To begin, pour enough oil to reach about 2" -inches high. Heat the oil over medium heat until it reaches between 300-325 F (150-170 C).
*Note: To make French fries, it’s best to use high-starch potatoes, such as russet potatoes.
Peel the potatoes and cut into strips about 3/8" -inch by 3/8" -inch wide, or however large you like them. Place the potatoes into the water to prevent browning and also to rinse off the excess starch and surface sugars. The potatoes can be cut and stored in the refrigerator up to one day in advance.
To blanch the potatoes, first set up a baking tray with paper towels or a clean kitchen cloth. Then gather a spider and make sure the oil is at the correct temperature.
Dry a handful of potatoes with another clean kitchen cloth. The potatoes must be dry so they do not splatter when they hit the oil. Working in small batches, place the potatoes onto the spider and gently lower them into the oil. Blanch for about 1 1/2 to 2 minutes or just until softened slightly. When blanching the potatoes, they should not turn golden at all. They should be just cooked through but still have some resistance when you squish them. Once ready, remove them from the oil and place onto the baking tray.
Once all of the potatoes have been blanched, arrange them on the tray so they do not stick together. Then chill in the refrigerator for at least an hour to ensure they are nice and cold. However, they can be stored for up to one day before cooking.
When ready to cook the fish and chips turn the heat up to 375˚F (190˚C).