I really like the french fries from a nearby takeaway shop, so I asked if I could buy a bag of commercial fries (par-cooked then flash frozen) from him, which he agreed to. However, my chips turn out nothing like theirs.
I deep fried in an electric deep fryer according to the instructions: 175C for 2-3mins until golden brown - cook from frozen.
The problem is, even though they are golden brown, they get soggy within 2 minutes. The exterior shell is not quite thin. The chip interior is not oily, the texture is how a chip should be. It's as though the steam from the chips is causing the exterior to immediately lose it's crispiness.
- I don't overcrowd the fryer
- I leave the chips to "air" after frying for around 30s before moving to a wide bowl
- If I cook the chips for longer, they become overcooked and brown
- The oil is not new but not terribly old either
How can I get my chips/fries to not immediately get soggy?