It turns out you really can elevate the humble chip to quite incredible heights, if you have the patience and don’t nip out for dinner from the chippy first…

Fish and Chips from Pollen Street the Cookbook by Jason Atherton (John Carey/PA)
(John Carey/PA)
Fish and Chips from Pollen Street the Cookbook by Jason Atherton (John Carey/PA)
Print Recipe
Nutrition Facts
Fish and chips with salt & vinegar powder
Amount Per Serving
Calories 719 Calories from Fat 684
% Daily Value*
Fat 76g117%
Saturated Fat 52g325%
Cholesterol 131mg44%
Sodium 429mg19%
Potassium 225mg6%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 49IU1%
Vitamin C 8mg10%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Fish and chips with salt & vinegar powder

Fish and chips, but not as you know it
Prep Time30 minutes
Cook Time10 minutes
Chilling Time1 hour
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: British
Servings: 20 chips
Calories: 719kcal
Author: Jason Atherton

Equipment

  • Wide, heavy-based pan 
  • Grater
  • Colander or sieve
  • Large bowl
  • Baking tray
  • Tray
  • Food processor
  • Piping bag

Ingredients

For the confit potato 'chips'

  • 1 kg clarified butter
  • 4 large chipping potatoes (such as Desirée, King Edward or Maris Piper)
  • vegetable oil for deep-frying
  • maldon sea salt
  • black pepper

For the taramasalata

  • 4 slices of white bread
  • 225 g smoked cod’s roe
  • 1/2 garlic clove
  • 600 ml whole milk
  • 500 ml vegetable oil
  • a squeeze of lemon juice

For the salt and vinegar powder

  • 100 g malt vinegar powder
  • 20 g fine sea salt

To serve

  • bronze fennel fronds

Method

  • Heat the clarified butter in a wide, heavy-based pan to 160°C. Meanwhile, peel and grate the potatoes, working quickly or they will start to oxidise and discolour. Season the grated potatoes, then add them to the hot butter. Fry for five to eight minutes or until almost tender, stirring and moving the potatoes around the pan frequently to prevent them from sticking to the bottom and burning.
  • Tip the potatoes into a colander or sieve set over a large bowl. Leave to drain for about 10 minutes, then season the potatoes with salt and pepper to taste (discard the butter drained into the bowl). Spread out the potatoes in a thick layer on a baking tray lined with baking parchment – you want a 2cm thick layer once the potatoes have been pressed. Place another sheet of baking parchment on top, then weigh down with another heavy baking tray. Chill for at least an hour (or overnight if preparing in advance) until firmly pressed.
  • When ready to serve, heat oil for deep-frying to 180°C. Slice the chilled pressed potato into ‘chips’ 5cm long, 2cm wide and 2cm thick. Deep-fry for a few minutes until golden and crisp. Drain on a tray lined with kitchen paper, then dust with a little salt and vinegar powder.
  • To make the powder, simply mix the two ingredients together. Store in a salt shaker (or an airtight container, if making in advance).
  • To make the taramasalata, tear the bread slices into smaller pieces directly into a food processor. Add the cod’s roe, peeled garlic and milk. Blitz the ingredients together. With the machine running, gradually trickle in the oil. Once the mixture has emulsified, add lemon juice to taste. Spoon into a piping bag fitted with a plain round nozzle and keep in the fridge until needed.
  • Pipe three dots of taramasalata on each fried ‘chip’ and garnish each dot with a frond of bronze fennel. Serve immediately.

Nutrition

Calories: 719kcal | Carbohydrates: 11g | Protein: 2g | Fat: 76g | Saturated Fat: 52g | Cholesterol: 131mg | Sodium: 429mg | Potassium: 225mg | Fiber: 1g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 1mg

ADVERTISEMENT

Pollen Street The Cookbook by Jason Atherton is published by Absolute Press.

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page. Affiliate links do not influence our editorial or articles published by Wise Living.

ADVERTISEMENT

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.