This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
2-3 lbs. good quality baking potatoes
1 cup flour
1 tsp. salt
1 tsp. paprika
1 tsp. garlic salt
a few dashes of pepper
Old Bay seasoning
Line cookie sheets with paper towels--set aside. Wash and peel potatoes,
then slice them into French fry wedges and place in a large bowl--run cold
water into the bowl until all French fries are covered--set aside. Add 1/2"
canola oil to a cast iron skillet--turn heat to medium and heat oil until hot
enough to fry. In a separate bowl add flour, salt, paprika, garlic salt, pepper--
stir. Add water a little at a time--stir after each addition and keep adding
water/stirring until batter is the consistency of pancake batter. Use tongs to
pick up one potato wedge at a time, dip it in the batter then drop it in the hot
oil. Repeat with more potato wedges and try to keep them from touching one
another--turn French fries to brown both sides. As French fries are browned
and done to your liking, place them on the paper towel lined cookie sheets--
put them close together but not on top of each other. Before frying the next
batch, sprinkle the hot French fries with Old Bay Seasoning. Continue with all
French fries and make sure all have been sprinkled with Old Bay. If you're
afraid they will get too cold while finishing the frying, preheat oven to 150
degrees--dump finished French fries in a lightly greased metal cake pan. Put
the cake pan with finished French fries in the oven to keep them warm while
you fry the rest.