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Screwy fish & chips recipe in "The Week" magazine

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Screwy fish & chips recipe in "The Week" magazine

Goldendog | May 14, 2008 07:19 PM

In the weekly food section of The Week magazine is a recipe for supposedly traditional British fish & chips. The recipe calls for you to put your sliced potatoes into a pot of cold oil, apply heat, and slowly bring up the heat to 350 degrees, then to lower heat (no degrees given) and to continue frying until golden. I've read dozens and dozens of methods for making fresh fries, but nothing like this. The recipe also tells me to preheat my oven to 300 degrees but then makes no mention of why I've done so since I finish the fish & chips in the oil.

Anyone with any insight into this recipe? Thanks

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