- ½ cup sugar
- 4 Large russet potatoes
- Chef Rande̒ Cajun Fish Fry Mix
- Cut up the potatoes in to strips. Any size is OK as long as they are all about the same size.
- Fill a large bowl with water and mix in the sugar until dissolved.
- Put the potatoes in to the water for about 30 minutes.
- Remove the potatoes coat them in your Chef Rande̒ Cajun Fish Fry Mix.
- Let them dry slightly. This should take about 5 minutes.
- Carefully drop the potatoes in to 350° frying oil for 2 to 3 minutes.
- Remove from oil and place on paper towel lined cookie sheet.
Chef Rande̒ Note: This is where the extra kick come in!
- Just before serving, drop the fries back in the hot oil for another 2 to 3 minutes.
- Remove and place in a large bowl.
- Sprinkle hot fries with a dash of your Chef Rande̒ Cajun Fish Fry Mix. Serve right away!
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Chef Randé Cooking Tips
- The secret to perfect fried seafood is the temperature of the oil. 350° is ideal. Low oil temperatures make greasy seafood. Be sure to bring the temperature back to 350° before each batch.
- Always shake off excess Fish Fix Mix before you drop fish in the oil.
- This will prevent the excess from burning on the bottom of the pan.
- Seafood is generally cooked when it floats. Cook for a minute longer for extra crunchiness.
- Only use enough oil to cover half of what you’re frying.
- When you remove the fish, place it on a metal drying rack. Don’t use paper towels. The steam from the fish will make it soggy.
- Work in small batches to maintain the oil temperature.
- Don’t overcrowd the fryer.
- If you add salt, do it after the fish is done frying. Don’t add it to the Cajun Fish Fry Mix.
Only flip once! This will keep your Cajun Fish Fry Mix crispy.
Product Information
Ingredients
Yellow Corn Flour, Yellow Corn Meal, Salt, Spices, Monosodium Glutamate, Corn Starch, Dehydrated Garlic, Citric Acid, Garlic Powder, Lemon Juice Powder, (Corn Syrup Solids, Lemon Juice Powder and Lemon Oil), Onion Powder, Paprika and Natural Flavor.
