Ingredients for Homestyle French Fries

Idaho or white potatoes (1 potato per person)

Sea Salt or Tony’s Creole Seasonings

Canola or Vegetable Oil

The Potatoes: 

Thoroughly scrub the potatoes and leave skin on or peel the potatoes.

Cut a piece off one end of the potato so that it will fit flatly on a cutting board. 

With a sharp paring knife, cut potato into 1/4″ to 1/2″ slices. 

Then, lay flat on the cutting board and cut into strips. 

Cut evenly as possible for even cooking time. 

Place in a bowl of cold water.  Drain. 

Place back in a bowl in the freezer for about 30 minutes. 

The Oil: 

Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil. 

Always be careful to leave 2-4” from the top to leave room for the oil to bubble up. 

Optimal temperature is 350 to 375 degrees. 

An electric fryer either has an automatic temperature setting or a button to help you. 

If you are using a regular pot and do not have a thermometer, drop a small amount of a potato into the oil. 

If it bubbles up quickly, the oil is ready.

Deep Frying: 

Once the oil is properly heated, carefully drop potatoes into the oil.

Be careful not to overcrowd the pan.  Potatoes should freely move around.

Potatoes should be golden brown and probably will be floating to the top of the oil. 

Remove with a slotted spoon and drain excess oil on layers of paper towels.

Serving Suggestions for Homestyle French Fries

Serve with Sea Salt or Tony’s Creole Seasoning sprinkled on top. 

Or for a bit if indulgence, top with finely shredded cheddar cheese.

Note: Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don’t spread the flames around.

Ingredients for Fried Crab Claws

1 pound fresh Crab Claws
1 bag of Fish & Shrimp Fry or substitute with corn flour
1/2 cup all-purpose flour
Tony’s Creole Seasoning
2 eggs
1/2 cup milk
lime or lemon juice
ketchup
fresh prepared horseradish
Canola oil for frying

Start by pouring about 2 inches of oil in a heavy bottom saucepan or use an electric fryer.

Pour the Fish Fry, flour, and Tony’s into a large mixing bowl. Stir well.

In a smaller mixing bowl, crack to egg and add milk and 1 tablespoon lemon or lime juice. Mix well.

Heat oil on a medium heat (#6).

Put several crab claws in the egg wash to coat. Then, toss crab claws into the Fish Fry mixture and coat well. Place on a clean platter. Repeat until all crab claws are battered.

Place crab claws in the fryer – maybe a dozen at a time. They only need to fry about 2 minutes or less. Really quick.

Move to a drain on paper towels.

Make Cocktail Sauce with one cup ketchup and 2 teaspoons prepared horseradish and a squeeze of lemon or lime.

Serving Fried Crab Claws

One pound of Crab Claws will likely serve 6-8 people. They are pretty addictive. Enjoy!