Americans Try a British Chip Butty for the First Time - 4 Different Ways!
HTML-код
- Опубликовано: 8 фев 2025
- 📦 Want to send us something?
Reacting To My Roots
P.O. Box 439
Jasper, Indiana 47547
USA
In this video, we make and try the British chip butty for the first time! Join us as we taste test this famous British sandwich in four variations: plain, with HP Sauce, ketchup and malt vinegar. Watch our reactions and find out which version we prefer. Also, be sure to stick around to the end for the bonus tasting. Have you tried a chip butty before? Let us know your favorite way to enjoy it in the comments below!
Thanks for watching. If you enjoyed this chip butty reaction please give this video a thumbs up, share your thoughts in the comments and click the subscribe button to follow our journey to learn about all things British and Irish.
👉 Our UK travel fund:
ko-fi.com/reac...
👉 Join our channel membership: / @reactingtomyroots
👉 Subscribe to our 2nd channel:
/ @steveandlindsay
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I had to laugh when Steve said he’s not used to seeing butter on bread. In the UK bread without butter is going out for the birds. Bread needs butter. I can’t imagine any scenario where bread wouldn’t have butter.
Maybe a cream cheese filling? (Butter too might be de trop.) But you'd need to do both slices.
@@hughtonksnah butter or don't bother! 😁
A lot of shops now but mayo on onstead of butter. Morrisons do and its so annoying. Cant stand mayo and also some people are allergic to eggs
US bread from the store, is a bit too sweet for me! FRESHLY BAKED soda bread might be a better option for the strange flour they have over there? (and smells divine!)
Butter goes on evening. Bread, crumpets, etc 😂
Chip butties with salt and vinegar and the butter melting are just the best thing ever!
Mmmm yes lots of salt and vinegar..... and i mean lots :)
Oh! You have to put loads of butter on the bread, so that when you put the hot chips on and lift it to your mouth, the butter runs down your wrists. To die for!
Very impressed,guys. The chips looked like proper chip shop chips. Having it with a British style of bread would have made all the difference.
I love watching you try new things. Have you made bread and butter pudding yet?
Growing up in the 70s and 80s in the UK, for many of us, Saturdays meant that our parents often went shopping, and we were, depending on our age, and who we were with, were often either left at home alone/with a sibling, or preferably a relative/friend. Having been left in charge or in the care of someone, the quickest and easiest kids meal to make was often fried egg and chips.
Things like bread and potatoes were quite cheap to buy, back then. We would get a 55lb sack (25KG) of potatoes for about £3 back then, that would last. So Saturdays, at my aunts, for me, would often be egg and chips, with several slices of bread, for chip butties, to fill my cousins and I up, which was often begrudgingly cooked by my cousin, who was six yrs older than me, for her three brothers and I, while her parents went shopping too.
As Brits we will put absolutely anything between two pieces of bread, hence the birth of the chip butty.
I use to sell pie on a roll on my burger van and it was really popular. Wheir I’m from it was called a ballingery Big Mac.
Fish finger sandwich!
Ham cheese and tomato with cheese and onion walkers as a crunch is godly
Pease pudding sandwich, yummy
@@camrileybutty! 😂
Cheese and onion crisp sandwich with buttered bread is epic! You gotta try it!
Especially if its Tayto Cheese & Onion!
Salt and vinegar crisps in a sandwich is better.
@@weejackrussell I'm with you on that one 😊
@craigavonvideo all the irish people gather here 😂
My sister wouldn’t eat anything else when she was a young un.
If you double fry your chips you can get them crispier. Fry them first until they start to change colour so very light gold then take them out, let them cool right down then fry them again till golden.
double frying is called "Blanching".
Yes and cook the second time with higher temperature than the first. I would say that if the outside is the right colour but soft they were cooked at too low a temperature
Even better, triple cook and fry in Duck Fat. Simmer the chips in boiling water for 10 until they just start turning soft (leave too long and you'll get potato soup), take them out and put them on a tray and stick them in the fridge for 30 mins. Then fry once for 1 mins on lowish heat (140c) for 8-10 until they start to change colour then take out and cool down. Finally plunge back into the duck fat on a high heat (190c) for 3-4 minutes
@@jeanlongsden1696 No, blanching is parboiling, a short boil in water, and is usually done to veges prior to freezing.
