Crispy Fish and Chips Recipe

all right folks listen we going to bring fun back into the kitchen right now the reason I'm going to say fun is because this recipe right here take us back to like when we were kids you know I mean we had that going and then you know what if we those of us that are parents you know we got kids right now these are great recipes you can bring them in the kitchen and teach them you know a thing or two about feeding themselves and just having fun with the family and with that being said we making batter fish and chips let's get it now before I even do the little fly over on the ingredients I just want to let you guys know when you making you know when I say chips I'm talking about the fries right we do steak fries I'll tie everything into this recipe you guys will be able to hit whatever link it'll be down in the number one comment and in the description box you know what I mean we know how to make french fries so I'm going to spare you guys that trouble now if you guys take a look down here this is all of the ingredients you're going to need and did I say already that we going to be making our own TARTA sauce yes we are now if it looks like we got a lot of ingredients let me just go ahead and do this I'll take the fish I'll take all of my powders right here right which is that's my cornstarch flour and then I got two teaspoons of uh BAC powder right everything on this side minus well I can do it like this is because it's going to be split and salt and pepper this right here will be for the you know the battered oh we got to bring this over here too this will be for our battered you know fish everything splitting this down the middle on this side will be you know for our Taris sauce and if I hadn't said already the full ingredient list is on my website now that's smoking in grilling with a.com and that's wi tab.com all right so listen this is what we're gonna do I'm going go ahead and make my tartar sauce right I've been calling it tartar I guess cuz I say it so fast but you know the spelling of it is t a r t a r anyway don't seem like that's what I'm saying though tart tart I don't say it that way I call it tarter most other people do too we going to make that first reason being cuz once we get it we want to put in the refrigerator and let it chill you ask me anytime I have something dippable and it and we using fish I promise you this going to be the one you going want to have right so we going to keep it real simple right now you guys going to talk to me down there in the comment section below and tell me what is your favorite mail for me and because this is what we have you know on my side of the country I like to use you know and I prefer I ain't going to lie to you that's this here and that's uh Best Foods brand Mayo now I know they got all those other mayos out there I've been all over the country cooking you know what I mean so wherever I'm at you know uh I get it all I didn't had Dukes uh you guys let me know down in the comment section below what else is down there you know what is missing you know what I mean we could just talk about it all day long but I will tell you this though this and another one is just about the same made by the same people now as you know you know when you making a Tara sauce your mail it's like the the base right this and the sour cream for me if if you want to know what the base is I'm going just say it this way the base is the male you know this a lot of whole lot of ways people can uh make this you know what I mean I done seen people put different things in there but this right here is the combination that I like if you guys like my potato salad I promise you you're going to love this now if you look right here this right here this little piece right here looking like it's a dust mop this is called Fresh deal right a lot of you guys probably never even use deal outside of this right here but it's a lot of recipes we can put together to get that unique flavor right so now I'm going to go ahead and just cut some of this down we just put that over there and let's just prep this and get it ready when it comes to deal for me I just do it same thing I'm doing with cilantro just get it all together and let's just make some Cuts right all right so now that we got our fresh deal we got that you know chop down now we want to go ahead and give ourselves now you got two ways you can do this listen I'm using a deal Pickle right you guys some of you guys have that deal relish if you got deal relish and they big enough if you like that Cube size that dice size then use that I can see they just stuffed these in here we only going to need like a cup so you see I just take a couple of these I'm going to work with that too cuz it's ugly I don't want to put that back in here right so I'll set that here and I'll show you what we going to do all we going to do is cut this in half you know how I do the andoy then we going to cut it down again right we do it just like you guys see right now we just want to dice this down and you tell me is this the size that you like you see these right here this is I'm liking that you know now you can go smaller a real small Dice and only thing you got to do is I think I'm put that one back let's get rid of this one you know what I'mma eat that one let's just go ahead and cut this one down right and then you can cut these down too to get them even thinner all right this helps with the dicing sour cream your favorite mail right now I'm going to go ahead and just add my deal I'mma leave just a little bit of this deal here we're going to