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(Fish 'n) Chips

Discussion in 'The Lounge' started by Malcolm_Stewart, Nov 5, 2017.

  1. Malcolm_Stewart

    Malcolm_Stewart Well-Known Member

    I imagine we're all familiar with the chips purchased from traditional Fish & Chip shops. My local is pretty good, and they get plenty of orders from me. Recently in restaurants, I've had chips which tasted lighter, with a crisper outer. Is this something I could do at home, or does it require that I buy some specialist piece of kitchen equipment? Curious...
     
  2. dream_police

    dream_police Well-Known Member

    Probably those that are triple cooked maybe? Parboiled to quite soft, dried off, fried in not too hot oil, cooled then fried again in hot oil.
     
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  3. Malcolm_Stewart

    Malcolm_Stewart Well-Known Member

    Nige, thanks. I think that was how I cooked chips decades ago when I had a large kitchen with a big extraction fan; now, I don't even have a deep fat frying pan. (Too scared of a chip-fat fire.)
     
  4. RogerMac

    RogerMac Well-Known Member

    Malcolm
    There is a big difference in taste and texture between different varieties of chipped potato. So it would be very difficult to find out the reason for the change

    If we are not getting them from the chippy round the corner we normally prefer sliced new potatoes covered in olive oil and baked in the oven - sounds very snobbish I am afraid.
     
  5. dream_police

    dream_police Well-Known Member

    I slice baking spuds into big chunky chips or wedges, drench in olive oil, season well and cook in the oven.
     
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  6. IvorCamera

    IvorCamera Well-Known Member

    A deep fat fryer helps but they can be so dangerous and must be used with care....yes there are different types of potatoes now specially grown for chips and nomally they are marked as such, even the low cost ready cut chips are very good done in good quality oil in a deep fat fryer as mentioned..Now the fish is a different matter because cod is so expensive we sometimes buy Basa which we like we also make our own batter, we did make a mistake with the mix a couple of years ago instead of using sparkling water in the mix we accidently used lemonade and it was the best cooking mistake we have ever made the batter tastes lovely and crisp, of course if you wish you can use beer in the mix too......we both enjoy cooking by the way but every so often we buy fish n chips from the shop, we have five fast food take aways where I live including a Mac Fatties but we dont like that place and we never go in there why should we buy a carton of matchstick like chips when you can buy a large bag for a fraction of the price......after saying all this we do try and eat healthy but friday has always been fish day.....
     
    Last edited: Nov 6, 2017
  7. Roger Hicks

    Roger Hicks Well-Known Member

  8. AndyTake2

    AndyTake2 Well-Known Member

    Rapeseed oil for frying, and if you want to fry regularly, get a temperature controlled fryer, rather than a pan on the stove. They cut out at certain temperatures, and if you have the room would be the best bet.
     
  9. MJB

    MJB Well-Known Member

    Frozen oven chips cooked in a 'dry' fryer. You'll be pleasantly surprised...I know I was.
     
    LesleySM likes this.
  10. AlanW

    AlanW Well-Known Member

    Same here, for the 'drenching' part I bunge everything into a freezer bag and give it a good shake, uses less oil!
     
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  11. Catriona

    Catriona Well-Known Member

    Try cooking them in hard fat, not oil. Fat (from butcher?) or lard will cook them better because of the higher temperature.

    When I did the chip pan method, I always double cooked them. Firstly not too vigorously to cook the potato. Then lifted out, dried off a little and plunged back into hot fat. They always ended up crispy on the outside and fluffy in the inside.
    These days I always put a knob of butter in with the oven variety to help them along.
    Not the same though.
     
  12. Fishboy

    Fishboy Well-Known Member

    I can't remember the last time I cooked chips at home, but back when I did, it was in a proper chip pan with lard from the butcher. I tried those oven chip lads, but they're not to my taste.

    My regular chip intake nowadays comes from the Village Chippy in Stubbins near to where I work. After getting the measure of the place during my first week here I was moved to review them on TripAdvisor (positively) and since then my chip portions have been of the size known as 'gargantuan' and whenever I order a fish I end up with a fish and a half. Which is nice.

    Cheers, Jeff
     
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  13. DaveS

    DaveS Well-Known Member

    When I used to do real chips I always used beef dripping. Now I'm more of a lazy cheapskate and do oven chips, but I did pick up a bag from Sainsbury's that purported to have been cooked in dripping.

    We'll see....
     
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  14. Roger Hicks

    Roger Hicks Well-Known Member

    Beef dripping rules OK.

    Cheers,

    R.
     
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  15. Catriona

    Catriona Well-Known Member

    I used to save it all in my young married days. Jelly went onto toast, with salt - and the fat was clarified by boiling then straining, to clear any impurities. Lovely dripping for frying!
     
  16. Fishboy

    Fishboy Well-Known Member

    Thanks! That's just reminded me to take my new sieve out of my desk drawer and put in my bag so I don't forget to take it home again. My sieve at home has got fewer holes than it started off with - which isn't a good thing. It has one particularly large hole which one of my carrots fell through yesterday evening while I was draining them over the sink.

    Cheers, Jeff
     
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  17. Catriona

    Catriona Well-Known Member

    Haha!
    I do recall sieving rice and grabbed my colander by mistake. You can imagine the curses as I watched the rice sail through.
     
  18. Fishboy

    Fishboy Well-Known Member

    I'd be doing my sieve a disservice if I didn't mention that it has been fine for the last twenty eight years and has only malfunctioned in the last two weeks - but it's still off-putting when one of your baby carrots slips through a big hole in it and tries to vanish down the plug-hole!

    Cheers, Jeff
     
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  19. AndyTake2

    AndyTake2 Well-Known Member

    If you can get beef fat, then that is perfect.
    Don't use the hard vegetable stuff though, although you will get good results, this is the nastiest fat for your health it is possible to buy.
    Nothing wrong with natural fats, and I think that beef fat is the best in the world for tasty chips.
    Rapeseed oil is the best of the liquid oils, and to prevent nasties developing, just wait for it to cool and then add some fresh oil (free radicals are inhibited by vitamin e)


    Best fish and chips were in Ambleside......almost worth the trip up there just for them.....
     
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  20. Catriona

    Catriona Well-Known Member

    Best I ever had were in Tynemouth! Just fish and chips to die for.
     

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