Fried Oysters, French Fries and Cocktail Sauce

Ingredients

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.

Ingredients

• 0.75 cup Ketchup (Use a high-quality brand for best flavor)
• 3 tbsp Prepared Horseradish (Drained of excess liquid)
• 1 tbsp Lemon Juice (Freshly squeezed is best)
• 1 tsp Worcestershire Sauce (Use a vegan brand if needed)
• 1 tsp Hot Sauce (Such as Tabasco or Frank's RedHot)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   In a medium bowl, combine the ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce.

2. 2

   Whisk vigorously until all ingredients are fully incorporated and the sauce is smooth.

3. 3

   Season with salt and freshly ground black pepper. Taste the sauce and adjust the seasonings as needed. You may want more horseradish for heat, more lemon for tang, or more salt for balance.

4. 4

   For the best flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and deepen.