Beer Battered Chips
Recipes for Home and Restaurant
by Nadine Lloyd
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.