This is half approved because there’s no beer or vinegar. Always remember to use vinegar and those chips could be more traditional but try trying something else than tartare sauce like brown sauce, mushy peas, curry sauce, gravy, etc.
I would do this but not wiling to spend over £10 on like 500ml of bottles of olive out a go to be bottled….. and rapeseed and other pressed seed oils are proven to be bad for you! Cheaper to get panko breadcrumbs and air fry it!
As an Aussie, I have to insist on a beer batter for the fish. As a former kitchenhand/prep cook/general dogsbody, I can be okay with the kinda-sorta-tempura-battered fish you're serving here. Love this channel mate, thanks for all the cheat codes.
(for those who want a lighter and more bubbly tempura-style batter, lightly dredge the fish fillets in seasoned AP flour, mix up a batter with about 50:50 cornstarch and a freshly opened bottle of soda water, whisk it together really well then dredge the fish in the cornstarch batter while it's still kinda foamy and bubbly. Deep fry until the fillets float to the surface, kick them around a bit with your strainer for another 20-30 seconds to make sure they're evenly golden, then drain on paper towel and salt them immediately. Super fluffly and light batter, a fine dining restaurant I worked at made Tempura Sydney Rock Oysters this way and they were one of the most popular items on the menu. Cheers)
Rice flour and beer for the batter. Texture is better, flavour is better, and beer costs about the same as a fancy bottle of carbonated water so you might as well get something for your money aside from H²O and CO². And once again, you missed out on two essential parts of tartar – dill and pickled vegetables.
Look at the history of the food before making new recipes. It will inform the decisions you make in your development and will save you from leaving or crucial flavours.
28 Comments
Homemade caviar? Do you mean salted boba? 😅
Batter or wurst?
If you broke , just say so , it’s like your girl wants a Lv bag , and you give her a Walmart one
the type of videos that appear on my feed while I’m fasting:
advanced placement flour is terrible for fish and chips.
This is half approved because there’s no beer or vinegar. Always remember to use vinegar and those chips could be more traditional but try trying something else than tartare sauce like brown sauce, mushy peas, curry sauce, gravy, etc.
tartar sauce w/o pickles is criminal
Thanks, now my parent proud of me
Sorry, when did fish and chips become fancy? I can pop down the corner with my mates and get them for a fiver.
Tartar sauce with no pickles?
I would do this but not wiling to spend over £10 on like 500ml of bottles of olive out a go to be bottled….. and rapeseed and other pressed seed oils are proven to be bad for you! Cheaper to get panko breadcrumbs and air fry it!
not at all hating but damn yall broke different
yall can afford that much ingredients? and kewpie mayo on the list? crazy broke category
As a brit we dont use garlic powerd we word use chili powder of Cajun spice
For those who don't know, AP flour is just regular flour, but weighted differently.
I make my own fish sticks to save money, then add caviar
The dragon ball plate was pretty cool👍
As an Aussie, I have to insist on a beer batter for the fish.
As a former kitchenhand/prep cook/general dogsbody, I can be okay with the kinda-sorta-tempura-battered fish you're serving here. Love this channel mate, thanks for all the cheat codes.
(for those who want a lighter and more bubbly tempura-style batter, lightly dredge the fish fillets in seasoned AP flour, mix up a batter with about 50:50 cornstarch and a freshly opened bottle of soda water, whisk it together really well then dredge the fish in the cornstarch batter while it's still kinda foamy and bubbly. Deep fry until the fillets float to the surface, kick them around a bit with your strainer for another 20-30 seconds to make sure they're evenly golden, then drain on paper towel and salt them immediately. Super fluffly and light batter, a fine dining restaurant I worked at made Tempura Sydney Rock Oysters this way and they were one of the most popular items on the menu. Cheers)
Homemade caviar?
Rice flour and beer for the batter. Texture is better, flavour is better, and beer costs about the same as a fancy bottle of carbonated water so you might as well get something for your money aside from H²O and CO². And once again, you missed out on two essential parts of tartar – dill and pickled vegetables.
Look at the history of the food before making new recipes. It will inform the decisions you make in your development and will save you from leaving or crucial flavours.
Who's saying fish n' chips are sophisticated
Homemade caviar?
no capers in the sauce is a crime
Oceans and seas are overpoached thats why it gets and will get more expensive over time.
W plate
He used shallot
I LOVE your videos
ia there cheap caviar?
What a budget with caviar 😂
Euorope 💣💣💣💣my budget