[0:01] That is good. That is really good. This
[0:03] is all something I've never done before.
[0:05] Yeah, I feel that's This is professional
[0:07] rage baby.
[0:09] There are a few things that America can
[0:11] proudly state that they invented.
[0:14] Democracy,
[0:15] eyeglasses,
[0:17] shoes probably. But we can rest easy
[0:19] knowing that we gave birth to Friday
[0:22] night fish fry. Inspired by the
[0:24] Christian kitchens of the Midwest,
[0:26] spreading all the way to the Christian
[0:27] kitchens of upstate New York and
[0:29] Pennsylvania, Friday night fish fry is a
[0:31] battered fried fish with fish batter
[0:34] fries with fries. Naysayers will say
[0:38] it's just fish and chips, which is an
[0:39] English invention. To them, I say it's
[0:43] not chips, it's fries. And if served on
[0:46] a Friday night, you can't tell me that
[0:49] it's not Friday night fish fry. Granted,
[0:51] it is Monday at 12:05 p.m., but I'm
[0:54] going to show you how I make my ultimate
[0:57] Friday night fish fry. But what I don't
[0:59] know is that I'm going to be watched and
[1:02] dare I say judged by two acclaimed
[1:04] British chefs, Jack Croft and Will
[1:06] Murray, of YouTube's own restaurant,
[1:08] Fallow. Not only are they real British
[1:11] chefs, but also I'm a huge fan of
[1:12] theirs. So, this is going to be
[1:13] emotionally devastating.
[1:14] >> All right, Babish, we've traveled a long
[1:15] way for this. Let's see what you got.
[1:17] It's judgment time.
[1:37] This episode is brought to you by
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[2:16] domain.
[2:17] >> Friday Night Fish Fry.
[2:20] Tell you what, you get a smack in the
[2:22] mouth if you set a Friday Night Fry in
[2:24] uh the East End.
[2:24] >> I don't think I've ever had a good fish
[2:25] and chips in America.
[2:27] >> He's trying to put us off on the back
[2:28] foot. Now, it's up to him to prove that
[2:30] he can actually do this.
[2:32] >> Now, fish and chips is normally
[2:34] comprised of four key elements. fish,
[2:38] chips, tartar sauce, and mushy peas
[2:42] sometimes, not always. Which sounds
[2:44] delicious, but what are they? Mushy peas
[2:46] are specifically marrow fat peas. These
[2:48] are extra mature. These are peas that
[2:52] read the New Yorker.
[2:53] >> Really don't like mushy peas.
[2:54] >> I'm not a massive fan either.
[2:55] >> Normally, you'd soak this for 24 hours
[2:57] in water and baking soda or by carb as
[3:00] our friends might refer to it. Then once
[3:03] they're soaked, you cook them down. But
[3:05] my intrepid culinary producer Rachel
[3:07] discovered if you just throw these in a
[3:09] pot with water and simmer them for 2 and
[3:12] 1 half to 3 hours just as good. And then
[3:17] given that these are called marrowof
[3:18] peas, I'm going to choose to see that as
[3:21] a dog whistle to use actual
[3:25] marrow fat.
[3:28] >> Oh, nice. So, it's a surf and turf.
[3:29] >> Fun fact, and this is an an especially
[3:32] appropriate episode to reveal this. I am
[3:35] famous for saying saucepan. It's one of
[3:37] my catchphrases. And people are like,
[3:38] "Why do you say that?" Picture a British
[3:40] person saying saucepan.
[3:44] >> Sauce pan.
[3:45] >> Does that sound good?
[3:46] >> He lost me. I don't understand.
[3:48] >> We have our 200 g of narrow fat peas.
[3:51] Top that up with
[3:53] 500 something mil of water. Now, often
[3:57] mushy peas are just made with water. I'm
[3:58] just going to use chicken stock instead.
[4:00] It adds some more flavor. Got a teaspoon
[4:02] of this hot nonsense. Then
[4:05] I've got my three little marrow bones
[4:07] here. I'm going to roast these at 425° F
[4:09] until they're starting to give up their
[4:11] fat and they got some nice browning.
