet batter, we use rice cones and add baking powder to the wet batter, these two things provide the crispiest batter that sticks perfectly to the fish
Oh my gosh, I have NEVER been this early and now I'm craving fish and chips!!! 😊 جزاك اللهُ خيرًا Looks soooo good! ❤ Hope everyone has a blessed Eid ul Adha إِن شَاء اَللّٰه 🐑 ☪️ 🕋
Use Hallibet comes out not fishie tasting. I soak my fish in milk for 20 min. Pat dry to remove all liquid. Let rest for 15 min. While the fish is resting. 1 cup of all purpose flour 1/2 cup of corn starch. Add 1/2 tsp salt. Mix and set to the side. Wisk 3 eggs set to the side. Panko bread crumbs set to b the side. Flour all sides of the fish, dip all sides in egg wash, place and coat all sides in the panko. Get oil hot to 350 or like your frying fried chicken. Lightly brown all sides then lay on wire rack to drain. Dice up 1/4 red onion. 1tsp of sweet pickle relish, 1/4 tsp lemon juice, 1/4 tsp wortetshir sauce, best foods mayo approx 1/4 cup mix then place in frig for at least 1 hr. Make the tarter sauce first before the fish.
Honey if you deep fry pieces of chicken at 375° the coating will be burnt to a crisp by the time a big thigh is done internally. I’d suggest you get a quality digital thermometer and understand what temperatures you’re really deep frying at. 😏
To all the viewers commenting that he should use beer , he is muslim and islam forbids the consumption of alcohol even in cooking so cut him some slack , you can use beer if you want .
Banging job wee chief, proud scotsman here! If you have the chance, make shredded chicken and mayonaise mix, slice a briosche burger bun, place the chicken mayo filling in, ( after losing a little refrigerator chill ) and then add 2 slices of freshly cooked ( still very hot ) black pudding on top and close the bun and bite immediately. The cool chicken mayo with the hot black pudding mixing hot and cold creamy and savoury, spicy and sweet all in one bite, Absolute banger of a sannie and a hell of alot better than any balmoral chicken dish ever made.
