Chips and Fish French Fries Recipe


6 cups rice bran oil

2 pounds of russet potatoes peeled
Look for high starch potatoes. Here in the US we look to Russets, also known as Idaho.

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Chips and Fish French Fries Recipe 

This is a Twice-Fried French Fries recipe - if you are making the Fish to go with you, can see the Fish half of Fish and Chips here.
Rice Bran Oil is the best for twice-fried chips.

1. Fill a large bowl with cold water and a squeeze of lemon.

2. Peel the potatoes and remove the eyes.

3. Cut lengthwise into 1/4 inch square strips.

4. Put them into the bowl of cold water.

5. Once all the potatoes are in the bowl of water run the tap into the bowl until the water runs clear.

6. Add more lemon juice to the water and ice to fully chill the water. Put in the refrigerator for 30 minutes.


This is the perfect time to use rice bran oil. Rice bran oil is one of the best oils to fry potatoes in!

1. Drain and pat dry the cut potatoes.

2. Heat the oil in a home fryer or in a Dutch oven medium-low heat to 325 F.

3. Cook the potatoes in the oil for 6 to 8 minutes - you want the fries to be soft or slightly golden in color.

4. Remove the fries from the oil with a spider or slotted spoon and transfer to a brown paper grocery bag sheet pan. Let stand at room temperature for at least 30 minutes. Or refrigerate up to 4 hours.

5. Turn the heat back on (use the same oil) and bring the oil to 375 F.

6. Put the fries in the oil in groups to ensure even cooking and speed.

7. Cook for another 2 to 3 minutes. Look for good looking fries, golden brown and crispy!

8. Drain on new paper bags , salt a lot and serve.