British Chefs Judge My Fish & Chips (ft. Fallow) | With Babish

[00:01] That is good. That is really good. This

[00:03] is all something I've never done before.

[00:05] Yeah, I feel that's This is professional

[00:07] rage baby.

[00:09] There are a few things that America can

[00:11] proudly state that they invented.

[00:14] Democracy,

[00:15] eyeglasses,

[00:17] shoes probably. But we can rest easy

[00:19] knowing that we gave birth to Friday

[00:22] night fish fry. Inspired by the

[00:24] Christian kitchens of the Midwest,

[00:26] spreading all the way to the Christian

[00:27] kitchens of upstate New York and

[00:29] Pennsylvania, Friday night fish fry is a

[00:31] battered fried fish with fish batter

[00:34] fries with fries. Naysayers will say

[00:38] it's just fish and chips, which is an

[00:39] English invention. To them, I say it's

[00:43] not chips, it's fries. And if served on

[00:46] a Friday night, you can't tell me that

[00:49] it's not Friday night fish fry. Granted,

[00:51] it is Monday at 12:05 p.m., but I'm

[00:54] going to show you how I make my ultimate

[00:57] Friday night fish fry. But what I don't

[00:59] know is that I'm going to be watched and

[01:02] dare I say judged by two acclaimed

[01:04] British chefs, Jack Croft and Will

[01:06] Murray, of YouTube's own restaurant,

[01:08] Fallow. Not only are they real British

[01:11] chefs, but also I'm a huge fan of

[01:12] theirs. So, this is going to be

[01:13] emotionally devastating.

[01:14] >> All right, Babish, we've traveled a long

[01:15] way for this. Let's see what you got.

[01:17] It's judgment time.

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[02:17] >> Friday Night Fish Fry.

[02:20] Tell you what, you get a smack in the

[02:22] mouth if you set a Friday Night Fry in

[02:24] uh the East End.

[02:24] >> I don't think I've ever had a good fish

[02:25] and chips in America.

[02:27] >> He's trying to put us off on the back

[02:28] foot. Now, it's up to him to prove that

[02:30] he can actually do this.

[02:32] >> Now, fish and chips is normally

[02:34] comprised of four key elements. fish,

[02:38] chips, tartar sauce, and mushy peas

[02:42] sometimes, not always. Which sounds

[02:44] delicious, but what are they? Mushy peas

[02:46] are specifically marrow fat peas. These

[02:48] are extra mature. These are peas that

[02:52] read the New Yorker.

[02:53] >> Really don't like mushy peas.

[02:54] >> I'm not a massive fan either.

[02:55] >> Normally, you'd soak this for 24 hours

[02:57] in water and baking soda or by carb as

[03:00] our friends might refer to it. Then once

[03:03] they're soaked, you cook them down. But

[03:05] my intrepid culinary producer Rachel

[03:07] discovered if you just throw these in a

[03:09] pot with water and simmer them for 2 and

[03:12] 1 half to 3 hours just as good. And then

[03:17] given that these are called marrowof

[03:18] peas, I'm going to choose to see that as

[03:21] a dog whistle to use actual

[03:25] marrow fat.

[03:28] >> Oh, nice. So, it's a surf and turf.

[03:29] >> Fun fact, and this is an an especially

[03:32] appropriate episode to reveal this. I am

[03:35] famous for saying saucepan. It's one of

[03:37] my catchphrases. And people are like,

[03:38] "Why do you say that?" Picture a British

[03:40] person saying saucepan.

[03:44] >> Sauce pan.

[03:45] >> Does that sound good?

[03:46] >> He lost me. I don't understand.

[03:48] >> We have our 200 g of narrow fat peas.

[03:51] Top that up with

[03:53] 500 something mil of water. Now, often

[03:57] mushy peas are just made with water. I'm

[03:58] just going to use chicken stock instead.