add our deal Pickle all right I might end up putting it all in here but it's best to just go ahead and just get it all mixed up and go from there here we going to add a little W sauce and who is that y'all thought it was only W sauce that only goes in you know like meaty type dishes a little Dijon mustard and before I add the lemon to it what I want to do is I'm going to go ahead and mix it all up then I'm going to add the lemon juice and increments and then what we do is we just give it a mix you can see right off the back the color of it let you know that you got a good combination of ingredients right you should be able to see that deal you know throughout all right now I'm looking at this it does not hurt to add that you know now I'm going to add a little pepper to it and just a small pinch just enough to wake up these flavors right of kosher salt oh that's enough just enough now we'll taste it right now grab this all they need is a li now I just cut my lemon in half what I'm going to do is hold my finger like this just to catch any seeds and we'll let all of the lemon juice you know that's that good lemon juice when I say good I just mean fresh pure not coming from nothing else out of the refrigerator this the best way folks all right so this is just right you know with the lemon juice added to it it's actually yeah when I say just right I mean like more on the per perfect side I'm going to be honest with you I like to get mine I like to use sweet relish cuz I like everything made out of that I'm using deal right now to keep it more traditional you guys let me know down in the comments section below which would you rather have would you rather have deal or the sweet relish version okay so now will be a great time for you guys to go ahead and you know fill up your whatever you going to be deep frying in you know frying your fish go ahead and fill that up and then what you want to do is you want to go ahead and bring it to about 300 I'm going tell you this the goal is to keep it at 350 so we probably wanted to get it about 365 even 370 is fine you know what I mean cuz once we put it in there it's going to bring it down just a little bit if it's at 370 when it settle down it'll be at 350 you know what I mean right around there anyway then I do make a slight adjustment I add a little bit more temp to it as you know that I did when I was bringing it up so that I can maintain that now if you guys come over here and take a look at this right here I did it a little bit differently and I forgot I got just a have it you know into my groove right so this right here is my flour the extremely white what you see right here is my cornstarch and then these two little mountains right there them little two little small mountains we're going to go ahead and that's going to be a bakon powder all right so just get you a bowl it's a little bit much to be doing it in there so this is what we going to be getting our batter from now usually in everybody's title you call it a beer battle beer battle right reason I'm not going to call that beer battle cuz I'm not going to be using it I'm going to be substituting the beer with ginger ale this is it right so this is what you want to get you're not going to lose anything you're going to pick up just a little bit of a different flavor you know what I mean but I if you ask me it's the flavor on the good side then for me I'm going to be using my a rub right this my a seasoning for my A and B collection to level up I like to add a little bit of this in here you know what I mean to give it just a little bit of that flavor little kick and this is my go-to all right so I usually put about I don't know it could be any where but it depends on my batter how I want to act that day you know what I mean so I like to put in about a cup to a cup and a half of uh ginger ale right so let's just go ahead and I always just measure out my first cup and then I just hand do the rest you never know sometime I don't know what it is cuz I measure all my ingredients you know it just seems like sometime it take a little bit more sometime one cup doesn't if you guys know the answer to that one please let me know down in the comment section below all right now I'm going take this let's go ahead and start working this inside of here just like this first let me go ahead and incorporate all this together give it a little bit of a head start right so now I'll start adding it right look at that right there now you guys are looking like okay now I understand how it's going to be this is what the beer does or the ginger ale right I can tell you right now it's going to take a little bit more I'm going show you the consistency that we want okay so I done pulled out my card you guys can see if you really look if I bend this like this it's super flaky you know this is like the go-to in the industry I love Cod you guys tell me what you like I like the Cod you know what I mean uh what I'm doing now is I'm cutting it down like this just into like the same size type pieces so they be ready at the same time right I'll take this one and we'll just cut it in the threes and we'll just get it this way right so this is cool I'm liking these right you know little finger foods kids love them you know so look at that right there yes sir now I like to take a paper towel even though I had them patted dry they were patted dry prior to me cutting them I still put something like this over the top and let this absorb anything it wants to absorb right cuz you want these to be as dry as possible you can always stick them into the refrigerator too