In the land of liberty, chips are known as French Fries, let’s not confuse the two. French Fires are skinny and long, and the British chips are thick slices of potato that are fried until crispy on the outside and tender on the inside. If you are into watching the calories, then thick chips absorb less oil than thin ones, making chunkier chips healthier. I am sure it doesn’t matter if you eat more anyway.
The trick to getting the chips perfect is to fry them twice. The first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior.
This recipe requires only potatoes and your chosen oil. The potatoes are sliced, rinsed, treated and then drained and dried. The chips are fried in batches, drained, and fried again until golden.
Though there are a lot of preferences in the wide world of chip options, one thing can’t be debated: the importance of the perfect preparation method. In the fish and chip world, we generally have three options, and in this article, we will focus on the blanched chip.
Yes, a perfectly timed oil bath is essential, but it’s the step just prior that makes or breaks your chips. Blanching is the process of frying your raw chips at a lower temperature. They are left in the oil for a time interval, then removed and immediately placed into a container or left in a basket.
Then when ready, you fry at a higher temperature to get a perfectly cooked crispy chip.
Blanching has several great benefits.
If you aren’t treating your chips in an antioxidant solution, then a significant upside to blanching is that it deactivates the enzymes that turn your food an unappetizing brown colour.
When potatoes are chipped and then left out to sit for extended periods, enzymes in the potato react with oxygen particles causing this discolouration.
A properly blanched chip will give you a very crisp outer coating, and a nice fluffy inside. One of the benefits of working with a blanched chip is that it gives you more control over the quality of the chip being served to the customer.
The blanching method can cut down on waste if you are only finishing off what you need and when you need.
Blanching also works to reduce the moisture content of the chip, helping them crisp up much more easily when finished. Blanching will add taste and texture benefits to your chips. A blanched will lend extra crispness and golden colour to your final product.
It is best to avoid blanching chips if you don’t like the crisp texture, I always find that blanched chips need more salt and vinegar (which I like). Blanched chips do not like being held in the hot box for too long either. One of the worst things you can do to a blanched chip is to chill them, the starches stiffen, and you get a coating of oil between the wall coating of the chip and the interior.
🟢 Start with chips that have been treated and dry.
🟢 Add to oil set to 150c and fry for 7 minutes.
🟢 The chips should be soft to touch and pale in colour.
🟢 Take out, set aside (do not refrigerate).
🟢 When ready to fry for customer scoop desired amount into hot oil around 185c for 90 seconds.
🟢 Note: Start here and fine-tune. Points to consider are what oil you fry in, what range you have and chip dimensions.