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French fries

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French fries (North American English, fries, or french-fried potatoes and, in the United Kingdom, chips) are thin strips of deep-fried potato. The phrase means potatoes fried in the French sense of the verb "to cook", which can mean either sautéing or deep-grease frying.

Left: A bowl of french fries.

North Americans often refer to any elongated pieces of fried potatoes as fries, while in other parts of the world, long slices of potatoes are sometimes called fries to contrast them with the thickly cut strips, which are often referred to as chips.

French fries are known as frites or pommes frites in many parts of Europe, and have names that mean "french potatoes" in others (for example, Icelandic Franskar kartöflur).

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In Australia, the United Kingdom, and Ireland, the term "French fries" was made popular by American fast food franchises setting up restaurants and serving narrow-cut (shoestring) fries. Traditional "chips" in the United Kingdom and Ireland are usually cut much thicker, typically between ⅜ and ½ inches (9.5-13 mm) square in cross-section and cooked twice, making them less crunchy on the outside and fluffier on the inside. Since the surface-to-volume ratio is lower, they have a lower fat content.

Left: Fish and chips (see our recipe below).

Chips are part of the popular take-away dish fish and chips. They are slab-cut pieces of potato that have been deep-fried or baked. In Australia, the UK, Ireland, and New Zealand, few towns are without a chip shop (colloquially, a chippie/chippy/chipper).

French fries are almost always salted just after cooking. They are then served with a variety of condiments, notably ketchup, curry, curry ketchup (mildly hot mix of the former), hot or chili sauce, mustard, mayonnaise, bearnaise sauce, tartar sauce, tzatziki, feta cheese, garlic sauce, fry sauce, ranch dressing, barbecue sauce, gravy, aioli, brown sauce, vinegar (especially malt vinegar), lemon, piccalilli, pickled cucumber, gherkins, very small pickled onions, or honey.

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A Belgian legend claims that the term "French" was introduced when British or American soldiers arrived in Belgium during World War I, and consequently tasted Belgian fries. They supposedly called them "French", as it was the official language of the Belgian Army at that time.

Left: Fries cooking in oil.

Whether or not Belgians invented them, "Frieten" became the national snack and a substantial part of several national dishes.

Fish and Chips Recipe

White fish (cod, haddock, pollock, etc.) 2 filets
Flour 300 g
Salt 1 tsp
Egg 1
Corn flour 50 g
Beer 250 g
Vegetable oil 300 g


1 filet (200-250 g) per person

Mix flour (100 g), salt and pepper in a bowl. Mix the beer, corn flower and the rest of the flour (200 g) in a second bowl to prepare batter:

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Pour the vegetable oil in a deep fryer (do not fill to the top!) and heat to 180 C.  Dip the fish filet first in the flour, salt and pepper mix and then in batter allowing excess to drip off. Fry until golden brown, about 5 to 8 minutes. Drain on paper towels. Keep the fish warm in oven until the chips are cooked.
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To make potato chips, pour 2 cups of oil into a frying pan and heat to 180 C. Add potato slices to frying pan and cook for about 5 minutes or until the chips are firm and browned. Remove the chips from the frying pan and let them dry out on a paper towel. Sprinkle with additional salt or seasonings to taste:


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Serve the fish and chips on a plate with half of lemon, peas or mushy peas: Highslide JS

Recipe source:

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