The CRISPIEST FRIED Chicken in TOBAGO!! Block 22 Chicken and Fish in Canaan, Tobago!!

Good evening everyone, this is David Hoffman from David's Bin here coming at you from the beautiful island of Tobago, the sister island of Trinidad. Today I'm super excited because I'm here with my boy Chef Jason Perreault and we're going to Block 22, the number one spot to have fried chicken on the island. Let's do this boy. I've been hearing about this spot for a very long time. I'm from Trinidad. I've never actually tried Block 22. Oh no way. So it's our first time together. Okay, let's do it. So it's a big sandwich, huge chicken. Let's go inside. Okay, this is great. So you see these massive pieces of chicken. They are cut up, you know, so that you can, like, entire breast are made. And then unbaked, or like fish. These are fillets. You'll find out what type it is inside there. So we have the fried chicken, we have the bread, and then we also have fish, which is definitely try the fish. They have some. We were worried they were going to be done because it's already nine at night, but we got some. So these are all different sauces. Oh, he's looking at me. Okay, so here we have what we would call the matriarch of the established front Block 22. This is Clementine Ametero, whose brother was the original founder of this established front. This is 50 years of waiting for me. 50 years ago? Yeah, so 50 years ago, I ate your chicken fries. This is besides any chicken I've used, besides any bread, they got a big piece of chicken and a little, a little, it has a pepper oil and then some salt. All over the country, all over the world, because they come, they come in here to get our fish. Of course. And fry the fish and eat. In the plane, when we were coming over, we had people telling us, they say, hey, if you don't find yourself, you have to check out Block 22. Block 22. Yeah. Kassan, how you doing? Hey. Ready to go? Hey, how you doing? Hello. Okay, so we're doing chicken here? Yeah, this is fish right now. Oh, it's fish? Yeah. So what's frying over there? Fish. This is what I'm going to fry over there. And the other one? Chicken. Kingfish, guys. Yes. She just put kingfish into this oil. As you can see, it's starting to bubble, super, super hot. Over here, the chicken's on fire. I mean, it is extremely hot. Can't even get too close. Massive. About 10 minutes. 10 more minutes, huh? Yeah. My friend and me are here baking. We're starting to melt. Yeah. It is too hot. Yeah, yeah. It's so hot. Oh, that's huge. Look at that chicken. Yeah. Massive. So you put all that into a bun? Yeah. All that. Like bun, bagel, fries. I mean, I think I'm going to go with the bun because that's like the most traditional way. Like, that's how they started, right? Okay. Woo. So that's a bake right there, right? Coconut bake. So that's a bake and chicken. Right. Not a bake and fish. The other one's bake and fish, correct? Yeah. All right, guys. So right here, he's testing it to see if it's ready, right? Well, that's ready. Yeah, right. It's ready. Ready. Is it all ready? Yes, it's all ready. Okay, perfect. And that's basically it. The fish is ready. The chicken's ready. So the process keeps going like that, right? So he's going to just bread more chicken, fry it, wait 20 minutes, it's ready. People order. So you order right over here. Everything's $85, you said? Right. What's the price for everything? Chicken and bake is $38. With the fries, it's $40. And with the bread, it's $32. And fish and fries go according to the size. So I didn't even notice there was different sizes here. So you have wings. You have drumsticks. You have breasts, right? You have basically the whole chicken. And you put that whole thing inside? Yes. Inside the bun? Yeah. Okay. I think we're ready to order. You guys good? Everybody good? Dude, we're getting chicken. We're getting fish. We're getting everything. Let's go. Let's order. Man, you're still here? Yeah, I'm waiting for the breasts. Oh, yeah? You're waiting for the breasts? Awesome. Okay, so you collect from there, but you order from here, right? So you pay here. We have a Block 22 tour, guys. Oh, do we? Rubiano. Yeah. Nice. Pleasure, Rubiano. All right. I'm ready to order. I need four leg and thigh sandwiches. That's on hops bread. Okay. And give me a fish special. Yes. Four leg and thigh on hops. And one fish on fries. And you know what? Let's get beer. The Caribbean, another one, right? Yeah. Give me a Caribbean and give me a star. She wants us to choose the slice of fish. We get to choose whatever we want. The biggest and juiciest. The biggest and the juiciest. All right. Here we go, guys. She's going to build our chicken with the fish. Look at