Fish Frying Skills - Preparing Potatoes | 02 

Wow, that was the most in depth tutorial on frying chips I’ve ever seen.

I love potato chips & i'am glad i found this channel.

i always blanch my chips by putting them in boiling water and waiting for the water to come back to a boil before taking them out or take em out before they start going too soft and braking apart, this will maintain there color as well as keep them from getting browned or redish or burnt when frying, they come out a nice golden color without that burnt taste ,but make sure you let them drain from the water and dry out before going in the fryer so they come out crisp and not limp and oily ,you can also fry them partially then bag and freeze them when making larger quantities to be stored in the freezer and ready to fry when needed

The science of a good chip is quite astonishing, no wonder it's so difficult to get them perfect at home :)

Hi, I know the video is old but looking for some advice. I'm looking to open a fish and chip shop in Taiwan but with the hot climate its difficult to store the potatoes around 10 degrees. Putting them in the fridge obviously highers the sugar content and Starch Doctor would be a good idea. Tried looking online but very difficult to find here. Is there any starch powder I can use to alleviate this issue. Tapioca starch is readily available here and might be worth a shot. Thanks in advance

very informative!

Poor Chris.... 😂😂

Surely customers buy with their eyes ? Hence what's wrong with brown chips over non coloured ones you get at home ?? Great vid full of useful info, as were just about to go into the industry.. Thank you..

he said if the potatoes get to cold the starch in them turns to sugar? huh i always thought if there was a chance of that happening it would be under warmer temperature and where they might start sprouting

Johnny. I'm with you on that.

how do you store prepped dry chips? I have a pub and we want to cut our own. I'm trying to find a square container that will fit the bottom of a commercial fridge

Wow my local chip shop always serves brown chips. Turns out they’ve been abusing potato storage requirements

I'm America Russel potato is king here!

Where can you buy Dry White or Potato Dorctor in the United States?

why do you lose more than half the weight of the potato to cooked chips?

A good few years ago i was a driver delivering potatoes to chippys, at that time they were charging around 80 p per portion of chips, i was delivering spuds that cost £1 per 55lb bag robbing gets.

You stated “fish frying skills”. What I saw was potatoes, Title should be “Chip Frying Skills”: I was interested in the Fish, not spuds...