Egg Battered Fries with Spicy Lemon Dip

Steps

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1. 1
   Prepare the egg batter coating. Mix 120 grams of self-rising flour with 2 eggs in a bowl. The mixture will feel dry at first. Gradually add approximately 3 tablespoons of water, mixing gently until the batter reaches the right consistency. Be careful not to overmix.
   ▶ ≈2:49
2. 2
   Prepare the potatoes. Take one peeled medium potato (about 315 grams) and cut it into quarter-inch thick fries using a crinkle-cut knife. The textured surface helps the batter adhere better.
   ▶ ≈3:16
3. 3
   Coat the fries. Quickly toss the cut potatoes in the batter, ensuring they are evenly coated. Some unevenness is normal. Include all excess batter as it's critical for the final texture.
   ▶ ≈3:45
4. 4
   First frying stage. Heat oil to 180°C. Pour all the battered fries into the hot oil. Immediately and vigorously stir with chopsticks to separate the fries and create a lighter, crispier coating. Stir for about 30 seconds.
   ▶ ≈3:45
5. 5
   Second frying stage. Reduce oil temperature to around 150°C and continue frying for 4 more minutes until the oil temperature gradually creeps back up to 180°C. This ensures the inside becomes tender while the outside stays crispy.
   ▶ ≈4:25
6. 6
   Drain the fries. Remove the cooked fries from the oil and place them on paper towels to drain excess oil.
   ▶ ≈4:38
7. 7
   Prepare the dip. Combine fresh lemon juice, chopped fresh chili, cilantro, and minced garlic. Season with soy sauce, rice vinegar, oyster sauce, sugar, salt, MSG, and a little water. Mix well.
   ▶ ≈1:41
8. 8
   Serve hot fries with the spicy lemon dip on the side for dipping.
   ▶ ≈4:38