Homemade Fish & Chips with a Professional | Chef Jean-Pierre

Well hello there friends, another fantastic recipe today, fish and chips with a delicious remoulade. Remember, if you like the recipe, give us a thumbs up, don't forget to subscribe to the channel and don't forget to ring the bell. Stay tuned, I'm going to show you exactly how to do it. Well, let's get to it right away. Let me show you how easy it is to make this fabulous fish and chips with a remoulade sauce. Delicious. Let's do it. I like to use a yukon gold potatoes. I find them creamy. I find them wonderful. You can't get one of those. Get a baking potato, get a hot potato, I don't know how to say it, but get whatever potatoes makes you happy. OK, it doesn't matter. The secret is to make sure we make perfect fries and the perfect way to do it, you peel it, you keep it in water, because if you don't keep it in water, then it's going to oxidize and it's going to turn brown on us, right? So we we we clean it, we dry it. And the first thing to do whenever something moves, we've got to make it where it doesn't move. So you cut one piece out and now we've got a potato that doesn't move and we're going to make a box and we're going to make a box. This is a classical way of making it, make a box. So so it's fairly straight. All right. We're going to take this and get rid of it. And let's get rid of this too. Now, you don't want to make a perfect square fries, then don't worry. We're going to figure out here we're going to make about three. So we're going to make them pretty big. You see, we're going to make them pretty big. But it's really sticky. So here we go. And that's it. Now we're going to cut them into perfect square. So one, two, one, two, one, two. All right. And then what you do now, you rinse them. And you rinse them and you rinse them a few times until your water is clear. And when the water is clear, we mean it's not like this. This is cloudy. You see this cloudy water. So you want to rinse them and change the water and rinse them again and change the water again. However long it takes to probably two or three water bath, if you will. And and that cleans them up. That cleans the water, gets rid of the extra starch. OK, so to save some time. I already got them, because after you do this, you want to put them in the fridge. You want to put them in the fridge at least for an hour or two. You want to make sure it's super, super cold. You see, super, super cold. And and that will air dry them in the fridge. The first prime, because what we do, we double prime. Whenever you do a good French fries, you want it to be crisp. The first thing you do, you do one fry at 280, 280 Fahrenheit. I know Jack is going to put the temperature in Celsius and then we're going to give a second fry. The first fry could take a good. Be careful when you do it. I have a thermometer here. So to make sure the temperature is good. Always when you do this, do it away from you, from from yourself. So it doesn't splatter towards you. And this is going to take a little time. And we're going to keep an eye on it while we start getting ready with the batter. OK, we're going to put this aside and we're going to get the batter ready. All right. So in here, all you have to do really is don't play with it. Just make sure that's it. You don't put too much. I like to put as little as possible as I can. OK, let me put this over there. So I'd rather do two or three fries at the two or three batches instead of one big batch if you put too much of it. I will keep an eye on it. OK, so now we're going to make the batter. It's very simple. We got regular flour and I am going to sift everything to make it lighter. Then we got rice flour. I like rice flour. And then I add a little bit of cornmeal, a fine, fine, fine, fine cornmeal. And then I have a little bit of cornstarch and baking powder. Cornstarch and baking powder. If you don't have that, you can use tapioca powder also. And I also add my famous Creole seasoning. You got to put some kind of a seasoning in it. If you don't have Creole seasoning, use whatever makes you happy. And of course, salt. All right. We got a nice amount of salt right there in my Creole seasoning. I have already cayenne pepper in here, so I don't need any more heat. And a spoon, I think, will make me do this easier. And that's it. All right. So this is ready to go. All we have to do now is put a beer. I like to use a light beer, do whatever you want. This is a light ale, a summer ale for Germany. It's actually it's got a little lemon flavor in there. It's really, really, really wonderful. So we put be careful. Don't put too much. You want to basically the texture of a pancake batter, you know, thicker pancake batter. That's what we want. OK. Be careful. I want you to add a little bit at a time instead of having too much because you can't take it out the minute it's in there. You can't take it out. So be careful. See? So let me continue. This is too thick, obviously. That's why I got another one ready to go. And you just do that. You put it in as you need it. Don't go out there and put too much. And it's just too thick. And that's OK. We're going to get the consistency of a nice pancake batter. You'll see. It's looking good. This is still a little too thick, but that's OK. We're going to get there, you see. Let me keep an eye on my fries while I'm doing this. Yep. We're still too thick, but that's OK. That's why I always got a couple ready. And then you do it. You do it by looking at it. You see, you make sure you don't put too much. You want it to be thick enough so it