A premium, restaurant-quality frozen fry developed by legendary chef Pierre Koffmann. They are designed for high-end catering and foodservice, characterised by a thin, crispy exterior and a fluffy interior, designed to maintain crispness for up to 30 minutes.

Instructions:
Deep fat fryer: Preheat oil to 175°c. Fry for 2½–3 minutes until golden-yellow. Reduce cooking time for smaller quantities. Drain well before serving. Oven: Preheat to 200°c. Place frozen product in a single layer on a baking paper-lined tray. Cook for 11–13 minutes until golden-yellow. Reduce cooking time for smaller quantities. Ensure piping hot throughout before serving.
Storage Instructions: Until best before date - (at -18°c); 1 month (at -12°c); 1 week (at -6°c). Ice Making Compartment - 3 days (at -6 °c). Refrigerator - 24 hours (at 4° c).
Storage Instructions After Opening: Do not refreeze ocnde thawed.

A premium, restaurant-quality frozen fry developed by legendary chef Pierre Koffmann. They are designed for high-end catering and foodservice, characterised by a thin, crispy exterior and a fluffy interior, designed to maintain crispness for up to 30 minutes.

Instructions:
Deep fat fryer: Preheat oil to 175°c. Fry for 2½–3 minutes until golden-yellow. Reduce cooking time for smaller quantities. Drain well before serving. Oven: Preheat to 200°c. Place frozen product in a single layer on a baking paper-lined tray. Cook for 11–13 minutes until golden-yellow. Reduce cooking time for smaller quantities. Ensure piping hot throughout before serving.
Storage Instructions: Until best before date - (at -18°c); 1 month (at -12°c); 1 week (at -6°c). Ice Making Compartment - 3 days (at -6 °c). Refrigerator - 24 hours (at 4° c).
Storage Instructions After Opening: Do not refreeze ocnde thawed.