I love Christie. She has the perfect vibe for this show. Some of the other new chefs are great technically but just don't have the right screen presence. Christie makes me feel like she's really loving what she's doing and just wants to share some great food with us; relatable.
Growing up in Wisconsin with its combination of Germanic communities and Catholic population, Friday Fish fries are a long standing tradition, held in bars, restaurants, supperclubs, service club halls and church halls. If you sell food in the Badger State Fish Fry Friday is a must and it is really just fish and chips. Cod, lake perch, walleye, paddock bluegill and even catfish!
Excellent Excellent Recipe!! Great recipe for both the fish and the fries! Never had a great recipe for fries Yukon gold in peanut oil is it!! THANK YOU!
Nice recipes ladies, being irish, we prefer our chips thicker( will have to fry longer) , & if you buy cod try the loin vs. the fillet, $ 1.00 a lb.more u.s.. also chances are if your grocer does not have cod, they will not have haddock or halibut as they are more expensive. p.s. try malt vinegar on your fish as we prefer that vs. tartar sauce.
I live in Massachusetts too and love to watch all your recipes tried and true for sure...You Ladies and Men too, of course, are the best...I'll keep watching...Thanks
See NOTE at end ref MARTIN'S POTATOES ROLLS SUBSTITUTE suggestion. The fish & chip recipe worked very well, and timing the fries to finish off just before serving kept them very hot and fresh (though I had to watch the fries throughout the process and not as much the time to ensure they didn't overcook. It did create a bit of an oily mess, though, and I wouldn't want to do it too often. If you can't findMartin's Potato Rolls, I recommend substituting BROWNBERRY POTATO HAMBURGER BUNS, if available. In a side-by-side comparison (which I did), the only real difference you'll notice is that the Brownberry buns are a bit bigger than the Martin's rather small rolls, and loaded with a burger and toppings, I doubt most anyone would be able to discern a difference in taste or texture.
I use an imported lager (Grolsch) and it comes out delicious. They say never cook with a wine you wouldn't drink. That also goes for beer or distilled spirits as well. The gold potatoes are perfect for just about every use. I bake an extra one or two for use Saturday morning in corned beef hash (deli sliced corned beef, sauteed onion, diced potatoes, pepper and thyme, and you'll never go back to the can).
So weird to see all the same chefs (and of course new ones) that i used to watch on the pbs channel every saturday afternoon when i was in middle school which was like....15yrs ago. Hahah cool
CoLD I think they kept it for this episode. Bridgette was saying that she would normally replace the oil in general since the flavors from the cooked item sink in the oil after each round
More great recipes. I love fish and chips. In Duluth we have no restaurant, fast food or otherwise that makes great fish and chips. Many many years ago we had an Arthur Treacher's, but it wasn't here for long. We can get good fish and chips in Cloquet MN at Gordy's. Unfortunately it's always so crowded because everything is pretty darn good and Guy Fieri stopped there for his show Diners Drive ins and dives so.....need I say more? Love your cooking show. Have watched it for years.
The process of making the shrimp burgers looked good, but being from south central PA, 80 miles from Baltimore we don't eat shrimp without Old Bay ever and I would swap out the scallions for finely minced celery. I have a food intolerance for onions and garlic. As for tartar sauce with shrimp, that's also a no, a nice spicy cocktail sauce works for me.
In most parts of New England, toast the bun for any seafood sandwich or lobster roll! Otherwise excellent but I would add lemon zest when processing the shrimp.
"Enjoy fish and chips...with a wee chippy." "Aw. Right back atcha." 🤔 I don't understand that exchange. Anyway, love fish and chips! Excellent recipe...although I prefer malt vinegar.
It was kind of a pun. "Chippie" can mean both the one who fries chips, and also a young attractive woman. Don't call your wife a chippie without knowing what you're doing, depending on area and usage the second meaning can also have a negative connotation.
@OM617YOTA 👍 Thanks. It's always been a negative connotation to me so thought it was just an odd or inside exchange between the two I wasn't aware of. Thanks again.
I'm hearing more & more about cold starts to cooking - cold oven roasting, cold frying french fries, etc. If I could have all the time back I've spent waiting for things to come up to temp, I would be 60, not 72!
