Babish

The chemistry of the perfect chip To achieve a chip that rivals the best seaside chippies, you must respect the starch. Start with Agria or Maris Piper potatoes, cutting them into 4cm squared batons. The secret to that pillowy interior isn't boiling; it is a long, gentle **confit** in a mixture of neutral oil and 30% beef fat. This traditional fat provides an unmistakable depth of flavor that vegetable oils lack. Maintain the oil at a steady 90°C using a Thermapen to ensure the potatoes soften completely without developing a skin. After this first stage, chill them thoroughly—even freezing them—to ensure the final fry results in a structural, golden crust. A dry cure for superior fish Texture is the primary metric of quality for white fish like Hadock or Cod. Before the fish ever touches batter, apply a **dry brine** of fine salt for 30 minutes. This draws out surface moisture, firming the flesh and intensifying the natural sweetness. Always check for pin bones and ensure the scales are entirely removed. Scaling inside a plastic bag prevents a mess and ensures a smooth eating surface. If you prefer the skin on, ensure it is impeccably cleaned to avoid a gritty texture. Engineering a craggy beer batter For a batter that shatters upon impact, use a blend of plain flour, rice flour, and potato starch. The rice flour adds crunch, while the potato starch provides that ethereal crispness. Whisk in a cold Golden Ale and a touch of honey—the sugar in the honey aids in browning. Crucially, leave small lumps in the batter; these create the "scraps" or craggy bits that define the chippy experience. For the ultimate finish, use a squeezy bottle to drizzle extra batter over the fish as it fries, building jagged layers of golden crust. Elevating the classic trimmings Forget the neon-green, canned mushy peas. Instead, sweat banana shallots in butter and blend them with fresh frozen peas, mint, and chicken stock. This results in a vibrant, lively puree. For the tartare sauce, skip the jarred versions. Emulsify a fresh mayonnaise with Dijon mustard, then fold in drained, squeezed capers, gherkins, and a secret hit of Coleman's horseradish. This provides a sharp, acidic counterpoint to the rich, beef-fat-fried elements, completing the definitive British plate.