I think the true bond is the recognition that almost everything edible is improved by deep frying, and usually by breading it first.
In the US, a rookie mistake in making french fries is not realizing that they need to be breaded. Yes, it’s not obvious until you compare the results, but it’s true.
I think the true bond is the recognition that almost everything edible is improved by deep frying, and usually by breading it first.
In the US, a rookie mistake in making french fries is not realizing that they need to be breaded. Yes, it’s not obvious until you compare the results, but it’s true.
There are about half a dozen US chains that have battered fries.
On average they don’t fare very well here.
We batter potato wedges here too but they don’t sell all that great either.