Malt vinegar salt

A few minutes of work yield a summer's worth of this classic pub-fries seasoning. In addition to chips, we suggest you use it on steamed shrimp and crabs, and fried fish.

Yield: 1 serving
Community Recipe from


  • 6 tablespoon(s) coarse salt
  • 1 tablespoon(s) cornstarch
  • 1/4 cup(s) malt vinegar


  1. Stir all ingredients together until a loose paste forms. Pour onto a rimmed baking sheet and spread into a thin layer. Let stand at room temperature, uncovered, 1 day. The paste will dry into a hard, cohesive sheet.

  2. Rake and mash sheet with a fork until it develops the texture of coarse salt. Transfer to a container with a tight-fitting lid and store in a cool, dry place up to 3 months (that is, if it lasts that long).
December 2013

This recipe is a personal recipe added by Drag0nWing and has not been tested or endorsed by MyRecipes.

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