Name: Mr. Crab Seafood & Bars Cajun Fries Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 count russet potatoes (medium); 1 l cold water; 1 cup ice; 2 tsp kosher salt; 2 tsp smoked paprika; 1 tsp paprika (sweet); 1 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp dried oregano; 0.5 tsp black pepper; 1 tsp brown sugar; 2 tbsp cornstarch; 1 l canola oil (or vegetable oil) for frying; 2 tbsp unsalted butter; 2 tbsp fresh parsley (chopped); 4 count lemon wedges (optional)

Method

Potatoes & Prep

Wash and cut

Scrub the russet potatoes well to remove dirt. Trim any blemishes. Cut each potato into 1/3–1/2-inch thick fries (matchstick or steak-fry style). Aim for uniform thickness for even cooking.

Rinse and soak

Place the cut fries in a large bowl and rinse under cold running water until the water runs clear to remove surface starch. Then cover the fries with cold water, add the ice to keep them cold, and soak for at least 30 minutes (up to 2 hours). This firms the fries and removes more starch for crispness.

Dry

After soaking, drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry—moisture will cause splatter and reduce crispness. For best results, transfer to a single layer on a baking sheet and let air-dry for 15 minutes.

Seasoning & Coating

Make Cajun spice mix

In a small bowl combine kosher salt, smoked paprika, sweet paprika, cayenne pepper, garlic powder, onion powder, dried oregano, black pepper, and brown sugar. Stir until evenly blended.

Coat fries lightly

Put the dried fries into a large bowl. Sprinkle the cornstarch over the fries and toss gently to coat each fry in a thin layer—this helps create a crisp exterior. Do not over-coat; you want a light dusting only. Reserve the Cajun spice mix to season immediately after frying.

Cooking Fat & Finish

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 1 L for a medium pot). Heat the oil over medium-high heat until it reaches 325°F (163°C) for the first fry. If you don't have a thermometer, test by dropping one fry—bubbles should form steadily but not violently.

First fry (blanch)

Working in batches (do not overcrowd), add fries to the oil and fry for 3–4 minutes until they are softened and pale with a slight golden tint. Remove with a slotted spoon or spider to a wire rack or paper towel-lined baking sheet. Let rest for 5–10 minutes. This step cooks the interior without browning too much.

Raise temperature

Increase the oil temperature to 375°F (190°C). Allow the oil to come up to temperature between batches.

Second fry (crisp)

Return the pre-cooked fries to the hot oil in batches and fry for 2–3 minutes, until golden-brown and crisp. Remove fries and drain briefly on a wire rack or paper towels.

Season while hot

While the fries are still hot and slightly oily, transfer them to a large mixing bowl. Sprinkle the reserved Cajun spice mix evenly over the fries and toss gently to coat. Add the unsalted butter (melted) and toss again so the butter distributes the seasoning and gives a glossy finish. Taste and adjust salt if needed.

Finish and serve

Transfer the seasoned Cajun fries to a serving platter. Sprinkle chopped fresh parsley on top for color and freshness. Serve immediately with lemon wedges on the side (squeeze over fries if desired) and optional dipping sauces such as ranch, remoulade, or ketchup.