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

День тому

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

КОМЕНТАРІ: 523

@richardkell4888 4 місяці тому

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.

@sean78745 7 місяців тому

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 7 місяців тому

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

@gaelpache6776 7 місяців тому

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

@willrobertson2136 5 місяців тому

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 4 місяці тому

Yeah and all that for $12 an hour!

@CheshireCat6639 4 місяці тому

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 🎉

@jamiepettengell1145 8 місяців тому

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

@jamesmacdonald5881 8 місяців тому

They’re getting a fair few quid from UKposts 😂

@shrokbouf 8 місяців тому

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

@NansGlobalKitchen 8 місяців тому

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

@Li1t 8 місяців тому

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

@padders1068 8 місяців тому

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

@jeremyp5210 8 місяців тому

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 Fosh and Chips

@Eggsy1994 8 місяців тому

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 8 місяців тому

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 8 місяців тому

💀💀

@rickylocock9068 8 місяців тому

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

@Paulstrickland01 8 місяців тому

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

@jaytorr6701 5 місяців тому

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

@thomas_1703 8 місяців тому

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

@AlienMidget123 8 місяців тому

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 🔥🔥🔥

@M8TRIX777 3 місяці тому

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 8 місяців тому

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

@CheshireCat6639 4 місяці тому

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 8 місяців тому

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

@dali3844 8 місяців тому

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 місяців тому

Authentic British fish and ships. Really impressive!

@DavidWimbley 8 місяців тому

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

@txxmiles2974 8 місяців тому

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 8 місяців тому

@@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 8 місяців тому

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

@backjarton01 8 місяців тому

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

@superbayern1389 8 місяців тому

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.

@TheStringBreaker 3 місяці тому

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

@wontonsupernoodles2239 8 місяців тому

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

@daimaoza832 8 місяців тому

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

@jcw3195 8 місяців тому

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

@user-qr9ir4vo5w 2 місяці тому

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

@alni509 8 місяців тому

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

@beeble2003 4 місяці тому

Every restaurant does that.

@nicholassangster4556 8 місяців тому

Awesome recipe and really well explained :)

@nateroo 6 місяців тому

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!!!

@olliebond1232 8 місяців тому

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

@deanmitchell4233 2 місяці тому

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

@tempinternetname 8 місяців тому

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

@ajl8198 8 місяців тому

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

@antony1974 8 місяців тому

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

@Paulstrickland01 8 місяців тому

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

@vicbanks9079 7 місяців тому

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

@timothyjack5794 8 місяців тому

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

@Jcuzz88 8 місяців тому

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

@George_Brassard 7 місяців тому

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

@johnbaldwin143 8 місяців тому

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

@jamesmacdonald5881 8 місяців тому

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.

@gaelpache6776 8 місяців тому

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 7 місяців тому

Thx

@gaelpache6776 7 місяців тому

Thx

@kittonsmitton 8 місяців тому

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.

@rjkelectrical6086 8 місяців тому

That looks so good!

@mrhaddock1445 8 місяців тому

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

@niemandschuldet 8 місяців тому

Made it like this. JUST WOW!!!

@EXPDining 7 місяців тому

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

@thedoberman6240 8 місяців тому

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

@andrewcoward2416 2 місяці тому

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

@FallowLondon 2 місяці тому

Glad you enjoyed it

@smokedubs 8 місяців тому

Production on these vids is mint!

@olga_1112 8 місяців тому

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

@CubeBizz 8 місяців тому

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 8 місяців тому

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

@Steve157Oh 8 місяців тому

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 7 місяців тому

@@ferociousfrankielmaoo

@r0b_kk 5 місяців тому

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.

@nateredz 8 місяців тому

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 8 місяців тому

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

@theconsistentnoddy9851 8 місяців тому

Scratchings in Leicester

@piersmartin6946 8 місяців тому

Scratchings from salford

@chinkkat 8 місяців тому

Called scraps down here

@locks4 4 місяці тому

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

@loftyskies3956 6 місяців тому

Beautifully done too

@mariejeanneengelborghs7654 8 місяців тому

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

@OliWest89 Місяць тому

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!

