In a large Dutch oven or heavy bottomed pot, add butter and melt over medium-low heat. Add the leeks, salt and pepper and cook, stirring often, until the leeks are slightly caramelized and very tender ...
Add in small batches to the hot oil, and fry until light golden brown. Remove chips using a wire scoop, and drain on a paper towel. Season with kosher salt, and serve with the dip.
Follow my recipe below or print it out by clicking the ... or until dry and crispy. To make the dip, place the yoghurt, parsley, lemon juice, salt and pepper into a mixing bowl, then mix well.
Fish and chips may be more of a British meal but we Irish certainly love our chip shops. This recipe is courtesy of ... shaking off excess and dip in batter, covering all sides of fish Holding ...