that. Beautiful hops bun. So she's just cutting all the breads first, right? I'm going to cut all the breads first. Like that? Yes. That's a sandwich? Yes. I mean, that's a massive sandwich. Yes. That is huge. I love that we're going to have so many condiments. So we're going to add all those sauces if you want. It's going to be great. Get me a good piece. All right. Look at this. Look at that chicken. Right here, we have the kingfish, beautiful kingfish. So first and foremost, let's start with some garlic sauce on top of that. Okay. So garlic on all of them. Oh, we can just do that with two. Yeah. BBQ sauce. Honey mustard, huh? Look at that. Monster. Of course, we have that in the end. That's the beauty about our flavors here, right? We mix and harmonize everything. We're back in the back. She's flouring the chicken. So how much chicken are you doing right now? Like, this is like five pounds or something. Yeah, but I'm doing half of this. I'm flouring all half of this right now. So 30 pieces of chicken. A lot of flour. Non-stop flour here. Before I eat my sandwich, I'm going to see her bread the chicken. She's getting 30 pieces right now. She has this incredible flour. So 30 pieces non-stop. She literally does not stop until it's done. It takes about five minutes. Then she's going to throw it into the fryer. And then it's 20 minutes. And then it's done. And this is the last batch of the night, right? No. No? More. I got more. More? Oh, my gosh. All right. Is that ready to go? Yeah. Let's go. Straight into the fryer. That's it? Yeah. All right. We're ready. Oh, my gosh. This is going to be so good. The spread, huh? I didn't dress the fish yet. You dressed it right before. I didn't want it to get so neat. Let's do this. How does this even work? We just basically just going to start to tear the chicken. Start to eat it. Okay. And we just start to tear the bread. Okay. I knew you could never hold this together. You can't, right? I mean, I want to try. You want to try? Your mouth is that big? Like that. I mean, there's bones in here, right? Yeah. So, it's hard. I'm going to just go in with the chicken first. Let's go. Simplistic but tasty, bro. Mm-hmm. Yes. Super tasty. Super juicy. Oh, my. It's not dry, right? Not dry at all. The crunch is there. It's amazing. Wow. Mmm. I love this chicken, huh? I love all the sauces. Mm-hmm. Take a piece of the bread. Mm-hmm. Drag it in the sauce. Yeah. That's like hockey bread. Nice, fluffy bread. You can never do this, though, because of all the bones, right? Like, it's not possible. You can do it. It's a technique. Mmm. Oh, wow. Try that tamarind sauce. Mmm. Tamarind sauce. Going to put it on top, right? Like that. Just have some of that. Yeah. Mm-hmm. Mmm. Nice and sweet. So good. Take a piece. Look at that tamarind. Mm-hmm. Mmm. Mustard, too. Sweet tart. Mm-hmm. Spice. Nice ketchup inside that tart. Oh, my gosh. Oh, wow. Last time we ate was at 3 p.m. in the middle of the bush in Trinidad. It's 9.30, I think, right now. You need to clean your bone like that. Mm-hmm. You do it. There's flavor to the bone, right? Oh, dude, look at that. Beautiful. One more thing. What I love is that it's not dry. It's not dry at all. It's super moist. It's crispy on the exterior. Mm-hmm. Oh. Oh, chicken. Yeah. Oh. Hot. So hot. That's really fried chicken. It's obviously straight out of the fryer. And that's how they do it here, right? Mm-hmm. It's not sitting for any long period of time. It's not sitting. They make like 30 pieces at a time. Actually, I saw people just waiting. They rather wait for it. Mm-hmm. Honestly, I've never had fried chicken like this in my life. Between the sauces, the bun, the batter. And it's not super heavy, right? No, not at all. It's light. It's crispy. You get chicken sometimes, there's just so much batter in it. Mm-hmm. Wow. It's amazing. We're up 22, guys. Mm-hmm. Amazing. It's like a late-night spot, you know. Late-night spot, huh? Partying all night, drinking, come here. Oh, the fish. Forgot the fish. Look at that piece. This is so good. Look at this. You just know this is going to be epic. This crunch. Oh, my God. Mm-hmm. Oh, my gosh. When I walked in here, my friend outside, he was saying like, when you finish this, you're going to have an orgasm. Food orgasm right here. That's what it is about. Sensual. Dude. It makes your mouth water. It makes your mouth tingle. It's so good. Mm. I'm destroying it, huh? I love that skin. It's just super crispy. Mm-hmm. Reminds me of like chicharrones. Mm-hmm. Super delicious. And this, the bread is so good. You just mop up everything with it, man. Mm-hmm. Oh, I need some more of this tamarind. This tamarind? That's not tamarind? That's like