These crispy Cajun fries get their crunchiness from a combination of corn flour and cornmeal. They’re something I’d never experienced before. They’re different, quite different, than regular ole deep fried fries. They have much more flavor, and a totally different texture. The outside is crunchy, the inside is creamy. I could not stop eating them, that’s for sure, and they made for the perfect side for my fried Cajun shrimp.
I like to cut my potatoes thin when I make these crispy Cajun fries. I reserve thicker cuts for baking or grilling. For deep frying I want them thin and all the same size so they come out cooked evenly and perfectly crunchy. I keep my knife super sharp for dishes like this, and my fries always come out great (not to brag… but I just did).
Also try my quick fix herbed fries.
Crispy Cajun Fries
Ingredients
- 2 pounds russet potatoes cut into fries
- Louisiana hot sauce to taste
- 1 cup corn flour
- 2 tablespoons cornmeal
- 2 tablespoons Cajun seasoning
- vegetable oil for frying
- salt to taste
Instructions
- Place uncooked fries into a large bowl of cold water. Add the hot sauce and stir. Let soak for 10 minutes.
- Heat oil in a deep fryer or Dutch oven to 375 F.
- Place corn flour, corn meal and Cajun seasoning in a large resealable bag or container.
- Drain the potatoes but do not pat dry. You want them damp. Add to the seasoning bag. Seal and shake to coat.
- Fry potatoes (working in batches if needed) 7-10 minutes or until golden brown. Remove to a wire rack on a baking sheet or paper towel-lined plate and season with salt.
Nutrition
Nutritional values are approximate.