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Gourmet English Fish & Chips

Description

Have you ever dreamed of learning to make proper fish and chips by an English Michelin Star chef? Well it's your lucky day! We're thrilled to introduce you to two Michelin Star Chef, Paul Liebrandt, who will teach you to make the best fish & chips you've ever tasted- live from his kitchen in Manhattan!

Chef Paul will be providing step by step instruction from handling all of the ingredients to properly using heat and time to achieve the ideal end product. Your meal will consist of Beer Battered Fried Fish and Russet Potato Chips, served with a Lime Pickle Aioli. The chef will showcase some techniques that would be employed in a professional kitchen, while walking you through step-by-step how to achieve a delicious result from your own kitchen.

Therefore, no experience is required and all skill levels are welcome! At the end of the class you'll be ready to sit down to the most delicious dish, highlighting just how beautiful food can be when you put the focus on sourcing the best quality ingredients.

Some of the essential ingredients you will need include: Turbot (or properly sourced flat white fish of choice), rice flour, corn starch, brown lager of choice, sea salt, cracked black peppercorns, Peanut (or Soybean) oil, Russet Potatoes, Gherkin pickles, Mayonnaise, and lime.

You will have the opportunity to engage with Chef Paul throughout using the Zoom chat box. There will also be time at the end for a formal Q&A. You will also receive a free recording of the class afterward to watch again! Tickets are on a per-person basis.

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What this class looks like
1 - 50
Group size
1.5 hours
Duration
All Levels
Class level
We provide
Tools
Any dietary restrictions
Vegetarian friendly
Nut free
Gluten free
Kosher friendly
Dairy free
Fish free
Egg free
Shellfish free
Vegan friendly
Meet your chef instructor

As a teenager growing up in London, Paul Liebrandt cooked for some the world’s most esteemed restaurants and chefs including Marco Pierre White at his Michelin three-star restaurant, Raymond Blanc at Le Manor Aux Quat’ Saisons in Oxford, and Jean-Georges Vongerichten at the London outpost of Vong. He traces his turning point from cook to chef to a life-changing year he spent working under the brilliant Pierre Gagnaire at his eponymous three-star restaurant in Paris, France. Following that experience, Liebrandt moved to New York City in 1999, where he worked briefly for David Bouley, at Bouley Bakery.

In 2000, Liebrandt first became a chef in his own right at Atlas restaurant on Central Park South. In November of that year, at the age of 24, he earned the distinction of youngest chef ever awarded three stars by the New York Times.

After leaving Atlas, Liebrandt cooked at Papillion, then for numerous high profile clients including Lord Rothschild and HRH Prince Andrew. He continued to hone his style at Gilt before opening his restaurant, Corton, in 2008. He was honored with two Michelin stars and three stars by The New York Times! Corton was nominated as Best New Restaurant in the United States by the James Beard Foundation and earned four (out of five) stars from New York Magazine and six (out of six) stars from Time Out, New York.

In 2013 Liebrandt opened The Elm in Brooklyn, which after six weeks of being open was voted best new restaurant in the USA in Esquire magazine’s industry pantheon, its Best New Restaurants list.

Liebrandt has been profiled in Vogue, Men’s Health, W Magazine, UK Sunday Telegraph, Men’s Health, W Magazine and many others. In 2009, Food & Wine Magazine named him one of the Best New Chefs in the United States. In 2011 the HBO documentary ‘A matter of taste- serving up Paul Liebrandt’ was released which garnered an Emmy nomination and won best documentary at the James Beard Awards in 2012. His first book ‘To the bone’ was published in December 2013.

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Where the class will be
Zoom Virtual Venue
Master Series
Guest requirement
We will be sending you a list of ingredients and equipment you will need for this class. Please make sure you have your ingredients and equipment prepped and ready so that you can cook along with our Chef in real time! A Zoom link will also be shared with you upon registration.
Cancellation policy
Reschedule request have to be made at least 48 hours before the class for groups of less than 6 people and 14 days for groups of 6 people or more. Cancellations are not permitted and tickets are non-refundable.See terms and policy.
Reviews
Reuben K.
Awesome experience, and I will forever change the way I make Fish and Chips
Oct, 5th, 2020
Irene N.
Challenging for me as I am an everyday cook. I wish the instructions given out before the class were more clear. I found the instructions confusing, not clearly laid out and not detailed enough for me, an everyday family cook. One definitely needs a siphon to prepare the batter correctly. Wish I had one. Also, the quantities of ingredients for the batter were excessive given the amount of fish actually cooked. Lots of wasted batter. I did learn how to make fish and chips and I am less intimidated by frying with very hot oil now, though. I will make these again but will scale down the amounts to a more appropriate level. I took this class as I have enjoyed eating at chef’s many restaurants over the years. Really miss dining at Corton. Oh well. I sincerely hope I get to eat at a Paul Liebrandt restaurant someday.
Oct, 3rd, 2020
CJ J.
First off, it tasted fucking great. That’s the biggest thing. Per gram spot on. Informative and fun
Jun, 28th, 2020
patrick c.
Excellent. Chef was extremely meticulous and exacting in demonstrating his technique.
Jun, 28th, 2020
Coco K.
Fantastic session. Great to follow on-line step by step. Learned a lot of basic concepts e.g. how to fry chips crispy. Enjoyed it.
Jun, 28th, 2020
Diane B.
Great class and lots of fun. Two missteps on my part: 1) not having a scale and converting grams to cups incorrectly for the batter, and 2) not having a thermometer and overcooking the potatoes big time and burning the pot of oil. Even still, it all tastes very good, and I look forward to my next attempt in practicing this recipe. I know what to do next time to improve. Thank you! - Diane
Oct, 4th, 2020
Paolo K.
Jul, 19th, 2020
Anna F.
This class was exactly what I was hoping for. The dish was so good (most important for me!) and Chef Paul gave great insight that I can use for other recipes as well. I’m pretty sure I’ll be showing off my perfect potato frying technique often from now on.
Jun, 28th, 2020
Ted N.
Any problems I had was from my own computer illiteracy. I didn’t know if I was visible to the Chef, things like that. It was incredible for me since Chef Liebrandt is pretty much my favorite savory chef ( I’m a pastry chef but I started out in savory). He taught a great class and I’d love to take another with him or anybody I’m super interested in.
Jun, 28th, 2020
Jondalar C.
Great class, would buy any class with Paul Liebrandt. When the fish was fried at a high temperature, the sound went out. This is likely from the crackling of the oil making it so the microphone doesn’t pick up other sounds. Figure out a way to resolve this, likely with a muffler of some sort or distance and zooming.
Jun, 28th, 2020
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