Комментарии:
Watching this while nil by mouth waiting for an operation is not the one 😩😩😩
ОтветитьAndy do you have cookbooks out, your recipes I would love to recreate
ОтветитьI’m going to try to cook fish and chips proper ❤🦋🙏🏻
ОтветитьIn addition to beef tallow you can also use lard. Animal fats will always give a superior French fry compared to vegetable oils. I once had fires that were deep fried in bacon drippings. Bacon flavoured fries, mmmmmmmmmm
ОтветитьTalk to much clown
ОтветитьI live the potato skins too after cleaning. Sometimes, fry without the skins. Served with a side of coleslaw, or otherwise.
ОтветитьFish n' Chips is my best, along with the Beano, Dandy, Topper, Beezer, etc. Those were the days, that live to-date😋👌👍🙏
ОтветитьTater skins ,EAT THE EARTH GREAT CALL😊
Ответитьvery cheffy Andy lol, I would eat this deffo, but this is restraunt food not chippy food. A chippy in the UK where the dish is from wouldn`t triple cook chips or put egg or beer in the batter, the batter in most is flour and water, the chips are rumbled, put though a chipper and fried, i think it`s all about the drying in a chip shop, out of the fryer into the dryer, perfect. and never tartar sauce, the traditional accompaniment for fried fish is Ketchup but great video, some good knowledge about your process, are you kiwi or aussie? I thought you were aussie but the way you pronounce fish (fush) makes me think your Kiwi now, hard to tell.
ОтветитьI always thought a potato was a potato
ОтветитьYou take fries, "chips" , and tartar sauce to a while new level. Looks awesome. Haven't had that in a long time. And it wasn't good that time.
Love you videos😋😎
You say 'fish & chips', not 'fush & chups' ! What kind of Kiwi are you? haha 😆😆
ОтветитьYou cant go past mangrove jack, fingermark or grunter mate they are the best.
ОтветитьI'm not a fan of repeat frying chips. They dehydrate and can collapse. Fish & chip shops do that and the result is never good
ОтветитьYeah, Lighthouse flour, top local brand cuz
ОтветитьFush and Chups.
Ответитьgood tips n i was sooo sure u are a kiwi🖒🖒
ОтветитьTry shallots or red onion, chopped green salad olives, and capers( I don't) with good mayonnaise and a bit of yellow mustard for your tartar sauce. It is different but really good. Dennis L. Bates
ОтветитьMy partner does not drink alcohol but can use like Carlton Zero beer with no alcohol
ОтветитьAndy we are here for love ❤
ОтветитьFantastic Chef
ОтветитьI like cooking chips in oven.
ОтветитьI am so going to try this!
ОтветитьLove your videos but being English, hearing Mexican beer and Brazilian flour. Na mate that’s not fish and chips.😊
ОтветитьAND REMEMBER to Wear shoes when deep frying
ОтветитьTarTar sauce?
ОтветитьHang on. Dutch cream potatoes are a waxy variety according to farmers who gow then in Australia and The Diggers Club ( a Victorian seed supplier).
ОтветитьThere's not a fish and chip shop (chippy) anywhere in the UK that serves chips with the skin still on.
ОтветитьI subed the beer for Sprite when I did onion rings it worked lol
ОтветитьNice bare feet
ОтветитьWhat bout something like what we call in Australia Flake or even Blue Grenadier
P.s next time you come to Melbourne you should try the Helenic Republic which is Owned by world renowned Chef George Calombaris
Andy that background music is doing my head in, otherwise great stuff
ОтветитьChef Harry,
My Dad and his family comes from Leeds. So we love Halibut. And chips and a good amount of colslaw😊😊😊😊❤❤❤.....
Only missing curry sauce and mashed pees and it would have been complete :)
ОтветитьChef Andy, how do you dispose of your large amount of oil once you are done using it?
ОтветитьNO !🖕
ОтветитьYe the old chippy where I live uses beef tallow
ОтветитьWhat do you think of a bit of Dil in with or without the parsley aswell
ОтветитьI’d say a non alcoholic beer would be better than soda water for the flavour surely ?
ОтветитьChef Andy, for safety reasons no bear feet in the kitchen!
ОтветитьHi i am a big fan of you! nda, i had been living in NZ for 10yrs before moving in middle east. I back in Korea and i will open fish and chips cafe near famous beach town in Korea. this video helping me lot! thanks and all the best for you!
ОтветитьPlease make your videos CLOSEUP, CRYSTAL CLEAR. The video quality on this one is kinda hazy, fuzzy???
GOOD, EASY RECIPE😊
Are you trying to say 'Fish' ?
Bro ! Making it tough on us Kiwis abroad.
Just casually frying food, barefoot. Awesome
ОтветитьI was just curious do you think you could make all of this in an air fryer without even be possible?
ОтветитьRed emperor is the premier fish of choice for this, the best fish hands down for fish and chips.
ОтветитьThe music is really annoying
ОтветитьWith your batter try making it the night before add some vanilla essence and leave it overnight at room temp, try panko crumbed fish mixed with a teaspoon of lemon pepper. If you want extra colour in your batter without overcooking it add a tablespoon of neutral oil into the batter before you start cooking. Comes out light and fluffy and very crispy. Dill instead of parsley in your tartare lights up that sauce so much more 🎉🎉 spent 10 years of my life building up multiple fish and chip shops around Auckland with my old man and 4 years as a chef in Brisbane, your videos make me want to get back into hospitality 😂
ОтветитьFrenchie ears in the background
ОтветитьGreat video. Where's the malt vinegar?😂
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