Classic New England Fish & Chips

[@rnhim2072]

lol I fall asleep to these videos, not bc they're boring but i like hearing the background sounds of the kitchen and restaurant.

[@mahumike7531]

kinda like being home and someone you love cooking in the kitchen. my uncle always took a nap when his wife and mother in law were cooking in the kitchen near a bedoom :) Said it was his favorite sound

[@justiningram9341]

There is absolutely definitely something to this! There is a very comforting aspect to the way Jack does his thing. What a great guy

[@michaelamanek8908]

God bless this man. He brought joy to us all.

[@kmslegal7808]

RIP

[@JasonGeoffrey]

Sometimes Jack's cooking is almost "the art of almost burning food" but I still enjoy watching his videos and have tried a few of his recipes and they have been some of the best meals I have ever made. The tarragon chicken for one. Miss ya big fella, r.i.p.

[@strangebru50]

There are many individuals making cooking videos, Daddy Jack was one of the most down-to-earth & best! His legacy lives on via KZbin.

[@brooklyn9398]

fish and chips gone in 60 seconds

[@OrbitalTrails]

Emeril is god

[@tomsmith2215]

RIP Legend, miss watching these videos. watched them all as a 28-32 year old

[@bertsmith7013]

Fish and chips is a traditional British meal, we would usually peel the potatoes to allow for a uniform colour and crispness.

[@OrbitalTrails]

Americans are too lazy to peel

[@saykhelrachmones8668]

I will visit next summer; so many things I want to try. Splendid cooking.

[@BaldwinBay]

My favorite cooking show! Always appreciate your videos.

[@TheXcercist]

Beer + Flour = Proper Fish n Chips Batter :P

[@napalmenema1]

Beer batter in a restaurant maybe. Proper fish and chips...no chance

[@zoeemiko8149]

No no no! In the UK chip shops the tradition is to use a simple batter made from water & flour with a little baking soda & vinegar. It's brilliant.

[@richardbryant3169]

No fish and chip shops in the UK ever use beer in the batter

[@hacksaw5918]

@@kathlenecharbonneau that is because he had the blackened season on it also 350 would have been a better temp to fry the fish at

[@silvialivick3034]

Beer and flour how tho

[@dadsoldfarm]

Jack i can't believe your phone password is just 5555 hahaha. Love the recipes.

[@patf03]

I thought I saw 2222 lol o well

[@jrregan]

Both of you he's changed it, it's 8888 now.

[@horseplop9]

Yes it is pop

[@imakemoney2009]

jrregan no that’s the comments and likes on the video 😂

[@liammay7756]

That's my phone password too

[@chrisnelson71]

Right bob?

[@ultimatechamp6909]

Mmkay

[@woska7493]

We’ll see.

[@duffkw]

pond fresh brim (perch) big ole fat bluegill and hushpuppies, old Tennessee boy here, we cooked fish the same way, we had homemade cookers made from metal milk crates ( dating myself), born in 1960, camping, fiahing and hunting was all families could really afford back then. Life has changed, really for the BAD if you ask me, but Thats just my opinion. Thank you for sharing Chef Jack, the fat head bluegill will be all around the docks next month, tube of crickets and lots of fun with the kids. Gotta love the simple life and simple food.

[@chaplinsrestaurant]

Simple pleasures is always best Kenneth, material things are always short lived. That fish sounds great, I use to love the old fashioned fish fries! Good Gravy, Jack

[@dan003]

Usually enjoy his videos but this recipe is absolutely criminal!

[@jellydee123]

@Joker Toker Fish and chips is served with battered fish, not this shambolic excuse.. It's the equivalent of making KFC chicken with batter.

[@samuelbruyneel]

Yeah, it looks disgusting. Way too much grease, and the color doesn’t look right.

[@richardbryant3169]

@Joker Toker I'm a fan of this channel but I've got to admit it looked pretty bad.

[@hacksaw5918]

@@SwissMarksman why do you watch him if you are going to bitch like that. There are different ways to cook fish and chips I don't recall him saying he was doing an authentic English recipe. Fish and chips is just fish and fries so if you want to do it the way he did or straight cornmeal or Panko and cornmeal or Zatarains doesn't really matter. It is up to the cook.