[4:13] Meanwhile, this guy's going on the
[4:14] stove. I'm going to bring it up to a
[4:16] simmer. Hold it there for about 2 and
[4:17] 1/2 hours. And as soon as the marrow is
[4:19] done roasting, I'm going to scoop the
[4:20] fat in there to cook along with it.
[4:22] >> The one thing I will say that you
[4:23] probably won't know is that most mushy
[4:25] bees in the UK go a horrible color. You
[4:28] need to add a bit of green food coloring
[4:30] to actually make them look.
[4:31] >> Yeah. And now the trend of using mushy
[4:33] peas even is even going down and down.
[4:35] Most people are now doing like a crushed
[4:37] pee.
[4:37] >> Oh, crushed minted.
[4:39] >> I thought that he was going to go down
[4:40] that angle.
[4:41] >> As is so often said, it's time to talk
[4:44] ters.
[4:46] So, for our fries andor chips, I'm going
[4:47] to go with Yukon Gold potatoes. The
[4:50] Brits love their potatoes. They have all
[4:52] kinds of fun, cool varieties, mostly
[4:55] named after women. Maris Piper, uh,
[4:57] Desiree, uh, Anya, uh, there's another
[5:00] one, but I can't remember. And the
[5:02] closest equivalent we have to those
[5:03] potatoes is the Yukon Gold. It's
[5:05] definitely waxier than those potatoes,
[5:07] but it's going to give me a much
[5:08] creamier chip with an extra crunchy
[5:10] surface. I'm going to start by cutting
[5:12] these potatoes into pretty thick planks.
[5:16] They have no idea what I'm about to do.
[5:18] About to blow their minds. Now, I'm sure
[5:21] you've heard of Michelin starred chips.
[5:23] If you Google Michelin star chips,
[5:25] there's a million different recipes, but
[5:26] I bet you haven't heard of Michelin star
[5:29] chips.
[5:31] What on earth is he doing?
[5:33] >> What I'm going to do is I'm going to
[5:34] punch out a Michelin star from each of
[5:37] my potato planks and I'm going to use a
[5:39] little Michelin star to hollow them out.
[5:42] So then we're left with a boom boom
[5:45] Michelin starred
[5:47] chips. See that fellas?
[5:49] >> Oh my god, it's on rogue. What's great
[5:51] about this method is that it's wasteful
[5:53] and that it's very high labor.
[5:58] So, let's keep going.
[6:00] I'm just going to rinse and repeat until
[6:02] I have a whole bunch of assumed to be
[6:05] Michelin and currently Michelin starred
[6:07] chip. There's a double meaning. I don't
[6:08] know if you've gotten that yet, but
[6:10] there's actually a double meaning to
[6:11] this.
[6:11] >> I'm also worried that doing it like
[6:13] that, he's going to way underdo the
[6:15] amount of chip to fish ratio you need.
[6:17] >> You need a load of chips. I would say
[6:19] like almost potentially triple the
[6:21] amount of chips. So I suppose the
[6:22] problem thing for for us whenever we're
[6:24] making chips, we're always thinking
[6:25] about the breaking of down of the potato
[6:28] that he wants to hold these little sort
[6:33] of Michelin star chips in the right
[6:35] shape. So this is interesting. The first
[6:38] of the three cooks is a boil. I'm going
[6:40] to boil these guys for 15 to 20 minutes
[6:43] until they're almost falling apart. Then
[6:44] comes the first of two fries. I'm just
[6:46] using plain vegetable oil into which I'm
[6:48] going to gently drop my potato pieces
[6:50] where I'm going to fry the chips for as
[6:52] long as I can. Ideally, up to 10
[6:54] minutes, but 5 to 6 minutes will do. We
[6:56] don't want them turning brown. We just
[6:57] want them turning a very light blonde.
