The Best Homemade Deep Fried British Chips Hand Cut and Thrice Cooked Perfect Chips
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- Опубликовано: 11 сен 2024
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i worked in the best chippy that ever graced this earth, and the master frier, who ran the business for forty years, between about 1960 to 2000, only ever cooked chips once, and i’ve never eaten a better chip. beef dripping is mandatory.
You can easily make chips as good as a chip shop. Buy a countertop commercial induction fryer, fill it with dripping or lard . Par boil chips, dry in fridge, deep fry to partial cook, remove drain and refrigerate to dry. Then refry until done.
They're never the same though! Not the same as a good chippy. The vinegar isn't either. Homemade chips are generally better, but I just cannot make chippy chips! I love a big bag of them, with scraps, soaked in lashings of s&V, grabbed by hand and dumped onto paper...sticky, hot, glorious mess 😋,
Nice. They're charging £1.80 for 750g of frozen chips at the Co Op now, so this will come in handy
Co op are a rip off. Everything is overpriced in them
great tips on the chips. whats your recipe on bubbly batter ? you need your own show
found it thanks
Bubbly batter...easy. Use self raising flour and water, whisk it loads (I use a Kenwood chef) and make it to the consistency of double cream. Fry it HOT. I make some on the Pattie Supper video but this was slightly thinner than I normally make and had egg and vinegar in it as per a recipe so ignore that if you watch it as it's not like my usual batter. If it's still not bubbly enough add some baking powder, but don't go crazy as it can lift off the fish if you go too far.
Oh, tempura flour also makes for a cracking batter
What temperature do you have your deep fryer at for the first and second fry? Been doing the first fry at 130 and it's making the chips a bit soggy.
I usually stick with 170
@@Codbotherer I made some last night. Did 150 for the first fry (5-7 mins) then 180 for the second (3 mins), worked well.
@@AndyJackson380 brilliant! I have done lower and higher, I think the key thing is the cooling between though
I Worked in a chip shop and never boiled the chips first, just put them in the frying pan
It wouldnt have been practical
*That's a lot of f¥€$ing about… to make chips 🍟 I don't wash’em; I don't peel’em… just chop’em and drop’em straight in the hot oil. 5 mins jobs done… lovely golden brown MEGA~CHIPS* 🍟
Sure is. A big bag of frozen chips is more usual - but sometimes I like to do it right.
Still looked pale, mate. Should have turned up the heat and cooked longer on last cook. Just my opinion 🤷
They'll never match the local chippy though!
What's local chippy?
@@baghiballsakh82your clearly not british
British chips 😂😂😂😂😂 robbing chips now
You make a good point. Why on earth did I put the word British in there? I've never called chips British chips in my life 🤣
That oil looks very dark!
Yeah, but its full of flavour! The flavour of burnt oil maybe but...nah, it's fine for a while still. All the sediment at the bottom makes it look worse.
@@Codbothererold oil deffo tastes better than fresh
the afghanistan part did not need to be there
Neither did my rubbish singing but I'm unscripted and not particularly bothered.
@@Codbotherer bruh