These are designed to be cooked alongside the beer battered fish, these chips round out the dish!
- Frying oil
Bring a large pot of water to the boil and season the water with salt.
Peel the potatoes. Cut them into thick chips (they don’t have to be a factory-perfect shape) and put them in a bowl.
Rinse the chips in cold water a few times.
Add the chips to the boiling water and cook for 5-10 minutes. We don’t want to cook them to the point they are falling apart, just par-boiled.
Gently drain water and leave the chips to dry either in the pot or in a colander, sieve or on a baking tray.
Heat a large amount of oil in a deep saucepan.
Fry in batches for about 2 minutes.
Remove each batch to a tray with paper towel and let drain.
Turn up the heat of the saucepan and then fry in batches for a second time.