[@matthewnevin9156]

I enjoy his vids but the more i watch, the more i think he just doesn't have a clue what he's doing.

[@redyumi6441]

this guy is a gangsta!!! can't belive he ate that hot chip straight out of the fryer.

[@dustinhostetler4690]

epic

[@upso]

@ch282 yes you are.

[@robertcooper96]

He continually does this, he eats the food while it's still boiling lol

[@smalltownplaya712]

@Joker Toker lmfao ...Inside his head: *fuck thats hot, fuck thats hot, fuck thats hot, Yukon Golds do be lookin fresh doe*

[@EdGrasmann]

he has asbestos hand and mouth disease

[@michaeldemny612]

Daddy Jack,I love your videos. I can never watch just one. I find myself having to watch at least 4 or 5 at a time. You are a joy to watch. I am in Texas and I love your southern food recipes. Please keep doing them. I really hope to meet you someday if you ever go on tour. Also the guy doing the video's is great.Mike

[@bri525mag]

A fantastic chef, just love how he uses up left overs, waste not want not but….as a Brit brought up on fish and chips. I have to say this isn’t the most appealing looking dish, though i’m sure they taste superb. Thanks Mr Chaplain, the most entertaining Chef on the Tube, very much missed.

[@theforeverpuddle8754]

This video saddened me because I always thought Chef Mike was nowhere to be found in Daddy Jack's kitchen, but lo and behold there he sat. Jack (RIP) was still a great chef!

[@chap666ish]

Much as I like many of Chaplin's videos, this one is terrible. If I was served that - either from a fish and chip shop or a restaurant - I'd refuse to eat it!

[@leenew350]

is that cos we are english?

[@mansoorsheraz291]

glad to see daddy jack is back after a month.. ur recipes are just awesome !!!

[@danieldonaldson2775]

I am just addicted to this man he sure is a great chef and very enjoyable to watch

[@chaplinsrestaurant]

Appreciate that, Daniel. - Subscribe and Share - Become a Member of "Cooking with the Blues" www.patreon.com/cookingwiththeblues For Aprons, Blackened Seasoning and More Visit www.daddyjacksnewlondon.com

[@ABWEndon]

In England (UK) we do Fish & Chips a little differently. I like how you've done yours, it's the New England way, as you say. Make the batter for the fish a couple of hours before you cook your chips. Basically mix a cup of flour, with a little salt, a tablespoon of malt vinegar, a tablespoon of sugar and add a teaspoon of dried yeast, mix, then get some beer and whisk it into the dry ingredients until you get a batter about the same consistency as double cream. Drink the remaining beer! Cover with film and allow to prove for a couple of hours. Now for the chips... In the UK we use a couple of varieties of potato for chips (French Fries), either Maris Piper or King Edward. Personally, I think King Edward potatoes make the best chips, because they remain moist in the middle and don't go dry inside like Maris Piper. Also, we peel them first, chip them (½-inch square in cross section), then soak them in water for an hour to allow the starch to come out, then drain them and pat them dry on a tea-towel. Bring your oil or fat (traditionally beef dripping) up to the temperature where when you dip a chip in it starts to sizzle a little, but not too vigorously. Keep the oil at this temperature and then fry the chips for 11 minutes gently, so that the inside of the chips are properly cooked. Remove the chips and set aside. Next, get your fish (I prefer Haddock, but Cod is good), dip the fillets into some plain flour, then into the batter and fry for a few minutes until beautifully golden. Place them on paper towel to soak up any grease Now, quickly fry the chips a second time for another 1 or 2 minutes to brown them and then drain on paper towel. Serve by sprinkling malt vinegar and salt onto the chips, a dollop of Tartare Sauce on the fish and perhaps a wedge of lemon also. Some people like to make a sandwich out of the chips between buttered slices of white bread. This is the classic way to cook Fish and Chips in the UK.

