Paul Bloxham's Top Chip RecipesPosted on: 09 February 2009 by Gareth Hargreaves
TV chef Paul Bloxham shares his favourite chip recipes with 50connect.
Easy-Style Fish & Chips
Cost Per Serving: 97p
- 400g floury potatoes such as Maris Piper, King Edward and Desiree, peeled
- 1 tbsp vegetable oil
- 2 x 200g skin on white fish i.e. cod or haddock fillets
- 1 medium egg, beaten
- 100g fresh white breadcrumbs
- Preheat the oven to 200oC, gas mark 6.
- Cut the potatoes into 1cm slices and then into chips. Place in a large bowl or plastic bag and add the oil, toss well to coat.
- Transfer to a large non stick baking tray. Bake for 30-35 minutes.
- Meanwhile, dip the fish in the egg and coat in breadcrumbs; add to the baking tray with the chips for the last 20-25 minutes. Season with vinegar and a sprinkling of salt.
Hints & Tips:
Try using dried breadcrumbs for a quick alternative or flavouring the breadcrumbs with parsley or other dried herbs.
Stack ‘Em Up
Serves: 2 – 3
Cost Per Serving: 38p
- 600g floury potatoes such as Maris Piper, King Edward and Desiree, peeled (about 3 large potatoes)
- Vegetable Oil for deep frying
- Cut the potatoes into 12 7cm x 2.5cm chips. Soak in cold water for 5-10 minutes.
- Drain and pat dry with kitchen paper. Heat the oil in a large saucepan or deep fat fryer to 190oC.
- Fry the chips in 2 batches for 7-8 minutes until just coloured, drain on kitchen paper, cool slightly.
- Refry gently for 1-2 minutes until golden. Stack in 3 layers.
What’s your favourite chip dish? Are you a fan of fish and chips? Where’s your favourite chippy?
Let us know by leaving a comment in the box below or share your thoughts with other readers in the 50connect forums.
Chunky or skinny, splashed with vinegar or dunked in tomato ketchup, chips are one of the nation's treasures and can be enjoyed in so many ways. Whether you are cooking chips for a special occasion, or just to enjoy, we have recipes to inspire you!
TV chef Paul Bloxham, chef patron at the award-winning Tilbury pub in Hertfordshire, is passionate about the chip and an advocate of National Chip Week 2009.
“There are so many ways we can all enjoy chips, from home-made traditional chips to oven chips spiced with a kick,” says Paul.
“Chips are always a favourite choice at my restaurant and it doesn’t surprise me that we all love them so much – fluffy on the inside, crisp and golden on the outside and with all the goodness of potatoes!”
Cajun Over Chips
Cost Per Serving: 30p
- 400g floury potatoes such as Maris Piper, King Edward and Desiree
- 1 tbsp vegetable oil
- 2 tsp Cajun Seasoning
- Preheat the oven to 200oC, gas mark 6
- Cut the potatoes with the skins on into 1cm slices and then into chips. Place in a large bowl or plastic bag and add the oil, toss to coat. Sprinkle on the seasoning and toss to evenly coat.
- Transfer to a non stick baking tray and bake for 30-35 minutes or until golden and crispy.
Hint & Tip:
Alternatively, substitute Cajun seasoning for Jerk Seasoning.
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