Rinse and scrub the outside of the potatoes to remove dirt. Leave the skin. Cut the potato in half, lengthwise. Take your two halves and cut them in half again, this time through the sides. You should be left with four “planks” of potato. Cut these planks into strips. Cut the strips, if desired, into shorter individual fries.
These fries could even soak overnight if you feel like working in advance. Make sure, if you plan to soak the potatoes, the oil isn’t burning on your stove![2] X Research source
If you don’t have a thermometer, but want to go for it anyway, use medium heat for 325F and medium high for 372F (needed later). Give the oil 2-3 minutes to adjust when changing temperature. [3] X Research source
The reason for a double-fry is surprisingly complex: water in the potato is bound up in the starch, with less water in the outer edges that you cut through and more in the centers. In the first fry, this water is driven out, but the water in the center only makes it to the edge of the potato, where it forms a coating with the oil and starch as it cools to room temperature. The second fry crisps up this [5] X Research source
The batter will be thin and liquidy – this is fine. This recipe uses 2 cups of flour. Save the other 1/2 cup for the next step. [7] X Research source
Adventurous cooks can go the traditional way and cook the fish on the potatoes. To do so, skip ahead and prepare the fish, then add the potatoes right before you add the fish in. Remove together and drain at the same time. [8] X Research source
The entire fish should be dusted with flour when done.
Add the salt while everything is still hot to help it spread out better.
