- Calling the fish & chip experts to the forum
And the chips should also be soaked in water for a few hours to get some starch out.
But for perfect chips, cook slowly under a low heat, remove, smoke the oil and flash them to make them golden, then sprinkle *lightly* with a bit of salt immediately so it absorbs into the chips and helps them stay crispy.
Until you blather them in non-brewed condiment that is.
Yum.Posted 5 years agowobbliscottMember
My Grandad used to make the best chips i’ve ever had. He had this old chip pan with lard/dripping. I don’t know how old the dripping was and how often he changed it but he swore blind that older dripping made better chips. The chips were never greasy and always nice and fluffy inside.Posted 5 years agokonabunnyMember
I thought it was of jewish origin?
Did you listen to the same radio 4 thing as I did? Some guy saying f and c was the perfect London refugee ethnic mashup dish because it’s Huguenot chips and Sephardic Jewish fried fish? (TBH frying fish isn’t rocket surgery so I doubt anyone’s got an exclusive claim on it).Posted 5 years ago
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