This recipe for chips, a perfect complement toBattered Cod, comes courtesy of chef Cathal Armstrong.

  • Servings: 4

Source: The Martha Stewart Show, March Winter 2007


  • Canola oil, for frying
  • 5 large Idaho potatoes, peeled
  • Coarse salt
  • Malt vinegar, for serving


  1. Cut potatoes lengthwise into 1/4-inch-thick slices. Then cut each slice lengthwise into 1/4-inch strips.

  2. Fill a large saucepan with enough oil to reach a depth of 5 inches. Heat over medium-high heat until it reaches 285 degrees on a deep-fry thermometer. Working in batches, add potatoes and cook 10 minutes. Using a slotted spoon, transfer potatoes to a parchment-lined baking sheet. Cool to room temperature and transfer to a refrigerator until chilled.

  3. Reheat oil over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Return potatoes to oil and cook until golden brown. Transfer to a paper-towel-lined plate and season with salt and vinegar; serve immediately.


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