Traditional British Chips
Ingredients
- 1 kgPotato (peeled and cut into thick sticks)
- 750 mlPeanut oil (for frying)
- 1 pinchGray sea salt (for seasoning)
- 2 tbspVinegar (for serving)
- 500 gBeef dripping (cut into pieces)
Method
Thick-cut fries with a crisp outer shell and a fluffy, mash-like interior. The smell of fried potatoes and the sharp hit of vinegar evoke the authentic London pub experience.
- 1
Peel the potatoes. Cut them into thick sticks about 1.5 cm wide. Rinse them in cold water to remove surface starch until the water runs clear.
- 2
Place the sticks in a pot of cold salted water. Bring to a boil and simmer until a knife tip enters without resistance, but before they fall apart.
- 3
Drain gently. Arrange on a rack or clean cloth. All steam must escape: the surface should look dry and matte to ensure future crispiness.
- 4
Melt the beef fat with the peanut oil in a deep fryer and heat the mixture to 140°C. Immerse the chips in small batches. They should poach without browning, creating a light protective skin.
- 5
Increase the frying bath to 180°C. Re-immerse the chips until they are golden brown and the frying sound becomes drier. Drain, salt immediately, and sprinkle with vinegar.
Frequently asked questions
How do you get this dish right?
- The secret is in the drying after boiling: the drier the potato, the crunchier the crust.
- Never overcrowd your fryer, otherwise the temperature drops and the chip absorbs fat instead of searing.
How long does this dish keep?
Eat immediately after the second fry. They lose their crispness as they cool.