sticks on top of the fish. All right. We're looking good. Little bit. Little bit more. Just a touch more, maybe. And then our fries should be ready to take out. Let me keep an eye on them. I don't want to do it too much. But they still got a little while to go. Let's look at it. Let me show you so you can see. See, we got a little bit of a little way to go. See, it's getting there. It's getting there. All right. Let's see how we do with the batter. Yeah, we're doing really good with this, friends. We're doing really good with this. Maybe just a touch more. You see, now I'm going to show you the consistency. So you see, just like a pancake batter, a little thicker, maybe than a pancake batter. We're almost there. Look, you see with a spoon, friends. See, look, you got an idea right there. I think it is. You see, you see it right there. All right, my friends. I think we're good. Maybe just a touch, touch, touch, touch more. I'm telling you no more. And then I keep adding more. I think we have it right there. That's perfect. All right. Let me check the fries. I think the fries are going to be fine to take out. And then what we're going to do. We're going to refrigerate them at least another hour. So that's something you want to make in advance. You want to get ready in advance. If you want to do it, you got to do it right. Right. You're going through all this effort of doing this. You want to make sure you do it right. They need to be just a little bit more brown. So we're going to wait just a second. I tell you what I'll do while I'm waiting, friends, because I got another minute. I'm going to make a quick little remoulade. We're going to make a remoulade and a remoulade. Now, I already got a recipe online for this. I already got a recipe. We did a video of mayonnaise, homemade mayonnaise, and we already made one in the old kitchen. But just in case you didn't see it, I make a quick one. I put a little red onion, put some chives in there, put a little garlic, a little too much garlic in there. Capers, small capers, baby capers and cornichons, French pico. If you don't have cornichons, don't worry. They're still going to be good. It's still going to be delicious. French pico, a little sour pickles. And you see right there, we got a remoulade. All we need now is salt and pepper. Salt and pepper. You can put a little bit of hot sauce in there. Let me check out the potato now, because I don't want them to be over down. And then we'll finish them up at a fire. OK, we're good. You can put a little hot sauce in there. Matter of fact, you know what? I'm going to do it because I got some. Here we go, friends. I got a little hot sauce in there. Just a little bit. Measure carefully. And here we have it. All right. So we have a remoulade. Done. Keep it in the fridge. Now, remember, if you're going to make your own mayonnaise, you don't have to make your own mayonnaise. Unless you really want it to be good. All right. Take the fries now, friends. And you see, they're a little, they're a little golden brown, but not much. That's what we want. You see? We're going to put this aside. And voila, we're going to put them in the fridge one more time for about an hour. And then we're going to finish putting the fish, frying the fish and finish the fries. So we're going to wait an hour and I will be right back. So we finish the dish. OK, friends, the fries have been in the refrigerator for a good hour and a half. They got to be really, really cold. And then we'll plunge them again in a minute. Let's talk about the fish. I use cod. Cod, I think, is actually the perfect fish for fish and chips. But you can certainly use halibut. You can use perch, you can use whatever fish, whatever white fish you can find locally, then it's fresh. But Alaskan cod or cod from Maine is fabulous. Whatever you can find at the fish market. The secret, friends, is fresh. No odor. OK. All right. Look at it. Look, it's gorgeous. So what I do is you cut however you want it. I kind of like to cut it in bite size, if you will. Not going to eat it now. So instead of having to use a fork and a knife, I like to go and just bite it. And when it's a smaller piece like this, I find it cooks better. It's up to you however you want to do it. Now, what do we do? Well, one of my tricks is to push it, put it in. I'm just going to do a couple of them for now, is to put it in tapioca powder. You don't have tapioca powder. You can put cornstarch. You don't have it. You can put it in flour. The secret is to make sure it's super, super, super dry. You see, friends, let me put this in a fridge for now so then we don't keep it out. Right. And you want to make it super, super dry. That's the secret before we put the butter on it. You see, very, very light. Tapioca powder is like a it's it's very, very light. You put very light cornstarch. It works the same sometime as a thickener. I use cornstarch or tapioca powder as a thickener. They work wonderful. So now that I got a huge mess in here, let's figure out how we're going to do this. All I got to do now is take my butter, mix it up before I do it. And I'm going to take my fish and I'm going to put it right in there. You see? And then I'm going to put it in there. And then I'm going to go directly in my bar in the oil. The oil is at three hundred and sixty five degrees. That's really important. You see, I got the thermometer here and I'm checking. You want it to be at three hundred and sixty five degrees, which is, by the way, the perfect temperature for us to do the second fries of the fries. The second, second fry of the fries. All