Hand-cut chips

AT A GLANCE

  • Serves 4 people

Begin this recipe a day ahead. Shown with whole sea bream.

  • For deep-frying: vegetable oil
  • 1.2 kg sebago potatoes, peeled, cut into 1cm-thick chips, soaked overnight in cold water, then drained
01   Heat oil in a deep-fryer or large saucepan to 120C. Cook chips, in batches, for 5 minutes or until cooked through, but not coloured. Drain and cool to room temperature. Increase temperature to 180C and deep-fry chips, in batches, for 3 minutes or until crisp and golden. Drain on absorbent paper, season to taste with sea salt and serve.

Recipe:

NEIL PERRY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

View Full Site