Immerse yourself in a culinary journey to the heart of England with our Good Old Fashioned English Chip Shop Style Chips. These iconic chips, also known as French fries, are a staple of British cuisine, cherished for their crispy golden exterior and fluffy, tender interior. With three irresistible recipes to choose from, you can create these classic chips in the comfort of your own kitchen.
The first recipe, Traditional English Chip Shop Chips, takes you on a nostalgic trip to the local chippy. Using simple ingredients like potatoes, flour, and oil, this method yields crispy chips that taste just like the ones you'd get from your favorite fish and chip shop.
For a healthier twist, try our Air Fryer English Chip Shop Style Chips. This recipe harnesses the power of an air fryer to achieve a satisfying crunch with minimal oil. You'll be amazed at how crispy and flavorful these chips turn out, without compromising on the traditional chip shop taste.
Last but not least, our Gluten-Free English Chip Shop Style Chips cater to those with gluten sensitivities or allergies. Using a combination of gluten-free flour and potato starch, this recipe ensures that everyone can enjoy these classic chips without missing out on the deliciousness.
No matter which recipe you choose, you'll be rewarded with perfectly cooked chips that are sure to satisfy your cravings. So grab your potatoes, preheat your fryer, and get ready to indulge in a taste of authentic English chip shop culture.
TRADITIONAL BRITISH FISH AND CHIPS
Authentic British fish and chips consist of a high-quality flaky white fish deep-fried in a thin, crispy batter served on a bed of large, twice-cooked chips (think fat fries). The key to avoiding an overly greasy product is to use a fry pot large enough that the addition of the fish doesn't reduce the oil temperature too much. Realistically, in a home environment, this will mean cooking each fish individually, but the results will be well worth the staggered serving required. Remember, never leave oil unattended and never fill any cooking vessel more than halfway with oil. Use any oil with a high smoke point and relatively neutral flavor such as canola, vegetable or soybean.
Provided by Food Network
Categories main-dish
Time 9h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.
- Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.
- When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.
- For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.
- For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.
- For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes.
- Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.
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.
Nutrition Facts : Calories 381 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 152 mg, Sugar 1 g, Fat 37 g, ServingSize 4 servings, UnsaturatedFat 0 g
ENGLISH-STYLE FISH AND CHIPS
Steps:
- Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
- Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375 degrees F.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
- Tartar Sauce:
- 1 cup mayonnaise
- 1 tablespoon chopped capers
- 1 tablespoon chopped cornichons
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1/2 lemon, juiced
- Dash hot sauce
- In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
- Yield: about 1 1/4 cups
CLASSIC BRITISH FISH AND CHIPS RECIPE
Steps:
- Serve immediately with the hot fish accompanied by your favorite condiment.
Nutrition Facts : Calories 701 kcal, Carbohydrate 72 g, Cholesterol 186 mg, Fiber 5 g, Protein 54 g, SaturatedFat 2 g, Sodium 662 mg, Sugar 3 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
CLASSIC FISH & CHIPS
Skip the takeaway, and spend a little effort perfecting fish & chips at home - you'll be rewarded with crisp, deeply golden fish and moreish chips
Provided by Barney Desmazery
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Cut the potatoes into chips and soak in cold water for 5 mins, then wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed. Can be prepared a day ahead.
- To make the tartare sauce, chop the cornichons, capers and shallot (finely chop if you prefer a smooth sauce), then combine with the parsley, mayo and a pinch of salt. Will keep chilled for up to 24 hours.
- When you're ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream - do not over-beat, a few lumps are fine. Keep chilled.
- Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.
- Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.
Nutrition Facts : Calories 897 calories, Fat 49 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium
GOOD OL' ENGLISH-STYLE BEER-BATTERED FISH 'N CHIPS
This is a delicious recipe for fish and chips, the old-fashioned English way. White cod is the preferred fish, but flounder works nicely too.
Provided by Hungry Chefs
Categories One Dish Meal
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- FISH: Mix flour and salt in a large bowl, and mix egg and milk in a separate bowl; pour wet mixture into dry mixture and mix well.
- Start heating oil to 375°F Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips.
- When oil is up to temperature, mix beer into batter. Dip and coat fillets with batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. Keep warm in the oven if needed.
- Sprinkle fish with a little salt and malt vinegar.
- CHIPS: Peel 5 medium Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until oil is 375°F
- Grab a large handful and pat dry with paper towel until fairly dry, to reduce spattering. Place into hot oil and fry until golden brown. Do a handful a time, keeping cooked ones warm in the oven.
- Enjoy!
Nutrition Facts : Calories 1169, Fat 8.5, SaturatedFat 3.1, Cholesterol 214.2, Sodium 1395.3, Carbohydrate 194.8, Fiber 15.1, Sugar 4.7, Protein 70.2
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.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g
SOMEWHAT HEALTH-IFIED ENGLISH CHIP SHOP STYLE OVEN CHIPS
After greatly enjoying French Tart's Recipe #238809 I decided to make another version for my carb quotient using the traditional "oven fry" method-- use less oil and bake with the oil on instead of frying in the oil. Malt vinegar is the best for this if you have it, out of convenience and budget I used distilled white vinegar and it tasted great. This is ideal for 1-2 people, or cut the recipe in half if using just one potato. I love using kosher or sea salt!
Provided by the80srule
Categories Low Protein
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the potatoes them cut into shoestrings or use a french fry cutter to get the shape right.
- Mix the oil and vinegar together. Put the cut potatoes into a tossing bowl and coat with the oil-vinegar mix. Shake on salt and pepper to your liking.
- Arrange the potatoes loosely on a baking sheet and bake for 10 minutes at 450°F.
- Turn the potatoes and bake for another 10 minutes.
- Shake them around on the baking sheet again then turn on the broiler for 5-10 minutes for a nice crispy top.
Tips:
- Use the right potatoes: Choose potatoes that are high in starch and low in sugar, such as Maris Pipers or King Edwards.
- Cut the potatoes to the correct size: Chips should be cut to a thickness of about 1/4 inch (6.35 mm).
- Soak the potatoes: Soaking the potatoes in cold water for 30 minutes helps to remove excess starch and prevent the chips from sticking together.
- Fry the chips in hot oil: The ideal temperature for frying chips is between 325°F (163°C) and 350°F (177°C).
- Fry the chips in batches: Do not overcrowd the fryer, as this will cause the chips to cook unevenly.
- Drain the chips on paper towels: This will help to remove excess oil from the chips.
- Season the chips: Season the chips with salt, vinegar, or other desired seasonings while they are still hot.
Conclusion:
Making good old-fashioned English chip shop style chips at home is not difficult, but it does require a little time and effort. By following the tips in this recipe, you can create delicious, crispy chips that are perfect for any occasion.
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