Prep 30 mins
Cook 5 mins
The first "chips" were pieces of bread, which were replaced with potatoes during wheat shortages. The first "chippies", a colloquial slang term for a Fish and Chip shop, were Lees's in Mosley, Lancashire, and Malin's in London's East End - opened for trade in the 1860s. During the Second World War, the minister of food wouldn't ration fish and chips because they provided good, cheap nourishment! It is traditional to serve chips piping hot with salt and malt vinegar!
- Peel old potatoes and cut into sticks about 1cm thick and 8cm long.
- Leave the potatoes in cold water to remove some of the excess starch prior to frying, then drain and dry.
- Heat oil or deep fat in a chip pan, put a layer of chips in the bottom of a wire basket and lower into pan.
- Fry until the chips are pale golden.
- Remove them from the pan and drain on soft kitchen paper. Repeat this with the remaining chips.
- Just before serving, re-heat the oil and fry all the chips until they are very crisp and golden
- Serve immediately with battered fish (wrapped in newspaper if you like) adding salt and vinegar to taste.
I have tried the recipe and it came out soft and fluffy. I was very pleased. However, the recipe wasn't clear so I had to do a bit of guessing. I used any potatoes when I made it. For the soaking potatoes in water step, I let it soak for 2 - 3 mins. You could leave it in a little longer. For the first frying step, I use any oil and fried on medium heat. If using a very small pot, you should fry on medium - low heat. For the second frying step, I soaked the oil from the chips first before frying again. I continue frying on medium heat. If using a very small pot, they continue frying on low heat.
Yeah, needs to be a little more specific if you want chip shop chips. Double fry methods aren't generally used. The starch removal is a good tip. But type of oil, potato and cooking temps are very important.
Pretty pathetic "Recipe". Anyone who has had authentic Fish and Chip style chips in UK, knows that they are deserving of special acclaim. This recipe states "old' potatoes and Cooking oil. The secret would be WHICH OLD POTAOES AND WHICH OIL? Or should it be Lard? This is just a very uninspired and non specific "recipe".