Fresh chips coming in June 2019

The Perfect Chip

Here at Particularly Good, we take chips very seriously. So much so that six members of the PGL team have attended specialist courses on preparing and frying chips with the National Federation of Fish Friers. Here is what we have learned:


In our experience, blanching ahead of the final fry produces a superior chip. 

Blanching is simply frying the raw chips in hot fat to cook them through and seal them, but at a temperature which will not turn them brown.    They can then be set aside, for up to two days in a refrigerated space, and given their final fry when they are about to be served.  The result is a hot chip, crispy and golden on the outside, fluffy and white on the inside.

We blanch our varieties for 6 minutes at a temperature of 160 degrees Celsius and then set aside until needed.


Heat the oil until it reaches 190 degrees Celsius and fry for 4 minutes.  Make sure you do not overfill your basket with chips as this will cause uneven cooking.   Also, try to keep the oil at a constant temperature for the duration of the cooking.  When ready, shake the excess oil from the chips, serve and season to your taste.

In a Nutshell

Blanch fresh cut chips in hot oil for 6 minutes at 160C.
Fry blanched chips for 4 minutes at a temperature of 190C.

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