@americas test kitchen I am late to this party, but can anyone yell me whether this would work with chicken? Any changes to process? For example should the chicken come to room temp prior to frying? TIA as I am highly allergic to 🐟
Kinda off topic but Arthur Treachers had awesome fried chicken. There was a KFC across from it, but people used to go to Arthur's for fried chicken in my town. Too bad they left😥
There is a Chippy Chain in the UK called Ramsbottom (I think, or something similar). It originated in Yorkshire I think and advertised itself as the best Fish and Chips in the whole off... you get the idea. They then had the chain. I have no idea how good the original was but I have experience of two of the chain and it is the Chippy of choice if you cannot get to anywhere else. Frtunately I have a good chippy withing walking distance :-). Close enough that they are still hot when I get home and they have excellent chips and cook fish to order.
Most chippies traditionally just had salt and vinegar as condiment choices. Ask for tartar sauce the reply would be "this is a chippy not a bloody fancy restaurant", ask for ketchup "what do you think this is a MacDonalds"
@@wullaballoo2642 Yup, that's why Americans would not like dining out in England. We're accustomed to getting what we ask for when we are paying for food, whether the cook approves or not.
@@itburns5756 Going to the chippy isn't exactly dining out though, that would describe going to a restaurant. Chip shop takeaway/takeout whatever. They ask if you want it wrapped up/open ready to eat and salt&vinegar yes or no to which you say a ton of both.
Lightly flour the fish before frying. Then dip in the batter and the batter will stay on better. Corn starch works beautifully. Or just buy Asian tempura batter.
I love the look of both the fish & chips, and the shrimp burgers and would love to be there to help you all eat it. The pepperidge farms buns sound great and one brand I have to remember as being the best for making burgers with since I do that sometimes.
Hello BRIDGET , 🤗 ... I have a couple questions for you if you wouldn't mind & if you have the time ... I dearly loved ARTHUR TREACHER's Fish & Chips ...Alas they are no more . But I need to stay away from Deep Fried Anything nowadays ...QUESTION ; Is there any way BEER BATTERED FISH can be made in an Air Fryer , & if it can , would you still use this same Batter Recipe ???... BRIDGET , B.T.W. you're Gorgeous , Love You , Love Your Videos , they are so helpful & informative ... Thank You Very Much ...🤗🤗🤗😊😊😊
You don't throw away that fish oil, save it.!! I use a half gal mason jar to keep my oils separate 1for fish, 1for chicken, 1for veggies, 1for meats..etc. High temp oils are way to expensive for one use frying.!! I also use nothing but Rice bran oil with a smoke point of 490º F. Which when on sale, is only 10-11.00 per gallon. I buy 4 at a time and the shelf life is at least 3 years.!! Other oils are not that stable.!!
Love this show! I just can’t eat any of it anymore. The Keto diet has taken 40 pounds off me so far. How about doing a show on Keto? BTW, it’s not F&C unless it’s served in newspaper.
Not made with potato flakes but it's STILL a very nice bun. I didn't know the best bread was made from potato flakes. I've never even heard of bread being made with potato flakes.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I love Christy. & Julia too. Julia has such a warm & confident vibe. Delicious recipes. & homemade fries.
I love Christie. She has the perfect vibe for this show. Some of the other new chefs are great technically but just don't have the right screen presence. Christie makes me feel like she's really loving what she's doing and just wants to share some great food with us; relatable.
Loved both of these recipes, they're on the menu this weekend, thanks!
I love both these fine talented women as well as the other cooks Im beginning to recognize. Keep up the good work
Growing up in Wisconsin with its combination of Germanic communities and Catholic population, Friday Fish fries are a long standing tradition, held in bars, restaurants, supperclubs, service club halls and church halls. If you sell food in the Badger State Fish Fry Friday is a must and it is really just fish and chips. Cod, lake perch, walleye, paddock bluegill and even catfish!
Excellent Excellent Recipe!! Great recipe for both the fish and the fries! Never had a great recipe for fries Yukon gold in peanut oil is it!! THANK YOU!
A few splashes of malt vinegar on the chips would be great.
Yes. A must have addition. Also take a bite of fish then a bite of chip, and eat them at the same time. Not every bite of course.
Hi. Looks yummy. Love shrimp. Will try.
GREAT JOB! Definitely going to make this one! Looks sooo Good!
the shrimp burgers are simply spectacular! thanks!
I just love these women!! So comforting to watch them.
Nice recipes ladies, being irish, we prefer our chips thicker( will have to fry longer) , & if you buy cod try the loin vs. the fillet, $ 1.00 a lb.more u.s.. also chances are if your grocer does not have cod, they will not have haddock or halibut as they are more expensive. p.s. try malt vinegar on your fish as we prefer that vs. tartar sauce.
