Fish and Chips by Chef Ludo Lefebvre.

Good afternoon, good morning, whatever you are in the world. Welcome to Ludo à la Maison. Aujourd'hui, we are going to do fish and chips. Oh, he's very excited over there, my British friend over there, because fish and chips. Do you want some pea? You want some pea too? I think the best fresh fish I ate was really in London. And it's hard for me to say that. You know, British food. On y va! So what I do, I just use this beautiful pot, Le Creuset, and I put my grape seed oil in the pot, a thermometer, and it's very easy. Yes, you can fry in your house, you don't need a fryer. Buy a nice pot, a strong pot like Le Creuset, and you have it for the rest of your life. Okay, baby, you can go, le potato. So, very easy, don't need a knife, mandoline. Not too thick, eh? Take a big pot, put some grape seed oil. Why grape seed oil, Jeff? Because grape seed oil has a high burn temperature. Grape seed oil has a high smoke point. Don't burn. So I fry at 170 degrees Celsius, but Fahrenheit, it would be like a 340, 350. Grace? 170 Celsius, 340 Fahrenheit. Thank you, here we go. Merci, Grace. 340, 350 Fahrenheit. On y va, we're going to fry, guys. So you see the oil drops so much, the oil was at 170, Grace, now it's at 120. So I'm going to put some more power to come back. Almost, one more minute, and we're going to be okay. When it's crispy, it's ready. Never get the perfect color, you know, because each chips have a different size. But I love when the chips are stuck together like that. It's crunchy and a little moist, too. That's good. Some are already ready. A little salt. They are ready. Now we are going to do tempura batter. So for that, we need flour in the bowl. There's no salt in the recipe, huh, Grace? That's okay, I'm going to put some salt, okay? One lemon zest. Okay, use a microplane and just grate your lemon. Okay. Voila, the juice of the lemon here. A little bit of salt. A little bit of black pepper to make it a little bit spicy. And a little bit of Pellegrino water, like sparkling water. So, of course, in the house of Ludo, we use Pellegrino. The sparkling water is good because it makes the batter a little bit more airy. I'm going to put a little touch of sesame seeds. Voila, our tempura is ready now. So, for the dipping sauce, we need zucchini and herbs. Cilantro, chives, and tarragon. Why to do a vegetable dip? Because you feel less guilty after. You know, at least you can say, oh, it's zucchini and herbs. And yogurt. It's not mayonnaise like tartar sauce, you know. But it's good, don't get me wrong. First, we are going to blanch the zucchini. Salted water. Three to four minutes. And after, we're going to put them in ice water. Why? Yes, exactly. Thank you, Jeff. To fix the color and to stop the process of cooking right away. Here, guys, in the meantime, we're going to add three garlic cloves here. Yogurt. We're going to put all our herbs. And now, I'm going to put the zucchini. Voila. Blend everything. Oh, that's great. You want to see inside? Dipping sauce is ready. So now, it's going to be time to butcher our fish. What fish we use today, it's a black cod from Santa Barbara, California. It's fried very well. It's not fat. It's oily. It's perfect. Voila. I'm going to get my knife. I don't have my knife. I don't have my knife, and my knife is in my car. And I don't have the car. Chrissy has my car. So, sabotage. Sabotage, sacre bleu. I forgot my knife in my car. And I don't have my fish knife. And I want to use my fish knife. I'm sorry. Sorry, I'm French. It's not my fault. You know, a fish knife is for fish knife. A steak knife is for steak knife. So, I wait. Ah, she's here. Ça y est. Alors, t'étais où, toi? Yeah. I need my knife. It's in the trunk. Thank you. Welcome back. You're welcome. Now, we are back to work, guys. So, we're going to butcher the fish. Cut the black part here. Take off the skin. Put a little bit of incision here. Hold the skin here. And just go under. Like if you were cutting a piece of wood with a saw. And just go gentle. Et voilà, the skin is gone. So, I'm going to follow the bone here. I'm going to cut a little piece to fry. Don't do your piece too big, okay? Because it's going to take a long time to cook. And if it takes a long time to cook, it can burn the dough, too. Now, it's time to fry the fish. Fry your fish at around 340, 350. If it's too low, the fish is going to stay a long time in the oil. The batter is going to get very soggy. And soak a lot of the oil. But not too hot, because also you don't want to burn the batter. Make sense? Now, we have a small piece of fish. They are two ounces. They cook pretty fast, huh? Okay, let's go with this one. We have a nice brown color. Put here. This one is perfect, too. Very crispy. I can touch the oil. It's crispy like a rock. Perfect. Fish is ready. Put a nice piece here on the plate. Our fish and chips is ready. A bit of sauce here. That's good. Fish is very crunchy. The batter is not too greasy. The pink sauce with the zucchini makes the fish more fresh. It's not London, but it was not bad. That's good.