How to Deep Fry Food

Transcript Hi, I’m Chris Sell. I’m the owner of the Chip Shop. I’ve been living in Park Slope for 23 years. I had the Chip Shop for 12 years. We opened another Chip Shop on Atlantic Avenue seven years ago and we’re looking at spots in Manhattan at the moment. My mission in life is …

Transcript So ladies and gentlemen, this is the thing I hate doing the most, fried ice cream. It’s just a pain to do. You’ve seen the process. You’re going to freeze it. You’re going to panic. It’s just a pain. But, today we’re doing twice-fried cherry pie and ice cream fried. This is the ice …

Transcript So here’s some ice cream we put in the freezer. We made it yesterday overnight and it’s nice and hard again. It’s a real process. If you’re going to make ice cream, make a lot of it, because you might as well keep it and it freezes, obviously it freezes. It’s a straightforward what …

Transcript So deep fried ice cream, it’s a real pain to make. We don’t do it here because it’s so much of a pain. I appreciate that you maybe not have a tub of ice cream this big at home and you may want to use a scoop. I use my hands, just because it’s …

Transcript So in the a departure from the normal mozzarella sticks, Cabot extra strong cheddar sticks. I refrigerated them for about half an hour. Please, remember were double bread crumbed. The trick is to cook them, so that the outside is brown and the inside is soft, but not running out. We can drop these …

Transcript All right, so you go to bars in New York and you always get mozzarella sticks and mozzarella is, it’s a good cheese, but you get the blocks of mozzarella that don’t taste of much. This is good Cabot Vermont cheddar cheese. It’s going to have a real kick to it. What we’re going …

Transcript This is our bread and butter. This is what we do best. We are The Chip Shop. We believe we have the best fish ‘n chips in New York. We’ve won several awards with it. And every time I eat it, which is about once a month, I think two things. First, this is …

Transcript The chickens been in the oven now for about 20 minutes. We put it in the oven just to make sure it’s cooked. We’re going to take it over to the other table. We’ve got a thermometer over there. That’s the easiest way to see if it’s cooked or not. There are two ways …

Transcript So this is me trying to be a Southern boy. I know I don’t sound like it. Marinated two days, garlic and rosemary and buttermilk. It goes into the seasoned flour that I made earlier, and I really try and pack it in now. I don’t — I want the flour to be there. …

Transcript All right, for the fried chicken, start with a chicken. You cut the wingtips off. If you cut right in the middle of the joint, it cuts straight through. Cut the legs off. If you just slice down there, you can actually peel the leg back and there’s the best bit of meat in …

Transcript This is the battered steak I made this morning. This is the batter I made for it. I’m going to dump all the steak into the batter. Make sure it’s well-coated. Mix it all up. I’d love to know, I’d love to meet the person the person who thought about chicken fried steak. I …

Transcript So this is chuck steak for the chicken fried steak. You want to use a cheap cut of meat, because you’re going to beat the hell out of it with the meat hammer to tenderize it, and you’re going to fry it. Why would you want to use a porterhouse or something any good? …

Transcript Okay, the Twinkie Hotdog is now cooked. This is what we are talking about. I’m a very skeptical, but I think you all heard I admitted that I was going to try a piece of this. I’m regretting that decision bitterly right now, but I’m going to put these down here and hopefully, you …

Transcript I can’t believe I’m making a Twinkie hot dog to start with. I made one earlier and Darlene, who’s Executive Producer, likes it and I’m a little alarmed about that as well. I’m going to deep fry the hot dogs first, because they wouldn’t be hot if I didn’t. I’m going to take the …

Transcript One of the last remaining Twinkies in existence. We bought a load and froze them. So what you do is treat it to a bit of flour. Take the excess flour off, drop it in the batter. With a Twinkie it’s got a real quick, away-from-you, drop-in-the-oil experience. What you do is, you set …

Transcript This my friend, is a Big Mac. It looks nothing like the photograph, does it? I’m going to be honest, and say that this type of food has not passed my lips, in probably two decades. I have to smush it down. I’m not even going to put it in the flour, because I …

