Fish and chip shops typically favour certain types of potatoes that are best suited for deep frying. The ideal potatoes for making chips are high in starch and low in water content, as they tend to fry better and achieve a crispy exterior while maintaining a fluffy interior. Here are some commonly used varieties:
Maris Piper: This is a popular choice for fish and chip shops in the UK. Maris Piper potatoes have a high dry matter content, which makes them excellent for frying.
King Edward: Known for their light, fluffy texture, King Edward potatoes are also a good chip choice. They have a slightly lower starch content than Maris Piper but still deliver good results.
Agria: When fried, this variety is favoured in some regions for its high starch content and golden colour.
Russet Burbank: Commonly used in the United States, Russet Burbank potatoes are high in starch and have a classic fluffy texture, making them ideal for chips.
Sagitta: These are another variety known for their suitability for chip making, offering a good balance of texture and flavour.
Fontane: This variety is increasingly popular due to its good frying qualities and lower sugar content, which reduces the likelihood of chips turning too brown when fried.
Different regions might have local preferences based on the availability and specific characteristics of potato varieties grown in the area. Fish and chip shops often choose their potatoes based on the season, as the quality and attributes of potatoes can change throughout the year.
Starch Content: Potatoes with a higher starch content, like Maris Piper and Russet Burbank, tend to absorb less oil during frying, resulting in chips that are crispy on the outside and fluffy on the inside. The starch forms a crust that encapsulates the moisture inside, cooking the potato evenly.
Sugar Content: Lower sugar content is desirable. High-sugar potatoes can lead to excessive browning or burning during frying due to the caramelization of sugars. Varieties like Fontane are preferred for their lower sugar levels, which help achieve a golden colour without over-browning.
Dry Matter Content: Potatoes with a higher dry matter content and less water, like King Edward and Agria, fry better because they have less moisture that needs to be cooked off. This results in a less soggy, more crispy chip.
Texture and Consistency: The texture of the potato is important for the feel of the chips in the mouth. Varieties like Maris Piper and King Edward have a fluffy texture when cooked, which is highly desirable in a good chip.
Oil Retention: Some varieties are better at not absorbing too much oil. This is healthier and enhances the taste as the chip doesn't become greasy.
Seasonal Variation: Potatoes can change in quality throughout the year. For instance, new potatoes harvested early in the season might have higher water content. Fish and chip shops often adjust their potato choice based on seasonal variations to ensure consistent quality.
Regional Variations: The choice of potato can also depend on local availability and regional preferences. Certain varieties might be more popular in different parts of the UK or the world due to their local cultivation and characteristics.
Size and Shape: Lastly, the size and shape of the potato can also be a factor. Larger potatoes are often preferred as they yield bigger chips, which are popular among customers.
In conclusion, fish and chip shops invest a lot of thought into selecting the right type of potato. The goal is always to achieve that perfect balance of a crispy exterior and a soft, fluffy interior, which makes for a delicious chip.
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If you are a chippy or chef and have other preferences, add a comment.