The Jewish tradition of frying fish met with the Irish potato shops of the East End, and voila, the British national dish was made. In Italy, fritto misto is a popular dish. “The Romans deep fry ...
Drain off the water and dry well. In a deep-fat fryer, heat the oil or dripping to 180°C/350°F. Drop in the dry potato slices a few at a time and fry until golden and completely crisp.