Increase the temperature of the oil to about 160 degrees Celsius. An alternative is to immerse a wooden chopstick into the oil to determine its temperature. Once the oil around the chopstick begins to form bubbles, it indicates that it has reached a sufficiently enough temperature for usage.
Ensure that the pan is not overcrowded while deep frying the potato pieces. Cook the edges of the fish in the deep fryer until they become brown. If the browning process is occurring too rapidly, decrease the heat slightly. Transfer to a cooling rack to allow excess oil to drain. Proceed with the remaining potatoes using the same method. Each batch required around two minutes of my time.
Increase the temperature of the oil by raking it. Extend the frying time of the potatoes by an additional thirty seconds. Subsequently, place it on the cooling rack. Proceed with the remaining potatoes using the same method.
Step 7: Garnish with your choice condiment and savor!
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