The fries,
First blanched in boiling water, salt and little sugar and vinegar just until they're limp. cooled then fried in 360 beef tallow for about a minute, they should firm up but no color. Here you can cool and fry them until nicely browned and crispy and serve or
Cool them to room temperature and place them, without touching, on a baking sheet lined with parchment paper and freeze.
I do large batches since the process is long.
When ready to eat, heat beef tallow or peanut oil to 370, grab a hand full from the freezer and fry. Control your oil temp to keep it at 350 if possible.
As soon as they're out of the oil, hit them with sea salt and Cajun seasoning.
