“Chips” is the British term for french fries traditionally served with crispy fried fish—which explains the name fish and chips. Pair this recipe with our Fish and Chips and Dijon Tartar Sauce for a delicious approximation of the chip-shop experience.
- Yield: 4 servings
- Difficulty: Easy
- Total: 30 mins, plus at least 1 hr for freezing
- Active: 30 mins
- 3 large russet potatoes, scrubbed and dried
- About 6 cups vegetable oil, for frying
- 2 tablespoons kosher or flake sea salt, such as Maldon
- Using a mandoline slicer or a sharp knife, slice the skin-on potatoes to about 1/2-inch thickness. Slice again crosswise so you end up with 1/2-inch size fries. Place in a large bowl with cold water as you work to help remove some of the starch from the potatoes.
- Heat the oil in a large, heavy-bottomed pot over high heat until it reaches 320°F. Set a cooling rack over a rimmed baking sheet and set aside.
- Drain the cut potatoes in a colander thoroughly, removing any excess water with towels. When the oil reaches the correct temperature, and working in batches, submerge the potatoes in the oil. Fry 2 to 3 minutes, until the fries are pale and floppy. Use a slotted spoon or wire basket to remove from oil, drain on paper towels, and cool to room temperature. Turn the heat off under the oil. Spread the fries out on a sheet and place into the freezer to chill, at least 1 hour.
- Bring the fry oil to 375°F. Re-immerse the frozen fries and cook until crisp and golden brown, 2 to 3 minutes. Remove and drain on a roasting rack. Season with salt while hot, and hold in a warm oven briefly, if necessary, while you fry the fish for Fish and Chips.