How to make the perfect chips
HOW to make the perfect chips...
INGREDIENTS
225g (8oz) potatoes per person
Vegetable oil
METHOD
Heat the oil to 160ºC/320ºF.
Drain and dry the chips.
Place a few chips at a time in the hot oil and cook for 4-6 minutes until the chips become limp, but have not browned.
Drain them and set aside until you are ready to serve. The chips can be prepared to this point up to 12 hours in advance.
Increase the heat of the oil to 190ºC/375ºF. Return the blanched chips to the hot oil and cook for 2-3 minutes, until golden and crispy.
Antony Worrall Thompson
Drain the chips on kitchen paper and season with salt, then serve immediately with the battered fish and lemon wedges.