– I felt like I needed
to go to an Englishman to really understand how
to make fish and chips. – I think it’s time you start
asking all the American chefs to do your hot dog. However, we will do fish and
chips today and I will show you how to do a good one.
(laughing) (electric guitar music)
(blade swishing) (whooshing)
– Chef Brendan Collins of Birch, here in Los Angeles, let’s start out by making, like, really good chips here.
– [Brendan] Yeah. – How do you begin?
What have you got here? Is this a Russet?
– [Brendan] So, these, these are Kennebecs, actually. – [Jeremy] Kennebecs?
– I prefer to use Kennebecs. And then, you know, obviously
chips are cut thick. They’re not French fries, they’re chips, so I tend to go for, like,
three, three and a half inches with a kind of half inch square. We’re going to go into our fryer. I like to use sunflower seed oil, so it’s really nice and flavorsome. They take about, I
would say, five minutes, you know, three to four to five minutes. But basically, you
know, all you want to do depending on the size
that you cut the potato, you just want to make sure they’re soft. People always think, “Oh yeah, the fish is gonna
take a long time to cook.” The potato takes just as long to cook to get nice and crispy. We’re gonna put them into a bowl, cover the bowl with plastic wrap and then, we’re just going to
allow them to steam through. All right, so, fries up to temperature. We use cod.
– [Brendan] Why cod and not, like, halibut or something else? – I think it’s more flavorful. It’s got nice fat content
in it, if you can see that kind of, like, glistening shine. We’ve got our seasoned flour, so, basically, just flour and salt. You put that on first so the
batter sticks to the fish. So then, we put it in the batter and this batter is
basically beer, yeast, flour and a little turmeric, just for the color. And then, into our fat. We want to let it go in nice and slowly because we don’t want it
to stick to the bottom. And, we want the chips
to be nice and crispy at the same time as the
fish is perfectly cooked. So, we want to get these in. – [Jeremy] Well, how do
you check for doneness? – Basically, what we’re looking
for is nice golden chips with some crackle to it, you know, some nice crispness to it. And then, a nice golden fish. The fish, as you can see,
at this point, already, we’ve got a nice golden color on it, coming from the turmeric.
(oil bubbling) There’s our beautiful
fish, nice and crispy. Get some nice sea salt on it. – You want to get the salt
on there while it’s still pretty hot, right,
– [Brendan] Yeah, – to help it adhere?
– [Brendan] so it sticks. (oil bubbling)
(utensil clanging) There’s our chips. Same again, a little bit of salt. (food sliding)
Toss that. So, in our bowl, we’ve got tartar sauce. We’ve got our lemon, which
is not always imperative but I like to put lemon
on my fish and chips. – Just get a little acid to
cut through that fat there? – Mmm hmm, we serve it with malt vinegar. The vinegar is really for the chips. – Okay.
– [Brendan] And, that’s it, that’s our fish and chips.
(gentle guitar music) And for me, always tartar
sauce on the fish, always. – Oh, it smells so good. You can really smell the malt vinegar. Look at this, it’s steam
coming out of that. – I can already feel the tartar
sauce dripping down my chin, which is what it’s all about. – You can taste a little
bit of the turmeric in there and I love this tartar
sauce, so creamy and good. – The cornichons and the
pickles inside the tartar sauce help bring everything together, also. It’s just a good, honest plate of food. – What could be better? Thank you, Chef. – My pleasure, thank you. – I’m gonna just keep going.