POPEYES CAJUN FRIES RECIPES

Steps:

• Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt.
• Preheat the oven to 400 degrees. Lightly mist a large nonstick baking sheet with oil spray. Set aside.
• Place the potato on a cutting board. Make straight cuts on the 4 long sides of the potato to remove some of the peel. Discard the trimmed pieces. Some skin will remain on the sides and the ends. With a knife, cut the potato lengthwise into 1/3"thick sticks. These can vary in length. On a scale, weigh 5 1/4 ounces of potatoes or measure 1 1/2 cups. Transfer the potato strips to the boiling water. Cook for exactly 3 minutes but no longer or they will break.Drain in a colander. Set aside for about 5 minutes to cool.
• Meanwhile, in a mixing bowl, combine the egg substitute, flour, paprika, black pepper, cayenne, garlic powder, and the remaining 3/4 teaspoon salt. With a fork, beat to mix. Add the potato strips. With hands, toss to coat well. Allow any excess egg-substitute mixture to drip off. Transfer to the reserved baking sheet. Arrange, not touching, in a single layer.
• Bake for 20 minutes, turning about every 5 minutes, or until crispy and golden.

Steps:

• Wrap a baking sheet with parchment paper.
• Preheat your frying oil in a deep skillet to 300 degrees F.
• Blanch your potatoes in the oil for roughly 3 to 5 minutes until the insides are fully cooked but potatoes remain tender.
• Drain your fries on a basket lined with paper towels, then transfer to your lined baking sheet. Freeze your fries for roughly 2 hours. This will allow the batter to hold on to the fries and will make the fries crispy.
• Prepare your batter. Combine beer, flour, paprika, salt, black and cayenne peppers, onion, and garlic powder. Whisk until it resembles pancake batter. You may need to add more beer as needed.
• Reheat your frying oil, increasing the temperature to 360 degrees F.
• Dip roughly 3 ounces of fries into the batter. Allow excess batter to drip briefly, then deep fry for roughly 5 to 7 minutes until fries turn crispy and golden brown. Repeat until you’ve fried all your potatoes.
• Drain your fries on a basket lined with paper towels, then serve immediately with any dip.