Also a vigorous shake after the first fry, it breaks up the edges and improves the texture/taste.
The vinegar works because it cuts through the grease on fried foods.
enjoyed watching this . as a child in the 60s in Glasgow this was a great filler when their wasn't a lot of money around . we survived . 60 years later still alive and living in Ireland.
Its not the chips in the US i have issues with its your weirdly sweet bread that is seemingly immortal 😂
@@martynnotman3467 mothers pride
I believe in some places US bread is considered to be cake due to the sugar content.
In the UK, the thickness of that bread is what we'd call a 'door step'. 😂
I was going to say the same American breads are sweet
Its why my son hates brioche.
It's so notable just how much research and effort you guys put in to try and recreate as authentic a UK experience as possible.
It's such a difficult thing to do, because as with most things, there are often so many geographical and personal differences within any particular theme, but the fact that you often compare a selection of the most popular variations shows just how much time you spend actually reading & absorbing the comments of your viewers in order to represent as many of their preferences as possible.
It's impressive and appreciated.
A little more butter on the bread would be my choice, also if you're using vinegar, put the salt on after the vinegar otherwise it just washes off. The bread was sliced a little too thick for my taste, but the chips looked great. If you want crispier chips, fry once, strain and cool, then fry a second time.
@@sharonmartin4036was just going to say the same thing. I often cook them three times
Thanks, Andy! That really means a lot. :)
Andy, I absolutely agree with you. I’m very impressed at the research and trying to get the true authentic experience.
To be fair tho, we as a nation do take our british traditions very seriously, you only have to do some light reading in the comments section of any american trying british to see the results if they do ANYTHING wrong lmfao
10/10 those chips looked amazing
They look delicious.
I heard them called home fries.
@kathleenmayhorne3183 I live in scotland and call them homemade chips because there not frozen out of a bag.
They look amazing. I’m sat eating my tea watching this wishing I was having a chip butty instead 😂
Thanks for the compliment, Laura! :)
Chip spice is made and originates from my home town of Hull, East Yorkshire. So lovely seeing something we love in your video, We put it on EVERYTHING 😂 especially a patty (mashed potatoes with dried sage, shaped into patties coated in batter and deep fried 😋) My little Family love watching your videos!
They look like proper chip butties! Scrumptious. I like salt & lots of vinegar, with a dash of ketchup. Pass me the plate 😍. I love HP/brown sauce on bacon butties/bacon & egg etc.
Love you two, trying real British food, you make such an effort and it's appreciated I hope your channel grows and grows and grows ♡♡♡♡
@TriTr-gk8bo totally!!!! Though they do do reactions it's much better content not just rehashing car crash Internet stuff, and they don't only do that love this family wish I could adopt them lol. I'll adopt you too hahaha ♡♡
The best chips are the first batch of potatoes of the growing season (referred to as new potatoes) these are nice and sweet... heavenly.
Completely agree! Especially as someone who grew up on chip butties with vinegar and brown sauce 😂
Thank you! 💜 Blessings and love from across the pond :)
@davidjames6443 never used them for chips, too small but unskinnned and whole par boiled then roasted I'm oven with olive oil and salt.. heavenly
Americans are really funny with texture I’ve noticed.
Seeing bread without butter is equally weird for us.
Dry sandwiches 😬
I ain't put butter in my sarnies for years now. Only needed if its for a packed lunch as it protects the bread!
I've never had butter in sandwiches, don't like it and not neded if a sauce or mayo being used. I like bread and butter on its own.
@@101steel4yet American sandwiches are mister than ours it's their bread that's the issue it's cake really 😂 hence why unless they do these with normal bread nothing will be close to the same
There is butter on the bread, looks like margarine to me , but there is some?
They look sooo good. Glad you're buttering the bread. When the hot chips melt the butter. Mmm
Now you kind of understand why we Brits love our chips!
For your first effort, they look great.
Oh, and try a fried egg in with your bacon sarnie. A bit of salt & pepper on the egg, HP or tomato sauce = heaven.
By far the best looking chips/butty I've seen made by Americans.
Thanks Andy! That's a very high compliment. :)
I actually agree! Great job!
Yeah they looked good but the browning comes from reused oil or fat!
@@reactingtomyroots try Gravy n chips... you're welcome :)
You’re supposed to do salt and vinegar. The two just compliment each other
Too right!
