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.
Find Fried Fish Fingers Recipe Here >
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.
