Pour 1.5 liters of vegetable oil into a deep fryer or a heavy, deep pot (Dutch oven) leaving at least 5 cm headspace. Heat oil to 175°C (350°F). If you don't have a thermometer, heat until a small cube of bread browns in about 60 seconds.

Pat frozen twister fries dry with paper towels if they have surface frost. Frying from frozen gives the best texture; do not thaw.

Working in batches (do not overcrowd), carefully lower a single layer of frozen twister fries into the hot oil using a spider/skimmer or slotted spoon. Fry for 3–4 minutes, turning gently if needed, until exterior is crisp and golden-brown. Depending on fry size, total time may be 3–6 minutes.

Using a slotted spoon or spider, lift fries from the oil and transfer to a tray lined with paper towels or a wire rack set over a tray to drain. Immediately sprinkle with fine sea salt, 1 tsp, and 1/2 tsp freshly ground black pepper while fries are hot so seasoning adheres.

If you want extra crispness, after the first fry let the oil return to temperature and fry a second time for 1–2 minutes until very crisp. Drain again.

Just before serving, optionally sprinkle smoked paprika (1 tsp) over the fries for a smoky finish and toss gently to distribute. Transfer fries to a warmed serving basket or platter.

In-house Cocktail Dip

In a medium bowl, combine 1/2 cup mayonnaise and 1/4 cup ketchup. Whisk until smooth.

Stir in 2 tablespoons sweet pickle relish, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, and 1/2 teaspoon hot sauce. Mix thoroughly.

Add 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning — add more hot sauce for heat, more lemon for brightness, or more relish for sweetness/textural contrast.

Cover and refrigerate the dip for at least 15–30 minutes to let flavors marry. Bring to near-room temperature for 10 minutes before serving if chilled very cold.

Garnish & Serve

Place a ramekin or small bowl of the cocktail dip on the serving platter or alongside the fries.

Sprinkle chopped fresh parsley (1 tbsp) over the fries for color. Serve immediately with an optional lemon wedge on the side for guests who want a bright squeeze over a portion of fries.