Ingredients:
Directions:
Batter Method:
Slice potatoes into French fries, ¼" x ¼" by whatever length and parboil them and dry them as described in the basic French Fries recipe.
Heat oil to 350ºF in a large skillet over medium-high heat.
While the oil is heating, sift the flour, garlic salt, onion salt, sea salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon. The truth is that many different dry spices can be combined for the batter. Use your imagination.
Do the initial frying in small batches for up to three minutes each and remove the fries to a paper towel to cool. Allow the fries to cool completely. Be sure to let the oil reheat to 350ºF between batches. The fries should be very light in color after the initial frying.
Dip the cooled fries into the batter one at a time, and place in the 350ºF oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until they are light golden brown in color and crispy, about three to four minutes. But you decide when to remove each fry based on your preference. Remove individually with tongs and drain on paper towels. Keep them on a platter in a 200ºF oven until all batches are done.
Variation: (dry seasoning instead of batter coating)
After the first fry, when the fries cool, mix some dry seasonings in with the fries to coat them all and they will come out with a nice flavor. Use different combinations of herbs and seasonings depending on what you want at the time. For example use salt, pepper, onion and garlic powders, and perhaps some Cajun seasoning. Rub that all over the fries and then fry them the second time. They will come out nicely seasoned and flavored, but if you want even more intense taste then dust the fries with dry spice(s) after the second frying.