2 pounds russet potatoes
2 cups all-purpose flour
1 tablespoon Cajun spice
2 teaspoons garlic salt
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 cup lager-style beer (I used Rolling Rock)
Oil for your fryer
Slice your potatoes into 1/4″ french fry sticks. Place them in a bowl filled with ice and water. Let them soak in the ice bath anywhere from 4 hours – overnight.
In a large bowl, combine the flour, spices, and beer. Mix together until a pancake-like batter has formed. If necessary, add more beer. Divide the batter between two bowls (remember, we are going to end up battering the fries twice). Toss fries in batter until each one is completely covered.
Preheat your fryer (If you need one on a budget, this one is less than $30!). When it is ready, drop in the fries in small batches. They tend to stick together, so be sure to gently separate them with your tongs. In this step, we are essentially blanching the fries. We want to fry them about 5 minutes until they are golden and limp, yet cooked through. When they are ready, remove with the tongs and place on a paper-towel-lined plate while you fry the rest.
When you have blanched the fries, dredge them in the other bowl of batter. Again, fry them in small batches. This time we are only going to cook the fries about 2-3 minutes until they are deep golden brown. Place on another paper-towel-lined plate to drain.
- Calories: 430