Peel and cut potatoes into chips size (roughly 1cm x 1cm x 8cm).
Place under running cold water for 30 min to remove starch.
Place chips in a medium pot covered with cold salted water and bring to the simmer over a medium heat. Cook for 15 – 20 minutes or until tender and just breaking apart.
Carefully place chips onto a drying rack and place uncovered in the fridge (near the fan) to dry out for at least 2 hours.
Heat vegetable oil to 180’C and fry chips for 6 – 8 minutes or until golden and crunchy.
Dry on paper towel then serve.
Batter
Whisk water and yeast together in a large bowl.
Add flour and whisk well.
Cover with cling wrap and place in a warm spot for one hour or until doubled in size.
Fish
Get your fishmonger to fillet, pin bone and skin the Murray Cod.
Cut each fillet into 5cm strips and season with salt.
Dip each fish portion in the yeast batter and fry at 180’C for 3 – 4 minutes.
