Dedicated to Nanny, who always believed in my cooking. I know she is looking down on me and wants me to keep going.
This traditional English chips recipe is not just reliable, it’s a tradition that stands the test of time.
My Nanny-in-law never called them French fries. To her, they were simply chips—thick-cut potatoes cooked the proper way, until golden and crisp on the outside while remaining soft and fluffy in the center. They were the perfect companion to homemade fish and chips, but just as often they appeared alongside dinners, on a “chip buddy” (AKA a sandwich), or simply as a snack with a splash of malt vinegar.
The secret isn’t a special ingredient—it’s just basic ingredients and the right fry temp. A simple double-fry method transforms russet potatoes into authentic British chip shop-style chips. Once you’ve made them this way, it’s hard to go back.
What is the difference between English Chips and French Fries?
Many people assume English chips are simply thicker French fries, but the difference goes beyond their size.
Traditional English chips are cut much thicker than French fries and are cooked using a two-stage frying method that creates a crisp exterior while keeping the center soft and almost creamy. They’re hearty enough to stand beside battered fish, absorb malt vinegar beautifully, and remain one of Britain’s most beloved comfort foods.
While French fries are often thin and crisp, English chips are meant to have a moer substancial appearance with fluffy interiors that practically melt in your mouth.
What are the Best Potatoes for English Chips?
Russet potatoes are the best choice because their high starch content produces the light, fluffy centers that make authentic chips so satisfying. Anything else will become mushy and soggy.
Uniform sizing is one of Nanny’s simple tricks for ensuring every chip cooks evenly.
The Real Secret to Success is Temperature
If you really want to take your frying game for fish & chips, or frying anything, to the next level, then I HIGHLY RECOMMEND getting a Thermoworks Dot and probe. This tool can be used to monitor the exact temperature of the oil throughout the cooking process, which can fluctuate greatly when frying. For example, you could set the oil temperature to 375°F, but once you drop anything into the oil, it WILL drop. Monitoring the temperature with a Dot allows you to adjust your heat control accordingly to get it back up to the right temperature and maintain it while frying until golden brown.
If frying in batches be sure to wait for the temperature to reach 375° again before dropping.
Pro Tip:
Use the Right Tools to get the Job Done Right
Thermoworks Dot® with Probe
Universal Silicone Probe Holder
Common Question about Traditional English Chips
What are English chips?
English chips are thick-cut potatoes that are crispy on the outside and fluffy on the inside. Unlike thin French fries, they’re cut much larger and traditionally cooked using a two-stage frying method. They’re the classic side served with British fish and chips and are a staple in pubs and chip shops throughout the UK.
What’s the difference between English chips and French fries?
Although they’re both made from potatoes, English chips are much thicker than French fries. Chips have a soft, fluffy center with a crisp golden exterior, while French fries are usually thinner and crispier throughout. English chips are meant to be hearty enough to stand up to malt vinegar, mushy peas, and battered fish.
Why are British chips fried twice?
Double frying creates the signature texture. The first fry gently cooks the potato until tender, while the second fry at a higher temperature crisps the outside without drying out the center. This technique gives chips their crispy shell and fluffy interior.
Why aren’t my chips crispy?
The most common causes are potatoes that weren’t dried thoroughly, oil that wasn’t hot enough, overcrowding the fryer, or skipping the second fry. Each step is important for creating the crisp exterior and fluffy center that define traditional English chips.
How to Make English Chips
Cut the Russets into 1/2″ strips. Soak in water to remove starch. Dry well on paper towel. Heat oil to frying temperature and fry until crisp. (Double fry if desired.)
Traditional English Chips
Ingredients
- 3 pounds Russet potatoes about 4 large potatoes.
- 3 quarts canola oil for frying plus 1/4 additional cup
- 3 cups all-purpose flour
- 1 cup cornstarch
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1/4 teaspoon ground black pepper
- 3 tsp Diamond kosher salt
- 2 teaspoon baking powder
- 1 ½ – 2 pounds 1-inch-thick cod fillet or other thick white fish, such as hake or haddock cut into approximately 3-ounce pieces. (Thoroughly dry fish with paper towels)
- up to 3 cups beer 24 ounces, cold. (Any beer will work in this recipe, even nonalcoholic beer with the exception of dark stouts and ales.)
Instructions
2. Prep the potatoes
- Peel the potatoes and slice off the “top & tail” to square off the ends of the potato and discard. Cut each potatoes lengthwise into 1/2 inch fries. Add potato pieces into a water bath for about 30 minutes.
- Remove from water and pat dry with paper towel.
4. Fry the Potatoes
- In heavy-bottomed Dutch oven (about 7 quart capacity), heat TWO of the three quarts oil over medium heat to 350°F. Pro Tip: Use a Oil safe Probe to monitor and control temperature for perfect results. Add fries to hot oil and increase heat to high. Fry, stirring with mesh spider or slotted metal spoon, until potatoes turn light golden and just begin to brown at corners, 6 to 8 minutes.
- Transfer fries to paper towels to drain.
6. Re-fry the potatoes
- Add the previously fried potatoes back to the hot oil for about 2 minutes to crisp up. Remove to fresh paper towel or directly to a cooking rack. Immediately sprinkle with sea salt or kosher salt.
Serve hot
- Serve fish & chips with traditional malt vinegar
What readers are saying about Traditional English Chips | A Tribute Recipe
These are the best chips! This is what you will remember from your childhood and you will never want a French fry ever again.