Join Richie and the crew as they explore that great English tradition — fish and chips! Fish eaters from London to Madison aspire to a plate of hot and crispy fish and chips in their home kitchens. Lucky for you, with a few chip tips and some proper fish batter etiquette, that super crispy crunch is just a halibut’s tail away. But don't forget to save a few minutes for the homemade tartar sauce. Your mouth will thank you.
Super Crispy Fries Recipe
Active time: 15 min
Total time: 1 hr 15 min
Serves: 2
INGREDIENTS
- 1 ½ pounds large russet potatoes (or yukon gold), peeled and cut into ¾-inch sticks
- 2 tablespoons white vinegar
- ¼ cup peanut oil (or canola)
- Salt
DIRECTIONS
Preheat the oven to 500°F with a rack in the center position.
Meanwhile, in a medium pot over medium heat, add potatoes, vinegar, 3 teaspoons salt and cover with cold water. Bring to a gentle boil, and cook until potatoes can be pierced with a fork but are still firm, 12 to 15 minutes. Gently strain, then transfer to a large bowl, and cool for 5 minutes.
Add oil to potatoes and very gently toss, being sure to avoid breaking. Add more oil if not fully coated. Gently transfer potatoes to a baking sheet and spread out evenly. Place in oven and bake until golden brown on one side, about 20 minutes. Reduce temperature to 475°F, flip potatoes, and bake until evenly golden brown and crispy, about 20 minutes.
Transfer the crispy potatoes to a large bowl, sprinkle with salt and toss to coat. Serve immediately or keep warm before serving.
Richie Mann
Richie Mann was Sitka Seafood Market’s Director of Digital Video Production for three years, after serving as our Regional Director of Sales & Marketing for the Twin Cities area two years prior. He now works as a freelance video producer and editor at his company, Plants and Animals Studio. At Sitka Seafood Market, Richie produced over 120 creatively branded videos, focused on engaging our members and educating them on how to make the most of our seafood—and have a ton of fun along the way!
