Deep Fried Chips Food

THE BEST CHIPS YOU HAVE EVER TASTED

Steps:

• Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
• Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
• Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)
• When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
• Tip into a serving dish and sprinkle with salt and vinegar to serve.

THE BEST TWICE-COOKED CHIPS

Steps:

• Gather the ingredients.
• Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.
• Place the chips in a colander and rinse under cold running water until the water runs clear.
• Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.
• Drain the potatoes in a colander.
• Drain the potatoes thoroughly and then pat dry with paper towels. Remove as much moisture off of the potatoes to avoid splatter when putting them in the oil.
• Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and attach a deep-fry thermometer. Heat the oil to 320 F/160 C. Carefully lower some chips-about 2 handfuls-into the hot oil using a slotted metal utensil or deep-fry basket. Fry for about 3 minutes. Do not brown them. Let the oil come back to temperature between batches.
• Turn the chips out onto paper towels to drain. Keep them at room temperature until needed.
• Reheat the oil to 375 F/190 C and fry the chips once more until golden and crisp, 5 to 8 minutes.
• Drain and season with salt. Serve immediately and enjoy.

CLASSIC FISH AND CHIPS

Steps:

• Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
• Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
• Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
• Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
• Fry the potatoes again for 1 to 2 minutes for added crispness.

HOMESTYLE POTATO CHIPS

Steps:

• Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
• Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

FRIED TORTILLA CHIPS

Steps:

• Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
• Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat.
• When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.
• Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.

CRISPY FISH AND CHIPS

Steps:

• Preheat oven to 250°F.
• Prepare batter: Mix flour, cornmeal, old bay, and salt together.
• Add ale and mix well.
• Batter should be thin.
• Heat oil in deep fryer.
• DO NOT FILL TO TOP.
• The potatoes and the fish will cause the oil to bubble.
• Allow room for the oil to rise.
• Cook 1/4 of the potatoes until golden brown, about five minutes.
• Drain on paper towels.
• Place in warmed oven.
• Repeat process until potatoes are done.
• Season with salt and pepper.
• Dip fish in batter, allowing excess to drip off.
• Fry in batches until golden brown, about 5 to 8 minutes.
• Drain on paper towels.
• Keep warm in oven until all fish are cooked.
• Season with salt and pepper.
• Serve with a sprinking of malt vinegar.