It's just the first installment in what's going to be a more extensive breakdown on the perfect fry, but it's worth reading through no matter how familiar you are with the fryer. The post breaks down different techniques for achieving a perfect fry, covering:
Freezing (to further dry them out)
Even using enzymes to achieve the perfect crust
The article goes well past the peel, slice & fry twice technique practiced in so many restaurants across the country, so read through the article
when you can.