How to make the perfect Fish and Chips

Crunchy batter on the fish, chips that are fluffy inside but golden on the outside. Here is the secret to how top chefs take on the British classic takeaway.

Use Maris Pipier potatoes. They have the perfect texture for chipping.

First, the chips should all be cut to the same thickness of about 1 inch. Different thicknesses are a problem, but different lengths are OK.

Rince them in cold water to remove starch (10 mins)

Now bring to boil in clean water and simmer the chipped potatoes for about 10 mins. They should be almost, but not quite cooked.

Remove from water and dry chips on a wire rack. Allow to cool.

Fry in groundnut oil at 130C for 4 minutes. Remove from oil and allow to cool and this time place them in a refridgerator.

When you are 4 mintes from serving, fry a second time to really crisp up the skin and heat the chips. The result will be both fluffy and crispy beyond imagining.

To go with your chips you want a battered piece of fillet. The secret is to use a yeast and beer batter. Yeast batters puff up and crsip brilliantly allowing the fish to steam inside.

 

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