Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Chip Butty
A proper British chip butty: thick-cut chips fried till golden and fluffy, piled into soft, generously buttered white bread with plenty of salt and vinegar. Chip shop comfort food at its most honest.
Method
- Peel 250 g of floury potato and cut it into chips a good 1 cm thick — chunky, not skinny fries. Rinse them under cold water until it runs clear, then soak in a bowl of cold water for 20 minutes to draw out the surface starch.
- Drain the chips and dry them completely on a clean tea towel — any water left on them will spit in the fryer and stop them crisping. Pour the oil into a deep, heavy pan no more than two-thirds full, or use a deep-fat fryer, and bring it to 140C.
- Lower the chips into the oil and blanch-fry for 6 minutes. They should be cooked through and floppy but still pale — no colour at all. Lift out with a spider onto a wire rack over kitchen paper and let them rest for at least 5 minutes while the steam escapes.
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758kcal
9gprotein
68gcarbs
51gfat
8gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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