Instructions: The chips will be fried twice, so plan to prepare the fish in between the first and second fryings. Potatoes for chips are frenched (cut in strips) into slightly thicker pieces than for traditional fries.

5 or 6 large russets or other baking potatoes, scrubbed (about 2 pounds)

8 cups vegetable oil
Salt
Halve potatoes if longer than 4 inches. Cut lengthwise into sticks 1/2 inch wide. As slices are cut, drop them into cold water to prevent browning and remove starch so the slices dont stick to one another during frying.

Drain well in colander. Using paper towels and working in small batches, thoroughly pat the slices dry.

Line a tray with a double layer of paper towels. Pour oil into a deep cooking pot and heat to 340 degrees F.

Dip a frying basket or large skimmer into hot oil; put one-third to half of the potatoes in basket or skimmer and carefully lower into hot oil. Do not crowd the container or the oil may bubble violently or overflow. If using a frying basket, it can remain in the oil during frying; a skimmer should be removed.

Fry potatoes just until they are tender enough to crush easily when pressed but are still pale (2 to 3 minutes). Use a skimmer to transfer chips to towel-lined trays. Allow oil to reach 340 degrees before adding next batch. Let potatoes stand at room temperature while the Battered Fish (see accompanying recipe) is prepared, or for several hours, if necessary.

About 10 minutes before serving, heat oil to 375 degrees for second frying.

Line more trays with 2 layers of paper towels.

Lower a third to a half of the potatoes into hot oil. Fry until golden brown

(about 2 minutes). Transfer to paper-lined trays. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.