[6:59] The reason behind the double fry is that
[7:00] when you fry foods, they release a lot
[7:02] of moisture. And if you do a low and
[7:05] slow fry first, all that moisture is
[7:07] going to start evaporating, coming to
[7:09] the surface, making things soggy. Then
[7:11] you hit it again with a second fry,
[7:13] which not only finishes up the crisping,
[7:15] it evaporates all that liquid. So then
[7:17] you end up with nothing but crispy. So
[7:21] now we're going to chill them until
[7:22] they're completely cooled before hitting
[7:24] the next fry. Now it just wouldn't be
[7:27] fish and chips without fish, now would
[7:28] it? So for the fish, I have these
[7:31] beautiful halibet loins. This is one of
[7:33] the thicker parts of the fillet. It's
[7:36] perfect for fish and chips because it's
[7:37] very mild flavor. It's very tender. It's
[7:40] very juicy and the form factor is just
[7:42] right.
[7:42] >> Haliba is a fantastic fish. It can be so
[7:46] delicate and beautiful, but I think only
[7:48] if you cook it to like 40 42°
[7:51] centigrade.
[7:52] >> Yes.
[7:52] >> And my worry would be halibet in a fish
[7:54] and ch.
[7:55] >> The batter won't get crispy enough
[7:56] before the fish inside overcooks. And
[7:59] when overcooks, it tastes like you're
[8:02] chewing on a cotton wool bud from a
[8:05] dentist
[8:06] >> or a dog toy.
[8:08] >> Piece of cardboard. Now I'm going to do
[8:10] a quick brine. Brining fish is perilous
[8:13] because you can make it firm, you can
[8:15] make it firm, and you can make it very
[8:19] firm sometimes. So for the dry brine,
[8:22] fish loves sugar. So I'm going to do a
[8:24] 1:1 ratio pretty much of kosher salt to
[8:26] granulated sugar. And for an added bit
[8:30] of zing, I'm going to zest in the zest
[8:35] of not one, not two, but three
[8:39] citr citr.
[8:44] This is going to bring a delightful
[8:45] lemon, lime, and orange flavor. I've
[8:48] seen some chefs do this. I don't know
[8:50] which ones.
[8:50] >> Absolutely chef.
[8:52] >> Absolutely legends.
[8:54] >> Amazing recipes. It's going to bring a
[8:56] lovely tropical underdo to the fish,
[8:58] which if there's one thing that I know
[9:00] about British food, it's that it's
[9:02] highly tropical. So, I'm just going to
[9:04] mix that zest in there. I'm going to put
[9:07] these guys on a rack because the dry
[9:09] brine is going to draw out a bunch of
[9:10] moisture and I don't want this swimming
[9:13] in its own moisture. I want it to drip
[9:14] away. Very light sprinkle. Don't want to
[9:16] overdo this because I'm worried I'm
[9:18] going to overdo it. So, that's why I
[9:20] don't want to overdo it. So, now these
[9:22] guys are going in the fridge for at
[9:23] least 30 minutes. No more than an hour.
[9:25] I don't want super firm fish and I don't
[9:26] want to draw out too much moisture. I
[9:28] want it to be just right. Just like
[9:29] everything.
[9:32] Pe check.
[9:34] So, we're checking on the peas. I think
[9:36] they're done. They look mushy. They're
[9:38] starting to mush for sure.
[9:39] >> They're looking very brown.
[9:43] >> It's not That is good. That is really
[9:45] good. The marrow fat really brought some
[9:47] to that.
[9:48] >> I'm quite surprised about that. So, now
[9:50] I'm going to do something that's sure to
[9:52] not piss off anybody. I'm going to make
[9:54] the mushy peas.
[9:56] >> Oh god.
[9:57] >> Oh, for God's sake. Babish.
[9:59] >> This is perfectly normal and fine what
[10:01] I'm doing. Nobody's going to be mad.
[10:02] It's fine. Here we go. You rolling good.
[10:04] Want to miss this.
[10:08] >> It's making a mushy pea smoothie.
[10:12] Little too thick. Let me get some more
[10:13] of that cooking water in there. This is
[10:15] all something I've never done before.
[10:17] Just had this idea this morning.
[10:23] I'm sure they're just being like, "Wow,
[10:24] this guy has great ideas." Or
[10:26] >> sacrilege. No,
[10:27] >> it's fine. It's fine. It's fine.
[10:28] Everything's fine.
[10:31] To be honest, this would be a good baby
[10:32] food.
