Historical Belgian fries

Ingredients for 4 servings:

• 1.4 kg potatoes, as large as possible
• 2 liters of oil, e.g. sunflower oil
• n. B. Salt
• e.g. paprika powder
• e.g. ketchup
• e.g. mayonnaise

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

fried “potato fish” – according to a document from 1781

Peel the potatoes, cut them in half lengthwise, and place them in water to prevent them from browning. Carve or cut out fish from the halved potatoes. Use the leftovers for something else, such as frying them separately. Dry the potato fish thoroughly between kitchen towels. Then pre-fry them in batches at 160°C for 7 to 10 minutes, depending on the thickness of the potatoes, and let them drain on kitchen paper. Once the potatoes have cooled, deep-fry them a second time at 180°C for 5 to 10 minutes, depending on their thickness, until golden brown. Season with salt and paprika. Serve with tomato ketchup and mayonnaise. The history: a document supposedly dating from 1781 claims that French fries had been prepared in what is now Belgium for more than a hundred years (i.e., since 1680 or earlier). The inhabitants of Namur, Huy, and Dinant had the custom of fishing in the Meuse and then frying their catch to supplement their diet (especially among the poor). When the waters are frozen and fishing is difficult, the inhabitants cut potatoes into the shape of fish and then fry them. This practice dates back more than a hundred years. However, the authenticity of this document is disputed.