[@chaplinsrestaurant]

ABW, It all sounds amazing, going to try that batter but I may have to drink a few more beers! . I saw Gordon make Fish and Chips and another chef from England done a similar way, Fantastic. I hope one day to come over to try them! Thank You for taking the time to share the recipe. Are you a chef? Haddock is a great fish, really nice in a milk chowder! Cheers, Jack Become A Member Of “Cooking With The Blues” patreon.com/cookingwiththeblues

[@ABWEndon]

@@chaplinsrestaurant Hiya Jack. Thanks so much for the reply. You'll love the batter, I'm sure. It's also a great batter for onion rings, so if you make a little extra then onion rings are a good accompaniment. In Fish and Chip shops in the UK we often ask for the "scraps" of batter that are created when the fish is fried. In fact, I always dribble some of the batter into the oil for that reason because I love the crunchy "scraps". Do try frying chips in beef dripping, it really adds so much flavour and keeps for a very long time so you can re-use it many times. Another recipe I love to make with haddock is Kedgeree, which is a rice dish finished off with halved boiled eggs. It's one of those dishes that is very "moreish", in that you could keep on eating it. I am not a professional chef, but I do like cooking and like to think that I'm good at it. I love trying some of the recipes on your channel. One that I really love is your recipe for Salisbury Steak... it's delicious. I will try your suggestion for Chowder as well, and look at your link for becoming a member. Thanks again, and good health to you! Andrew

[@stuartdawson7420]

Just discovered this guy. He's ace to watch..... if I ever go the USA... I've got go here. Love the way he cooks

[@decnijfkris3706]

the problem for chips is to find a good potato ie. a potato with poor starch content. Your potato is in fact too brown due to the high starch content. When coming into contact with heath, starch goes over into sugar. The sugar heats up and gets caramelized and that makes your chips (too) brown and to sweet. I also have hard to find good potato and mostly the best potato is a red skinned farmers potato to bake fries of. Peal, then slice the potato into a small inch strips, about a good half inch. Heat fryer on 335F and let bake for about 4 minutes while stirring from time to time so that they won't stick. Then take them out the fryer for some minutes, you will see that the potato chips are kind of blurry. When the fryer gets 335F degrees again bake the fries off for a small 3 minutes while observing the tips of the fries and stirring from time. When the tips of the fries get brown, count to 30 and take the fries out. Good baked fries sizzle when just lifted out of the fryer. This is very important. Let them drip out on a kitchen paper and put rather generously kitchen salt on it. Serve with the just baked cod on a plate with some lettuce or watercress. The only apt sauce for fish and chips is 'sauce tartare'. At choice, drip some fresh lemon juice over the fish or lay a slice of fres lemon on the plate. Don't do British style by putting vinegar on best quality cod. So key is the potato. Hard to find. Observe that the Burger King , McDonald's and Quick burger fries are almost perfect, color and tastewise these are perfect but sliced too thin. Check also out what sauce is served with fish at big burger chains....sauce tartare. This Is a mayonnaise, with fine chopped boiled egg in it and fine chopped parsley and other green fresh chopped herbs eg chopped capers in it. A secret I learned from my mom, God have her soul, is to put a half pound block of beef fat (OZO, RESI, ) into the vegetable frying oil. It lets you get a full flavored chips. Then, if you don't find good potatoes, just slice your potato into thick Lays crisp slices ( with a knife or a mandoline)and bake them with butter in a pan. Then taste and sweetness won't bother because it cooks pretty different. Lay them to bake in a heath pan with butter on high fire. The fact that there is so much water in the potato will cool that pan down right away. Season with salt and pepper (generously) and bake them off while turning the slices. Once three fourth of the slice get dark brown, put your fire on medium low. We have grown up with chips and we know that baking chips is a cooking specialty. We still struggle with it sometimes. Bon apetit !

[@chrischan1609]

Thanks for the recipe. LOL @2:05 Kobe is going to be mad.

[@michaelmcneffii1912]

Chris Chan Kobe died. Rip...so sad

[@michaelchaikoski9304]

Whats in your blackened seasoning

[@chaplinsrestaurant]

Salt, Paprika, Black Pepper, Granulated Garlic, and White Pepper, That will cost You $10.00 Michel! All Good, Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Seasonings, CD’s and Memorabilia Visit www.daddyjacksnewlondon.com

[@doscoronitas]

Can I refrigerate the used oil? How long will it last?

[@Nout-qu6gi]

Should be golden brown, not burnt.

[@persinini8854]

He burns everything!