They did salt the chips before they went in the bread :)
@@nuttyrachel that’s my bad then for not watching the whole video but the salt should still be added after the vinegar because it tends to get washed off if done first x
Naaaah. Plenty of salt is all you need. Vinegar is nasty ass shit.
@@juliemartin4267Spot on,the salt sticks to the vinegar
Haven't had a butty in years. I know what I am having for tea tonight.
Have just gone and got a loaf of bread and a bag of spuds. 😂
Same here 😊
Not had one years myself same for beans on toast aswell think I no what my weekend plans may be 😂
Wow someone else that called their evening meal ‘tea’ ❤. I hate the evening meal called dinner. It makes a mockery of my school days when we had dinnertime and dinner ladies lol
English mum of three here - those chips looked great. I drown them in salt, vinegar and ketchup. Yum. I might have to dig out my fryer 😋
It's absolutely amazing what goes between two pieces of bread when you've been out at the pup for a session
You need a chip basket,makes it a. lot easier to get the chips in AND out of the pan.you also need sarsons vinegar for a proper chip butty
Yep, Sarsens vinegar for the win.x
When I was at uni I used to go past the Sarsons factory. Do you remember the ad ‘don’t say vinegar say Sarsons’!
@@yumyummoany you have just made me feel OLD.😂😂
Sarsons. The bestest ever on haddock n chips. Oh now i'm droolin' 🤤 👍
@@yumyummoanydid you live in Manchester, My dad worked there.
In order to be crispy you need to fry the chips twice. First fry with temp around 135c then heat the oil to 185/90 return the chips to the pan and fry off for 4/5 minutes.
Yep agree cook twice
When I was at school we used to bunk out at lunch time, buy a large uncut bloomer loaf between two of us at the bakers shop, rip it in half (as best we could), eat the bread so as to hollow it out leaving the crust, visit the chippy who would put the chips directly into the loaf which saved wrapping them up and time as the queue for similar orders went out the door, liberal sprinkle of vinegar, salt, good to go. Absolutely delish. Fit for a king. We'd get back onto the healthy eating the next day... or maybe the day after that.... or.....
They sold them in big “ bread cakes” /barncakes ( Yorkshire) at lunchtime and we used our dinner money on them
We always went down town to the chippy at dinner time everyone from the 3rd year upwards at high school did and also got loads of scraps put on top yum , this was back in the eighties.
We didn't have a chippy near my school, but the bakery also sold sausage rolls, so we had a sausage roll in a bloomer with tomato ketchup. It was known as a double decker. Cheap and tasty (better than anything from the school canteen) and the carb overload was guaranteed to make you sleepy... perfect for getting you through double history.
My mates and I did that after after going Swimming in the 1950s....straight down to the local bakers shop to buy a freshly baked loaf. dug the inside out and ate that, then across the road to the chippy to fill the loaf with chips, and then scoffed that....best meal of the day!
Yum.
Love you two nice genuine people much love from the u.k. 🇬🇧
The joy that you two convey is just infectious. The truth? There is not much in this life that is not made better by a lovely plate of chips!
My grandma used to make chips that looked like that
Fish finger sandwich next :)
Fish finger sandwich a classic with ketchup.
@@WinstonSmith19847Ketchup or lashings of Lurpak butter. Either are soooo good!
Fish finger sandwich/butty with tartar sauce 😋
Now you’re talking. 😋
Fish fingers have to be in batter not breadcrumbs for the superior bite though!
I like my fish finger and green bean butties 😋
No tartar sauce for me.
The food of gods!! 😄
Yellow potatoes yes, size, perfect, Lyndsey you totally nailed those chips, yum !! vinegar,,, love it you both rocked this ....those chips look sooooooo good wow
Thanks, Matt! :)
One of the things to remember with the UK is that a chip butty became famous because it was cheap and filling, but depending on where you are in the UK depends on the type of bread you have, Stottie, barm, sandwich, batch, roll et al, and beyond that is whether you have it with scraps (the little bits of batter that collect from frying off the battered sausages and fish, then you have the choice of sauce, plain, vinegar, ketchup, brown, pea liquor, gravy, curry sauce, et al. so it was cheap and customisable.