I was wondering about the "Chips" being too small?
Spot on dude
@ @@mrbear1302 i agree friend, chips to small, these are more like fries than chips
@@@alanbrady7116 i agree, spot on friend, these are fries & not chips
Thank you for the malt vinegar comment. Many of my fellow Americans don't know about the beauty of malt vinegar and salt on fish and chips
I love it the recipe thank u maam
We still have one Arthur Treachers where I live in Northeast Ohio and cut the chips thicker .
I live in Massachusetts too and love to watch all your recipes tried and true for sure...You Ladies and Men too, of course, are the best...I'll keep watching...Thanks
These recipes look fantastic and relatively easy. A+++
I always prep and eat my burgers upside down to prevent the bottom part of the bun from going soggy 😂
Good idea! Most store bought buns have thin bottoms!
See NOTE at end ref MARTIN'S POTATOES ROLLS SUBSTITUTE suggestion.
The fish & chip recipe worked very well, and timing the fries to finish off just before serving kept them very hot and fresh (though I had to watch the fries throughout the process and not as much the time to ensure they didn't overcook. It did create a bit of an oily mess, though, and I wouldn't want to do it too often.
If you can't findMartin's Potato Rolls, I recommend substituting BROWNBERRY POTATO HAMBURGER BUNS, if available. In a side-by-side comparison (which I did), the only real difference you'll notice is that the Brownberry buns are a bit bigger than the Martin's rather small rolls, and loaded with a burger and toppings, I doubt most anyone would be able to discern a difference in taste or texture.
Wow, a shout out to the Shrimp Shack!
Nice recipe's
Looks so yummy. Would you have ideas on how to do an Air Fryer version of fish and chips?
Love these videos, Thanks
Thank you all, _everyone_ who has anything to do with the content on this channel! This is my "Happy Place". Blessings 🤗
have you guys done a test for the best ceramic pan? if not could you do that? i like non-stick pan but want to avoid teflon if i can.
I use an imported lager (Grolsch) and it comes out delicious.
They say never cook with a wine you wouldn't drink. That also goes for beer or distilled spirits as well.
The gold potatoes are perfect for just about every use. I bake an extra one or two for use Saturday morning in corned beef hash (deli sliced corned beef, sauteed onion, diced potatoes, pepper and thyme, and you'll never go back to the can).
So weird to see all the same chefs (and of course new ones) that i used to watch on the pbs channel every saturday afternoon when i was in middle school which was like....15yrs ago. Hahah cool
If you watch Milk Street and Serious Eats, then you'll see most of the other chefs too.
They aren’t Old enough for retirement,lol
I like all of the recipes featured in this video. However, I am most excited to try the Shrimp Burger with the tartar sauce.
I just watched three of your videos as I pitted cherries for pie. Door county cherries but in central Maine! Thanks for amazing content!
Just be sure, when making the shrimp burgers, do the wiggle for best results!
Had shrimp burgers in Indonesia, they were great ! I tried to make them at home without success, your recipe is the answer , I'm a gonna try again !
Wait, so did they replace the oil or reuse it when refrying the fries/chips after the fish?
CoLD I think they kept it for this episode. Bridgette was saying that she would normally replace the oil in general since the flavors from the cooked item sink in the oil after each round
I thought the same thing. So they had fishy fries?🐟🐟🐟😒
I'm wondering the same thing!
That's why my family used red potatoes for fried and white for baked.
Who else was somehow expecting this fish and chips to be served with coleslaw? Looks delicious
Try club soda in the batter. Works like a charm.
What temperature did the fish reach when finished??
The shrimp lady is great. I like to see more of her
The buns: Taste is one thing, chemicals are another. Martin's is the bun that will sit on your counter for 5 months and never mold.
I don't need five months but I do hate it when I see mold on bread that I bought four of five days ago, so I guess Martin's buns are good for me.
Those Martin’s rolls you can just eat by themselves. So good.
I had a friend over from Oregon, who had never heard of them. We ended up eating a lot of burgers that week :)
New way to fry chips for me. Can't wait to try this. Thanks!
What is the recipe at @0:31 please
More great recipes. I love fish and chips. In Duluth we have no restaurant, fast food or otherwise that makes great fish and chips. Many many years ago we had an Arthur Treacher's, but it wasn't here for long. We can get good fish and chips in Cloquet MN at Gordy's. Unfortunately it's always so crowded because everything is pretty darn good and Guy Fieri stopped there for his show Diners Drive ins and dives so.....need I say more? Love your cooking show. Have watched it for years.
