Apparently three quarters of people in the UK have never heard of orange chips?! I can’t get over this because I grew up on this chip shop special and I’m struggling to comprehend how so many people have missed out on these babies. But it’s not too late! Grab your spuds and let’s go.

Erm, what even is an orange chip?

These are a West Midlands STAPLE in fish and chip shops and are basically an orange coloured chip with a battered coating. The orange-ness comes from a dash of turmeric mixed in with the batter, however some people like to use paprika or even food dye if they want it extra fluorescent. It’s one of those recipes where no-one can fully agree on the how it should be done, but this is my take and I’m very happy with it! I hope I’ve done the Midlands proud.

Moving on…when making these, you’ll start off like any standard chip, but after the first initial fry you’ll then coat each individual chip in your homemade batter and deep fry again for that fluffy inside and crunchy outside. Who says you can’t batter everything on your plate?! I wouldn’t be a true Brummie gal if I didn’t rep these.

If you don’t live within driving distance to the Black Country, this recipe should give you a taste of what you’ve been missing!

And for those of you outside of England:

West Midlands – an area of England, home to Tommy Shelby.

Black Country – an area within the West Midlands.

A Brummie – someone from Birmingham, UK.

A Yam Yam – someone from the Black Country.

We also gave the world Ozzy Osbourne, Peaky Blinders, the Weasley twins and Birds custard. Did I mention we’re also the home of Cadburys chocolate?

Tararabit x

Orange Chips

By Poppy Cooks

https://www.poppycooks.com/recipes/orange-chips/

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Serves 2
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Ingredients

Metric Imperial

    Metric

  • 4 maris piper potatoes
  • 200-300ml ice cold lager
  • 50g plain flour, plus extra for dusting
  • 2 tbsp cornflour
  • Pinch of tumeric
  • Drop of red/orange food colouring
  • 1 tsp fine salt
  • 3 litre of vegetable oil

    • Imperial

  • 4 russet potatoes
  • Around 1 cup of ice cold beer
  • 2oz all purpose flour, plus extra for dusting
  • 2 tbsp cornstarch
  • Pinch of tumeric
  • Drop of red/orange food colouring
  • 1 tsp fine salt
  • 3 litre of canola oil

Instructions

  1. Peel and cut your potatoes into thick cut chips. As even as you can get them. Get them in a saucepan of cold salted water and bring to the boil.
  2. Boil them for 5-7 minutes then carefully drain them with a slotted spoon and lay out on a cooling rack. Leave a tea towel over them for 5-10 minutes so that they dry out a little.
  3. To make the batter, mix the flours, turmeric, colouring and salt together until smooth. Gradually whisk in the beer to make a smooth but thick batter. Use less or more beer to make a smooth but thick batter. You want to stick to the chips but still be light and fluffy. Set aside.
  4. Get your oil in a large saucepan or deep fat fryer and get to 180°C.
  5. Once the chips have dried and you have your batter, lightly toss the chips in some plain flour to help the batter stick. Dip the chips into the batter, then carefully add a few chips at a time to the hot oil and fry until completely golden all over and the batter has crisped up - this may take a bit longer than expected so keep an eye on them.
  6. Continue to cook the chips in batches, drain onto kitchen paper and then season with flaky salt.

Find this recipe online at https://www.poppycooks.com/recipes/orange-chips/

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1 Comment

  1. Des on August 9, 2024 at 7:19 pm

    What beer do u use ?

    Reply

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