[10:33] >> Yeah.
[10:35] >> How will I ever incorporate the food
[10:36] coloring?
[10:39] >> I knew.
[10:40] >> I thought I might make new friends
[10:42] today. I don't know if it's going to
[10:43] happen now. as well. Just
[10:48] Okay,
[10:50] I'm going to go take this in a different
[10:51] direction.
[10:53] I think we're just going to do normal
[10:54] ass mushy peas.
[10:56] >> I think that's the best thing he's done
[10:58] all day.
[10:58] >> Oh, so he's aborted.
[11:00] >> I might not know mushy peas. Okay, but
[11:03] uh one thing I do know is mayonnaise and
[11:05] I know if you want to make the best
[11:06] tarter sauce you've ever had in your
[11:08] life, you got to make your own
[11:09] mayonnaise.
[11:10] Starting off with one
[11:12] egg that I'm cracking into a container
[11:16] the same width as my immersion blender
[11:19] head. I'm also going to add one teensy
[11:21] tiny little clove of garlic. Most cloves
[11:22] of garlic you probably want to cut it in
[11:24] half or even a quarter. And then we have
[11:27] strong Irish mustard. Just keeping the
[11:29] whole non-British theme going with this
[11:32] these fish and chips.
[11:33] >> Traveled this far for this.
[11:35] >> Little pinch of salt. Little tiny
[11:37] squeeze of lemon juice.
[11:43] There we go. All smooth. Keep the
[11:45] immersion blender head in the cup and
[11:47] carefully pour oil down the side so it
[11:49] settles on top of the egg. One cup of
[11:51] oil per egg. Now that we have all the
[11:53] oil in there, settled on top. I'm going
[11:56] to crank the immersion blender full
[11:58] speed on the bottom. Wait until it
[12:00] emulsifies and then slowly pulse slowly
[12:02] pulse upward. I'm just going to slowly
[12:04] pulse this upward. Okay.
[12:06] Babish, you dirty dog.
[12:13] >> And now I promise you, if you grab a
[12:17] bottle of Helmans or whatever
[12:18] store-bought mayonnaise you have and
[12:19] have a full spoonful,
[12:22] this is the only one that you're going
[12:23] to want to swall up.
[12:24] >> Oh my god.
[12:28] >> How'd that sound?
[12:30] So, for my tartar sauce, I love to load
[12:32] it up with all different kinds of herbs.
[12:33] I'm also going to add a little bit of
[12:36] creme fresh. Whenever I make potato
[12:38] salad or anything, you know, any kind of
[12:40] mayonnaise based dressing, which is what
[12:41] tartar sauce is, I usually add some sour
[12:43] cream, which creme fresh sour cream,
[12:46] pretty much analoges. This one's
[12:47] fancier, so they're probably going to
[12:48] like that. And uh it's just going to
[12:50] bring a little tang. It's going to bring
[12:51] a little zip. For even further zip,
[12:53] instead of lemons, just to be an
[12:55] [ __ ] I'm going to use yuzu extract.
[12:58] >> Whoa. Yuzu tartar, dude. This is yuzu
[13:02] extract instead of just yuzu juice,
[13:04] which means it's probably going to be
[13:06] pretty sour. But there's only one way to
[13:07] find out.
[13:13] That was too much.
[13:16] I can't see.
[13:17] >> Oh my god.
[13:20] >> I'm not sure if you can tell, but I've
[13:21] never worked in a restaurant. I'll grab
[13:23] my mayonnaise. About a cup's worth of
[13:26] mayonnaise here. Then let's say 3
[13:28] tablespoons of creme fresh first. I
[13:30] don't want to overdo it. Then I have
[13:32] about 2 tbsps worth of capers. Now I've
[13:36] got some cornishon as well as one of the
[13:38] little pickled onions that comes in
[13:40] cornishon. I'm going to finally mince
[13:42] these. Likewise, I've got five little
[13:44] cornishon here. Mustn't forget the
[13:46] little cocktail onion. I'm also going to
[13:48] add a little bit of finely minced
[13:50] shellot or as the Americans call it
[13:53] shallot. I've got some lovely fresh
[13:55] chives here. Then the margarm. This I
[13:58] just sort of imagined and I don't know
[14:00] if it would work flavor-wise. So,
[14:03] oh, I'm going to add a little bit. Let's
[14:04] see what happens.