@AdamD9234 8 місяців тому

Can almost taste it! Great video

@DangerBay 8 місяців тому

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 8 місяців тому

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

@Jekop 8 місяців тому

/r/wewantplates

@ianmiller865 7 місяців тому

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

@Shawaeon 8 місяців тому

Oh wow. When you perfect even a simple dish like fish and chips it turns into something quite magical.

@recordman555 4 місяці тому

Beautiful!

@johnblaze8774 8 місяців тому

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

@andysnuffles2504 8 місяців тому

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

@nickmiller76 7 місяців тому

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

@beeble2003 4 місяці тому

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

@yowah-0617 8 місяців тому

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

@carlharrison1461 8 місяців тому

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 8 місяців тому

Thanks for the tips!

@carlharrison1461 8 місяців тому

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

@deletebilderberg 8 місяців тому

Shall we have a whip round and get him some plates?

@FallowLondon 8 місяців тому

😂

@MuddyFenders 4 місяці тому

towel under the bowl trick is clutch!

@villanuk2394 8 місяців тому

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

@docohm50 7 місяців тому

How long can you store blanched chips in the fridge before the final fry?

@franriding6473 8 місяців тому

What was the last dry ingredient in the batter?

@nevadatan7323 8 місяців тому

What was that last ingredient for the batter? Does anybody know?

@colinhumphryes5664 6 місяців тому

Trisol, maintains a crisp batter

@007shaggydog 5 місяців тому

Looks delish👍

@Anynamewilldo10 8 місяців тому

how important is the trisol? will it completely change the dish?

@iAdzii 8 місяців тому

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 8 місяців тому

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.

@Kevin-U 8 місяців тому

Yes Chef!!

@R41D 8 місяців тому

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

@d8o8m8 8 місяців тому

Looks awesome but what’s wrong with a plate?

@tegarhandono 5 місяців тому

beautiful fish fritters!

@peterorr8408 8 місяців тому

Any chance of your getting your batter recipe?

@eddiecoyle9152 3 місяці тому

*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!.*

@amandashamanda9479 8 місяців тому

I’d plan a trip to London just to eat here

@bryantg8749 8 місяців тому

This reminds me of heston blumenthals technique for perfect chips.

@yokemuliahu5372 6 місяців тому

Mannnn, looks super good! 🤩🤩🤩

@TGjordo4 8 місяців тому

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

@williamdavis4496 8 місяців тому

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

@allenwixted1992 8 місяців тому

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 8 місяців тому

He took them too far

@beeble2003 4 місяці тому

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.

@cichlisuite2 8 місяців тому

Did I miss it or did you not mention what kind of oil you use for frying? Is it peanut oil? Nice to see the edit was thorough enough to show the requisite hand washing after handling the fish.

@Symphonixz 8 місяців тому

thanks, might try

@guaddyguad 8 місяців тому

What type of oil is this for the frying?

@kreh1100 27 днів тому

Looks delicious ❤

@ezedozitt21 7 місяців тому

Well done ✅👍🏼

@mariamysager2789 8 місяців тому

What kind of oil are you using?

@tobyferguson5256 8 місяців тому

hi jack, where did you by your knife cases from, thanks

@andrealore75 8 місяців тому

I love this chef ❤ from italy ❤

@smol.miniatures 8 місяців тому

What’s the batter recipe weights?

@Spiderman1a 8 місяців тому

That looks yummy

@robpanel 8 місяців тому

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

@Brandovicks 8 місяців тому

Would be good with a sauce! Looks good!

@garethgriffiths8577 6 місяців тому

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

@thelifeofpablo6626 8 місяців тому

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 8 місяців тому

absolutely!