that's a little heads up especially when you're doing chicken put it in the refrigerator leave it in there about 30 minutes they'll dry themselves out all right so we'll leave them like that you see how wet that is it's just going to dry out some of that moisture that's all all right so look at my consistency folks this is it right here right I just check my batter and it was up to I mean my oil on my my frying pan and it's ready you I don't know if you guys can see it but it's a lot of moisture in here now if you want to know why am I you know patting it dry when I'm actually getting ready to dip it reason being is when it's dry it'll help this batter stick to the fish better right so I know that's up to Temp let's move this out the way now I'm just going to grab these and just dra drop a couple of them in here and I'm making sure that the ones that I grab in here right now are the same size all right now I'm G have one hand that's gonna kind of like on the get on the dirty side you know what I mean oh I just move this over make sure that doesn't you know tip over now I'm going to get myself something just to push down on it just a little bit you know what I mean and then we can always add batter to it right these are like nice little fun recipes that you can do with your family all right so what I do is I let it drip dry right now look at this little notion I do right here I do this right here just to kind of like seal it up right and then I just lay them in I do that and I just repeat right let it drip all right bring it in back and forth and then drop now one of the things I want to tell you is listen they cook very very fast right so what you want to do is when you get them inside of here if you using IF your oil is at 350 you see that nice golden brown color right there that's it it's fully cooked you know so we cooking this by the color and then when you want to double check we got our thermometer right here to tell us if it was completely you know cooked true and through look at those right here I'm going let that one go just a little while longer and what I like is when you get yourself one of these spiders right here you can clean all of the excess you know batter off right just that little extra you know 35 seconds to 45 seconds look at that color folks and that right there is how we going to introduce our kids and our loved ones into the kitchen so now I just take it you see what I mean look at look at how clean I'm keeping my my oil right all of the excess on top I'll just move my trash can over on this side and now we ready now as I taught you guys like when it come down to making uh Fried Chicken you want to check when you do your second batch this is how we get success right so I'm looking at it right now it's climbing we just passed 324 28 here you guys come around take a look right here you know what I mean now we at 355 56 it's slowing down now's the time that we put it back in right cuz it's going to drop some remember that so let's just go ahead and get these in here and let's get these going I don't make no more adjustments to my fire at all folks all right so listen now I'm finished taking pictures of it you guys can see these are nothing but steak fries I season mine so that I can really really taste them so as you can see that's seasoning on there right and to be honest with you look that's my a seasoning if you want to know the coverage and how it look that's it now you can do the rest and don't forget this is a sodium product you guys can pick this up on my website you know what I mean uh get yourself some you guys been getting it so let me just say you know thank you but just staying true to the game I cook with everything that you see me use I use mine I use theirs so grab yourself something now looking at these right here I'm going go ahead and Pat myself on the back these right here picture uh ready right super easy to make you know what I mean a great uh recipe to introduce somebody new to the uh cooking world you know what I mean uh so listen I'mma take this one here right we got our tartter sauce that we made I pulled that out of the refrigerator everything is ready let me set this over here like that listen I'm not going to overt talk no more I'm going just go ahead and do this right here check this out ah yeah what's your brain telling you right now cheers y'all if you like fish and chips particularly if you like battered you know fish now actually I'm going to share that so I can't really go back in there and double dip but I like to have Tara sauce on every one of my bites so I'll respect those behind the camera right then we got these here let me get some ketchup woo that right there is what uh I'd like to share with everybody this make for a great appetizer you know what I mean with the with these basketball games you know we going to be coming up to the playoffs you want to make something you can make a lot of these real quick just the bigger the pen the bigger you know the surface that you have to do more at a time you can make if you spend yourself yourself about 30 45 minutes you can have something to go ahead and give a party and again I told you this is great to introduce somebody you know new to cooking this is like something fun you guys can get in there we just got to be careful with the grease now with that being said listen if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there there's a channel out here that's simplifying these recipes and taking a mystery out of cooking and when you want to know how to make something like this look your boy up I'm out peace