'Etc', not 'et al' 🫡
@@Si_of_Earth it's deliberate as its latin for "and others" and I see no reason to confine it to citations, whereas et cetera is Latin for "and the rest" but is bastardised in English to mean "and others" which is literally the job et al already does as a direct translation.
Fair enough. Continue to use it incorrectly, then 🙂
For your first time frying chips those bad boys look gooo-oood! 😅
I'm female and I love HP sauce ❤. Malt vinegar is the best though and it's perfect on a butty or with crispy battered cod.
I prefer distilled vinegar the stuff looks like water and is colour less and smells way bettter than malt
don't matter how the chops look and taste, the problem is the bread, in usa it has a sweet taste, so not matter how the chips taste the bread will ruin the taste
My vinegar of choice is Non-brewed Condiment. Bought in Chip Shops.
For my 60th birthday I booked the chef's table at a Michelin starred restaurant. We could watch what they were doing in the kitchen. When they had finished service they started making sausage butties for themselves.
Sausage, eggs and chips would be worth a try. It's something i don't eat that often but when i do i really enjoy it.
With beans (I can't stand beans or sausages but that meal sounds like it needs beans lol)
Oh yeah, sausage egg and chips, takes me back to my childhood.
Loved that you two are willing to give these things a go. You are such a dose of normality. Thanks
I like that they're completely honest and don't pretend to fake love it just for views like most channels do.
I used to cook in a pub that did vary simple basic ‘chips with everything’ food. Chip butties was very popular. Your chips were fine. Crispy isn’t an expectation of basic chips. I love them with ham and ketchup. Also fried egg.
Hint, put the vinegar on with the salt at the start. You don’t need much. The small of hot vinegar coming off the chips is part of the experience.
Chips were browned to perfection, the thickness can be a little thinner if you'd like to (personal choice) but remember the thicker the chip the less oil is absorbed. It's not meant to be mind blowing it's supposed to be homely and comfy food. You can try fish fingers (I believe America call them fish sticks) with tomato ketchup. I personally love a mushy pea sandwich / butty.
steakcut chips are what most chippies sell in uk
When you come to the UK you need to go to a British chip shop and sample the various dishes. It is impossible to duplicate these dishes at home in my experience.
Well done, those chips look great, so big shout out to Lindsay especially as it was your first time deep frying. Two small tips, never more than 1/3 fill the pan with oil and to make them good and crispy double cook the chips (cook them till they start to colour, take them out, let them cool slightly, them back in till they turn golden brown and crisp up).
I love how you both really go for these things, preparing and cooking as authentically as possible, then being honest when tasting.
Those chips look bang on 🎉🎉🎉🎉🎉 you guys are making me want to venture to the chippie
Being British and a lifelong chip enthusiast fantastic job guys 8/10 if you want crispier chips without loosing the fluffy center par boil them then toss with a couple of tablespoons of flour then fry. Don't do this in a deep fat frier unless you're prepared to empty and clean it after every use because any loose flour ends up stuck to the bottom of the pan.
@@ianjardine7324 It would be much easier for them to double fry the chips. No mess then.
@@Thurgosh_OG True almost as crispy and certainly a lot less work and the best traditional solution without defying the seed oil mafia and frying in animal fat the way nature intended. Traditional chunky chips fried in beef fat is incredible but we're not allowed to eat them any more because they cause heart disease,cancer,micro plastics , global warming and may make unicorns extinct for all we know.
I live in Whitby we have the best chippies - your chips looked perfect 😋😋👍
@helenagreenwood2305 I wouldn't say you have the best chippies other parts of the uk can run you a close second. Down here in devon and Cornwall we certainly could also the black country people with their orange chips which are now part of my town in devon. Love blackcountry chips. But they are fattening north Yorkshire is known for its fish cakes certainly
We Brits haven't being doing this for a hundred years without it being good. Whenever we have chips as a side dish with fish or meat, we may put a few chips between slices of bread, but you must use loads of butter while they are warm so that it melts. Malt vinegar is traditional & the best, but the condiments you use are up to personal preference & taste. The point is that proper chips are meant to be crispy light brown on the outside, but thick enough to remain fluffy & soft potato in the middle. French fries are not the same thing. These are cut much thinner so that they become crispy right through upon cooking. Traditional Fish & chips are deep fried in Fat or Lard, though often oil is used these days, which is nowhere near as good. A proper Fish & Chip shop never uses oil, only fat.
