Making Fish and Chips

Today I am making fish and chips for my family. Above is the local fish market where I bought some flounder fillets. Here you can read a little more about the family that runs the place.

 

Above is step one of making french fries, the peeling. After peeling and cutting, I put about three inches of oil in a pot and heated it until it reached 350 degrees. A thermometer is a useful tool here.

 

Be sure that there is not too much oil in the pot because, once the potatoes go in, they will bubble and you do not want to spill hot oil.

 

After about five minutes, when the potatoes are just starting to change color, it is time to take them out.

 

It is important to have a proper tool to take them out of the hot oil. And be sure you have a place to put the hot potatoes where they can drain before you start the frying process.

 

All of this can be done several hours ahead of time. But it is important to remember that french fries need to cook a second time just before eating. Cook them at 350 just until they turn color. You can pull one out and cut it in half to see if it is done enough for you.