Chips in Beer Batter

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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 β…›-inch thick

For the Batter

  • 4 oz (110 g) plain flour
  • Pinch of salt
  • 2 tablespoons sunflower oil
  • ΒΌ pint (150 ml) warm ale
  • Flour for dusting
  • 1 egg white
  • Vegetable oil for deep-frying

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.

In 1843 Lord Melbourne, who gave his name to Melbourne, Australia, allotted areas of his Derbyshire land for market gardening. This became known as Lord Melbourne’s Potato Land.

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