the amount of oregano needed, 1/4 teaspoon
half a teaspoon of thyme
1/4 teaspoon of blended black pepper
1/2 teaspoon of cayenne
Recipients (Mixture)
1/2 pound of mayonnaise
1/4 teaspoon of garlic powder
50% lemon juice
pepper, salt, and smoked paprika, all in a pinch
Keep in mind Combine all ingredients by mixing thoroughly.
Combine the egg white with the milk. Make sure to mix everything well. Remove from the equation
2. Combine all of the spices well.
3. Coat the potato with the spice mixture after dipping it into the wet mixture. Toss to remove any surplus of starch and spice. Put aside. Continue with the remaining potatoes in the same manner. Set aside for approximately ten minutes.
4. Raise the temperature of the oil to approximately 160 degrees Celsius. Another option is to dip a wooden chopstick into the oil to see whether it’s hot enough. When the oil around the chopstick starts to bubble, it means it’s hot enough to use.
5. Make sure not to crowd the pan while deep frying the potato pieces. Brown the sides of the fish in the fryer. Turn the heat down a notch if browning is happening too quickly. Place on a cooling rack to let the extra oil drain out. Continue with the remaining potatoes in the same manner. Every batch just took me approximately two minutes.
6. Rake the oil to a higher heat. The potatoes should be fried for a further thirty seconds. Then place on the cooling rack. Continue with the remaining potatoes in the same manner.
Step 7: Top with your preferred dip and enjoy!
