Fish n Chips, My Secret Batter Recipe, Easter Special.

Comments · 1.6K

• MA

  @marybethwhalen70 · 2 years ago

  Is it only me or does John’s voice remind y’all of Winnie the Pooh?  Love watching your videos!

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• RO

  @roadracing22 · 2 years ago

  John is a full legend. I’m glad you are a friend with us pure mortals.

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• LA

  @LadyPatriciaT · 2 years ago

  I may never get to England but watching this channel makes me so happy here in New England, USA

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• MO

  @mozzyquodo5532 · 2 years ago

  Your videos should be shown to kids in schools. &nbsp;You have a fantastic way of explaining things and they would actually learn how to prepare decent food from scratch.<br>I received my skeleton gloves from you yesterday, many thanks, will do doing a bit of a binge purchase of lil equipment bits soon. &nbsp;Keep up the good work.

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• GE

  @geralynpinto5971 · 2 years ago (edited)

  Dear John, I&apos;m from Mangalore, India. I out tried your recipe for the batter. It turned out so well, and my brother, who had lived in England for many years and eaten the famed English fish n chips, liked my preparation very much. He said that it was well nigh professional. I gave full credit to you and felt that I must let you know. Thank you immensely. <br><br>I hope that one day when I visit England again, I&apos;ll be able to meet you.<br><br>Hugs

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• DO

  @dougle03 · 2 years ago

  Nice one John. Most internet cooks make simple foods overly fancy, but your recipies are brilliant because they are not over the top or just different to stand out, they are perfect and just what we need. Thanks

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• PA

  @paulcampbell1148 · 1 year ago (edited)

  And &quot;scraps&quot; in the background on the plate. In Yorkshire the batter that falls away from the battered fish is called &quot;scraps&quot;, as John said. . Some people ask for a bag of &quot;scraps&quot; because they like the batter so much, or sadly, as kids there were some hungry back in the day with little or no money. If a &quot;chiippy&quot; saw a hungry kid coming in with little, or no money, they would give them the scraps for free - and maybe some other food to keep them going.

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• DR

  @dral9971 · 2 years ago

  Friday is saved. &nbsp;Must run to the fish market immediately.

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• BO

  @bowittman · 2 years ago

  Ok, John, I can&apos;t take anymore. I&apos;m moving in. You cook, I&apos;ll clean up. I&apos;m coming from America so I&apos;ll need a ride from the air from the airport.

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• EL

  @Elderly-Marian-in-UK · 11 months ago

  In the 1950s when I grew up the batter bits were called &apos;crackling&apos;. We&apos;d say a 4 penny worth of chips and crackling please. That was in Swindon Wiltshire. X

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• SA

  @Sanderly1820 · 1 year ago

  Ive been a chef for 30 yrs and my family ran a chippy, , do not put your chips into water, all this does is add water to the potato. This will give a soggy chip, cut your chips as shown then dust lightly in rice flour, chippys use a product called rice cones, which is essentially rice flour, this will stop your potatoes turning brown, you will get a crispy outside fuffly middle. The batter is just plain flour cold water and 2 tbspn of malt vinager, this will give you that light crispy batter and its the vinager that gives the batter the colour, when it comes to frying theres only 1 thing you need, forget &nbsp;dripping and use lard, this will give you an extra light nutty taste ,

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• LI

  @LittleOwl2034 · 2 years ago

  Those “batter bits” are also popular in Japanese tempura. &nbsp;Over there they are called “tenkasu”

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