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How to fry perfect chips Can you fry up a batch that beats the local chip shop's? What's your secret?

chip butty

The article is pretty comprehensive, but the final recipe is here:

200g Maris Piper per personDripping or other animal fat, to cook (enough to half-fill your pan when melted)

You'll need a cooking thermometer, or electric deep fat fryer for this recipe.

• Peel your potatoes and cut into chips – approximately 1cm for thick-cut chips, half that for thinner ones. Rinse well under cold water, then drain.

• Put the chips into a pan of cold, salted water, and bring to the boil. Turn down the heat, and simmer until just soft to the point of a knife.

• Drain, pat dry and allow to cool, then put in the fridge until cold.

• Heat your fat to 120C, and add the chips. Don't overcrowd the pan. Blanch for about five minutes until cooked through but not coloured.

• Remove, drain, pat dry, and refrigerate.

• When you're ready to eat, heat the fat to 160C and add the chips. Cook until crisp and golden, then remove, drain, season and serve immediately.

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