Ingredients

Method

• 4 potatoes, cut into thin rounds
• 1 cup white vinegar
• 4 cups sunflower oil
• Salt, to taste

Method

Ingredients

Place the potatoes in cold water. Add the vinegar and chill for 1 hour or overnight.

Heat the oil and fry the chips in batches until soft in the middle and crunchy on the outside.

Remove using a slotted spoon and drain on kitchen paper. Season.

Serve with malt-vinegar-battered fish and dunk them in caper-and-white-anchovy aïoli.

Cook's note: Unbelievably moreish (and not dangerous in the least).