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+--- Thread: Who Here Still Deep Fries? (/showthread.php?tid=245)
Who Here Still Deep Fries? - madras_seersucker - 30-08-2020
Chips, chicken whatever?  In a pot or machine with thermostat?  
 I know ALOT of people have moved to air fryers. Yum or no?
RE: Who Here Still Deep Fries? - madras_seersucker - 10-09-2020
My English chip shop chips recipe:
Serves 2- 3
Ingredients:
Use 4-5 floury* potatoes (For a 4 litre fryer, adjust as required)
Method:
Peel and wash potatoes, ensure eyes and 'imperfections' are removed.
Chip potatoes to approx 1.3cm 'square' (Fatter chips absorb less oil so are a little healthier)
Rinse then soak in fresh cold water for at least 2+ hours until needed, change water several times to remove starchs.
Lay chips in a single layer on a tea towel to dry and remove bulk of moisture.
Heat fryer to 140c
Add chips and par-fry for 5- 8 minutes.
Remove chips from fryer, drain for at least 20 seconds to 1 minute, set aside while fryer is heating up again. (Don't bother seasoning etc yet, this will be done after the second fry...)
Heat fryer to 190c.
Add chips and fry for 3- 4 minutes.
Remove, drain and season.
Season and serve hot with vinegar if required.
* Floury: ÔÇ£Fluffy on the InsideÔÇØ. Best suited to baking, roasting and frying. AKA Russet in rest of world
Fianna, Ilam Hardy, Red Rascal, Agria, and Laura (marketed as Red Jacket), are the most common floury varieties in NZ. Limited or localised supplies include Victoria, Marabel and Markies (a relative of Agria).