Beer Battered Fries Recipe

Preparation

1. 1

   Prepare the Potatoes

   Wash and peel the Russet potatoes. Cut them into thin fries, about 1/4 inch thick. Soak the cut fries in cold water for at least 30 minutes to remove excess starch.

2. 2

   Make the Batter

   In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the beer until the batter is smooth and slightly thick.

3. 3

   Heat the Oil

   In a deep pot, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for frying.

4. 4

   Fry the Potatoes

   Drain the soaked potatoes and pat them dry with a paper towel. Dip a batch of fries into the beer batter, allowing excess to drip off. Carefully place them in the hot oil and fry until golden brown and crispy, about 4-5 minutes.

5. 5

   Drain and Serve

   Remove the fried fries from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with remaining fries. Serve hot with CooperSmith’s fry sauce.