Just made twice cooked kipflers, soooo crunchy. I used lard rather than Duck Fat as I used to in Germany, cos Duck Fat was hard to come by in Germany. I boiled them in salty water first, peeled them when cool, cut them up and put them in the fridge until this evening. First fry was at low temp until lightly golden, then took them out and drained them and popped them aside and took lard off the gas and let them cool. Then popped the lard back on the gas on high and popped the kipflers back on until deep golden. They were soooooooo crispy, loved them. Thanks so much ladies.
