Скачать или смотреть Episode 265 "Chippies & Kickoff"

This week on The Edible Valley Podcast, we’re talking crispy batter, seaside classics, and a little Super Bowl-fuelled adventure.



William is back from England — and he didn’t return empty-handed. Fresh off a dive into traditional British chippies, Will shares what makes a great fish and chip shop: from no-nonsense service and paper-wrapped portions to perfectly fried fish, fluffy chips, and that unmistakable aroma that follows you home. It’s a reminder that some of the world’s best food comes from humble places, done simply and done well.



The conversation digs into what separates good fish and chips from unforgettable ones — the right fish, the right batter, the right oil, and why texture matters just as much as flavour. There’s nostalgia, a bit of grease-stained romance, and plenty of laughs along the way.



Meanwhile, Chef Jonathan is gearing up for his next culinary adventure — heading to San Francisco as the city buzzes with Super Bowl energy. From West Coast flavours and diverse food cultures to sustainable seafood conversations and street-level food experiences, Jonathan shares what he’s most excited to explore while the football world descends on the Bay Area.



It’s an episode that perfectly captures what The Edible Valley is all about: food rooted in place, stories behind the plate, and the joy of sharing meals — whether that’s standing in line at a local chippy in England or chasing flavours across North America.



Grab a fork (or your fingers), because this one might leave you craving fish and chips by the end.



 

Classic Fish & Chips Recipe (Chippy-Style)


Serves 4



Fish




•


4 fillets cod, haddock, or halibut




•


Salt & pepper




•


Oil for frying (canola or beef tallow if you’re feeling traditional)






Batter




•


1 cup all-purpose flour (plus extra for dusting)




•


1 tsp baking powder




•


1 cup cold sparkling water or beer




•


Pinch of salt






Chips




•


4 large russet potatoes, cut thick




•


Salt




•


Malt vinegar (essential)






Method




1.


Chips first: Rinse potatoes, pat dry. Fry at 325°F (165°C) until tender but pale. Remove and rest.




2.


Batter: Whisk flour, baking powder, salt, and cold liquid until just combined.




3.


Fish: Season, dust lightly with flour, dip into batter.




4.


Fry: Increase oil to 375°F (190°C). Fry fish until golden and crisp, 4–5 minutes.




5.


Finish chips: Return chips to hot oil until golden and crunchy.




6.


Serve: Salt generously, splash with malt vinegar. Paper-wrap optional but encouraged.






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