How to deep-fry chips
Helpful Tools
Ed Baines makes crisp and golden chips - perfect comfort food and the ultimate in fry-ups.
A Maris Piper or King Edward potato is a good choice for a chip - floury potatoes will give a fluffy centre. Use a large spud to get a decent sized chip and slice it into Chips of the thickness you would like. Soak the slices in water to get rid of any excess starch, then drain well and dry on kitchen paper.
Preheat the oil in your chip pan to 200C - be very careful when using hot oil and never leave it unattended. When the oil had reached the right temperature, deep-fry the Chips to cook them through without letting them colour.
Remove the Chips and turn up the temperature to 210C. Cook them at this higher temperature for about 2 minutes to crisp up to a golden brown. Drain on kitchen paper, then enjoy!
Preheat the oil in your chip pan to 200C - be very careful when using hot oil and never leave it unattended. When the oil had reached the right temperature, deep-fry the Chips to cook them through without letting them colour.
Remove the Chips and turn up the temperature to 210C. Cook them at this higher temperature for about 2 minutes to crisp up to a golden brown. Drain on kitchen paper, then enjoy!
Comments
You need to be logged in to leave a comment
Latest Comment
Use the oven, at about 200C. After washing n draining the chips, refridgerate them on kitchen paper for 30mins of you have time. This will dry them out a bit more and crisp them up! Toss the chips lightly in a bit of oil, salt n pepper, then into a tray n cook for 20-30mins depending on how fat they are.
How would u do them if you do not have a chips fryer and have an electric stove?