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Alternative Ingredients are listed in Red
|2||med||Maris Piper Potatoes|
|Russet Potatoes (roundish for short chips)|
|Driver's Non-Brewed Condiment*|
|Heinz Malt Vinegar|
Slice potatoes lengthwise into approximately ½" x ½" chips. Trim ends so that there are no points to burn and the chip is about 2" long.
Dump the cut potatoes into a pot of cold water and bring to a rolling boil. (DO NOT boil water first) Cook until a paring knife just pushes into the chip but not all the way through. Remove and drain in a colander. Gently rinse potatoes to help cool without washing away the "fluff" that has begun forming on the surface of the potatoes. Place UNCOVERED colander in fridge for at least an hour. This will not only cool them but also dry them. You want them as cold as your fridge, approx. 35º-40º
When you are ready to serve them, drop them into the deep fryer, straight from the fridge, at 375º-385º until the fryer light comes back on or the temperature drops 50º. Lift chips out of the oil until the temperature returns to full heat. Then drop them again and cook until lightly browned. (testing with a parring knife or ice pick helps a lot to get the right doneness)
Serve hot with a sprinkling of table salt and vinegar.
* The "vinegar" that the British use on their Fish-n-Chips is actually a mixture of ehtanoic acid, brown food colouring and caramel or malt flavouring (called Non-brewed Condiment). The closest thing in taste to this mixture is Heinz Malt Vinegar. (You can buy the British "Non-brewed Condiment" on Amazon UK)
** Lard alone would give the best flavor, however, the smoke point is barely 370º. So we mix it with a higher temp oil.