Beer Battered Chips
Par-cooked potato wedges dipped in a light beer batter and deep-fried crisp, finished with salt and lemon pepper.
Ingredients
| 6 | large potatoes, scrubbed, unpeeled, cut into wedges | |
| 2 cup | 480 ml | vegetable oil |
| 2 cup | 480 ml | plain flour |
| 375 ml | beer | |
| 1 tbsp | 15 ml | lemon pepper, to serve |
| 1 tbsp | 15 ml | salt, to serve |
Instructions
- Steam or microwave the potatoes for approximately 15 minutes until tender.
- Arrange the wedges on trays in a single layer and freeze for 2 hours or until firm. (Freezing the wedges before cooking helps the flour and batter stick better.)
- Heat the oil over high heat, or use a deep fryer, until the temperature reaches 180°C (355°F). Once the oil is hot, whisk half the flour with the beer until just combined — don't overwork it.
- Dust the wedges with the remaining flour, then dip into the batter. Deep-fry the wedges in batches until golden and crisp.
- Serve with salt and lemon pepper.