Traditional Fish & Chips Recipe 🐟 🍟 Cook & Review
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Ken Domik
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The method is correct but that’s not a “traditional” fish & chips. Black pepper should be nowhere near the fish or chips once cooked, as it completely changes the flavour.
Likewise, both the fish and chips should be doused liberally with salt and malt vinegar.
I’m a fan of tadic!
Scratch made tartar sauce.. without salt and pepper and rather thickly/messily chopped pickle… smh..
Pepper jellys are awesome
So youre a Southampton fan? Cool
What dog name?
Malt vinegar is the best on fish n chips… Great looking feed there guys!
Paul is my spirit animal.
The thumbnail for this video is the most beautiful thing I’ve seen today
Kens using paul and his skills for more views and subs, gtfo paul
The fish looks okay, but those chips…oooff. A chippie would be embarrassed to serve those.
You should give this channel to Paul and rename it to Paul’s Cook’n’review.
I don’t see where the recipe is posted.
These videos definitely inspire me to cook a lot more and that’s a great thing so thank you also Paul’s the man LOL
I love beer but hate IPA just not for me so I go with Ken on this one also fish and chips and beer oh yeah delicious
Cue the Brits with disparaging comments.
I have the same issue w/fried stuff. Could be from too old frying oil and how battered/breaded food absorbs more oil like Paul said. A lot of restaurants don’t change their frying oil as often as they should. When I fry at home with fresh oil or one time used, I never have a problem.
Next time you try doing some beer batter Paul, try and find some Nitro Milk stout from Left handed brewing company, it really adds a demension that you wouldn’t believe
I love fish & chips, if made with cod or haddock , it’s great dish and one my favorite fried seafood dishes.
Paul’s THE MAN!!!
Digging the Southampton kit !!!
To make that a proper English fish and chips you need to have mushy peas and gravy, with a scallop on the side. And you need bigger fish and thicker chips! And douse it more in salt and vinegar. You don’t get tartar source from a chippy. Maybe some ketchup.
I have to be in the mood for tartar sauce and I’m picky about who makes it…..but for me when i eat fried fish it’s ketchup and hot sauce all the way
This Paul guy seems like a great cook! But who is this irritating, bald man? All he does is whine and complain while Paul cooks! Very ungrateful! Refuses to try the malt vinegar! Just give it a go you big baby!
Not my proudest fap, but worth it
LOVE the backyard C&R’s!!!!!
As somebody that worked in a kitchen at a traditional f&c stall for 5 years you guys came pretty close. Let’s start with the good things. Blanching the chips is a must. Major props for butterflying the fish, less oil is absorbed as it takes less time to cook. Batter was close, need a bit of sugar and a neutral flavoured oil to help colour the fish especially in fresh oil. Also the batter was bit to thick. The consistency should something similar to alfredo sauce. This will give you a nice thin shell that’s light and crispy and will be far less oily. The tartar sauce wasn’t bad but fresh garlic dill and homemade mayo really makes it memorable.
Chips 8/10 nice thickness, perhaps a little dark. Not sure about the inclusion of pepper.
Tartar sauce 7.5/10 good base. Sometimes throwing the onions in boiling water for a few seconds will eliminate that harsh raw onion taste.
Fish 7/10 again opening up the fish like that is a really key step nice job. Batter definitely a bit thick but that is easily fixed.
Not a bad effort there mr. Paul.
try san miguel beer or redhorse beer from the philippines.
Awesome c & r
in englaand u soak ur chips and fish in vinegar plus plenty of salt on chips no pepper u shud allso try battering the chips aswell
Nice! How does paul blanch his potatoes