Good Old Fashioned English Chip Shop Style Chips Recipes

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GOOD OLD FASHIONED ENGLISH CHIP-SHOP STYLE CHIPS!



Good Old Fashioned English Chip-Shop Style Chips! image

The first "chips" were pieces of bread, which were replaced with potatoes during wheat shortages. The first "chippies", a colloquial slang term for a Fish and Chip shop, were Lees's in Mosley, Lancashire, and Malin's in London's East End - opened for trade in the 1860s. During the Second World War, the minister of food wouldn't ration fish and chips because they provided good, cheap nourishment! It is traditional to serve chips piping hot with salt and malt vinegar!

Provided by French Tart

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs old potatoes, peeled and cut into chunky sticks
oil (for frying)
salt
vinegar

Steps:

  • Peel old potatoes and cut into sticks about 1cm thick and 8cm long.
  • Leave the potatoes in cold water to remove some of the excess starch prior to frying, then drain and dry.
  • Heat oil or deep fat in a chip pan, put a layer of chips in the bottom of a wire basket and lower into pan.
  • Fry until the chips are pale golden.
  • Remove them from the pan and drain on soft kitchen paper. Repeat this with the remaining chips.
  • Just before serving, re-heat the oil and fry all the chips until they are very crisp and golden
  • Serve immediately with battered fish (wrapped in newspaper if you like) adding salt and vinegar to taste.

TRADITIONAL BRITISH FISH AND CHIPS



Traditional British Fish and Chips image

Authentic British fish and chips consist of a high-quality flaky white fish deep-fried in a thin, crispy batter served on a bed of large, twice-cooked chips (think fat fries). The key to avoiding an overly greasy product is to use a fry pot large enough that the addition of the fish doesn't reduce the oil temperature too much. Realistically, in a home environment, this will mean cooking each fish individually, but the results will be well worth the staggered serving required. Remember, never leave oil unattended and never fill any cooking vessel more than halfway with oil. Use any oil with a high smoke point and relatively neutral flavor such as canola, vegetable or soybean.

Provided by Food Network

Categories     main-dish

Time 9h10m

Yield 6 servings

Number Of Ingredients 13

12 large russet potatoes
Canola oil, for frying
2 cups all-purpose flour
3 teaspoons kosher salt
1 tablespoon freshly ground black pepper
3 cups all-purpose flour
3 tablespoons paprika
3 tablespoons kosher salt, plus more for fish
One 12-ounce bottle lager beer (the lighter and fizzier, the better)
3 pounds skinless, boneless large-flake white fish (we use wild Alaskan cod because of its quality and sustainability)
Canola oil, for frying
Kosher salt
Good-quality malt vinegar, for serving

Steps:

  • For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.
  • Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.
  • When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.
  • For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.
  • For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.
  • For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes.
  • Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.

SOMEWHAT HEALTH-IFIED ENGLISH CHIP SHOP STYLE OVEN CHIPS



Somewhat Health-Ified English Chip Shop Style Oven Chips image

After greatly enjoying French Tart's Recipe #238809 I decided to make another version for my carb quotient using the traditional "oven fry" method-- use less oil and bake with the oil on instead of frying in the oil. Malt vinegar is the best for this if you have it, out of convenience and budget I used distilled white vinegar and it tasted great. This is ideal for 1-2 people, or cut the recipe in half if using just one potato. I love using kosher or sea salt!

Provided by the80srule

Categories     Low Protein

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 5

2 russet potatoes
2 tablespoons canola oil
2 tablespoons vinegar (white or malt)
salt
pepper

Steps:

  • Scrub the potatoes them cut into shoestrings or use a french fry cutter to get the shape right.
  • Mix the oil and vinegar together. Put the cut potatoes into a tossing bowl and coat with the oil-vinegar mix. Shake on salt and pepper to your liking.
  • Arrange the potatoes loosely on a baking sheet and bake for 10 minutes at 450°F.
  • Turn the potatoes and bake for another 10 minutes.
  • Shake them around on the baking sheet again then turn on the broiler for 5-10 minutes for a nice crispy top.

CHIP SHOP CURRY SAUCE



Chip shop curry sauce image

A homemade chip shop curry sauce will rival that of any takeaway - and it's not just for chips. You could use it to make katsu curry

Provided by Tom Kerridge

Categories     Condiment

Time 1h20m

Yield Serves 6-8

Number Of Ingredients 12

50g butter
2 large onions, sliced
4 garlic cloves, sliced
thumb-sized piece ginger, peeled and sliced
3 tbsp mild curry powder
1 tsp turmeric
50g raisins
3 tbsp malt vinegar
1 star anise
500ml chicken stock or vegetable stock for vegetarians
2 tbsp cornflour
lemon juice, to taste

Steps:

  • Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn't catch on the bottom.
  • Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you're ready to eat.

Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

CLASSIC FISH AND CHIPS



Classic Fish and Chips image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 9

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

Steps:

  • Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
  • Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  • Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  • Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
  • Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g

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