[14:05] >> You can't have too many lovely bright
[14:07] fresh herbs in a tarta sauce.
[14:09] >> No, I agree with that.
[14:11] >> I've also got some fresh dill here. I
[14:13] just love dill and seafood so much. Two
[14:14] tablespoons of chopped parsley. This is
[14:17] no job for a tiny whisk. This is a job
[14:20] for a big old normal size whisk.
[14:24] That's going to be good with seafood.
[14:26] Now, let's try it with a little bit of
[14:27] yuzu.
[14:31] Oh, that is interesting and vital and
[14:34] important.
[14:36] You can taste it, but I'm not sure if
[14:38] I'd be able to identify what it is.
[14:39] Like, I'd be like, there's something
[14:40] different. There's something new.
[14:42] There's something important and vital
[14:44] happening in this starter sauce. This is
[14:47] a little runny. So, just going to
[14:50] quickly cover it in cling film. And I'm
[14:52] going to put it outside because it is
[14:54] currently a toasty like five degrees
[14:56] outside. So, let's see what happens.
[14:57] Time for the second fry. These guys are
[14:59] a little soft, which is exactly what
[15:01] they're supposed to be, just like me.
[15:03] And uh now they're fry. We're going to
[15:06] crisper their asses right up. In they
[15:09] go.
[15:10] Still a lot of moisture cooking off.
[15:12] Still a lot of moisture. Don't want
[15:14] these to get too much darker. They smell
[15:16] good. Okay. Please God, let these be
[15:19] crispy. Please God, I have to say this
[15:22] is looking promising.
[15:26] So crispy. I might give them another
[15:28] quick fry right before I serve them just
[15:30] just to heat them up and to drive off
[15:31] that last wee bit of moisture. Okay,
[15:33] time to make the batter for the fish.
[15:35] Here we go. I have 150 g of allpurpose
[15:38] flour. Then 75 g each white rice flour
[15:41] and potato starch. Then we're going to
[15:42] add 1/ teaspoon of paprika/ teaspoon of
[15:45] turmeric/ teaspoon of baking powder and
[15:47] 3/4 of a teaspoon of kosher salt. This
[15:50] is basically H Blumenthal's method for
[15:53] fish and chip batter with the addition
[15:54] of baking powder for lightness and
[15:58] potato starch which we've had great
[16:00] success in our fried chicken tests. So,
[16:03] we wanted to give it a spin with this.
[16:05] So, those starches are going to just
[16:07] help crisp up the batter. Should should
[16:08] be a really good move. To our dry
[16:10] ingredients, we're going to add 200 mil
[16:12] of vodka. And then we need, of course,
[16:15] to add beer. And why add a British
[16:17] logger when we could just get use an
[16:18] American logger?
[16:19] >> I'm going to say somewhat controversial.
[16:21] American laga is better than British
[16:24] logger. Now, I'm going to whisk this
[16:26] together gently. There can be some lumps
[16:28] in it. There should be some lumps in it.
[16:30] It's like pancake batter. Ooh, there's a
[16:32] great color to this batter. It's
[16:34] definitely going to fry up nicy nice.
[16:38] I'm going to take some of the batter.
[16:40] We're going to throw it in an iso whip.
[16:42] This is a whipped cream thing. Can I do
[16:45] this? I'm going to pour it everywhere. I
[16:47] >> We believe in you. We believe in you.
[16:49] >> I've made enough fuckups today in front
[16:51] of these dudes.
[16:54] Need to be a little bit professional.
[16:58] We go. Now, similarly, and I'm going to
[17:01] pour that right into this squeeze
[17:03] bottle. Doing this in the whip
[17:06] container. This is basically forcing a
[17:09] ton of bubbles into the batter, which is
[17:11] going It's already designed to be light
[17:13] and fluffy and airy. This could be next
[17:16] level. I'm very hope there's no reason
[17:18] this shouldn't be absolutely delicious.
