in Australia

Beer-battered chips

updated

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Ingredients for 4 servings:

  • 6 large, waxy potatoes (e.g. Nicola)
  • 2 cups flour (type 405)
  • 1 ½ cup(s) beer, light, ice-cold
  • Lemon pepper
  • Salt
  • e.g. oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Potato wedges in beer batter

Peel the potatoes and cut each lengthwise into approximately 8 wedges. Steam the wedges in a steamer for 15 minutes, or until very tender. Place the cooked wedges on a wire rack and let them cool. Then freeze for at least 2 hours. Heat the oil. Combine half of the flour with the beer and mix well, but don’t overbeat. When the oil is hot, coat the frozen potato wedges in the remaining flour, dip them in the beer batter, and fry in the hot oil until golden brown. Remove, drain, and season with lemon pepper and salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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