"An iconic British street food, fish and chips has become popular stateside. You can find fish and chips on the menu at countless restaurants in the U.S. However, you probably aren't getting bona fide British "chips" when you order fish and chips in America. "Most of the best restaurants use commercially prepared fries for a consistent result. It's surprisingly hard to make good chips from fresh potatoes," noted Muir."
"French fries aren't the same as British chips. Not only do the Brits use different types of potatoes, but the British call them chips because their preparation involves chipping a potato into fat stubs. British Chips are thicker and shorter than the typical U.S. French fry and require a different texture - much higher starch and lower moisture - than fresh-cut thin fries."
Fish and chips grew popular in the U.S., but Americans often receive French fries rather than authentic British chips. British chips use different potato varieties and are named for being chipped into fat stubs. Chips are thicker and shorter, needing much higher starch and lower moisture than thin fries. Traditional preparation can include soaking in vinegar water, rinsing, and freezing to reduce moisture and maximize starch release. Many restaurants use commercially prepared fries for consistency because making good chips from fresh potatoes is difficult. Home cooks achieve best results by double-frying for a fluffy interior and browned exterior.
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