The chip butty
is a sandwich that, for many people in the UK, is a real taste of childhood.
Across Britain there are many names for the chip butty including chip batch,
chip cob (East Midlands), or my favorite, “piece and chips” (Scotland).
A
chip butty is often an added bonus element of a fish supper: white bread,
thickly buttered, served with fish and chips. The diner stuffs said bread with
chips, finishing with a blob of ketchup or gravy. Despite potential stylistic
variation, there is one vital rule: the filling must always be “proper” chips,
never French fries.
INGREDIENTS
Maris Piper or Russet potatoes
Vegetable oil, for deep-frying
Sea salt and malt vinegar, to taste
White rolls, split open, and sauce of
your choice, to serve
Peel the potatoes and cut
them lengthwise into slices that are about ½in (1cm) thick. Cut these slices
into chips. Put the chips into a bowl of cold water and let soak for a couple
of hours if possible. If time is short, rinse well under plenty of cold water.
This process removes extra starch. Drain and pat the chips dry.
Pour some vegetable oil for deep-frying into a
deep frying pan or an electric deep-fat fryer and heat to 350°F (180°C), then
fry the chips until crisp and golden. Drain on paper towels.
Add
salt and vinegar to the chips, then pile into the split rolls. Serve with a
good squirt of your sauce of choice. Eat immediately.
