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Beer Battered Chips

Recipes for Home and Restaurant

by Nadine Lloyd


(Serves 4)

  • 1½ cups plain flour

  • 1 teaspoon baking powder

  • ¾ teaspoon sweet paprika

  • 1 teaspoon fine sea salt

  • ½ teaspoon fine white pepper

  • 600ml (1.3pt) (2.5 cups) strong larger beer

  • 800g - 1kg (1.8lb. - 2.2lb.) baking or frying potatoes – cut into 2.5cm (1in.) thick chip slices.

  • 1 litre (2pt.) (4.2 cups) canola or vegetable oil – for frying


Preheat the oil in a large wok or deep saucepan, over medium/high heat.

Using a large bowl, sift the flour, baking powder, paprika, salt, and pepper together. 

Make a well in the centre.

Using a whisk, or firm spatula, evenly fold in the beer, whisking continuously until a smooth thin batter forms.

Generously coat small batches of the potatoes in the batter. (About 10-12 potato slices at a time).

Draining off the excess batter.

Line a wire cooling rack with paper towel.

Set to one side.

Fry the chips, in batches, for 5-6 minutes, or until lightly golden brown and cooked through. 

Remove the chips and carefully set them aside on the paper towel to drain.

Serve with your favourite BBQ or fish dish.

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