Deep-Frying Chips: Tips For Perfect Fries

Deep-fried chips are a gastronomic delight, with their crispy exterior and fluffy interior. To make the perfect chip, you'll need to choose the right potato, oil, and salt. The Maris Piper variety is a popular choice, and sunflower oil is a common option for frying. When using a deep-fat fryer, it's important to heat the oil to the right temperature, usually between 130°C and 185°C. You can then fry the chips in batches, ensuring they are crispy and golden.

Characteristics and Values Table for Cooking Chips in a Deep Fat Fryer:

Choosing the right oil

When it comes to choosing the right oil for cooking chips in a deep fat fryer, there are several options to consider. The type of oil you use will impact the flavour, texture, and colour of your chips. Here are some factors to keep in mind when selecting the right oil:

• Flavour: If you're looking for a traditional, full-flavoured chip, beef fat (also known as beef tallow) or lard is a great option. These options will give your chips a classic, rich taste. However, keep in mind that beef fat and lard have higher cholesterol content than vegetable oils. If you want a healthier option, consider using vegetable oils like sunflower oil, which will result in a less flavourful but still delicious chip. Other vegetable oils that can be used include sunseed oil and groundnut oil.
• Texture and Colour: The right oil can help you achieve the perfect crispy, golden exterior on your chips. Oils with a higher smoke point, such as sunflower oil, are ideal for deep frying as they can withstand higher temperatures without burning. This results in chips that are crispy and golden brown on the outside, and fluffy on the inside.
• Health Considerations: As mentioned earlier, vegetable oils generally have lower cholesterol levels than animal fats like beef fat or lard. If health is a priority, consider using oils with a higher ratio of monounsaturated fats to polyunsaturated fats, such as olive oil. Additionally, some oils have a higher retention rate after cooking, which can impact the nutritional value of your chips.
• Temperature Control: Different oils have varying smoke points, which is the temperature at which they start to smoke and break down. When deep-frying, it's crucial to heat the oil to the right temperature, typically between 130°C to 190°C for chips. Oils with a smoke point above this range, like sunflower oil, are suitable as they can handle the high temperatures required for that crispy chip texture.

Preparing the potatoes

Once you've cut your potatoes, it's a good idea to soak them in cold water to remove excess starch. This will help them crisp up when fried. If you have time, you can let them soak for several hours or even overnight. After soaking, be sure to pat the potatoes dry with kitchen paper or a clean tea towel before frying. This will help reduce splatter and ensure your chips are nice and dry before they go into the hot oil.

If you're using a deep-fat fryer, heat your oil to 130-140°C. If you don't have a thermometer, you can test the temperature by carefully dropping a raw chip into the oil – if it sizzles and floats to the top, the oil is ready. For a pan on the hob, heat the oil to a medium-high setting.

When your oil is up to temperature, carefully lower half of your chips into the fryer or pan. Fry for around 7-10 minutes, stirring occasionally, until the chips are tender but not browned. Remove the chips from the oil and set them aside to drain on kitchen paper. Repeat with the remaining chips.

Now you're ready to fry your chips for a second time at a higher temperature to get that perfect crispy exterior. Heat your oil to 180-190°C. Carefully add half of the chips to the fryer or pan and cook for 3-8 minutes, until golden and crisp. Remove from the oil and drain on kitchen paper. Repeat with the remaining chips.

Cooking in batches

Cooking chips in a deep-fat fryer is an art, and there are a few things to consider when cooking in batches. Firstly, you don't want to overcrowd the fryer, so it's best to cook in small batches to maintain the oil temperature. This ensures that the chips fry rather than sog. It's also important to let the oil come back up to temperature between batches.

The size of your deep-fat fryer will determine the batch size. If you're using a large, sturdy pan, you can fry half the chips at a time. If using an air fryer, you may need to cook in even smaller batches, as these appliances are typically designed for smaller portions. A single layer of chips is recommended for air fryers to achieve the desired crispiness.

When frying in batches, it's crucial to maintain the oil temperature. Before adding each batch, check that the oil is hot enough. The ideal temperature for the first fry is around 130-140°C, and for the second fry, increase the temperature to 180-190°C.

For the first fry, cook the chips for about 7-10 minutes, or until tender but not browned. Remove them from the oil and drain them on paper towels or a baking tray. Repeat this process with the remaining chips. For the second fry, increase the oil temperature and cook the chips in batches again until golden and crisp, which should take 3-8 minutes.

Cooking chips in batches ensures even cooking and maintains the oil temperature, resulting in crispy, golden chips.

Draining and seasoning

When your chips are golden, remove them from the oil and place them in a bowl lined with kitchen paper. Give the bowl a good shake to remove any excess oil. It is important to remove as much oil as possible, so the chips do not become soggy. You can also use a slotted spoon to remove the chips from the fryer and place them on paper towels to drain.

Now, it is time to season your chips. The most popular seasoning for chips is salt. You can use sea salt, kosher salt, or even a specific type of salt like Maldon sea salt. Sprinkle the salt over the chips, and give the bowl another shake to ensure the seasoning is evenly distributed. You can also add other seasonings like vinegar, which can be added during the frying process or after. Other seasonings you can use include black pepper, paprika, garlic powder, or even a spice blend like Cajun or curry powder.

Serving

The serving stage of the process is just as important as the cooking stage. The way you serve your chips can make or break the entire experience. Here are some tips to help you serve your chips like a pro:

• Drain Excess Oil: After frying, remove the chips from the deep fryer using a slotted spoon or metal utensil and place them on a plate lined with paper towels or kitchen paper. This will help absorb any excess oil.
• Seasoning: Sprinkle your favourite seasoning over the hot chips. Sea salt is a classic choice, but you can also experiment with other seasonings like pepper, paprika, or even a generous drizzle of vinegar.
• Serve Immediately: Chips are best enjoyed fresh out of the fryer. Serve them immediately while they are still hot, crispy, and delicious.
• Batch Cooking: If you're cooking for a larger group, consider cooking the chips in batches to ensure everyone gets to enjoy them at their freshest and crispiest.
• Presentation: Arrange the chips neatly on a serving platter or in individual bowls. For an extra touch, garnish with some chopped fresh herbs like parsley or chives.
• Accompaniments: Offer a variety of dips or sauces on the side, such as ketchup, mayonnaise, garlic aioli, or a tangy barbecue sauce.

Remember, the key to serving perfect chips is to maintain their crispiness and flavour. By following these simple tips, you'll be able to impress your family and friends with delicious, restaurant-quality chips cooked in your deep fat fryer.

Frequently asked questions