Crispy French Fries with a spicy coating

Ingredients

• 4 large (1 per person)potatoes
• 1 mediumegg
• 120 ml (½ cup)milk
• 125 g (1 cup)plain flour
• 1 teaspoonpaprika
• 1 teaspoonfreshly ground black pepper
• 1 teaspoonsalt
• 1 teaspoongarlic flakes or garlic salt
• 225 g (8 ounces)lard, for frying

Instructions

1. 1

   Cut the potatoes

   Peel the potatoes and cut them into thick chip shapes.

2. 2

   Mix egg and milk

   In a bowl, beat the egg together with the milk.

3. 3

   Combine the coating

   In a separate bowl, mix the flour with the spices.

4. 4

   Heat the lard

   Warm the lard in a frying pan until it sizzles when you drop in a piece of potato.

5. 5

   Coat the chips

   Dip the potatoes in the milk mixture first, then coat them in the flour mixture.

6. 6

   Fry in batches

   Fry the potatoes in batches in the lard for about 5 minutes, until golden. Lift them out with a slotted spoon and drain on kitchen paper.

7. 7

   Finish each batch

   Repeat the first fry until all the potatoes have been cooked.

8. 8

   Fry them again

   Return the potatoes to the lard for a second fry of about 2 minutes.

9. 9

   Drain and serve

   Lift the chips onto kitchen paper to drain, then serve.

What are spicy coated chips?

Chips are thick-cut fried potatoes, a familiar favourite in Britain and beyond. This version adds a seasoned flour coating and a double fry for a crunchier finish.

The egg and milk help the flour mixture cling to the potatoes, while paprika, pepper, salt and garlic bring savoury heat. The method keeps the centre soft beneath the crisp coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 12g protein, 85g carbs, 28g fat.

The potatoes and flour provide most of the carbohydrates, while the lard carries much of the fat; the egg and milk contribute some protein. Serve a portion with vegetables or salad and a lean protein for a more balanced plate.

Choosing the potatoes

Cut: Make the pieces thick and as even as you can so they cook at a similar pace. A consistent shape also makes them easier to coat and handle.

Surface: Pat the peeled, cut potatoes dry if they are wet. This helps the egg-and-milk mixture adhere rather than slide off.

Making the coating stick

Wet dip: Dip each piece in the egg and milk before moving it to the seasoned flour. Let excess liquid drip away so the flour forms a coating rather than clumps.

Dry mix: Stir the flour and spices thoroughly before coating the potatoes. That spreads the seasoning through the batch and avoids patches of plain flour.

Getting the frying right

Heat cue: The recipe gives a practical test: the lard should sizzle when a piece of potato is dropped in. Add the chips carefully and fry in batches, as directed.

First fry: Cook each batch for about 5 minutes, until golden, then drain on kitchen paper. The second fry is shorter, about 2 minutes, to add extra crunch.

Checking texture and doneness

Colour: Look for a golden coating at the end of the first fry. The second fry should crisp the outside further without leaving the chips greasy.

Centre: A finished chip should have a crisp exterior and a soft, fluffy middle. If the coating browns before the potato is tender, the pieces may be thicker than the others.

Serving the chips

Serve them as soon as they have drained so the coating stays crisp. They work well alongside a simple main, or with a dip that complements the paprika and garlic.

Keep accompaniments straightforward: a fresh salad or steamed vegetables can balance the richness of the fried potatoes.

Recipe notes & tips

• Cut the potatoes into similar-sized thick pieces for more even frying.
• Mix the flour and spices well before coating the chips.
• Fry in batches rather than crowding the pan.
• Use a slotted spoon to lift the chips out of the lard.
• Drain each fry on kitchen paper before returning the chips for their second fry.

Variations

• More paprika: Increase the paprika slightly for a warmer, smokier coating.
• Extra garlic: Choose garlic flakes for little bursts of garlic flavour.
• Peppery coating: Add more black pepper for a sharper bite.
• Herb finish: Scatter chopped fresh herbs over the chips just before serving.
• Serve with dip: Offer a favourite dip on the side for dunking.

Common mistakes to avoid

• Uneven pieces: Chips cook at different speeds; cut them to a similar thickness.
• Wet potatoes: Excess water can make the coating patchy; pat the pieces dry before dipping.
• Clumpy flour: A poorly mixed coating leaves uneven seasoning; stir the flour and spices together thoroughly.
• Crowded pan: Too many chips at once make frying harder to manage; work in batches.
• Skipping the second fry: The coating will miss the recipe’s extra-crisp finish; fry again for about 2 minutes.

How to store

These chips are best served freshly fried, while their coating is crisp. If storing leftovers, cool them, refrigerate in a sealed container and reheat until hot in an oven; they may not stay as crisp as when freshly made.

Frequently asked questions