These home-made chips are deliciously easy, and are the perfect accompaniment to crumbed fish for a fun kids dinner.
Cooking the chips twice like this makes them extra crisp, but you could save time by just doing them once for longer. You could also bake these chips if you’re not keen on frying. Serve these chips with herby panko-crumbed fish, homemade tomato sauce and pink mayo for healthier take on the classic fish and chips. You could even wrap it up in newspaper for each person for a bit of fun!
- medium-large Agria potatoes 4, scrubbed
- oil for frying
- sea salt
- Cut the potatoes into even-sized chips or thin wedges and pat dry with paper towels.
- Heat a 5cm depth of oil in a medium saucepan over medium heat (or the recommended depth in a deep fryer). Cook the potato chips in small batches for 3-4 minutes until they are just tender but not coloured, drain on paper towels and set aside.
- When ready to serve, increase the heat of the oil, return batches of chips to pan and cook for a further 3-4 minutes or until crisp and golden. Drain on paper towels, sprinkle with sea salt while still hot and serve.