Toast the weekend with beer-battered fries
You might be accustomed to swilling a schooner of beer alongside a fresh bouquet of crispy fries, but why not try something a little different by raising that glass and pouring it straight into the batter. Try this basic recipe for beer-battered fries to fill the gap before dinner, accompany an after-work tipple or serve alongside gourmet homemade burgers.
INGREDIENTS
5 large potatoes
1 egg
1 1/2 cups self-raising flour
sea salt and pepper
1 cold bottle of your beer of choice
oil, for deep-drying
1 cup plain flour
TO MAKE
Clean the potatoes well, then peel and slice into thick chips.
In a small bowl, whisk the egg.
Sift the flour into a large, separate bowl, season with salt and pepper, then make a well in the centre. Pour in the egg and stir to combine. Slowly whisk in the beer to form a smooth batter. Cover the bowl and let rest in the fridge for at least 20 minutes.
Meanwhile, pour the cooking oil into a deep pan and heat until very hot.
Sprinkle a little plain flour on a clean surface and dust the chips lightly before dunking into the beer batter.
Deep-fry in small batches for five to ten minutes, or until golden on the outside and cooked through.
Drain the cooked chips on paper towel and sprinkle with sea salt. Serve alongside cherry tomato relish or green tartar sauce.
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