Sorry, America, your chips suck.
Too many fish and chip shops in the U.S. rely on limp, frozen, thick-cut fries and they try to pawn them off quietly, blanketed underneath a fine piece of crisp, beer-battered fish. It’s a travesty that is happening in too many so-called London fish and chip shops that are a dime-a-dozen in the U.S.
But there is a secret to good fish and chips and you don’t need to have British-grown spuds to succeed. Just double fry the chips! It makes a world of difference and the Brits know it!
Check out The Independent’s guide to perfect chips every time – at home!