*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you.
BACK TO MENU
We’re still cooking our way through Pulp Fiction for our series DINNER AND A MOVIE, our cinematic supper club where every course is inspired by the scenes we can’t stop quoting, and the food we wish we could eat straight from the screen.
We’re serving up the ultimate sidekick to your Big Kahuna Burger, with this Cajun-style French fries recipe, just like the ones you spot in the film’s most deliciously tense scene. You know the one. Jules (Samuel L. Jackson), burger in hand, lays into Brett’s Big Kahuna combo, before delivering that unforgettable Ezekiel speech. While the focus might be on the burger, those seasoned, golden fries are doing some serious background acting.
For our version, we’re serving them in proper French fry boxes, and going all in on flavour with thick-cut fries, about 1cm wide, just like the movie, tossed in a bold Cajun spice blend that brings heat, salt, and a little smokiness to every bite. These babies are twice-fried, the classic technique that gives you fluffy insides and crispy outsides. The first fry softens and cooks the potato through, and the second fry crisps them up to perfection.
Be sure to watch the video for the full step-by-step, and we hope you enjoy this perfect side to the trio of burgers in our Pulp Fiction inspired menu.
Jimmie, lead the way. Boys, get to work.
BACK TO MENU
HOMEMADE FRENCH FRIES
INGREDIENTS (serves 4-6)
1.5 kg Maris Piper or King Edward potatoes
Sunflower or peanut oil, for frying (about 1–2 litres)
CAJUN STYLE SEASONING
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground black pepper
½ teaspoon cayenne pepper (adjust to taste)
2 teaspoons kosher salt
METHOD
Mix together all the seasoning ingredients in a small bowl until fully combined, and set aside. If not using immediately, store the spice blend in an airtight container in a cool, dry place.
Wash the potatoes, or peel them if preferred.
Slice the potatoes into fries. To mimic the movie, slice to 1cm thickness. nb: You can go either thinner or chunkier if you prefer! But, try to keep the size even so they cook evenly.
Place the cut potatoes in a large bowl, cover with cold water, and soak for at least 30 minutes. This removes excess starch, which will result in crispier fries!
Drain the potatoes and pat them completely dry with kitchen towels. Hot oil hates water so make sure they are thoroughly dry.
Heat the oil in a deep pot or deep fat fryer to 150°C, using a laser thermometer.
Gently lower in the potatoes, frying in batches, being careful not to overcrowd the pot. Fry for 5 – 6 minutes, until soft but pale.
Carefully remove with a strainer and drain on a wire rack lined with kitchen towel.
Repeat until all the potatoes are cooked through but pale. Nb: you can leave the potatoes at this stage for up to a couple of hours and do the second fry just before serving.
Increase the temperature of the oil to 190°C.
Fry the cooled chips for a second time, again in batches, until golden and crispy. This will take about 2–3 minutes.
Drain well, and place on a tray in a warm oven set to 50°C, whilst you continue with next batch.
While the fries are still hot, place them in a large mixing bowl, and sprinkle on the seasoning mix, tossing to fully coat all the fries.
Serve immediately, optionally in French fry boxes!
BACK TO MENU
