2. Mix all ingredients thoroughly.
3. After dipping the potatoes into the wet mixture, spread the spice mixture on them. Discard to remove excess starch and spices. Put aside. Proceed in the same way with the remaining potatoes. Let it sit for about ten minutes.
4. Increase the temperature of the oil to 160 degrees Celsius. Another way is to put wooden bottles into the oil to check if the oil is hot enough. When the oil starts to bubble around the dipstick, it means it is hot enough to use.
5. Be careful not to crowd the pan while frying the potato slices. Place the edges of the fish in the fryer. If it browns quickly, reduce the heat to low. Place on a cooling rack to remove excess oil. Proceed in the same way with the remaining potatoes. Each lap took me about two minutes.
6. Heat the oil on high heat. The potatoes should be boiled for another thirty seconds. Then place on a cooling rack. Proceed in the same way with the remaining potatoes.
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Step 7: Top with your favorite sauce and enjoy!