Also the thicker chips are healthier as they don't absorb as much fat.
Oo or cooked in dripping, yum 😋
@@karenblackadder1183that's absolute rubbish sorry they are unheakthier because they have more starch or carbs and are infact greasier than fries which are less starch and crisper
@@paulmilner8452 try looking it up - chip shop chips have 60% of the fat content of McD's fries. 70% of the calories, 90% of the carbs, and 20% more protein.
The fat absorbed per weight of potato goes down as the size of the chips goes up, as there is less surface area. It's call science
@@jiggely_spears it's a case of misinformation, it's the oil that's different that makes them different not the potato infact a thicker potato slice is always gonna be higher in fat and carbs than a frie.... It's science
What!! Where is the cuppa tea.😅😅😅.
Glad you didn't smoke the kitchen out or burn the house down with your first proper chips.
A' the best.
Rob
You *need* a cuppa tea with a chip butty!
@@vilebrequin6923no an irn bru
drop a chip in the pan to test if it doesn't pop straight to the top its not hot enough.
The thing is Steve and Lindsey, you can put on and combine anything you like in a UK sandwich. Chips in the bun with Bacon, egg, burger, crisps, anything you would like.
The 'vinegar' used by UK fish and chip shops isn't actually vinegar, it a substitute called 'non-brewed condiment'. Also American bread is sweeter and UK bread is saltier this would make all the difference in a chip butty.
Yeah.. The best way to experience this in the US is to use Farm Shop/ Home Made Bread.. which does not have the volume of sugar & preservatives like store bought - Also with REAL salted butter, salt & malt vinegar
I only like the fish shop vinegar
Sarsons is our number one brand, never heard of the one you got but sure it's good enough.
I love my Sarsons. I make my own chilli and garlic Sarsons and add to gravy so it floats on the top. Also glug in salad cream. I'm a freak!
I worry you'll undercook your spud not know temps for 150 blanche and 190 finish fry, but probably just fine fried right through.
Anyway I've not got to that part yet 🤣
I have a roughly 10 minute video up showing how Sarsons make their malt vinegar
"Made In Britain - How malt vinegar is made"
Never fill your pan more than 1/3 full with oil.
There is a traumatising British Public Information Film about it somewhere...
It's from the late 60s and 70s
Everybody had a chip pan full of lard
A note of caution check how many adults aged 60 to 80 have serious scars on their arms
Made great chips though 😋
We did growing up. Used to take forever for the lard to melt in chip pan. Not healthy but Were the tastiest chips ever though!
So traumatised over that advert...
Keep a damp towel on standby to throw over it.
Everyone had a chip pan when I was growing up. There were so many fires because of it. At least we all knew that throwing a wet tea towel over it to put it out.
My grandmother used beef dripping to make her chips. Every time she got family visitors she had to get the chip pan out. She made the best chips I've ever eaten. She passed away in 1981. A long time ago but never been surpassed by her cooking. Love you Gran ❤
Nice thick bread but needs lots more butter and only salt and vinegar . In UK you can buy chip shop vinegar . Good job .
You have to go to a proper english chippy if you want a chip butty.....preferably one up north 🙂
Never seen so much care taken over a chip butty, I like it.
Looks good. Though as a rule of thumb, you only fill a pan 1/3 full with oil or fat.
I clean my windows with vinegar then shine them up with newspaper. 😁
Hopefully not with malt vinegar! You don't use malt vinegar for cleaning!
@@rikmoran3963 Malt vinegar is fine for windows (it was all you could buy years ago) the only reason you don't use it it for general cleaning is the colour stains materials.
@@rikmoran3963 I do use malt vinegar.
Owwww - that's where I've been going wrong - I've been using a bag of chips, makes a right mess....
I used to use malt vinegar to clean my windows but got fed up with kamikaze seagulls flying into them 😂😂😂😂😂
Salt and vinegar are a must. Also the classic is peeling the spuds but I love leaving the skin on. And sometimes we just use frozen chips. And cook in oven or air fryer. Love watching you 2. X
Thick chips are actually more healthy as the thinner the chip because you eat more individual chips, you consume more oil.
Like with roast spuds, I like to par boil for the true fluffy inside and the crisp outside.
Food of the gods..
