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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel old potatoes and cut into sticks about 1cm thick and 8cm long. | 2. Leave the potatoes in cold water to remove some of the excess starch prior to frying, then drain and dry. | 3. Heat oil or deep fat in a chip pan, put a layer of chips in the bottom of a wire basket and lower into pan. | 4. Fry until the chips are pale golden. | 5. Remove them from the pan and drain on soft kitchen paper. Repeat this with the remaining chips. | 6. Just before serving, re-heat the oil and fry all the chips until they are very crisp and golden | 7. Serve immediately with battered fish (wrapped in newspaper if you like) adding salt and vinegar to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		peeled cut	-	-	-	-
oil				-	-	-	-
salt				-	-	-	-
vinegar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.