How One of NYC’s Best British Chefs Makes Fish & Chips | Made to Order | Bon Appétit
Video Overview & Insights
Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.
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00:00 Intro
00:42 Preparing the fish
WOW CHEF..WHAT A BEAUTIFUL DISH...AND NO I AM NOT TALKING ABOUT ACCENT.
02:37 Preparing the potatoes
04:35 Making the tartare sauce
Enough talking more cooking.
06:17 Frying the chips
07:28 Making the Batter
One piece of fish only??? Sacrilege! I appreciate the tutorial, explanations and it looks delicious, but one piece of fish will not be satisfactory.
10:34 Frything the fish with chips
13:33 Plating
Do you have an actual recipe for tbe fish batter,used to have one I found a long time ago but I misplaced it
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Provide the recipe
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Nice explanation.
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
With all that labour involved, I'm afraid to know what a plate of His f&c's price at😮
More User Perspectives
You did a great job chef; that stuff still looks soggy though
@hemhaka2642Interesting cause I was just watching not another show and he mentioned you at the end and you video plays and you mention the name at the beginning lol.
@elimuhammad5824You failed when you used toxic seed oils
@vintagematterNice 🎉🎉🎉🎉🎉🎉
@Foodie_77823Well Done... Well Done!
@tomsimpson8111La receta por favor en español gcias
@julietasuayde7484I don't have a deep frier so I used a pan, the oil did not cover the fish, I had to flip them. Sadly, they came out very greasy, is it my heat or must the fish be deep fried? Also, don't go crazy on the Lemmon Zest, I found a LITTLE bit can be way too much. Great crunch even though I did something wrong.
@libertyrich555Chef Ed Szymanski IS the most interesting and perfect instructor of cooking I've ever heard and listened too. He teaches the science, Thank you Chef, what a JOY to see and hear your artistic magic !
@Liberty-r1jSORRY, All Hake has worms and parasites.
@JSlice-gk5brRecipe?
@loiccatherine1263I feel like it's a tad over seasoned a bit... I just like salt on my fish... no lemon...the fish has enough flavor...
@thedundada91ניסתי היום עם דג ברמונדי טרי
התחסל,
ובני בן ה-9 שבחיים לא אוכל דג, התעקש על פרוסה נוספת :)
bruh you high?
@Gamja99-c5tWith all the fancy methods I still prefer the basic way.
@teeteee1983✔️✔️✔️✔️
@CHEFJMHARRISIt's not food...
@alwaysright3718Looks really delicious, but I don’t think you would last long in London serving that size of a fish fillet
@JTA8130LVBe generous with the Tartar sauce and not Ketchup is the key here.
@7instrumentjosh931Tell me to Philadelphia go to The Dandelion restaurant in Center City.
@andrearodgers5879we dont buy Idaho russets in Canada anymore. Not since the Orange Clown wanted to own us. Perhaps later...
@dorothyAmartinAint practical to cook
@kuyajowjow720And looking at their website, will probably run you $35+
@SonikgavCan I've a recipe with a measurement please.
@ChannaraSousBeats crummy chicken wings
@AlK-t4xSounds more Australian than English
@senorchipotleThe closest thing we have to those potatoes is tater wedges. Thicker than steak fries, like what you showed, but they're cut into wedges. You'll find them at gas stations.
@elliottakbar13:32 This is blasphemy. How can he represent UK and eat fish with his hands, jfc
@zSionBiggest mistake ever, do ont fry fish in the fryer basket,we dont do that in the UK
@DarrenBurke-m8lI found so many inconsistencies in this presentation that I would not try the recipe, nor trust the restaurant to be a safe place to eat.
@jwstanley2645He's cute tho
@boybueno7551Very small portion.
@PQV-8898It looks so delicious.Will tr y soon,Keep it up
@sussakussaVery informative. Appreciate you😊
@Cosmicchaos2675🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧
🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧🇬🇧
hi ed any chance to get batter recipe please i saw the ingredients but cant measure their weight or percantage of them if you dont mind to give please
@halilaydin4382Outstanding video Ed. Looks yummy. 1.375 M views, congrats.
@dougb2714Thanks Chef Ed!
@fishandchipsiddinitgovnaThis the clinic of taking a healthy whole food (fish & potatoe). Then making it an unhealthy meal. Battered with what? Then cooked in highly processed unhealthy rancid oil. 👎 for profit.
@rich6646Where is the recipe for the fish? I can't find the recipe anywhere in the description. The chef never gave exact measurements for the AP flour and rice flour. I want to know the exact ratio of AP flour to rice flour. I can tell that he is following an exact/set recipe since he's measuring out the flours on a kitchen scale. Therefore, there must be a recipe somewhere. And yet, I can't find the recipe anywhere. Is the exact recipe on the Bon Appetit website?
@chuechang76686:45 no-one knows what 300F means, please state it in earth units as well
@lqr824💡🔦bhej D!0
@shishank285Pas de traduction en français 👎👎👎👎👎
@mitchdegaïa