This takes a little more work but for crispy chips, triple cook them. First cook is partially boil them in water until just before they are about to break, drain and dry them on kitchen paper. Second cook is fry them half way without colour, remove and allow to cool. Third cook is fry until golden and crispy.
Thanks for the tip! We thought about doing that, but were pressed for time this day. If we do it again I'm sure we'll do it that way :)
Toss chips in vinegar, then add salt. Brown bread, buttered. Add together to make sandwich. Addition of mayo and /or cheese makes it supreme!
Aye, vinegar first. It can wash the salt away otherwise.
You 2 are a joy to watch😊 The chips looked pretty spot on for your first attempt & just the same as we do here in the uk. Chips from the chippy have a completely different taste which you’ll find out once you get the chance to come over. Look forward to your
Next taste of Britain video
You wait until you try proper chip shops chips 😋
You'll never want those McDonald's fries ever again.
We already don't want McDonald's fries 😂 but yes, I'm sure chip shops are where it's at!
@reactingtomyroots I like mcdonalds fries steve 😋. Lovely and salty I don't know why people knock mcdonalds. I find them okay. Bacon egg mcuffin meal is nice I always ask them to take the cheese slice out mind. Wish they would bring back their signature burgers
@@101steel4 very dependent on where you get them from. Once you find a consistent chippie youre loyal until they mess it up and never return lol
@@chucky2316 you ever been to usa and had a Mc donalds, noticed the sweetness? yes the fries etc. taste good in US but but taste better here in uk, ever thought why?
it's the bread mate, usa bread smells like sweaty feet and tastes sweet, all ads to the taste, my experience at mac donalds in US tasted nothing like UK, I was utterly disappointed with the flavour, the buns were sugared in usa, sweet and savoury don't mix with us english folk, just like an english breakfast with maple syrup.....gross...like chock ice and chips...if it's not sweet, it's full of cinnamon...wtf...I think Americans have been brainwashed with adverts and companies to think sweet bread and everything else sweet is normal, sugar addiction sells!
@@reactingtomyroots In the West Midlands, get battered chips from a chippy - they're awesome. Not a local but moved here and discovered them, now they're my fav.
Salt AND vinegar 😉
But vinegar first, so that the salt doesn't get washed off by the vinegar.
@@Thurgosh_OGyep salts got to stick to the chips
Maris Piper potatoes are the best, cut them and put them in a bowl of boiling water and leave them to chill for ten minutes, drain and then fry until crispy, they'll be smoother on the inside and crunchy on the outside.
Even then it is best to fry twice, the first fry cooks the potato and releases a lot of water, the second crisps them up. That said most chip shop chips are not crispy and are still excellent in a butty, a crispy chip shop chip is a rare thing in my experience but restaurants and pubs usually have them (some are even triple fried for extra crispiness).
Make sure you put the vinegar on first and salt second when the chips are hot, also put the chips on the bread when they are hot so it melts the butter.
Brown sauce on a chip butty!!!!! Just NO!!!! who told you that? x
Vinegar, you have to use Sarsons Malt Vinegar. Although to be fair if you are not a fan, Heinz ketchup or HP Sauce is perfectly acceptable too.
Joining the rest of the UK shouting 'where's the mug of strong, sweet tea?'. 😮
p.s. runny fried egg on the chips is a treat.
You don’t have tea or coffee with chips, it’s fizzy drinks,water,juice,squash
To make the chips crispy and tasty you need a chip basket/colander for placing the chips in the oil. Safer, authentic and much easier 👌
Those chips actually look pretty good.
Those chips looked so good. Well done 👏. In Scotland, we also have 'chippy ' sauce (from the fish & chipshop) which is brown sauce diluted with vinegar/water.
The main vinegar brand in the UK is actually Sarsons vinegar. The best way to have chips is with Either Salt vinegar and either Tomato sauce and or Hellmans mayonnaise it just adds something to the taste. Also another tradition where I'm from in the UK is to grate cheese over the chips too
There is a way of actually adding the salt and vinegar if that is all the condiments you are using. You sprinkle the vinegar onto the chips first then add the salt that way the salt doesn't get washed off the chips
They look like nice chips! If you like them crunchier though, perhaps you could cook them a bit longer? Some people use a double-fried or triple-cooked method to get a crispier outside and a fluffy inside. I've not tried it myself, but there will be tips/recipes online if you want to retry.
Yep, double-frying would make 'em far better.
