📝 About This Recipe
The chip butty is the undisputed king of British comfort food, a carb-on-carb masterpiece that defines the soul of a traditional chippy. This recipe elevates the humble sandwich by using hand-cut, double-fried Maris Piper potatoes and thick-sliced, heavily buttered bloomer bread. It is a symphony of contrasting textures: the crunch of the golden crust, the fluffy interior of the chips, and the soft, pillowy bread that yields to the heat of the salt-and-vinegar-soaked potatoes.
🥗 Ingredients
The Chips
- 600 grams Maris Piper or King Edward Potatoes (peeled and sliced into 1.5cm thick batons)
- 1 liter Vegetable or Sunflower Oil (for deep frying)
- 1 tablespoon Sea Salt (flaky variety preferred)
- 2 tablespoons Malt Vinegar (essential for authenticity)
The Bread and Assembly
- 4 thick slices White Bloomer Bread (fresh, soft, and high-quality)
- 50 grams Salted Butter (softened to room temperature)
Optional Condiments
- 2 tablespoons HP Brown Sauce (for a spicy, tangy kick)
- 2 tablespoons Tomato Ketchup (classic sweetness)
- 1/2 cup Curry Sauce (warm, for dipping or drizzling)
👨🍳 Instructions
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1
Begin by preparing your potatoes. Peel them and cut into thick, uniform batons (roughly 1.5cm wide). Rinse them thoroughly in a bowl of cold water to remove excess starch.
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2
Place the cut chips in a large pot of salted cold water. Bring to a boil, then immediately reduce to a simmer and cook for 5-7 minutes until the edges are just starting to soften but they still hold their shape.
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3
Drain the chips carefully and spread them out on a baking tray. Allow them to steam dry for at least 10 minutes; removing moisture is the secret to a crispy exterior.
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4
Fill a deep, heavy-bottomed pot or a deep-fryer with the oil. Heat it to 140°C (285°F). You can test the heat by dropping a small cube of bread in; it should sizzle gently.
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5
Blanch the chips in the oil for about 8 minutes. They should be cooked through and soft but not yet browned. Work in batches to avoid overcrowding the pot.
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6
Remove the chips with a slotted spoon and drain on paper towels. Increase the oil temperature to 180°C (350°F).
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7
While the oil heats, prepare your bread. Slice the bloomer into thick doorsteps. Generously spread the softened salted butter on one side of each slice, edge-to-edge. Don't be shy; the butter should melt into the hot chips.
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8
Once the oil is at 180°C, return the chips to the pot for their second fry. Cook for 3-4 minutes until they are a deep, golden brown and wonderfully crisp.
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9
Drain the golden chips on fresh paper towels and immediately toss them in a bowl with a generous amount of sea salt and several shakes of malt vinegar while they are still piping hot.
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10
Layer the hot chips onto the buttered side of one slice of bread. You want them stacked at least two or three layers deep.
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11
If using, drizzle your chosen sauce (HP or Ketchup) over the chips before placing the second slice of bread, buttered side down, on top.
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12
Press down firmly on the sandwich to allow the butter to melt and the juices to soak into the bread. Slice in half diagonally and serve immediately.
💡 Chef's Tips
Always use a floury potato variety like Maris Piper to ensure a fluffy interior. Steam-drying the potatoes after parboiling is the most important step for achieving a crunch. Never use margarine; the high-quality salted butter is essential for the flavor profile. If you don't have a thermometer, a chip is ready for the second fry when the oil bubbles vigorously around it immediately. For an extra soft roll version, use 'barm cakes' or 'floury baps' instead of sliced bread.
🍽️ Serving Suggestions
Serve with a side of warm, thick chip-shop curry sauce for dipping. A cold pint of British Ale or a strong cup of English Breakfast tea pairs perfectly. Add a side of mushy peas seasoned with black pepper for the full pub experience. Serve wrapped in greaseproof paper or newspaper for that authentic seaside feel.