Recipes and Reviews
My Favourite Recipe
I use this approach, which involves simmering the potatoes in a vinegar and water solution. I suggest chilling the chips in between cooking stages if they have an exceptionally soft interior. This step is optional because it isn't required and could seem overly complicated to someone searching for a basic chip recipe. But the fluffiest chips will definitely formulize from taking the time to freeze your taters.
We will double-fry these potatoes, as we would with any French fry recipe. Finally, but certainly not least, you should liberally season the potatoes with salt and a little malt vinegar. Because having badly seasoned chips is the only thing worse than not having any at all. And it is not what anyone wants. It does seem like a lot of steps, but if you're making chips from scratch, why not make the greatest ones possible?
Ingredients
- 2 pounds russet potatoes (900g; about 4 large potatoes), peeled and cut lengthwise into 1/2-inch by 1/2-inch chips
- 3 tablespoons (45ml) distilled white vinegar
- Kosher salt
- 3 quarts (2.9L) neutral oil, such as vegetable or canola, for frying
- Malt vinegar, optional
Another One Of My Favorites
I'm not sure about you, but using a deep fat fryer has never appealed to me. A lot of oil is required, and if it is stored and used again for an extended period of time, it may turn rancid. It just seems wasteful to discard that much oil after every use. In order to cook as much as I want to, I like to use a hot cast iron pan and just enough grease. The batter has the key! They are crisped by a simple, light batter, yet they are still substantial potatoes.
Imagine a thin batter made just by dredging the potato sticks in a mixture of wet and dry ingredients, each of which adds a little taste. It should be a light, delicious dusting rather than a thick batter that turns into more batter than potato. Imagine also not having to boil your chips in a gallon of oil! These powdered potato sticks are healthier than your beer-battered fish, crispier than oil-fried ones, and they can be made with a hot cast iron pan, a little oil, butter, or meat drippings.
Ingredients
- Large Russet Potatoes
- Egg
- Garlic
- Milk
- Flour
- Salt
- Cayenne or black pepper
- Vegetable oil, or meat drippings (beef dripping or bacon fat)
- Butter
"Can I try a chip now, just to check them?"
As a Canadian reading this, Daniel Gray of The Guardian, did an excellent job of describing how just going to "The Chippy" and having a "Chippy night" evokes memories of simpler and better days. Every person in the UK has a deep-rooted habit of going to the chippy and getting some Fish & Chips because it always makes them feel warm and happy and tends to provide them with a sense of comfort. Like our pizza, burger, and barbecue nights across the pond, Chippy Nights are a place to make your finest childhood memories. Fish & Chips do just that. Since all they're actually doing is going out to get some fish and chips, it's beautiful to consider the personal memories and associations that each person who visits The Chippy creates throughout the years and how it all still feels the same going as an adult.
Daniel came up with a fantastic approach to demonstrate that the majority of fish and chip shops nowadays are outdated ones that are still operating in some capacity because new stores aren't opening due to rising costs for things like oil, so therefore there’s less Savoury British Chips to eat! Daniel believes the people of Britain should quit thinking Fish & Chips as a cheap and savoury meal if they want to keep the long tradition of “Chippy nights” alive. I admire Daniel's commitment to the cause because I think customs like this one should never stop striving because they reflect a distinct kind of set of people who are proud of who they are. I find it admirable to see as someone who appreciates and adores the traditions I follow that I got from my culture and just as a Canadian.
As this was just my thoughts, you can read this article for yourself at: Heart of the batter: My Lifelong Love Affair With Fish and Chips
