# Fish'n'chips. How do I make them like this? **URL:** \ **Category:** Cafe Society\ **Created:** [January 10, 2009, 7:51am UTC](https://boards.straightdope.com/t/fishnchips-how-do-i-make-them-like-this/480653 "2009-01-10T07:51:20Z")\ **Posts on this page:** 7\ **Page:** 3
**Author:** ![BACI](https://avatars.discourse-cdn.com/v4/letter/b/ce73a5/32.png) [@BACI](https://boards.straightdope.com/u/BACI)\ **Post date:** [February 8, 2009, 11:50am UTC](https://boards.straightdope.com/t/fishnchips-how-do-i-make-them-like-this/480653/41 "2009-02-08T11:50:31Z")
:smack: I’ve been blanching them in water - which I figured was driving out the starch (sugars) and partially responsible for the lack of browning action. Only 2-3 minutes final cook? Wow - I’d been frying them for 10-12 minutes. Thanks! ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [February 8, 2009, 4:15pm UTC](https://boards.straightdope.com/t/fishnchips-how-do-i-make-them-like-this/480653/42 "2009-02-08T16:15:08Z")
After you cut your potatoes, put them in cold water for a while. Then blanch them in the oil, cool, and fry. It works with hashbrowns too. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [February 8, 2009, 4:24pm UTC](https://boards.straightdope.com/t/fishnchips-how-do-i-make-them-like-this/480653/43 "2009-02-08T16:24:15Z")
And canola oil works fine. I prefer peanut, though. ---
**Author:** ![Carson\_O\_Genic](https://avatars.discourse-cdn.com/v4/letter/c/cdc98d/32.png) [@Carson\_O\_Genic](https://boards.straightdope.com/u/Carson_O_Genic)\ **Post date:** [February 8, 2009, 4:49pm UTC](https://boards.straightdope.com/t/fishnchips-how-do-i-make-them-like-this/480653/44 "2009-02-08T16:49:08Z")
Well, to be sure with the canola. Just saying the tallow might render a surprise. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 8, 2009, 6:12pm UTC](https://boards.straightdope.com/t/fishnchips-how-do-i-make-them-like-this/480653/45 "2009-02-08T18:12:48Z")
> [@BACI](#): > > :smack: I’ve been blanching them in water - which I figured was driving out the starch (sugars) and partially responsible for the lack of browning action. Only 2-3 minutes final cook? Wow - I’d been frying them for 10-12 minutes. Thanks! Blanching usually does refer to water. I’m not aware of the term being used with oil, so I don’t think you’ve misunderstood anything – some people do blanch and then pat down their potatoes before frying for exactly the reasons you surmise: to release some of the starch and keep it from browning too soon. When I make chips/fries, I fry them twice at two temps: one at 325, the second at 375. The first takes about 4-5 minutes, the second perhaps 4-5 minutes again – however long it is until they brown and crisp up. I let the chips/fries drain on brown paper bags in between the two fryings. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [February 8, 2009, 6:37pm UTC](https://boards.straightdope.com/t/fishnchips-how-do-i-make-them-like-this/480653/46 "2009-02-08T18:37:35Z")
> [@pulykamell](#): > > Blanching usually does refer to water. I’m not aware of the term being used with oil, so I don’t think you’ve misunderstood anything – some people do blanch and then pat down their potatoes before frying for exactly the reasons you surmise: to release some of the starch and keep it from browning too soon. When I make chips/fries, I fry them twice at two temps: one at 325, the second at 375. The first takes about 4-5 minutes, the second perhaps 4-5 minutes again – however long it is until they brown and crisp up. I let the chips/fries drain on brown paper bags in between the two fryings. This. I noted that somebody earlier on had said they fry at 350F, which is not really hot enough for deep frying. Insertion of the food drives the temperature down, and at a beginning temp of 350 you end up with oil that is much too cool for the chore at hand. ---
**Author:** ![criminey.jicket](https://avatars.discourse-cdn.com/v4/letter/c/dfb087/32.png) [@criminey.jicket](https://boards.straightdope.com/u/criminey.jicket)\ **Post date:** [February 8, 2009, 9:04pm UTC](https://boards.straightdope.com/t/fishnchips-how-do-i-make-them-like-this/480653/47 "2009-02-08T21:04:30Z")
It was me (that was wrong :smack:) **Chefguy** and you’re right that the second fry needs to be 375F. I do my blanching a little hotter and shorter because I cut my fries quite thin like the ones you get at McDonald’s. [Previous page](https://boards.straightdope.com/t/fishnchips-how-do-i-make-them-like-this/480653.md?page=2)