Step 1

Peel the parsnips and cut them lengthwise into fry-sized sticks.

Step 2

Put the fries into a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.

Step 3

Heat the tallow in a heavy bottomed pot to 325°F or until the oil bubbles around the handle of a wooden spoon. Careful, it’s hot!

Step 4

Drain and pat dry the fries with a paper towel.

Step 5

Work in batches to fry parsnips until they turn light gold in color, around 3 - 4 minutes.

Step 6

Remove from the pot with a slotted spoon and drain on a paper towel.

Step 7

When all the parsnips have been fried, increase the heat to 375°F and fry them in batches a second time. This allows the fries to get perfectly crispy.

Step 8

Remove from oil, drain on a paper towel, and season immediately with sea salt and smoked paprika.

Step 9

Snack, savor, and enjoy hot with the harissa mayo.

Step 10

Combine the red peppers, garlic, tomato paste, and spices in a small food processor.

Step 11

Blitz until smooth.

Step 12

Stir in the lemon juice and mayonnaise.

Step 13

Season to taste with salt and store in the refrigerator.