[17:20] >> Let's try it first with one of our
[17:21] smaller pieces.
[17:26] There we are. Now, this guy's headed
[17:28] straight in 400° Fahrenheit oil. Wow.
[17:32] Wow.
[17:34] Jesus Christ. The size of the bubbles on
[17:35] this. Holy crap.
[17:38] We don't have any exposed fish. I
[17:40] shouldn't be manipulating this so much.
[17:42] I'm just curious this first go around.
[17:44] The more you touch this, the le the more
[17:46] like craggles and stuff you're going to
[17:47] lose. But luckily, we have another trick
[17:50] for that. Once we have a nice set batter
[17:52] and just kind of
[17:55] Now I just got to flip it over, get the
[17:57] other side.
[17:59] >> Yes.
[17:59] >> Yeah. Crackle in the oil. Crackle it in
[18:02] the oil. It's the fish.
[18:03] >> You got to find this like resonant spot
[18:06] where it's hitting the fish but also
[18:08] hitting the oil so it sets but also
[18:10] doesn't, you know, fly off. Look at
[18:12] that. Look at the craggles upon that. I
[18:15] can't say where I learned this technique
[18:17] from. It was from a YouTube video. A
[18:18] couple chefs having fun in their
[18:20] restaurant or something in in in
[18:23] England.
[18:27] Show us that cross-section.
[18:30] It's a little undercooked. I could have
[18:32] let it go 30 seconds longer, I think.
[18:34] But this I mean this actually looks
[18:36] completely cooked. That's definitely a
[18:38] little medium rare, but I'm gonna eat
[18:39] it. Here we go.
[18:43] Wa!
[18:45] Listen to that crunch.
[18:48] I tell you what that does. That works.
[18:50] Fish actually might be almost perfectly
[18:52] cooked. If I let it rest just for like
[18:54] another 2 minutes, I think it would have
[18:56] gone up over. Wow. So flavorful, man.
[18:58] That's great. picking up on the citrus
[19:00] zest. The batter itself has ever such a
[19:04] mild spice like profile to it. That with
[19:07] some tartar sauce is going to be really
[19:09] really something special. So, it's time
[19:12] to plate up and I'm going to do it super
[19:14] annoying. Starting with a slate.
[19:19] >> Not your anguish fuels me. What we need
[19:22] to do is something like kind of
[19:25] >> Oh,
[19:26] it was going so well up to this point.
[19:28] There we go. I have two big pools here.
[19:32] That's going to be good from two pieces
[19:33] of fish.
[19:34] >> The fish looks like it's genuinely
[19:35] Michelin.
[19:36] >> Yeah. I'm going to decoratively arrange
[19:39] these about the plate. Of course, we
[19:41] need some mushy peas dotted about. Then
[19:44] I'm going to
[19:47] >> Oh, more sauce. No, put the sauce down,
[19:50] man.
[19:52] >> Thanks. Just as a little treat for our
[19:54] friends, Oetra Caviar. This being hot
[19:57] cuisine, I'd be remiss not to bust out
[19:59] the tweezers and the micro greens.
[20:02] >> Oh. Oh, no. Where's the micro greens?
[20:05] >> Oh, there you have it. Utterly
[20:07] traditional, completely authentic fish
[20:09] and chips.
[20:10] So, now it's time to see what they think
[20:14] of this thing.
[20:19] >> Holy moly.
[20:21] >> Jesus.
[20:22] >> Shall we?
[20:23] >> We shall.
[20:26] is unusual.
[20:27] >> The fish itself looks looks actually
[20:30] conventional.
[20:31] >> Yeah. Well,
[20:31] >> it looks mega.
[20:32] >> Like we were saying, this is has a
[20:34] special place in our heart, this recipe,
[20:36] cuz this is the best fish and chips
[20:38] batter I've ever tried. And you've added
[20:40] the potato starch, which is a point of
[20:42] difference. So, look at that. Could be a
[20:44] level up. Look at that. Yeah.
[20:46] >> Nice one. Yeah.
[20:46] >> Now, this is the best bit. The scraps on
[20:49] the top.
