Screwy fish & chips recipe in "The Week" magazine
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
Let's be blunt here. To describe this as traditional British fish and chips is bollocks.
To make traditional British fish and chips, you leave the house and walk to the chip shop. There someone cooks them for you (in deep fat - preferably lard). They put some mushy peas in a small carton; douse the fish & chips in salt and vinegar and then wrap everything in paper. You then walk home (quickly) to eat dinner while its still hot. But you eat most of it while walking home - saving a few scraps for the cat.