right. So here we go, friends. We take it right there. You want to let it drain a little bit. The excess, the excess. Let it drain the excess a little bit. And then you take it and you put it away from you. Remember, OK. Let it drain a little bit and put it away from you. OK, I maybe put three. I might be pushing the pot is not that big. I'm going to take it, let it drain and push it away from you. OK, so so far so good, right? Pretty easy. And then when it comes out. I'm going to put it on paper towel just to dry a little bit. I'll show you a little trick that I have. All right. So we don't want to do too much. We just want to let it get golden brown. But a time it's golden brown. The fish is cooked to perfection. And and like I said, I like to cut them in little pieces so that you can actually grab it and bite it like you do the fries. Same day, right? We use a pure vegetable oil to do that. You can use a canola oil. You can use whatever oil as a high smoke point. It's really important to have at least 450 degree high smoke point. So if you are not paying too much attention to the thermometer, you're not going to burn. You're not going to catch the house on fire. Be careful. This is always very dangerous. So we're looking good. And it's going to take another probably a couple of seconds. I want them nice and golden brown, not too brown, but brown enough so. So they're nice. And then we're going to serve that with dipping with a remoulade. Oh, let me tell you, this is delicious. Just another couple of minutes. They're looking really good. You see? And the the cornmeal, it gives it a really extra little crunch in there. So if you've got a big fillet, by the time your butter is golden brown, if it's too big fillet, the inside of your fish is not cooked, but it's nice and small like that. Cooks perfect. I think we got it right here, friends. All right. So we're going to take it out. We're going to put it right here. Oh, yeah. I'm going to put it right here. Right there. Beautiful. And then I just kind of like to roll them a little bit. Oh, yeah. They're crispy. Listen, listen. Oh, they smell amazing. Smell amazing. I'm going to put them on here, right there. Oh, yeah. Oh, yeah. Oh, they're beautiful. All right. Gorgeous. Now, let me take the fries out of the fridge and we're going to finish the fries. They got to be nice and cold, OK? A good hour, hour and a half, right? And then we're finishing them. So remember, put them away from you, friends, away so you don't hurt yourself, OK? Super, super cold now. You see? Super cold. All right. We're good. We're going to put them on pepper, pepper, like we did with the fish so we can kind of like drain him a little bit. And the remoulade sauce by nature, so it's a dipping lemon. You got to put lemon. You got to put a little squeeze of lemon on the apple, folks. I love a nice squeeze of lemon. Little greens to make it look pretty. Real simple. Nothing fancy here. Nice and simple. Beautiful. There you go. Look at that parsley. Boy, that looks beautiful. There you go. All right. Very simple presentation. How are we doing with the fries? Let's check them out. We're getting there. We're getting there, friends. You see, the second, the second fry takes no time at all. You see, second fry, no time at all. Just probably two minutes. So make sure when you're ready, when you're ready, because you just got the oil at the right temperature. Oh, yeah, baby. We're almost there, you see? Now, I like a nice and golden potatoes. It's nothing like making your own. They're more elegant to begin with if you make your own. Then, you know, you got clean oil. You do it at home. It's some restaurant. The oil is not so clean. A lot of great restaurant out there, though. So I'm not going to pick on the restaurant, that's for sure. Otherwise, I'm in trouble. So, look, guys, we're looking good. We're looking good. We want a beautiful golden brown. We'll put salt on it immediately when they come out. That is when they'll absorb the most. All right, here we go. There it goes. Look at this. Look how beautiful they are. Gorgeous, gorgeous, gorgeous. Oh, yeah. Look at this. All right. Beautiful. Now we're going to take him. We're going to dry him a little bit. Stay. Come back over here. You dry him a little bit. Oh, yeah. You hear him? See, look how beautiful they are. Salt right now. Yeah. Salt right now. Oh, ha ha. And then we'll organize them a little bit. Right there, friends. Make a little mound right there. There you go. Beautiful. Ha ha. Beautiful. There you go. Right there, friends. That's it. Oh, now all we're going to do, friends. Oh, ha. Mm hmm. Ha ha ha ha. They are too hot for me, friend. Mm hmm. Ha ha. I love them, but they're very hot. So, so, ha ha. Let's look at the fish, friends. Let's get a knife. And let's look at the fish. Let me take this out. We'll do this later. I want you to look at the fish, man. Look at it. Oh, gosh. Are you here? Oh, yeah. Look at it. Look at it. Look how beautiful that is. Look at this. Look at this, friends. You see, flaky, gorgeous. Look at this. Oh, yeah. I got to try some of this. Ha ha ha ha. Oh, oh, oh. You know, two things. Two things. One, you got to give it a squeeze of lemon. Got to give it a squeeze of lemon. Yeah. And two, you got to put a remoulade on there, friends. And now, you hear? Mm hmm. Oh, baby. Heaven. Oh, ha ha. It's so hot. I hope you enjoyed it. Remember, subscribe to the channel. Give us a thumbs up. And don't forget to ring the bell. You get a notification when we do a new video every Thursday. Thanks for watching. We'll see you next week.