Transcript This is a doughnut fryer. These are doughnuts. These come from a store called Doughnuts on Seventh Avenue that I’ve been going to for 23 years. It used to be on the way home from the bar at 4:00 or 5:00 o’clock in the morning, less so now because I eat fruit for breakfast. …

Transcript Again, Kathleen this is for you darling. It’s your idea. I wish I knew where you were. I’m going to e-mail you, if I can find your e-mail and let you know that your idea is being used at The Chip Shop for this fantastic series on deep fat frying, and it was a …

Transcript There is a story behind this dish. We have on our website chipshopnyc.com, there’s a button Hey Chris, fry this. I get the same things pretty much all the time. And one day a lady called Kathleen, and I don’t remember where she was from. It was probably about two years ago e-mailed me …

Transcript This is a working kitchen. We’ve got some fish and chips for the customers working out there. Again, there’s a very different way of putting these Reese’s into the fryer. You’ve got to put the batter on them first, so that the flour adheres to them, and so the batter adheres to them. And …

Transcript Good evening. We’ve got these Twixers here. Again, they’re English Twixers, so they’re chocolate. In my opinion, it’s better. I always have that biased opinion though, being from where I am from. You’ve got to put the batter on again. It’s the same method for all of the fried chocolate, or else it just …

Transcript Two Cadbury’s cream eggs, not Hershey’s. Cadbury’s from England, imported, they are so much nicer. I am a little bit biased of course, but there you go. You’ve got to put them in the batter first. Then in the flour. Then in the batter again, because otherwise the batter won’t stick to them and …

Transcript Deep fried macaroni and cheese. We started this about 11 and a half years ago. We use nothing but extra strong Cabot cheddar in here. We’ve put a lot of cheese in there, because macaroni and cheese is basically cheesy. We’re going to take baseball size piece of macaroni, and mold it into kind …

Transcript So this is what the beer batter was made for. I can’t think of anything better than deep-fried ribs in beer batter. In fact, I can’t think of anything else I’d rather fry in beer batter than ribs. These are baby back ribs. I’ve got a half rack here. We’ve got to put them …

Transcript This is the thick slab bacon. I cooked it slowly, and I cooked it crispy, because if you’re going to fry, you don’t want soggy bacon. I made the batter thinner, so it’s a quicker fry. And I kind of want crispy fried, fried bacon. I mean I want it all and we’ll see …

Transcript I was asked to cook fry some bacon, and I’d never fried bacon before. I think that bacon is the food of the gods, and if you’re going to use bacon, you might as well use good bacon. So I’ve got some good slab bacon here. My favorite place to eat bacon, would you …

Transcript In theory, chicken fried steak is the same as chicken fried chicken. The difference is this is being marinated in the batter first. With the steak, we don’t marinate it. We have to make the batter so it goes through the batter, then into the flour, then to either the deep fat fryer or …

Transcript I know that as a Brit, I probably have no right teaching you guys how to make fried chicken. I mean everybody in the South’s grandmother makes the best fried chicken and it’s all different recipes. A lot of people use MSG, that goes in the garbage. I don’t think we need it. I …

Transcript All right, so we’re going to make a beer batter now. We don’t have beer batter in England or maybe we do, but I don’t remember it. You know, I’m using a Samuel Smith’s India Pale Ale. This is a lot better drunk than stuck in a batter, to be honest. I’m making a …

Transcript All right, so this is the basic Chip Shop batter. I’m making a full recipe today, because we’re going to be open for business and I might as well. We use seven pounds of flour. We’ve been doing this 12 years now, so we don’t really need to weigh these things. We know what …

Transcript So you want to deep fry at home. You can use the wok. You can use the pan. Just don’t put too much oil in there. This pan is actually, I’ve got it on the stove here, I’m going to start a fire and I’m going to show you how to put out a …

Transcript Great, so we all love frying, but we’ve got to know a few things about the dangers of frying, though. When you have oil in the pot, solid displaces oil. I’ve got a pan of water here and I’m just going to show you that if you were going to deep fry your turkey …

Transcript Great, so you can use a vast amount of different implements to fry at home. I mean we obviously have the mother of all fryers here, which commercially we use. This, you can pan fry an egg and nothing else. These two are perfect for pan frying. You don’t want to deep fry in …