[04:00] It adds some more flavor. Got a teaspoon

[04:02] of this hot nonsense. Then

[04:05] I've got my three little marrow bones

[04:07] here. I'm going to roast these at 425° F

[04:09] until they're starting to give up their

[04:11] fat and they got some nice browning.

[04:13] Meanwhile, this guy's going on the

[04:14] stove. I'm going to bring it up to a

[04:16] simmer. Hold it there for about 2 and

[04:17] 1/2 hours. And as soon as the marrow is

[04:19] done roasting, I'm going to scoop the

[04:20] fat in there to cook along with it.

[04:22] >> The one thing I will say that you

[04:23] probably won't know is that most mushy

[04:25] bees in the UK go a horrible color. You

[04:28] need to add a bit of green food coloring

[04:30] to actually make them look.

[04:31] >> Yeah. And now the trend of using mushy

[04:33] peas even is even going down and down.

[04:35] Most people are now doing like a crushed

[04:37] pee.

[04:37] >> Oh, crushed minted.

[04:39] >> I thought that he was going to go down

[04:40] that angle.

[04:41] >> As is so often said, it's time to talk

[04:44] ters.

[04:46] So, for our fries andor chips, I'm going

[04:47] to go with Yukon Gold potatoes. The

[04:50] Brits love their potatoes. They have all

[04:52] kinds of fun, cool varieties, mostly

[04:55] named after women. Maris Piper, uh,

[04:57] Desiree, uh, Anya, uh, there's another

[05:00] one, but I can't remember. And the

[05:02] closest equivalent we have to those

[05:03] potatoes is the Yukon Gold. It's

[05:05] definitely waxier than those potatoes,

[05:07] but it's going to give me a much

[05:08] creamier chip with an extra crunchy

[05:10] surface. I'm going to start by cutting

[05:12] these potatoes into pretty thick planks.

[05:16] They have no idea what I'm about to do.

[05:18] About to blow their minds. Now, I'm sure

[05:21] you've heard of Michelin starred chips.

[05:23] If you Google Michelin star chips,

[05:25] there's a million different recipes, but

[05:26] I bet you haven't heard of Michelin star

[05:29] chips.

[05:31] What on earth is he doing?

[05:33] >> What I'm going to do is I'm going to

[05:34] punch out a Michelin star from each of

[05:37] my potato planks and I'm going to use a

[05:39] little Michelin star to hollow them out.

[05:42] So then we're left with a boom boom

[05:45] Michelin starred

[05:47] chips. See that fellas?

[05:49] >> Oh my god, it's on rogue. What's great

[05:51] about this method is that it's wasteful

[05:53] and that it's very high labor.

[05:58] So, let's keep going.

[06:00] I'm just going to rinse and repeat until

[06:02] I have a whole bunch of assumed to be

[06:05] Michelin and currently Michelin starred

[06:07] chip. There's a double meaning. I don't

[06:08] know if you've gotten that yet, but

[06:10] there's actually a double meaning to

[06:11] this.

[06:11] >> I'm also worried that doing it like

[06:13] that, he's going to way underdo the

[06:15] amount of chip to fish ratio you need.

[06:17] >> You need a load of chips. I would say

[06:19] like almost potentially triple the

[06:21] amount of chips. So I suppose the

[06:22] problem thing for for us whenever we're

[06:24] making chips, we're always thinking

[06:25] about the breaking of down of the potato

[06:28] that he wants to hold these little sort

[06:33] of Michelin star chips in the right

[06:35] shape. So this is interesting. The first

[06:38] of the three cooks is a boil. I'm going

[06:40] to boil these guys for 15 to 20 minutes

[06:43] until they're almost falling apart. Then

[06:44] comes the first of two fries. I'm just

[06:46] using plain vegetable oil into which I'm

[06:48] going to gently drop my potato pieces

[06:50] where I'm going to fry the chips for as

[06:52] long as I can. Ideally, up to 10

[06:54] minutes, but 5 to 6 minutes will do. We

[06:56] don't want them turning brown. We just

[06:57] want them turning a very light blonde.

