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1 pack (62 grams) CRISPY FRY® Breading Mix
1/4 cup (60 ml) Water
1 kilo (1000 grams) Potato, sliced
2 cups (500 ml) Cooking oil

Lemon Garlic Aioli Dip:
1/4 cup (60 grams) Mayonnaise
2 cloves (8 grams) Garlic, minced
1/8 teaspoon (1 gram) Lemon juice
2 teaspoons (1 gram) Spring onions, minced

Mayo Oyster Sauce Dip:
1/4 cup (60 grams) Mayonnaise
1/2 teaspoon (2.5 grams) SARSAYA® Oyster Sauce
2 teaspoons (1 gram) Spring onions, minced
1/8 teaspoon (1 ml) Lemon juice

On the side:
1 piece (150 grams) Celery, cut into sticks
1 piece (150 grams) Carrot, cut into sticks
1 piece (150 grams) Cucumber, cut into sticks


Nutrition Facts
Calories per serving (kcal) 445
Carbohydrates (g) 38.8
Proteins (g) 6.2
Fat (g) 29.2
Dietary Fiber (g) 4.2
Calcium (mg) 114
Iron (mg) 3.4
Sodium (mg) 489.8

Good to Know Nutrition Facts!

Potatoes contain a higher amount of potassium which is essential in maintaining normal muscle functioning.

Preparation time: 10 minutes
Cooking time: 30 minutes


  1. MIX AND COAT. In a bowl, combine Crispy Fry® Breading Mix and water. Mix until no lumps are formed. Add all the potatoes and coat well. Set aside.
  2. MIX. In another bowl, mix all ingredients for Lemon Garlic Aoli dip and set aside. In another bowl, mix all ingredients for Mayo Oyster Dip and set aside.
  3. FRY. In a pot, pour oil and heat up to 300°F-350°F. Fry each side of the coated potatoes for 5 minutes or until the surface is golden brown. Place fried potatoes on a strainer to drain excess oil.

Makes 5-6 servings
Serving size: 6-7 pieces (897 grams)

Cooking Tips

1. Frying the potatoes with batter mixture will give a nice crispy layer on the potatoes. However, you may also opt to coat the potatoes with breading mix alone.
2. Do not slice the potatoes too thick because it will take a longer time to cook.
3. Do not use baby potatoes (the small yellowish one) because they have higher moisture content, making it not good for frying. Use Mature (usually used for baking), Desiree, Rosset, or Idaho potatoes.

Product Used

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