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 don't believe in "diets" but have been trying to cut down on fried food...heh I had to make an exception here. Simple and wonderful comfort food, reminds me of my trip to Morecambe back in the day!
ABSOLUTELY WONDERFUL, & it brought back fond memories of the couple of times I'd been in England & enjoyed the 'way-they-should-be-made fish & chips! Thanks, my friend, for sharing this great keeper of a recipe (as usual)! [Tagged, made & reviewed for the VIP player in the Vegetarian/Vegan Recipe Swap 18]
Love the double fry method! I tend to like my chips a little thinner then you call for, but wonderful recipe anyway. The salt and malt vinegar are a must! This has been added to my cookbooks! Thanks FT for another good recipe!