Chips in Beer Batter

Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

I am told that these are sold in fish and chip shops in Sydney. They are not for those with delicate appetites. They are improved by pepping up with a sprinkling of vinegar.

Ingredients

  • Large potatoes, cleaned and cut about -inch thick

Method

To prepare the batter, sift the flour and salt into a basin and mix with the oil and ale until very smooth. Allow to stand in a cool place for 1 hour.

Wash the potato slices and dry well. Dust with flour.

Whip the egg white until stiff and fold into the batter. Coat the potato slices with the batter and deep-fry until golden. Drain and eat at once.