Heston Blumenthal: In Search of Perfection (2006)

Episode Overview

In his journey to create the ultimate fish and chips, Heston revisits a beloved fish and chip shop in West London, a place he hasn't been since he was eight years old. He discovers that the experience of enjoying fish and chips in England is just as important as the dish itself. Unable to control the restaurant's atmosphere, he shifts his focus to perfecting the food. Traveling to Cornwall, he experiments with local fish varieties and settles on the unconventional choice of turbot, which presents its own set of challenges due to its flat shape. To ensure the batter cooks quickly and stays crispy, he draws inspiration from Japanese tempura. For the chips, he aims for potatoes with 22% dry matter for optimal texture, but since measuring dry matter at home is nearly impossible, he decides to prioritize potato variety instead.