Historic Belgian Fries
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.4 kg potato (s), as large as possible
- 2 liters oil, e.g., sunflower oil
- salt
- paprika powder
- Ketchup
- Mayonnaise
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut them in half and put them in the water so they don`t turn brown. Carve or cut out fish from half the potatoes. The remainders otherwise use e.g., fry separately. Dry the potato fish well between kitchen towels.
- Then pre-fry in portions at 160 ° C for 7 to 10 minutes, depending on the thickness of the potatoes, and drain on kitchen paper.
- Fry the cooled potato fish a second time at 180 ° C for 5 to 10 minutes, depending on the thickness, until golden brown. Season with salt and paprika. Serve with tomato ketchup and mayonnaise.
- The story: a document supposedly dating back to 1781 claims that the preparation of French fries in what is now Belgium had been practiced for more than a hundred years (1680 or earlier) at that time.
- The inhabitants of Namur, Huy and Dinant have the habit of fishing in the Meuse and then deep-frying this catch to expand their menu (especially poor people). When the waters are frozen over and fishing is difficult, locals cut potatoes into fish form and then deep-fry them. This practice is more than a hundred years old.
- However, the authenticity of this document is disputed.
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