The process of making the shrimp burgers looked good, but being from south central PA, 80 miles from Baltimore we don't eat shrimp without Old Bay ever and I would swap out the scallions for finely minced celery. I have a food intolerance for onions and garlic. As for tartar sauce with shrimp, that's also a no, a nice spicy cocktail sauce works for me.
In most parts of New England, toast the bun for any seafood sandwich or lobster roll! Otherwise excellent but I would add lemon zest when processing the shrimp.
I'm not from N.E. at all, but I always toast both sides. Soggy buns:🚫🚫🚫🚫
"Enjoy fish and chips...with a wee chippy." "Aw. Right back atcha."
🤔 I don't understand that exchange. Anyway, love fish and chips! Excellent recipe...although I prefer malt vinegar.
It was kind of a pun. "Chippie" can mean both the one who fries chips, and also a young attractive woman. Don't call your wife a chippie without knowing what you're doing, depending on area and usage the second meaning can also have a negative connotation.
@OM617YOTA 👍 Thanks. It's always been a negative connotation to me so thought it was just an odd or inside exchange between the two I wasn't aware of. Thanks again.
You don't have to use peanut oil; any neutral flavored vegetable oil would work. ATK likes peanut oil because of its high smoke point.
@@tosht2515 Welcome!
@@lonahansen4990 because the recipe calls for bringing the fries in the cold oil to a boil on high heat you probably want a high smoke point.
I'm hearing more & more about cold starts to cooking - cold oven roasting, cold frying french fries, etc. If I could have all the time back I've spent waiting for things to come up to temp, I would be 60, not 72!
school picnic and family picnic with good recipe here ^^
The shrimp patties looked delicious!!
My go-to is Cobblestone's Onion rolls. Firm enough to hold up to my monster third pound burger. Plus the flavor! Yum! Awesome with tuna salad too!
Yes indeed.
WOW I use to love Arthur Treacher's fish and chips.
@americas test kitchen I am late to this party, but can anyone yell me whether this would work with chicken? Any changes to process? For example should the chicken come to room temp prior to frying? TIA as I am highly allergic to 🐟
Looks DELICIOUS
*LOVE Martin's Potato Rolls* !!!!! *They are FAB* !!!! #AmericasTestKitchen
What's the best way to dispose of used oil?
I need a link to the fish spatula for non stick please.
In the Midwest we have Hostess, Sarah Lee and Wonder!
Malt vinegar. Also, Martin's Potato Rolls are from Chambersburg, PA not New England.
You are correct! I am from Lancaster, PA and I cringed when he said New England.
Wow.I didn't know Arthur Treacher was founded in O-H-I-O. Where I live. I use to eat it all the time 😋
😋🤤🤤 That crunch🙌🏽🙌🏽
Holy crap, TUNE THAT GUITAR: 1:45! (food looks great)
I love Arthur Treachers 😀
But now you have fish flavored French fries!
Kinda off topic but Arthur Treachers had awesome fried chicken. There was a KFC across from it, but people used to go to Arthur's for fried chicken in my town. Too bad they left😥
I’m going to make the shrimp burgers, look delicious. I’ll also make the fish and. Hips. Thank you
There is a Chippy Chain in the UK called Ramsbottom (I think, or something similar). It originated in Yorkshire I think and advertised itself as the best Fish and Chips in the whole off... you get the idea. They then had the chain. I have no idea how good the original was but I have experience of two of the chain and it is the Chippy of choice if you cannot get to anywhere else.
Frtunately I have a good chippy withing walking distance :-). Close enough that they are still hot when I get home and they have excellent chips and cook fish to order.
Oh, those fish and chips! You ladies are awesome!
Keeping America fat one burger at a time..
I agree with the comments about malt vinegar but I prefer it along with the tartar AND ketchup! I'm American, sue me!
LOL
Most chippies traditionally just had salt and vinegar as condiment choices. Ask for tartar sauce the reply would be "this is a chippy not a bloody fancy restaurant", ask for ketchup "what do you think this is a MacDonalds"
@@wullaballoo2642
Yup, that's why Americans would not like dining out in England. We're accustomed to getting what we ask for when we are paying for food, whether the cook approves or not.
@@itburns5756 Going to the chippy isn't exactly dining out though, that would describe going to a restaurant. Chip shop takeaway/takeout whatever. They ask if you want it wrapped up/open ready to eat and salt&vinegar yes or no to which you say a ton of both.
