Recipe courtesy of Louisiana Kitchen & Culture magazine
Peel potatoes and slice lengthwise into ¼-inch slices, stack, and cut into ¼-inch fries. Transfer to a bowl of cold water and soak for 20 minutes.
Pour cooking oil to a depth of 3 inches in a large Dutch oven. Clip a candy thermometer to the side, place over medium-high heat, and bring to 320°F.
Working in small batches, drain fries and pat dry; lower into hot oil and fry for about 3 minutes (potatoes will not brown). Remove to a rack set over paper towels; bring oil back to temperature between batches.
In a large flat bowl, whisk together flour, crushed potato chips, Creole seasoning mix, and paprika; taste and adjust seasoning as desired. Stir in enough water to make a thin batter; do not leave lumps.
Meanwhile, increase oil temperature to 350°F. Working in batches if necessary, transfer partially cooked fries to batter and toss to coat; transfer to hot oil and cook until golden and crisp, 3 to 5 minutes. Remove to a rack set over paper towels; serve hot.
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