Wednesday, April 20, 2011

French Fries

So what do you all plan to cook for Easter this year? My husband's birthday falls on Easter, so we are doing a quiet meal at home after church. I plan on making eggs benedict with savory latkes. I will probably make deviled eggs out of the hard boiled color died eggs, along with some potato salad. Any way... on to tonight. I am making fish and chips for dinner. When it comes to fish, I stay strictly with Rick Moonen. His recipe for green tartar sauce is the best, and the man really knows his fish. I went to the farmers market and found some beautiful farm raised, fresh caught sea bass. Yum. Making fried fish is so easy. I use better batter seasoned flour with grated parmesan cheese as the crust. As far as the fries....I am known for making sliced potatoes, roasted. But tonight I am actually making the real deal. They are actually easy to make. Here is how I prepared mine:

4 russet potatoes, rinsed, peeled, and cut into 1/4-inch thick sticks
1 1/2 cups canola oil
Salt

Directions
Preheat oven to 200 degrees F.
Rinse potatoes under hot tap water and drain well. Dry the potatoes between several sheets of paper towels.


In a 12-inch skillet over medium heat, add the oil and heat to 375 degrees F. Add the potatoes and fry until golden brown and crisp.
 Drain the fries on a baking sheet lined with a paper grocery bag or paper towels and sprinkle with salt, to taste. Keep the fries warm in oven until ready to serve.

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