[20:50] >> Yeah. Really well done as well. It's
[20:52] hard. It's harder than it looks to
[20:53] actually achieve that texture.
[20:54] >> One thing I will say, salt and vinegar.
[21:00] >> I'm not a big vinegar fan, so stick it
[21:01] to your half. Right. So, in the UK, when
[21:05] you get when you get asked salt and
[21:07] vinegar, you always say plenty and then
[21:09] they douse it on. You have to tell them
[21:10] to stop. I'm going to go for it.
[21:12] >> Oh, that's good. What they're working
[21:14] on?
[21:14] >> That's next level.
[21:15] >> What?
[21:16] >> Michelin chips.
[21:17] >> Look at the inside.
[21:20] a little bit that they're crispy. Very
[21:22] light.
[21:22] >> Crispy.
[21:24] >> You can see from the color that there's
[21:25] a bit higher amount of sugar in these
[21:27] potatoes. They're browning a bit
[21:28] quicker, but the flavor of them is nice
[21:30] cuz you get the sweetness coming through
[21:31] it. The shape, although unconventional,
[21:35] does lead to an ultra crispy finish.
[21:39] Obviously, all those sides get hit. Now,
[21:41] what I will say is
[21:43] British fish and chips, the chips are
[21:46] not this crispy.
[21:49] They're soggy, steamed in a bag, covered
[21:51] in total vinegar. Let's go for the massy
[21:53] peas.
[21:53] >> Now, this is, I have to confess, maybe
[21:56] not my favorite part of the fish and
[21:57] chips. In fact, I will say I didn't like
[22:00] them back home.
[22:02] >> They're one of those things that you
[22:04] always everyone consumed it to be a
[22:05] British thing, but do many people like
[22:07] it and probably more like the older
[22:08] generation.
[22:09] >> So, the bone marrow does give a a really
[22:12] nice sort of richness to it.
[22:14] >> M. It's actually delicious, h not sure
[22:16] about them. I don't think anyone in the
[22:17] UK has ever put a micro herb on a mushy
[22:19] pig.
[22:20] >> No, I don't think so either.
[22:22] >> That's a first for me.
[22:23] >> It's a lot of first sense, please.
[22:26] >> That's a first. Potentially that was one
[22:28] that could um isn't needed.
[22:30] >> Yeah, I feel that's This is professional
[22:32] rage bait.
[22:35] >> Set that down for a second.
[22:37] >> Oh, can you hear that?
[22:41] >> It's promising.
[22:43] >> That's a good crisp when you have to
[22:44] soar through it. Just so much caviar in
[22:46] the way. Oh,
[22:47] >> look at that crust. It's almost like
[22:49] fish delicately sandwiched between a
[22:51] burger bun and batter.
[22:52] >> Make things better, right?
[22:55] Look at that for a bite.
[23:00] >> That is good.
[23:02] And the fish is still juicy. Look, you
[23:03] can see it's translucent.
[23:04] >> Babish, my friend.
[23:06] >> Oh god.
[23:08] >> That's awesome.
[23:09] >> This is This is awesome.
[23:13] >> Good. The tartar sauce flavor. Let's
[23:16] give it a little taste.
[23:19] >> Remember the yuzu went in there. You
[23:20] think it's too much or
[23:22] >> I don't think it's too much. I think
[23:23] it's really The only thing I say about
[23:24] tartar sauce is maybe
[23:26] >> I prefer it thicker.
[23:28] >> Yeah, but he had to
[23:29] >> Sorry. Yeah, I forgot.
[23:30] >> Remember? Yeah. So, we were concerned
[23:32] >> the fishy
[23:33] >> about the halibet being overcooked.
[23:35] >> It's incredibly well cut. The zest,
[23:38] which didn't get rinsed off,
[23:40] >> is still in there. I get the zest. It's
[23:42] perfectly cooked. It's flaky. It's
[23:45] crispy. To be honest, you won't find a a
[23:48] British fish and chips as good as this.
[23:51] >> You won't find a batter as good as that.
[23:53] >> No. I think batter gets much better than
[23:55] that.
[23:57] >> Oh my god.
