Cajun French Fries Lowfat Recipes

CAJUN OVEN FRIES

Steps:

• Preheat oven to 450 degrees F.
• Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once.

CAJUN FRIES (CAJUN FRENCH FRY SEASONING)

Steps:

• Set out a large bowl of ice water. Cut the potatoes into long strips 1/3 to 1/2 inch wide. You can leave the peel on the potatoes to add a little texture on the sides, or peel them first. Once each potato is cut into fries, submerge the potato strips in the ice water. Soak the fries in cold water for a minimum of one hour, but the longer the better. You can even soak them overnight for extra crispy fries. (Pulling the excess starches out of the potatoes with cold water gives the fries the best crispy on the outside, soft in the middle texture.)
• Meanwhile set out a small bowl. Measure and combine all the ingredients for the french fry seasoning. Mix well.
• When ready to fry, remove the potato strips from the cold water. Lay them out flat on paper towels and pat dry. (They need to be well-dried before going in the oil to avoid splatter.) Set a large saucepot on the stovetop. Add 2 quarts of fry oil to the pot, and attach a cooking thermometer to the side of the pot.
• Turn the heat to medium and wait for the fry oil to reach 310° F.
• Set a large rimmed baking sheet to the side of the pot lined with paper towels to hold the fries.
• Once the oil is hot, use a skimmer to lower 1 to 2 portions of fries down into the hot oil. Stir well and fry for 4 to 6 minutes until golden brown. Use the skimmer to move the fries to the holding tray. Immediately sprinkle with fry seasoning and shake to coat.
• Repeat with several more small batches. Adjust the temperature as needed to keep the oil around 300°F. You can place the tray of fries in a 200°F oven to keep warm if desired.

CAJUN BAKED FRENCH FRIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix olive oil, garlic powder, onion powder, chili powder, Cajun seasoning, and sea salt in a large resealable bag. Add potatoes and toss to evenly coat with seasoned oil. Spread coated potatoes in 1 layer onto a baking sheet.
• Bake in the preheated oven for 35 minutes. Stir potatoes with a spatula and continue cooking until crisp, about 10 more minutes.

CAJUN FRENCH FRIES (LOWFAT)

Steps:

• Preheat oven to 350 degrees.
• Combine potatoes and oil in a large bowl and toss well to coat.
• In a small bowl, combine cayenne pepper, chili powder, cumin, salt, and black pepper. Sprinkle over potatoes and toss well until all potatoes are coated with seasoning.
• Coat a large baking sheet with cooking spray. Spread potatoes evenly on baking sheet. Bake for 30 minutes or until golden brown and crispy.

FRIED FISH PO' BOYS WITH CAJUN FRENCH FRIES

Steps:

• Preheat the oven to 200 degrees F. Heat the oil in a large, deep heavy-bottomed skillet or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Line 2 baking sheets with paper towels.
• For the fried fish po' boys: If using skin-on fish fillets, remove the skin, then cut into 4 equal pieces. Season each side of the 4 fillets with 1 teaspoon Creole seasoning. Whisk together the eggs, milk and 2 teaspoons of the Creole seasoning in a large shallow bowl, baking dish or cake pan. Whisk together the flour and the remaining 1 tablespoon of the Creole seasoning in a second large shallow bowl, baking dish or cake pan.
• Dip 2 fillets in the egg mixture and carefully shake off any excess. Dip the fillets in the flour mixture and shake off any excess. Fry the fillets, flipping halfway through, until golden brown, 3 to 4 minutes depending on the thickness of your fish. Transfer the fish to the second prepared baking sheet and keep warm in the oven until ready to serve. Bring the oil back to 350 degrees F, then repeat with the remaining 2 fillets.
• For the Cajun French fries: Cut the potatoes into 1 1/2-inch sticks and transfer to a large bowl of cold water. Stir until the water is cloudy. Drain the potatoes, transfer to one of the prepared baking sheets, top with paper towels, press down to blot and let sit until the potatoes are dry, 1 to 2 minutes.
• Working in batches, gently add some potatoes to the hot oil, carefully shaking the skillet if needed to make sure the potatoes are completely covered with the oil. Fry until pale golden, about 2 minutes. Transfer the fries with a spider to the same baking sheet. Bring the oil back to 350 degrees F between batches.
• Increase the temperature of the oil to 400 degrees F. Working in batches, add the fries and cook until golden brown, about 3 minutes. Transfer to the same baking sheet, sprinkle the Creole seasoning over top and toss with tongs.
• To assemble the po' boys: Evenly spread 1/4 cup mayonnaise on each baguette half. Place 1 cup lettuce, 1/4 cup pickles, half of the tomatoes, 2 fried fish fillets and hot sauce on the bottom half. Add some fries if desired, then add the top half. Repeat with the remaining baguette, lettuce, pickles, tomatoes, fried fish fillets and hot sauce.
• For the Creole mayo: Stir together the mayonnaise, Creole seasoning and hot sauce in a small bowl. Serve with the po' boys and Cajun French fries.