[@chrisfeleciano-ws1ze]

I love how say a lot of people don't do fresh cut French fries but this is the first time you have made them....HMMMMMM

[@bonkersmcgee4356]

A lot of people bashing this. The way he did the fries is exactly how I like them - crunchy and almost burned. It's the best.

[@kdoran709]

you need to get a commercial deep fryer.. you will discover many joys

[@Aquatic_Amigo]

How do you make a blacken sesons

[@blackflagqwerty]

Bobby's Fresh Fish Market in Tauranga New Zealand is the best Fish and Chips I've ever Had!

[@mtl-ss1538]

Oppies Takeaway Award Winning Fish n Chips. www.oppies.co.nz/

[@JaaaaaaaC]

Cut the potatoes and then wash them good so they get rid of the starch. Then cook them at around 250 for 7 minutes. Put them in the fridge til cold then fry again at 375 til golden brown.

[@jel0sh]

Love the videos & love the food......most of the time. This might be a case where it tastes better then it looks, but if I was served that I wouldn't even want to try it

[@mahumike7531]

same here.

[@armandoestrada5663]

Bodega bay CA? I live in the northbay and have been going there since I was a kid for the clam chowder festival, I grew up 20 minutes from there 🙌🏾

[@jetcitysinatra7300]

You didn't wash the starch off the potatoes before you put them in the fryer? Wow never tried it like that.

[@retiredminimalist1937]

Another great video from Daddy Jack. Notice the twice fry method for the potatoes -- one at low temp to cook the interior and another at high temp to crisp up the fry. This guy is old school at its finest.

[@mehlke06]

Just realized he didn’t deep fry much. His fryer isn’t very big. Great guy and humble...often replied to questions and comments from lowly fans like me. RIP, Chef.

[@chaplinsrestaurant]

That’s right, Mark. You won’t find our guy deep frying much, and Jack certainly got into corresponding with KZbin friends. Thank you for watching the channel-May He Rest In Paradise. - LaKisha

[@MrScotchpie]

I'm British. We know our fish and chips. The chips need to be a lot thicker and the batter needs beer added. Also the appearance should be a golden colour. Golden batter and golden chips. Add salt and vinegar and its perfect. You wouldn't last long in a Fish and Chip shop in the UK selling this.

[@AldousForestTheLast]

Mr. Scotchpie salt and vinegar🤢🤢 Add some lemon and salt instead

[@zoeemiko8149]

The batter is a matter of opinion. Whilst beer batter is the preference of some the vast majority of chip shops use the traditional batter of flour, water plus a little baking soda & vinegar. That's what gives the batter the holes it's supposed to be known for. Beer battered fish is more doughy & rarely used in chip shops. That version is more often found in restaurants. You're right about the chips being thicker. Yes, we know our fish & chips. I'll take the traditional batter over a beer batter any day. I would note the beer batter requires the use of a dark beer else pass on the attempt.

[@hacksaw5918]

This is an English pub plus all the old English fish n chips chains closed. Fish and chips in America is just fish and fries the batter can be made many ways if you go south your going to find many of them made with traditional Zatarains which I like best but I like all ways just depends on what kind of mood I am in

[@ohger1]

4:17 And now the chips/fries taste fishy...

[@sammommi7954]

I like that guy. He just earned a new customer

[@matthewdelcarlo1253]

And there you have it. Awesome sauce Jack

[@bamamubs4723]

One of my favorite ways to eat fish!

[@jonesofosu-baah1160]

Hello Sir. Can you make pasta alla carbonara? Thanks

[@chaplinsrestaurant]

I have a few renditions up Jones, give it a search, Jack

[@rakhu1963]

Fish and Chip is normally made with a beer battery, right?

[@floydcraig2548]

Do you make popovers? Looks like they might go well with your delicious looking dishes, the ones I've tried are good. Looking forward to sampling your fare in person this summer at your restaurant. Hope to see you there - Floyd

[@maddenfootball]

Daddy Jacks cooking with the blues here ❤️❤️❤️

[@adamtuel9930]

yukon golds have a awesome buttery flavor and color built right in yummy!!

[@kdoran709]

hahahah nice shot on that last fry hahah

[@FlyTrue]

chips are WAY too well done here bub.