[24:01] >> That's the nicest thing I've ever heard
[24:02] in my entire life.
[24:05] >> We should open a restaurant.
[24:07] >> Friday night. Friday night fresh fryish.
[24:09] It's a bit of a long name. Um, so let's
[24:11] let's let's run through this. Potatoes,
[24:14] not traditional by any means in the way
[24:18] that they were cooked, steamed. I've
[24:19] never seen it used vinegar before.
[24:21] >> I think the vinegar makes them go quite
[24:23] dark, but they are light, crispy,
[24:26] delightful, and a very interesting,
[24:28] unusual shape.
[24:29] >> And I think it works for this for this
[24:31] plate of food as well because they're
[24:32] delicious and tasty. But the fish in
[24:34] that batter is such a star that you
[24:36] almost don't need the chips to be ultra
[24:38] ultra crispy because you've got all that
[24:40] texture coming from the fish. Yeah.
[24:41] >> And the potatoes taste delicious
[24:43] ultimately. And that's obviously the
[24:44] main main thing is that the flavors
[24:46] there.
[24:46] >> Mushy peas. What do you think?
[24:48] >> I think they're as good as a mushy pea
[24:50] can get.
[24:50] >> Yeah.
[24:51] >> But thing is it's a mushy pea at the end
[24:52] of the day.
[24:53] >> Do you think the micro herbs really come
[24:54] out in the mushy peas or
[24:55] >> No, I think the mushy peas can stay.
[24:57] >> Yeah. Mic herbs can go.
[24:58] >> And the microbes can go.
[24:59] >> Yeah.
[25:00] >> Really good choice of fish. Perfect.
[25:03] Yeah. Curing on the fish. Perfect.
[25:05] Batter. Perfect. I would only The only
[25:07] thing I would say on the fish, I would
[25:08] personally have it a little bit less
[25:09] cooked.
[25:10] >> It's a fine balance though, right?
[25:11] Between getting that crispy. We love the
[25:13] crisp.
[25:13] >> Yeah. We're chefs as well. We like we we
[25:15] like our fish a little bit under, but in
[25:17] general, it's a bloody bloody good fish
[25:18] and jet.
[25:19] >> You'll never get a fish cooked that well
[25:20] in the UK. That's not traditional.
[25:22] >> Well, we pretty much demolished the
[25:24] whole thing. So, you probably weren't
[25:26] expecting so much.
[25:27] >> No, I was not. I was really not. I um
[25:32] God, I can't tell you how much all that
[25:34] means to me, guys. Um I know I had some
[25:37] I was taking the piss in a couple
[25:39] different ways, but I really wanted to
[25:40] make something that was really tasty for
[25:42] you guys. And um I'm Oh god, I'm going
[25:45] to cry.
[25:47] just I I I can't believe that 10 years
[25:50] after I started this. It's 10 years to
[25:51] the day that we're shooting this episode
[25:53] that I was just around in my kitchen
[25:57] never imagining that, you know, anybody
[25:58] would watch my videos, much less that I
[26:01] would eventually meet you guys and like
[26:03] have you eat my food and and like it.
[26:05] Like it it it's overwhelming. Uh so I I
[26:10] thank you guys so much.
[26:11] >> Well, thank you for having us. Anytime
[26:13] we want to test any more recipes, we're
[26:14] here. It's true. Okay, cool.
[26:16] >> Just less micro greens next time.
[26:18] >> I'm going to have some more more micro
[26:19] greens. Okay, what I'm going to get make
[26:21] is a microgreen salad.
[26:23] >> Well, that was one of the defining
[26:26] experiences of my life. Thank you guys
[26:27] from the bottom of my heart. Thank you.
[26:29] >> Thank you.
[26:29] >> I hope you enjoyed.
[26:31] >> God bless America.
[26:33] >> Get drunk. Have to tell me twice.
[26:36] >> Thanks again to my long-term partner
[26:37] Squarespace for sponsoring this episode.
[26:39] Be sure to head to rankedwithbavish.com
[26:41] to submit your ideas for what you think
[26:43] I should rank next or who you want to
[26:45] see as a guest. While you're there,
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