Total Time
40mins
Prep 10 mins
Cook 30 mins

These sound delicious and addictive ! Preparation time does not include freezing time.

Ingredients Nutrition

  • 6 large potatoes, washed and dried
  • vegetable oil (for deep frying)
  • 473.18 ml plain flour
  • 354.88 ml ice cold sparkling ale
  • lemonpepper and salt (to season)

Directions

  1. Cut potatoes into long wedges.
  2. Arrange in steamer basket.
  3. Cook for 20 minutes till very tender.
  4. Lay wedges out on trays in one layer.
  5. Freeze 2 hours until firm.
  6. Place oil in pan, set over high heat.
  7. Once oil is hot, whisk 1/2 the flour with beer till just combined.
  8. Do not overwork.
  9. Dust chips in remaining flour then dip in batter.
  10. Fry in batches till golden and crisp.
  11. Season and enjoy.
Most Helpful

5 5

Absolutely fab! I use a beer batter when I make my mum's fish and chips, so I know how tasty it is! I made a full batch and also threw a few calamari squid rings in, so we had seafood and chips on one plate! I used 3 large spuds and about 12 squid rings for a super supper. Served the chips and calamari with mixed salad leaves and tartare sauce. Made for Make my recipe in the Aus/NZ forum, many thanks Kate!

5 5

Kate, these were fabulous! I'm a bit surprised at just how good they are...I did reduce the recipe (to 2 servings) and added a pinch of salt and pepper to the batter mix; I will probably try some cayenne for spiciness next time :-) They cooked up very nicely, and the steaming of the potatoes saves some time. I think this would be an awesome batter for onion rings, which I'll be trying next! Thanks so much for sharing, katew!