Good for you, guys - your chips looked lovely! 😊🙏🏻
Thanks! We gave it our best effort 😅
Was thinking the same love a chip butty and yh they are all soft. I love a crisp butty. In US would prob be called a chip butty, some sort salt and vinegar or cheese and onion crisps or really any flavour you like between bread. Lovely you get that crunch and the soft bread
@@reactingtomyroots
You should try Cheese on Toast with Brown Sauce HP or Daddies Sauce
@@Deb-vu7gkBranston pickle and cheese sandwich. Even toasted is delicious.
Vinegar, beautiful tangy taste, white on salad, dark on chips.
When you go to one in the UK, have a portion of chips in a cone, with plenty of salt and vinegar. It's the smell of the chips, the vinegar, and the paper that brings it all together.
Hi guys,the type of chips and bread make a difference.
Fry them in lard, pop a fried egg on top... delicious!
Baked beans on the side, and brown sauce 😋
Beef dripping. Grand.
LARD !!! yuck can u still buy that? should be illegal other than for swimming the channel.... ;gags'
You won't look back wash it down with a mug of tea
That's definitely a cuppa time. Tea and a chip butty. Food of the gods
Peace out.
@@christopherbarnett6098Definitely!Has to be a large mug of tea though!😊
Paused at 9:55 - the bonus thing you're going to do with the spare chips had better be to cover them in grated cheese and lob them under a grill (broiler in the US) until the cheese melts, and then serve them with thick gravy.
you need the butter pretty thick so it melts into the chips. I didn't see if you did this, but soak the chips well before cooking - dry them, fry them once , rest, get the oil back up to temp and then fry again - thats how you get them crispy on the outside and soft in the middle.
Chip butties are a soft stodgy carby filler for when you're REALLY hungry and want comfort food. They are often eaten dipped into something else, tomato soup for example, or a runny fried egg. But also are eaten on their own with ketchup, or possibly dipped into mayo.
The main #1 variety of malt vinegar in the UK is the brand Sarsons, which is made in Manchester. I have a video up showing how it is made itd be cool for you to see
"Made In Britain - How malt vinegar is made"
Yum. I love a nice pickled onion with mine
You can’t get a bag of chips out of the chippy without an onion or two loads of salt and vinegar 😋😋😋
Salt and vinegar every time 😊 It should be considered a food group in northern Europe 😊 (they are our traditional ways of preserving food)
Crispy outside, fluffy inside, pinch of salt slapped between bread. Utter perfection.
Thanks for sharing guys. ❤ hope you are both keeping well. Naheed xxx
Proper working class food ❤
YEY!!! You tried and loved the Chip Spice i sent you 🙌🏼 …. It’s an absolute staple here in Hull & every chippy has it! it originated here but can be bought nation wide (apparently) …. I will send you more!!! 👍🏼🤩
I don't thnk anyone else will know what American Chip Spice is lol. I recognised it right away lol.
@@grahambeadle9067 I live further down the coast in Lincolnshire and have never heard of chip spice!
@@Mal3lim 🤣 South of the river, that's why.
Thank you, Claire! It really is great. :)
@@Mal3limI thought it was an American thing too. Never heard of chip spice (Manchester)
As a kid the chip pan was legendary. Same lard for weeks and I think there was no metal left of the pan and it was just burnt crusty lard that was forming it. Your chips look good. Sarsons vinegar is the way to go.
Same here. A snack was ' bread and drip'. The fat tasted of everything that had been fried in it. Delicious!
i live near their factory in manchester, love the smell it gives off.
personally i prefer maris piper potatoes for chips, i believe the american equivalent is yukon gold. i do find the aversion americans have to vinegar odd, because plenty of your sauces have vinegar in (ketchup, A1, certain BBQ sauces like louisiana i think, plus ive made enough sauces that you put distilled white vinegar into). the correct order for salt and vinegar is vinegar first, then salt, otherwise youre washing the salt away with the vinegar. many will disagree but they are wrong
Most tourists to the UK want to try fish and chips, although we have many food outlets, from chinese, indian, thai, turkish, italian, greek along with many pizza joints and burger joints. Most tourists make the mistake of going to a pub for fish and chips, eating it at a table off a plate with a knife and fork. This is tasteless overpriced garbage. If you want more tasty and cheaper fish and chips, do what most british people do. Go to a local chippy, they're all around every community. They are either chinese or greek owned. Get fish and chips which is either wrapped up in paper or a styrafoam carton. We normally eat this after a night out at a pub or club, with our hands, cowboy style. The chippys dont only sell fish and chips, they have large menus of more than a hundred different meals, from rice dishes, noodles, curries, fried chicken. These are superior in every way to the crap you get in a pub. Make a chip butty with these, using british bread and butter, very tasty.
