Ingredients
Island fries
Fresh cassava (tapioca root), peeled250 g
Neutral oil for fryingas needed
Sea salt flakesto taste
Tomato dipping sauce
Tomato ketchup60 ml
Garlic, minced1 clove
Lime juice5 ml
Tabasco or chilli sauce3 dashes
Method
- 11. Peel and cut cassava into thick batons 1.5 cm x 6 cm; remove any fibrous central cord.
- 22. Boil cassava in unsalted water for 20–25 min until tender when pierced but not falling apart; drain and cool.
- 33. First fry at 160 °C for 4 min; drain; cool on a wire rack — this sets the exterior.
- 44. Mix tomato sauce ingredients together; refrigerate in a ramekin.
- 55. To order: fry at 185 °C for 3–4 min until exterior is golden and crisp.
- 66. Drain on a wire rack; season with sea salt flakes immediately.
- 77. Plate in a lined basket or small bowl; serve with tomato dipping sauce ramekin.
Quality Check
- Cassava is fully cooked through — no chalky raw centre.
- Exterior is golden and holds a crisp shell — not oily.
- Tomato sauce is well-seasoned with a gentle heat.
- Fibrous central cord fully removed from all pieces.
Sides Standards
All sides fired simultaneously with main course
Temperature consistent — never serve cold sides
Portion weight consistent — use scale for batch prep
Equipment
Deep fryer, wire rack, saucepan, oil thermometer, lined basket or small bowl, ramekin
Allergens & Dietary
None listedVGFDF