Tillie Doyle
Battered fries are a tasty alternative to regular fries. The process involves dipping potato slices into a batter, usually made with flour and water, and then frying them. The extra step of battering the fries adds flavour and a crispy texture with a light fluffy inside. While the ideal frying method is to fry the potatoes twice, once at a lower temperature and then again at a higher temperature, it is possible to achieve the same result in one pan by starting with cold oil and letting it heat up. This method is also said to produce less oil splatter.
Can you pan-sear wet batter fries?
| Characteristics | Values |
|---|---|
| Possibility | Yes |
| Pan type | Cast iron skillet, heavy saucepan, or large skillet |
| Oil type | Vegetable oil, extra-virgin olive oil, or a mixture of both |
| Oil temperature | 350°F (175°C) |
| Batter ingredients | Flour, cornstarch, water, club soda, seasoned salt, paprika, garlic powder, cayenne pepper, ground black pepper, etc. |
| Potato type | Russet potatoes, Yukon gold potatoes |
| Potato preparation | Slice potatoes, soak in cold water, scrub with a brush or peel, pat dry |
| Frying technique | Fry in batches, ensuring fries don't touch initially, let excess batter drip off, maintain oil temperature between batches |
| Frying duration | 7-11 minutes per batch |
| Serving suggestion | Serve hot, sprinkle sea salt |
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What You'll Learn
Preparing the potatoes
Once you've selected your potatoes, it's time to cut them into uniform pieces. The ideal size is about a 1/4 inch thick and 2 1/2 to 4 inches long. You can peel the potatoes if you prefer, but it's not necessary. If you do keep the peel, make sure to scrub the potatoes thoroughly before cutting.
After cutting, place the potatoes in a bowl of cold water to prevent them from turning brown. You can also add ice to the water. Soaking the potatoes also removes excess starch, resulting in crispier fries. The longer you soak them, the better—aim for at least one hour or even overnight.
Once soaked, remove the potatoes from the water and pat them completely dry with paper towels. It's important to ensure they are thoroughly dry before the next step.
At this point, you have a few options. You can parboil the potatoes by placing them in boiling water for about 5 minutes. This helps ensure that the potatoes are cooked through before frying. Another option is to briefly poach or blanch the potatoes in boiling water before frying, which also ensures they are cooked through. Alternatively, you can skip this step and proceed directly to frying or baking.
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Making the batter
To make the batter for pan-seared wet-batter fries, start by slicing your potatoes into French fries. Place them into a bowl of cold water to prevent them from turning brown while you prepare the batter and oil.
For the batter, you will need flour, seasonings, and a liquid. The type of flour is flexible—you can use all-purpose flour, wheat flour, cornstarch, or rice flour. The seasonings can be whatever you like, but make sure to add enough so that you can taste or smell it in the batter. For the liquid, you can use water, beer, or a dairy product like buttermilk. You can also add a binding ingredient like eggs or baking powder.
To make the batter, sift the flour and seasonings together, then gradually stir in your liquid of choice to create a slightly thick batter that can be drizzled from a spoon. You can also add club soda to the batter to add lift and ensure that it is not too thick.
Once your batter is ready, heat oil in a heavy saucepan or large skillet to 350°F (175°C). You can use a mix of vegetable oil and extra-virgin olive oil, or another neutral oil with a high smoking point.
Now you are ready to start frying your potatoes. Dip the potato slices into the batter one at a time, then carefully lower them into the hot oil, making sure they don't touch at first to prevent clumping. Allow each fry to sink and then rise back up in the oil before adding another one. Fry the potatoes until they are golden brown and crispy, which should take about 7 to 11 minutes.
Finally, remove the fries from the oil and drain them on paper towels. Serve hot and enjoy!
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Frying the fries
Preparing the Oil:
Start by heating your chosen oil in a heavy-based saucepan or a large skillet. The ideal temperature for the oil is 350°F (175°C). While extra-virgin olive oil adds a delightful flavour, it has a lower smoking point. Therefore, mixing it with vegetable oil or another neutral oil with a high smoking point is recommended.
Battering the Fries:
While the oil is heating up, prepare your batter. Sift the flour and seasonings, such as garlic salt, onion salt, paprika, and salt, into a large bowl. You can also add garlic powder, cayenne pepper, and ground black pepper to enhance the flavour. Gradually stir in water to create a slightly thick batter that can be drizzled from a spoon. The consistency should be similar to pancake batter.
