Chips in Beer Batter

Name: Chips in Beer Batter
Ingredients: Flour for dusting; Vegetable oil for deep-frying; Large potatoes, cleaned and cut about ⅛-inch thick; 1 egg white; Pinch of salt; 4 oz (110 g) plain flour; ¼ pint (150 ml) warm ale; 2 tablespoons sunflower oil

Preparation info

Difficulty
Easy

Appears in

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 ⅛-inch thick

Snack
Vegetarian
January

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.