A runny fried egg to dip your chips in and a bit of hp sauce 😋
I hope you dried the chips before frying because you can get spectacular results if there’s water on the chips!!!
Your ones look pretty good I must admit.
It's dangerous to put wet stuff in a pan of oil
or use the Maris Piper variety, no need to dry before frying.
I was worried about that too as it was their first time but she said she does make chips in the oven so I figured she knew that. Also it didn't boil over so I reckon she did!
Thanks for the tip! Yes we dried beforehand.
You should fry them in a wire basket. It makes it easier. Triple cooked chips are better, soft and fluffy insides and crispy outer. Keep a damp teatowel handy in case of a chip pan fire. If you go to the Midlands try battered chips from a chipshop.
*Good Morning my lovelies!* 😊
Oooh chip butties! Yum!
I think your bread looked a bit "dense" kind of like sponge cake...? Our bread isn't like that, chips inside bread can make our bread get pierced easily, so you have to eat chip butties kind of hunched over the plate for fallout! 😂
British chip shop chips are, I guess somewhat soft, compared to French Fries, but they're not soggy or squishy. Your oil was possibly not quite hot enough hence why yours were quite soft. A tiny bit hotter instantly sears the outside of the chip, forming a skin in a way, which prevent surplus oil being drawn inside, cooking it from the outside in.
Lindsay dropping the chips in the pan, reminds me why I no longer fry anything! Ugh! I'd have a tea towel draped over my entire arm and be squealing like she was, dropping the chips in. I personally make my chip butties these days with frozen chips in my air fryer. So much quicker, safer, easier, less washing up and no lingering grease smell!
I've never had Chip Spice or whatever that was, I'm presuming it's predominantly salt and ground white pepper though? Can't think of anything "spicy" as such that would work for most people on chips...? Most people have salt and vinegar on their chips regardless of what sauce they may add in their chip butties, rather than either/or. Meaning all of the butties that you made, would usually have vinegar on as standard, not as a separate flavour.
Chip butties are USUALLY made when eating fish and chips as it's often served with bread and butter on the side in a cafe. If people buy take away fish and chips they'll butter the bread at home and wait for the delivery or whoever went out to buy it. They'll eat their dinner and deliberately save some chips for the bread at the end.
Although with the ease of air fryers these days, I do occasionally butter some bread and just do some chips for a standalone chip butty! I add a TON of salt and ketchup all the way. I don't mind brown sauce, but mainly for sausages on an All Day Breakfast. (Ketchup on bacon)
Lindsay cut those chips perfectly by the way. Some people like their chips lighter and softer anyway so that's personal preference really. Different potatoes (or differently grown) and different oil can vary results as does temperature. Most chip shops use Maris Piper potatoes and vegetable oil. I think the biggest difference is the bread... because yours looked a bit...cakey? 🙄
You're just gonna have to hurry up and get over here! 😁
Love you all oodles and noodles. 😘😘😘 xxxxx
EDIT*** Reading the comments is hilarious! It's just a potato sandwich after all, but us Brits are VERY particular about Chip Butties! We talk about chip butties as though we're making a 5-star banquet! It's just making me laugh how specific we all are. 😂😂😂
You're right. Chip spice is usually salt, pepper, paprika, garlic and onion. :D
❤️
The best food that has ever invented, you cannot beat a good chip butty guy,s, fantastic comfort food.
Just sat down to a chip butty. Just a tip but I am refrying some surplus fried chips from yesterday. If you are just frying enough for a chip butty you can shallow fry them in a frying pan using a bit more oil in the pan. They fry quickly and you can easily control the crispiness. I don't put too much butter on just a smear and I also put just a smear of sauce on one side of bread. The bread does not get soggy. I also don't put vinegar in a chip butty as it soaks the bread. On a plate or from a chip shop vinegar is fine as no bread involved.
Like a lot of things it's your own personal preference so keep working on it lol