Golden Beer Batter Fries
A reliably crisp, beer-laced batter crisps to a golden shell while preserving the potato’s creamy interior.
Servings: 4 servings
Calories: 320kcal
Equipment
- Heavy-bottomed pot or deep fryer - for stable oil temperature
- Thermometer for precise frying temperature control
- Slotted spoon or spider for safe oil transfers
- Paper towels and a wire rack for draining and resting fries
Ingredients
- 900 g 2 lb Russet potatoes
- 240 g 2 cups all-purpose flour
- 60 g 1/2 cup cornstarch
- 5 g 1 tsp baking powder
- 5 g 1 tsp kosher salt
- 180 ml 3/4 cup beer, cold
- 120 ml 1/2 cup cold water
- Oil for frying about 2 liters (8 cups)
- 5 g 1 tsp smoked paprika
Instructions
- Prep potatoes: Peel if desired and cut 1 cm (1/2 in) thick fries. Soak in ice water for 30 minutes to remove surface starch. The water will cloud as starch leaches out.
- Dry thoroughly: Drain and pat fries bone dry. Any surface moisture causes oil to spit and weakens batter adhesion.
- Make batter: Whisk flour, cornstarch, baking powder, and salt. Add cold beer and water slowly until you have a smooth, slightly thick batter that coats the back of a spoon.
- Heat oil: Bring oil to 160 C (320 F) for blanching. Use a thermometer; visual cues alone can mislead you.
- Blanch fries: Fry in small batches 3-4 minutes until tender but not colored. They should feel soft when pierced. Drain on a wire rack and cool for 5 minutes.
- Increase heat: Raise oil to 190 C (375 F) for final crisping. The higher temperature sets the batter quickly and expels moisture.
- Coat and fry: Dip a few blanched fries into batter, allow excess to drip, and carefully lower into hot oil. Fry 2-3 minutes until golden brown and crackling. The aroma will be toasty with malt notes.
- Drain and season: Transfer to a wire rack lined with paper towels to drain briefly, then season immediately with salt. Serve while hot so the exterior stays crisp and the interior remains pillowy.
Notes
- Soaking is key: Ice water removes excess starch, ensuring maximum crispiness.
- Temperature control: Use a thermometer and maintain oil temps for consistent results.
- Batch size: Fry in small batches so oil temperature recovers quickly and fries crisp evenly.