Battered Fries Recipe

Prepare Potatoes

Wash and peel the russet potatoes if you prefer (skin can be left on for texture). Cut each potato into 1/3–1/2-inch thick fries: slice lengthwise into planks, then into sticks. Keep cuts as uniform as possible for even cooking.

Rinse and Soak

Place cut fries in a large bowl of cold water. Rinse and swish to remove surface starch, then drain and refill with fresh cold water. Soak for 30 minutes (or up to 2 hours) in the refrigerator to remove excess starch — this helps achieve a crisper exterior after battering.

Par-dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. Excess surface moisture will cause the oil to spit and will make the batter fail to adhere properly.

First Fry (Blanch)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the dried fries in batches so they don’t crowd the pot. Blanch for 3–4 minutes until they are just beginning to turn tender but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes. This step cooks the interior so the final fry yields a tender inside.

Make Batter

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1/2 tsp salt, black pepper, and optional paprika/cayenne. In a separate small bowl, beat the egg lightly, then add the cold sparkling water and mix. Pour the wet ingredients into the dry and whisk briefly — do not overmix. The batter should be lumpy and light; adjust thickness with a splash more cold sparkling water if it seems too thick. Keep the batter cold; you can place the bowl in an ice bath briefly while you prepare to fry.

Coat Fries

Working in batches, take the par-fried and cooled fries and toss or dip them in the batter so they are evenly coated. Use tongs or a fork to lift each fry and allow excess batter to drip back into the bowl. Do not overcoat; a thin, even layer is ideal.

Final Fry

Increase oil temperature to 375°F (190°C). Fry the battered fries in batches, careful not to overcrowd, until the batter turns golden and crisp — approximately 2–3 minutes per batch. Use a spider or slotted spoon to remove fries and transfer to a wire rack or paper towels to drain. Fry batches quickly to maintain oil temperature; adjust heat between batches as needed.

Season

While still hot, sprinkle the fries with the remaining fine salt (about 1/2 tsp) and toss gently. If desired, add chopped fresh parsley for color and a light herb note.

Serve

Serve immediately while hot and crispy with your preferred dipping sauces (ketchup, aioli, malt vinegar, or spiced mayo). Battered fries are best eaten right away to enjoy the contrast between crisp batter and tender potato.