Street Food
Chip Butty
The Quirky Foodster Team
Ingredients
- 500 g (1 lb 2 oz) Large potatoes, cut into thick chips
- 1l (4 1/4 cups) Vegetable oil, for frying
- 4 slices or 2 rolls White bread, soft sliced or a soft bread
- 30 g (2 tbsp) Butter, softened
- to taste Salt
- to taste Malt vinegar or tomato ketchup, to
Method
- Cut the potatoes into thick chips and rinse in cold water; pat dry thoroughly.
- Heat the oil to 130°C (265°F) and blanch the chips in batches for about 5 minutes until soft but pale; drain on a wire rack.
- Increase the oil temperature to 190°C (375°F).
- Fry the blanched chips again for 3 to 4 minutes until golden and crisp; drain and season with salt.
- Spread the bread slices or rolls generously with softened butter.
- Pile the hot chips onto two slices or the base of the rolls.
- Add a splash of malt vinegar or a squeeze of ketchup, according to taste.
- Top with the remaining bread or roll top, press down gently, and serve immediately while the chips are hot.
Introduction: A humble sandwich of chips (thick-cut fries) between buttered bread, the chip butty developed as a filling, inexpensive lunch among English working-class communities, particularly in the north of England, and remains a beloved indulgent comfort food today.
Cultural Background: A humble sandwich of chips (thick-cut fries) between buttered bread, the chip butty developed as a filling, inexpensive lunch among English working-class communities, particularly in the north of England, and remains a beloved indulgent comfort food today.
Storage: Best assembled and eaten immediately while the chips are hot and crisp; not recommended for storing once assembled.
Reheating: If needed, chips can be reheated in an oven at 200°C (400°F) for 8 to 10 minutes before assembling fresh into a butty; avoid microwaving the assembled sandwich.
Tips: Make sure the chips are properly crisp and well-drained of excess oil before assembling, so the bread does not turn soggy. Use soft, fresh bread or rolls, as the contrast between soft bread and crisp chips is central to the dish.
Variations: Some versions add a slice of cheese melted briefly over the hot chips. Brown sauce is a popular alternative condiment to vinegar or ketchup. A curry sauce chip butty is a popular regional variation in parts of northern England. This dish is naturally vegetarian and can easily be made vegan by using a plant-based butter or spread in place of dairy butter, with no other changes needed.
Nutrition: Calories: 480 kcal | Protein: 8 g | Carbs: 62 g | Fat: 22 g
FAQs:
Q: What does ‘butty’ mean?
A: Butty is an informal English term, particularly common in northern England, for a sandwich, especially one with a simple, hearty filling like chips, bacon or chip shop food.
Q: What condiments go best on a chip butty?
A: Malt vinegar, tomato ketchup and brown sauce are the most traditional choices, with regional and personal preference determining which is used.
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