Best 4 Malt Vinegar Oven Fries Recipes

SWEET POTATO FRIES WITH MALT VINEGAR

Steps:

• Add the julienned potatoes to a bowl filled with ice water while you heat the oil.
• Preheat the oil in a cast iron skillet or fryer to 325 degrees F. In a small bowl, add all the spices and combine well.
• Remove the potatoes from the ice water and pat dry with paper towels. Fry the potatoes, in batches, for 3 to 4 minutes to cook the inside. Remove the potatoes from the oil to a bowl and bring the oil up to 350 degrees F. Add the potatoes and fry again, in batches, this time to cook the outside until golden brown. (They will not achieve the texture of a French fry, but will have a nice color and be slightly crispy).
• Remove the potatoes from the oil to a paper towel lined plate. Transfer the potatoes to a serving bowl or platter. Sprinkle generously with the spice mix and sprinkle with malt vinegar. Serve immediately.

FISH AND CHIPS WITH MALT VINEGAR MAYONNAISE

Steps:

• For malt vinegar mayonnaise:
• Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.
• DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
• For fish and assembly:
• Fit a large pot with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 375°F.
• Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).
• Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375°F between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined baking sheet.
• Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.

VINEGAR & SALT FRENCH FRIES

Steps:

• Cut potatoes lengthwise into 1/4 inch slices, then into matchsticks.
• Combine water and 2 tablespoons vinegar in a large bowl.
• Completely submerge potatoes in vinegar mixture.
• Soak for 30 minutes.
• Preheat oven to 400 degrees (Or deep fry).
• Drain potatoes on paper towels.
• Transfer to a clean dry bowl.
• Toss with canola oil.
• Arrange potatoes on heavy gauge nonstick baking sheet in single layer.
• Bake for 20 minutes, or until potatoes just begin to brown.
• Turn and bake for 10 minutes, or until browned and crisp.
• Toss with 2 teaspoons vinegar and salt to taste.

CAJUN FRIES WITH MALT VINEGAR SAUCE

Steps:

• Preheat air fryer to 400°. Cut potatoes into 1/4-in. julienned strips; toss with oil. Combine Cajun seasoning ingredients. Sprinkle over potatoes; toss to coat. Place potatoes in greased air fryer. Cook until browned and crisp, 12-14 minutes, shaking once to redistribute. Combine dipping sauce ingredients; serve with fries.