Now, dip the potato slices into the batter one at a time, ensuring they are well coated. Allow any excess batter to drip back into the bowl before carefully placing them into the hot oil.
Frying Technique:
When the oil reaches the desired temperature, it's time to fry the battered fries. Lower the fries into the oil in batches, ensuring they don't clump together. The key to successful frying is to add the fries one at a time and allow each fry to sink and then rise back up in the oil before adding another. This technique prevents sticking and ensures even cooking.
Depending on the thickness of your fries, fry them until they are golden brown, crispy, and floating on top of the oil. This usually takes about 7 to 11 minutes. Use tongs or a slotted spoon to gently move them around and ensure even cooking.
Cooling and Serving:
Once the fries are cooked to perfection, transfer them to a wire rack to cool slightly. This helps maintain their crispness. Repeat the frying process with the remaining batches, allowing the oil to return to 350°F between batches. Finally, serve your freshly fried, golden-brown, crispy, and fluffy fries!
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Oil temperature
The ideal oil temperature for pan-searing wet-batter fries depends on the desired texture and colour of the final product. For evenly cooked and crispy fries, it is important to regulate the oil temperature and follow specific frying techniques.
To achieve the perfect golden-brown colour, the oil temperature should be around 350°F (177°C). This temperature is hot enough to cook the potatoes thoroughly and achieve the desired colour. However, it is important to note that the oil temperature should not be too high, as this can cause the potatoes to burn. Starting with cold oil and gradually heating it to 350°F can help ensure even cooking and prevent the potatoes from absorbing too much oil.
For a crispier texture, a "double fry" technique is recommended. In this method, the potatoes are initially fried at a lower temperature, typically between 300°F and 350°F (150°C-177°C), to cook the potatoes without browning. They are then removed and allowed to cool before being fried a second time at a higher temperature, around 375°F (190°C), to achieve the desired golden-brown colour and crispiness. This two-step process ensures that the potatoes are cooked through and have a crispy exterior.
It is worth mentioning that the oil temperature may vary depending on the type of potato and the desired doneness. For example, thicker steak fries may require slightly lower temperatures and longer cooking times compared to thinner French fries. Additionally, the oil temperature should always be allowed to recover to the desired temperature before adding a new batch of battered fries to ensure consistent cooking results.
Maintaining the proper oil temperature is crucial for achieving the desired texture and colour of wet-batter fries. By using techniques like the "double fry" method and monitoring the oil temperature with a thermometer, cooks can ensure that their pan-seared wet-batter fries are cooked evenly, crispy, and golden brown.
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Serving and storing
When it comes to serving your freshly pan-seared wet batter fries, there are a few things to keep in mind to ensure they taste great and stay crispy. Firstly, fries are best served hot and fresh! You can serve them as a classic side dish with a burger, fried chicken, or any other meal. To elevate your presentation, consider serving them in mini pails, baskets, cups, paper cones, or bags. These options not only make your fries look more attractive but also keep them crispy by separating them from the rest of the meal. They add a fun and creative touch to your dining experience.
Now, if you have any leftover fries, you can certainly store them for later. Here's how to do it right:
- Let the fries cool completely. Do not keep them in a closed container during this process, as they will get soggy.
- Once cool, transfer the fries to an airtight container or a sealed bag. Remove as much air as possible.
- To absorb any excess moisture, place a paper towel inside the container or bag.
- Store the fries in the refrigerator for up to two to three days.
- If you plan to freeze them, first freeze them on a parchment-lined baking sheet to preserve their shape and prevent sticking. Then transfer them to the airtight container or bag and store them in the freezer for up to six months.
When you're ready to enjoy your stored fries again, avoid reheating them in the microwave, as they may become soggy. Instead, consider refrying them or using the oven or stove for better results.
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Frequently asked questions
Yes, you can pan-sear wet-batter fries.
It is recommended to use long, slender potatoes such as Yukon Gold. Russet potatoes are also a good option as they are starchier and will result in crispier fries.
To make the batter, you will need flour, a liquid such as water or beer, and optional leavening or binding ingredients such as eggs and baking powder. You can also add seasonings like garlic salt, onion salt, paprika, and cayenne pepper to your batter.
It is recommended to use cooking oils with a high smoking point, such as vegetable oil or a mixture of extra-virgin olive oil and vegetable oil. Avoid using butter as it burns too quickly over high heat.
