Nadiya Hussain's Furikake Fries
I ate these unique fries at a chain restaurant with my family recently. We all tried them and immediately stared at one another, eyes rolling back into our heads. My son said, ‘Ma, you need to make these!’ It was my sentiment exactly. The matchstick fries are beautifully crisp, but it’s their sweet fishy coating that is the real star, sprinkled with a nutty, garlicky, seaweedy deliciousness. I have tried my best to create the same wonderful outcome, so we can all have them together at home and it won’t cost close to a fiver for a few mouthfuls.
|For the seasoning mix:|
|6 tbsp||garlic granules|
|2 tsp||chilli flakes|
|3 tbsp||white sesame seeds|
|1 tbsp||black sesame seeds|
|For the fries:|
|1 kg||potatoes (large baking potatoes are usually best)|
|1.5 ltrs||vegetable oil, for frying|
|For the sticky sauce:|
|1 tbsp||fish sauce|
|1 tbsp||oyster sauce|
Start by making the seasoning mix. Put the nori sheets, garlic and chilli flakes into a food processor and blitz until the nori has broken up.
Transfer into a bowl and add the white and black sesame seeds. Mix and set aside.
To make the fries, thinly slice the potatoes, then cut them into thin matchsticks. Put them into a bowl of water. Have a damp towel at the ready to wrap the fries and stop them browning when you take them out.
Put a large saucepan on a high heat and add the oil. When the oil is hot, drop in a piece of potato and if it rises to the top, the oil is ready for frying.
Heat the oven to 180C/160C fan/gas mark 4 to keep the fries warm. Have 2 baking trays ready, lined with kitchen paper. Dry the matchstick potatoes in the towel, then put a large handful into the oil. Don’t overcrowd the pan – fry them in batches. Once the fries are golden brown they are ready – this should take about 3 minutes. Take them out with a slotted spoon, put them on the prepared tray, and place them in the oven to keep warm.
Once all the chips have been fried, transfer them to a serving dish.
Mix together the honey, fish sauce and oyster sauce. Drizzle all over the chips and toss to make sure they are all lightly coated. Sprinkle generously with the seasoning mix, and serve while still warm.