Yay! Fush and Chups

I was going to skip this video thinking 'i'll never cook this, its a pain in the ass' and was surprised to see Andy agree

that oil alone already blew out my weekly groceries budget LOL

Love the subtle shout to little simz with the album at the background.

Looking good, chef

6:42 „20 kg sack of potatoes…“ I don’t think I have ever heard a more beautiful phrase.

It's been a few years but I did fish and chips for 12 people at home. It was totally worth the work. The hardest part was keeping everything crispy but the broiler(grill) and air fryer helped with that. I could have made 20 pounds of chips and it wouldn't have been enough

If there's one dude who's recipes which I'll take without a single question it's definitely Chris Young. Cooked by someone like Andy, who definitely knows his craft, this is just a legendary combination. It's like 4am and I have to head to work in an hour, but man.. if I had the ingredients at home I probably would be tempted haha.

Using sparkling water is a good trick if you are on a diet and want fried fish in general.

Ever had fish and chips in Cape Town? We never do it at home because Cape Town knows their stuff. Thanks for the video, gives you new appreciation for the dish.

Oui chef! that looks delushlous bro ;) wheres the chicken salt though? hahaha

My dad's chips were made on a  mandolin thing we bought at a show decades ago. Thin cut, but just soaked in water right before frying once. Crispy outside and tender inside. No fancy something needed. Still the best chips ever. In Sunflower oil.

Andy god bless you    Friday night is fish and chip  night I cook it every week for my OAP parents   hugs and love  from  Belfast

I can see how you are using the bench scraper to pick up the additions to the mayo. Great habit. I do that as well , but sometimes I do use the knife with is the lazy way and not good for the edge of the blade.

Yum!

That’s a winner 🔥.  Thanks Andy!

It is a pain but worth the effort.  I live in Florida and there is a lot of good seafood around but for some reason no restaurants, at least near me, do this dish very well so I have to make it myself.

Great fish and chips chef. Mouth watering crunchy chups.

My first job was in a fish and chips restaurant. Blanching chips really works 😉

I cook this every couple of weeks same method except I use a can of beer such as any lager you have on hand and I always use ling which works great,holds together well and is a more economical choice as flathead isn’t $3.99 a kilo anymore.
Great tip on the tartare.

I’m glad someone else has a fish and chips addiction, you can see Andy genuinely loves it