Deep Fried Lizard And Fries Recipes

THE BEST DEEP FRIED FRENCH FRIES

Steps:

• Using a sharp knife or French fry cutter, cut the potatoes into 1/4 square strips. Place them in a bowl of ice water. Place in the refrigerator and allow to chill for at least 2 hours, up to 12 hours.
• Set up deep fryer according to manufacture's instructions and fill with peanut oil. Preheat the deep fryer to 325.
• Drain the water from the potatoes and pat them as dry as possible. They will be very cold, maybe even frozen. Place the potatoes in the basket. It's okay if they are crowded for the first fry. Submerge into the oil and deep fry for about 5-7 minutes until they are softened and slightly darker, but still pale. Place on paper-towel-lined baking sheet to drain.
• Increase heat in deep fryer to 375. Fry the French fries a second time, this time in smaller batches so that they float freely in the oil. Fry for only 2-4 minutes, or until they have reached the desired level of brownness and crispness. Drain on paper-towel-lined baking sheets, and salt immediately. Serve as soon as possible

DOUBLE-FRIED FRENCH FRIES

Steps:

• Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
• Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
• Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
• Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
• Raise heat of oil to 350 degrees F.
• Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

CHEF JOHN'S FRENCH FRIES

Steps:

• Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

SOUTHERN FRIED CHICKEN GIZZARDS

Steps:

• Place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered. Remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
• Season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Place the flour in a plastic bag, and pour in the gizzards with their seasoning. Shake the bag to thoroughly coat the gizzards with flour. Gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

CURLY FRIES

Steps:

• For the potatoes: Spiralize the potatoes into fries and soak in water in a container for 1 hour in the refrigerator.
• For the batter: Combine the flour, paprika, seasoned salt, cayenne, some salt and pepper and 1 cup water in a large pitcher and pour into a large resealable plastic bag.
• Drain the fries and pat dry. Put them in the bag with the batter and massage to make sure they are coated thoroughly with it. Set aside for 30 minutes so the fries can absorb all the flavors.
• Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F.
• Cook the fries in batches until golden and crispy, about 2 minutes per batch. Drain on a paper towel-lined plate, sprinkle with salt and serve immediately.