[06:59] The reason behind the double fry is that

[07:00] when you fry foods, they release a lot

[07:02] of moisture. And if you do a low and

[07:05] slow fry first, all that moisture is

[07:07] going to start evaporating, coming to

[07:09] the surface, making things soggy. Then

[07:11] you hit it again with a second fry,

[07:13] which not only finishes up the crisping,

[07:15] it evaporates all that liquid. So then

[07:17] you end up with nothing but crispy. So

[07:21] now we're going to chill them until

[07:22] they're completely cooled before hitting

[07:24] the next fry. Now it just wouldn't be

[07:27] fish and chips without fish, now would

[07:28] it? So for the fish, I have these

[07:31] beautiful halibet loins. This is one of

[07:33] the thicker parts of the fillet. It's

[07:36] perfect for fish and chips because it's

[07:37] very mild flavor. It's very tender. It's

[07:40] very juicy and the form factor is just

[07:42] right.

[07:42] >> Haliba is a fantastic fish. It can be so

[07:46] delicate and beautiful, but I think only

[07:48] if you cook it to like 40 42°

[07:51] centigrade.

[07:52] >> Yes.

[07:52] >> And my worry would be halibet in a fish

[07:54] and ch.

[07:55] >> The batter won't get crispy enough

[07:56] before the fish inside overcooks. And

[07:59] when overcooks, it tastes like you're

[08:02] chewing on a cotton wool bud from a

[08:05] dentist

[08:06] >> or a dog toy.

[08:08] >> Piece of cardboard. Now I'm going to do

[08:10] a quick brine. Brining fish is perilous

[08:13] because you can make it firm, you can

[08:15] make it firm, and you can make it very

[08:19] firm sometimes. So for the dry brine,

[08:22] fish loves sugar. So I'm going to do a

[08:24] 1:1 ratio pretty much of kosher salt to

[08:26] granulated sugar. And for an added bit

[08:30] of zing, I'm going to zest in the zest

[08:35] of not one, not two, but three

[08:39] citr citr.

[08:44] This is going to bring a delightful

[08:45] lemon, lime, and orange flavor. I've

[08:48] seen some chefs do this. I don't know

[08:50] which ones.

[08:50] >> Absolutely chef.

[08:52] >> Absolutely legends.

[08:54] >> Amazing recipes. It's going to bring a

[08:56] lovely tropical underdo to the fish,

[08:58] which if there's one thing that I know

[09:00] about British food, it's that it's

[09:02] highly tropical. So, I'm just going to

[09:04] mix that zest in there. I'm going to put

[09:07] these guys on a rack because the dry

[09:09] brine is going to draw out a bunch of

[09:10] moisture and I don't want this swimming

[09:13] in its own moisture. I want it to drip

[09:14] away. Very light sprinkle. Don't want to

[09:16] overdo this because I'm worried I'm

[09:18] going to overdo it. So, that's why I

[09:20] don't want to overdo it. So, now these

[09:22] guys are going in the fridge for at

[09:23] least 30 minutes. No more than an hour.

[09:25] I don't want super firm fish and I don't

[09:26] want to draw out too much moisture. I

[09:28] want it to be just right. Just like

[09:29] everything.

[09:32] Pe check.

[09:34] So, we're checking on the peas. I think

[09:36] they're done. They look mushy. They're

[09:38] starting to mush for sure.

[09:39] >> They're looking very brown.

[09:43] >> It's not That is good. That is really

[09:45] good. The marrow fat really brought some

[09:47] to that.

[09:48] >> I'm quite surprised about that. So, now

[09:50] I'm going to do something that's sure to

[09:52] not piss off anybody. I'm going to make

[09:54] the mushy peas.

[09:56] >> Oh god.

[09:57] >> Oh, for God's sake. Babish.

[09:59] >> 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

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