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).
I use my lil ole Fry Daddy deep fryer for this fries when it’s just the two of us. Its perfect for small batches. It fries well and uses less oil than a big fryer. If I need to I can fry in batches. Fries don’t take long so I don’t worry about them getting cold in between batches.
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
- kosher 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.
