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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