ketchup? I'm wild here. I need it. Like that. You're addicted to the tamarind now, right? Mm-hmm. Wow. It's a big one. They use a lot of tamarind. Yeah? In the sauces. It grows a lot here on the beach. Oh, okay. That's why. My gosh, how addictive is this? I'm going to finish this up. You have to finish it. It's very gooey. It's super doughy. I mean, it just soaks up everything. I need it. Candice, how is it? Oh, my God. Speechless. No words. My mouth is filled. Mm-hmm. So good. I'm so impressed. And, you know, we just literally came off the plane, hopped straight into the restaurant, came down here, literally 10 minutes. We hit the road, running. Bacon with the fish, so. Indeed, try this out. We have the fish, the fries, and the bacon. I saw the fish there, and it was looking too sexy not to try, right? I'm not big of a fish person. I'm more of a chicken, but it does look good. Looks great. Let me show you this. Pull it out. Look at that. Look at that, guys. Beautiful. Crispy. The batter is just shards all over it. You just know it's going to be epic. So you just break off a piece? You just want to break off a piece just like that. No, those pieces are always crispy at the edge. You want to go in for it? Ooh, super moist. You can see it shining. Mm-hmm. That's not fresh at all. That just tastes so good. Mm-hmm. You know, you taste fresh, and it's like, oh, wow. You can taste the sea. It's amazing. Amazing stuff, guys. Mm-hmm. Oh, I'll take more. Look at the batter. The batter just comes up nicely. This whole thing is the batter. The chicken and the fish, the batter is what makes this. Crispiness. Mm. See, at the end of the day, fish is so moist, right? It has a great amount of water content. Mm-hmm. When you batter it up, you've got to fry it crisply for a short period of time to ensure that that nice, crisp exterior stays as it is. Try some of the sauce. OK, so tamarind? This is tamarind. That's a must. Let's put it right here in this corner, right? I have to try the fries, too. A little bit. Mm. Tell me. Good. I'm seeing you have coconut bake here. Mm-hmm. Coconut bake. OK, let's try it. Break it up, please. OK. Dip it inside. Oh, dipping it, huh? Mm. Mm-hmm. So it's like a nice, dense bread. It's really good. Mm-hmm. It's just designed to suck up whatever sauces that you have inside you. Exactly. And sometimes in Trinidad and Tobago, bacon fish is such like a marriage made in heaven. Mm-hmm. Just like how you had bacon shark in Marrakesh. Mm-hmm. It can be fried like fish also. Bacon usually accompanies it. Yeah. Funny thing about it, you have fried bake. This is also known as coconut bake. So any sort of bread product that is even done in the oven or even fried, we still term as bake sometimes. Got it. So we could bake bake, and you can fry bake. I hope that makes sense. This country is wild. It's no rules. I mean, it soaks up everything, right? That's the best part. I'm going to go in again with the fish. Mm-hmm. Dip it in there. Oh, boy. It just drips up. Look at that. Mm-hmm. Damn good. And I'm not a fish person. It compliments it extremely well. I mean, it's so good. And you get some of that crispiness. Just soak it up. I can tell this is fresh coconut that you're using, the grated coconut. Mm-hmm. You can see the specks of the husk inside there. Mm-hmm. You get cinnamon, a little touch of nutmeg. Tobago in its hands are very sweet when it comes to these types of baked items. What do you think, man? This is a super place. I think we still have one more thing to try. The beer. Okay, I haven't tried Carib or Carib. Carib beer, the beer of Trinidad and Tobago. And you have the... I have the Stag Lager beer. So... Cheers. Refresh. Mm-hmm. Yeah, so these are both light beers. Their lager is 4.2% probably. This is for the beach. And at the end of the day, this is what we lime in. Can I have a few bottles? What we lime in? I can't even understand what he's saying. After a good meal like that, I mean, that chicken was extremely well. Mm-hmm. Of course, you get leg and thigh. So, breast and wing, we took leg and thigh, super moist. Tamarind sauce, the mustard, the barbecue sauce, the ketchup, the hop spread. Amazing. You love the fish, right? I love it. I'm lost for words, man. At this point in time, full. So good. That's it. I love this place. Block 22. The second you get out of the airport, come straight here. Only a 10-minute drive. Amazing. We got here at 8 at night. By 9.30, we're eating. Ready to go. That's it. That's a good night. Tobago, here we go. Tobago. I hope you guys love the video. If you did, thumbs up, comment below, subscribe to everybody here. Thank you, guys. You're welcome. And thank you. Welcome to Tobago. Bye-bye.