[@nebraskaryan9308]

Casa Nova wrong potato too

[@hacksaw5918]

@@nebraskaryan9308 he said Yukon golds weren't the best for frying but he preferred them my guess is he doesn't serve fries but has the Yukon around for mashed potatoes and other potato recipes

[@stonecoldsteveautistic1518]

At my house we always do fresh cut fries with eggs and sausage gravy.

[@decnijfkris3706]

about your tomato mayo. The tomato mayonnaise is also called cocktail sauce. Now for a good cocktail sauce put a shot of brandy in that cup and stir it under. Serve with fresh or fried shrimp, cooked or smoked salmon, or any fresh seafood langoustines, homards, crab and so on. For parties in your restaurant you could fill up a big stylefull glass per person with fine sliced lettuce together with boiled shrimps or half gambas and let drip over some cocktail sauce. serve with fresh ovenbaked bread or toast and a good white wine . Bon appetit !

[@TheFrizbaloid]

Go to any restaurant in England you’ll find fish and chips. ZERO use breadcrumbs

[@agnaldos80]

Beautiful fish and chips have a good evening

[@lotz-o-muzic1608]

Touches cell phone, touches raw fish, then touches everything in the kitchen

[@brooklyn9398]

best chef east coast ❤️🙏

[@nebraskaryan9308]

Jack: Stevy do you want to try it? Stevy: Hell no

[@bigchukka123]

Was that 300 degrees Fahrenheit or 300 Fs for that fallen potato chip that never made it home?

[@beelzebub3676]

I love your recipes

[@muffy8917]

You can just see the heart attack kicking in. Burnt fries nom

[@ramonaw6222]

you make everything look wooooooow easy!!!!!

[@mikegeorgius7589]

No shit, huh???

[@freshstartfitness8875]

It is easy to make food that shit

[@jeffpalmeri9102]

Now that you mention it, I'm surprised you don't already have a commercial fryer Jack. Friday fish fries are big here in the Rochester / Buffalo area.

[@mahumike7531]

Amen from Buffalo and its COD NOT HADDOCK

[@SanjanaRanasingha]

Rest in peace sir! I love your cream sauce!

[@detomasopantera1966]

Last frie never made it in the fryer😂😂😂 Love this guy💚

[@grahambouthillier6597]

You and Laciecia are great , your a line cook making it happen, It proves anyone can pay bills via Patreon, Well done

[@chaplinsrestaurant]

You're kind of insulting Graham. I've been making a living in this business for 45 years and have had my own restaurants since 88, so go bark up a different tree friend! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com Cutting Boards Available at www.jandmslabs.com

[@revolt2681]

2:04 that's a miss

[@sadfuk]

Try putting your fish in a beer batter.

[@dwreckbaker6382]

sadfuk if I had leftover beer I would but I drink it all

[@Kyle-cv3de]

Hahahahahah beer batter is the absolute worst for fish n chips

[@zoeemiko8149]

@@Kyle-cv3de Amen

[@matthewnevin9156]

@@Kyle-cv3de You are no fan of fish and chips.

[@Tsamokie]

I don't do deep fat fries anymore. I do oven fries. No mess and healthier. Nice to see you using KING COD.

[@roshanmanilal5315]

Jack , your oil is too hot. I can tell by the Browning outside, French fried will taste "burnt" Love your show

[@hacksaw5918]

The dark brown was because of the blackened seasoning but I do think 350 would have been a better temperature

[@ottogofast3882]

He probably using dirty grease

[@christaylor3911]

Old timer hot shot *bye *bye

[@HometownAngler]

The actual reason they turned that color was because he didn't soak them to draw out the starches

[@jdwono]

I like when you eat, everyone eats. thanks....

[@jimlahey5354]

Paging chef Ramsay for a kitchen nightmares episode on this particular dish.

[@bennyaoneblanco4626]

How he tossed that fry missed and it bounced into the stove top he didn't bother picking it up

[@bennyaoneblanco4626]

That fry will be in that stove forever

[@ultimatechamp6909]

@@bennyaoneblanco4626 LMFAO

[@derektrotter4287]

Rathgr13 13 be a pussy snowflake is yours! The west is obsessed with cleaning everything to within an inch of its life! I’m surprised there’s anybody left in India and Africa!. Pathetic get a life.