Excellent fish and chip ladies! However, what oil would you suggest for those of us who can't use peanut oil?
Vegetable oil or avocado oil or grape seed oil would all work.
Any neutral flavored vegetable oil would work. ATK likes peanut oil because of its high smoke point.
Any neutral oil with high smoke point would work.
Beef dripping
Canola. It's cheap, has a high smoke point, and fries chips well.
Lightly flour the fish before frying. Then dip in the batter and the batter will stay on better. Corn starch works beautifully. Or just buy Asian tempura batter.
the traditional condiment is malt vinegar.
ATK,,Hello, it’s been years I made fish & chips, but CHRISTENES SHRIMP BURGERS, ILL GIVE A TRY, THANKS,;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
No malt vinegar?
Fish and chips, PLEASE come my way! Shrimp burgers are also welcome to join the party.
Gotta love fish and chips
Looking for a you tube video for your chopping. My son saw it now he wants but I want to see how you made it. Any help would be thankful for 😉😊
What happens if I don't do one of the steps nicely?
Gotta try that shrimp burger recipe! You had my mouth watering :)
I love the look of both the fish & chips, and the shrimp burgers and would love to be there to help you all eat it. The pepperidge farms buns sound great and one brand I have to remember as being the best for making burgers with since I do that sometimes.
I LOVE COOKING SHOWS
The shrimp burgers look delicious. And when I'm cooking something I'm excited about, I wiggle too! :D
Finally have a substitute for beer in the batter, thanx ladies!
Martin's is my favorite brand as well. Not only sold on the east coast. I'm in Illinois.
You're East of the Rocky Mountains, so you're still an Easterner.
Being on the West Coast we like rockfish for our fish-n-chips, more delicate and flaky than cod.
I’ll still get my fish n chips from the Pub , they would do a better job than I could ever do.
Plus I would have NO Clean up to do.
Hello BRIDGET , 🤗 ... I have a couple questions for you if you wouldn't mind & if you have the time ... I dearly loved ARTHUR TREACHER's Fish & Chips ...Alas they are no more . But I need to stay away from Deep Fried Anything nowadays ...QUESTION ; Is there any way BEER BATTERED FISH can be made in an Air Fryer , & if it can , would you still use this same Batter Recipe ???... BRIDGET , B.T.W. you're Gorgeous , Love You , Love Your Videos , they are so helpful & informative ... Thank You Very Much ...🤗🤗🤗😊😊😊
"I'm allergic to cod fish, Yukon gold potatoes, and peanut oil... What can I substitute?!?" 😂
Breaded chicken and veggie chips? 🤷♂️
A white castle burger
Always McDonalds.
Halibut, russet potatoes and canola oil.
Haddock, maris piper potatoes and beef dripping
You don't throw away that fish oil, save it.!!
I use a half gal mason jar to keep my oils separate
1for fish, 1for chicken,
1for veggies,
1for meats..etc.
High temp oils are way to expensive for one use frying.!!
I also use nothing but
Rice bran oil with a smoke point of 490º F.
Which when on sale, is only 10-11.00 per gallon.
I buy 4 at a time and the shelf life is at least 3 years.!!
Other oils are not that stable.!!
Love this show! I just can’t eat any of it anymore. The Keto diet has taken 40 pounds off me so far. How about doing a show on Keto? BTW, it’s not F&C unless it’s served in newspaper.
I never buy newspapers because I get all my news from the internet these days Is it acceptable to serve my fried fish on my laptop?
The wiggling bit was just adorable
Me at 15:17 : NO OLD BAY!!??
"serve with lemon and tartar sauce"
*stares in malt vinegar*
Not made with potato flakes but it's STILL a very nice bun. I didn't know the best bread was made from potato flakes. I've never even heard of bread being made with potato flakes.
I love the wiggle!
Malt vinegar!
Martin's, toasted, for the win.
I am allergic to Capsaicin. But I might add a bit of lime juice for a flavoring. Other than that, they sound delicious.
The thing i don't like about Jacks taste tests is that he leads the testers as to which product to choose which kind of defeats the purpose.
피시앤칩스 엄청 먹고싶어요.ㅜㅜㅜ 생선 엄청 좋아하는데
Now you can by following there way of doing it!! SO GOOD!!
Shoestring potatoes are not chips.
The fries should be larger for fish and chips
I’d be a little suspicious of any chef who never danced in the kitchen. Wiggle on! 😅
What? No malt vinegar?