Deep fried perfect chips
Proper chips not skinny little fries from fast food outlets but chunky deep-fried in beef dripping chips just like we had as kids.
There are only a few steps to perfect chips number one is your choice of potato a good floury potato is best for chips so you can not go far wrong with King Edwards or Maris Pipers. Number two on your checklist is the fat you cook your chips in forget vegetable oil or sunflower oil what you need is a proper fat a natural fat such as beef dripping or lard.
Peel and cut the potatoes in to chips the width of your thumb giving you a nice chunky chip, always rinse the chips well to remove the starch, then dry well.
Heat your fryer to 150c lower chips in remember never more than half fill any pan or deep fat fryer with fats or oils. Fry for 6-8 minutes until they just start to colour remove from fryer shake excess fat from chips and place on kitchen paper and allow to cool once cool place in fridge and chill.
The second frying is at 170c and for around 3-4 minutes until the chip is just about cooked through again remove from fat drain excess fat and place on kitchen paper and allow to cool.
To finish off your perfect chips heat your fat to 190c, it is only going to take about 2 minutes to get that golden brown outer and keep that soft fluffy inside of your chip.
The extra bit of effort really does make it worthwhile if you want perfect chips.