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Instructions:
Remember Mix each ingredient well to combine them all.
Whisk together the egg white and the milk. Be sure to thoroughly combine everything. Take out of the formula
Thoroughly mix in all of the spices.
After dipping the potato into the wet mixture, coat it with the spice mixture. Toss to get rid of extra spice and starch. Set aside. Proceed in the same way with the remaining potatoes. Put it away for about 10 minutes.
Bring the oil’s temperature up to about 160 degrees Celsius. To check whether the oil is hot enough, you can also test it by dipping a wooden chopstick into it. It’s hot enough to use when the oil surrounding the chopstick begins to bubble.
When deep-frying the potato pieces, take care not to pack the pan. In the fryer, brown the fish on all sides. If browning is occurring too soon, reduce the heat a notch. Transfer to a cooling rack to allow any surplus oil to drain. Proceed in the same way with the remaining potatoes. It merely took me about two minutes for each batch.
Bring the oil’s temperature up to about 160 degrees Celsius. To check whether the oil is hot enough, you can also test it by dipping a wooden chopstick into it. It’s hot enough to use when the oil surrounding the chopstick begins to bubble.
When deep-frying the potato pieces, take care not to pack the pan. In the fryer, brown the fish on all sides. If browning is occurring too soon, reduce the heat a notch. Transfer to a cooling rack to allow any surplus oil to drain. Proceed in the same way with the remaining potatoes. It merely took me about two minutes for each batch.
Turn up the heat on the oil rake. Fry the potatoes for a further thirty seconds. Place on the cooling rack after that. Proceed in the same way with the remaining potatoes.
Add your favourite dip on top and dig it!
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