[@blakepetersen9984]

Hey jack can you make beer battered fish and chips? Good videos and really like your patty cake, potched eggs with Halanday's tried to replicate turned out delicious great job looking forward to more vids:)

[@davidkelly9833]

When living in New York, we'd did our fries in Ketchup then mayo, not mixed! Mmmmm.!!!!

[@barbaraburner1442]

Love watching your channel

[@kackleyjarrod]

my favorite chef

[@NYpatriot712]

fry the fries twice? looks like it made them real crispy.

[@davidk813]

Did he die or quit the biz. No more videos?

[@Thunderhart]

I was wondering the same.

[@scottmurray8483]

He posted on Facebook few days ago, daddy jack's.

[@simonrodgers3278]

Hopefully. He closed down....

[@ghostninja2041]

Can you do a Eggzaronious recipe??? I haven’t had that since a kid

[@peacesearcher4598]

This chef puts out some good meals.

[@ryangebo7220]

Wouldnt want to eat in a restaurant where the dude is touching everything under the sun, including a his cellphone, then preparing your food without gloves

[@rvmcwhorter]

Love New England beer batter cod with malt vinegar.

[@jopalo31675]

RIP Jack… in the Caribbean we use Mayo-Ketchup.

[@deanodebo1380]

True pro right there

[@rockgod8195]

What in the Fucking Blue Hell did you do to that poor Cod ....They look like Gandhi’s Old Flip Flops 😂😂😂😂

[@DizzLexic]

HAHA!!

[@davidbowie2046]

Chips need rinsing in water before frying. And beer/flour is the best batter

[@zoeemiko8149]

Beer batter is a matter of opinion. I prefer the traditional fish batter made in chip shops in the UK. (no beer)

[@Gator1699]

If you had potato cakes and dim sims from Australia that would go great with that.The wrest of the other world ain't got that.Cheers

[@gilliannattress3096]

Maris piper potatoes fantastic allrounder i love them

[@paulsaul2487]

Looks great!!

[@patrickbaillargeon8051]

You've heard of casual dining, this is casual cooking. Can't say I am impressed by his fish and chips. Can I do better? You betcha! You need a batter, not dredging the fish and then flour+bread crumbs. Flour, eggs, baking powder, salt and, why not, a bit of blond beer. Peanut oil is best but pricey so canola is fine and a light golden brown colour when done. Fries require older Russet potatoes, immediately immersed in cold water once peeled and cut. When ready to cook, drain them, pat them dry, and blanch them for four minutes in a french fryer at medium temperature. Take them out, set them on a sheet pan once the excess oil is drained off of them. To finish the fries, raise the heat on the fryer and drop them in for a minute or two, shaking the basket a few times until L-I-G-H-T golden brown. Just fresh lemon juice for me, can't stand vinegar, but that is my very personal taste. Those little ketchup and mayo sauces are pathetic. Oh, and haddock or halibut are best. I like this guy, but he is a cook, certainly not a chef, which is no indictment BTW. Keep Canada green, bring money...

[@richardedwards9389]

I clicked on this knowing all us Brits would moan about it - I wasn't wrong :o) Fish and chips is an art.

[@reinacoffee8557]

I love Long John's Silver Fish; Jack's comes second. Only cause I'm not there to taste the fish; but it looks yummy! like everything else he makes!!

[@michaelyarmie4858]

Looks great

[@kevin86674]

Hey man are you still cooking? I love the videos.

[@Defund_HOA.]

Watching old folks trying to use a smart phone is hilarious lol

[@Defund_HOA.]

@Johnny Martinez Lol if you say so? Don't take everything you read on the internet personal bud.

[@shawnbroadhead3763]

Hi Chef, Just want to share my theory words. With ketchup and mayonnaise is. What is called in Utah it is called Fry Sauce. So I just want to share my comment. Thank you and have a good day.

[@danshadoin7661]

This is a wreck. I love Jack and I love watching the videos, but this method is an absolute wreck. The best part of the recipe is the dijonnaise but he didn't add the chopped capers to make it right.

[@petertrout8140]

Miss you Jack!!! RIP

[@MikeDragonborn]

How does he eat the food blazing hot like that!?