British-Style Fish and Chips Part 2

Sous vide chips go perfectly with beer-battered fish.

Fish and Potatoes, a Friendchip for the Ages

Now that you know how to make beer-battered sous vide fish, it’s time to add sous vide chips, the second part of this dynamic duo, to the mix. We use russet potatoes for this recipe because they’re very absorbent and starchy. They stay soft on the inside and crisp beautifully on the outside when you deep-fry them in canola or other vegetable oil.

Both the French and the Belgians claim credit for inventing pommes frites. Whoever it was, we’re certainly grateful. The UK’s take on this beloved staple features noticeably thicker wedges. Before you start cooking, peel your potatoes, halve them lengthwise, and make sure to cut them into wedges that are ½ an inch thick at their widest point.  

Prep time: 15 minutes
Sous vide time: 1 hour (or up to 1½ hours)
Yield: 4 side dish servings


– 1½ lbs. russet potatoes
– Canola oil or a mild vegetable oil
– 1 tbsp. extra-virgin olive oil
– Kosher salt to taste (around 1-2 tsp.)
– 1 tsp. chopped fresh thyme


Method for Sous Vide Chips

1. Preheat your Nomiku water bath to 87°C (188.6°F).

2. Place your potato wedges, 1 tsp. of salt, 1 tbsp. of olive oil, and thyme in a heat-safe gallon-size bag. Once zipped, shake the bag to evenly coat the potatoes.

3. Use the simple water displacement method to push all the air out of the bag. To get a neat single layer, press down on the bag until the wedges are distributed as evenly as possible.

4. When your sous vide water bath reaches the right temperature, lower in the bag and make sure it’s completely submerged. If your bag doesn’t sink, add spoons (or any other weight) to the bag until it does. Cook the potatoes for one hour.

5. Take the bag out and set it aside (at room temperature) until you’re ready to fry.


Frying Your Sous Vide Chips for a Crispy Crust

1. Transfer your potatoes from the bag to a platter or tray, discarding any liquid. Pat them down with paper towels.

2. Preheat your oven to 250°F and line a second platter with paper towels. Later, this platter will help to absorb excess oil from the fried chips.

3. Pour canola or vegetable oil into a cast-iron skillet at a depth of about 1½ inches. To ensure that it will not boil over when the potatoes are added, check that the oil comes no more than one-third of the way up the skillet.

4. Heat the oil on medium until the temperature registers 350°F, or bubbles begin to boil around a wooden skewer or bamboo chopstick. To check this, simply stick the skewer or chopstick into the center of the skillet.

5. Carefully add the potatoes to the hot oil and fry them until golden brown and crisp (this should take four to five minutes). Be sure to turn them occasionally.

6. Finally, transfer the sous vide chips to the towel-lined platter you set aside, blot away excess oil, and sprinkle with salt to taste.

Savory Fact: In 1999, Marini’s in Glasgow sold 12,406 fish and chips portions in a single day.

Is there a traditional dish you would like to try cooking with the sous vide method? Leave us your suggestion in the comments section below and we’ll try to make that dream come true.

Tags: British style chips, french fries.