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POV: Cooking Restaurant Quality Fish & Sauce (How To Make it at Home)

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Jack shares his expert techniques for how to butcher and cook the perfect fish, complete with a delectable pan sauce! Jack demonstrates how to prepare a delicious fish dish that is both flavourful and easy to make.

Join us as Jack guides you through the entire process, from selecting the freshest fish to mastering the cooking techniques that bring out the best flavours. Whether you’re a seafood lover or just looking to try something new, this recipe is sure to impress.

Discover tips and tricks for achieving perfectly cooked fish with a crispy skin and tender, flaky interior. Jack’s method ensures a restaurant-quality dish that you can recreate in your own kitchen.

Buy our Sriracha sauce:

VIDEO CHAPTERS
00:00 – Preparing the Fish
05:51 – Cooking the Head
06:35 – Cooking the Fillet
08:41 – Making the Sauce
09:25 – Serving the Fish

‘Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients’

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POV: Cooking Restaurant Quality Chicken Wings & Sauce (How to Make Them at Home)

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Get ready to elevate your chicken wings game with Will’s latest culinary creation! Will demonstrates how to make irresistible chicken wings that give KFC a run for their money.

Join us as we dive into the world of finger-licking goodness. Will shares his secret recipe and expert tips for achieving perfectly seasoned, crispy wings that are bursting with flavour.

From choosing the right seasoning to mastering the cooking technique, Will leaves no wing unturned in his quest for chicken wing perfection. Whether you’re hosting a game day party or simply craving a delicious snack, these wings are guaranteed to satisfy.

So, grab your apron and get ready to impress your friends and family with these delectable chicken wings. Don’t forget to like, comment, and subscribe for more mouthwatering recipes and culinary inspiration!

INGREDIENTS:
Marinade:
12.5g – Szechuan
100g – Chicken stock powder
25g Salt
25g MSG
5g Black Pepper
5g Cumin Seeds
5g Paprika
5g Onion Powder
5g Garlic Powder
1g Dried Oregano
40g dashi
40g chicken salt
60g sriracha
60g water
100g dry dredge

Dry dredge:
600g plain
200g each of tapioca flour
25g each of baking powder, onion powder, garlic powder, MSG

Wet dredge:
80g Buttermilk
30g Water
60g Fresh egg whites
25g Plain flour
10g Cornflour

VIDEO CHAPTERS
00:00 – Intro
00:05 – Making the Marinade & Pre-cooking Wings
01:42 – Making the Dry Dredge
02:53 – Making the Buffalo Sauce
04:12 – Coating & Cooling the Wings
05:55 – Making the Wet Dredge
06:15 – Preparing the Wings for Frying
07:38 – First Fry
08:47 – Second Fry
09:06 – Serving the Wings

‘Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients’

Website:
Book a Table:
Instagram:
Twitter: