Beer-Battered Fries

I’m going to keep it real with y’all. I’ve been all about going healthier lately and finding healthy substitutions for carb and fat heavy dishes. But when it comes to fries I say screw it. My hot take is that there is no perfect fry substitute. Sweet potato fries? Close, but they’re always kind of flacid. Zucchini chips/wedges? I’d eat it, but don’t give it to me and tell me it’s supposed to fill my fry craving. Those breaded cauliflower sticks in the freezer section? Bro, no.

Eating healthy is great and awesome, but sometimes you just need some potatoes and a pot of grease. To up the anty we’re also going to dunk these babies in a spiced beer batter for optimum crunch and flavor. Everything in moderation, right?

Ingredients:

  • 2 lbs russet potatoes, peeled
  • 1 1/2 cups beer
  • 2 cups flour
  • 1/2 tbsp old bay seasoning
  • 2 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • 1 tsp cayenne
  • 1 tsp cumin
  • 2 tsp black pepper
  • 2 tsp salt, plus more for finishing
  • Enough oil to go two to three inches deep in your skillet/pot

Get a large bowl of cold water ready. Cut the fries into spears about the thickness of your finger. As you’re cutting go ahead and put the potato spears in the cold water to keep them from oxodizing and to help remove some of the starch. Let the potatoes rest in the water for about an hour and a half for optimum fries.

In either a cast iron skillet or pot big enough to deep fry in heat your oil to 325 degrees. While the oil’s heating mix together the flour, beer, and spices. The consistency should be like a thick pancake batter.

Once your oil’s hot enough start dunking your fries in the batter and fry them in the lower temperature oil in batches, making sure to stir them around so that the fries don’t stick together. Fry them until the insides start to become soft and the outside is starting to turn golden, about three to five minutes a batch. Drain the fries on a paper towel-lined baking sheet as you remove them from the oil.

Once all the fries were blanched in the cooler oil crank the temperature up to 375 degrees. Again fry them in batches. Fry them until the outside looks perfectly golden brown, about another three minutes. And once again drain on a paper towel-lined baking sheet. While the fries are still fresh out the grease hit them with a pinch of salt and serve immediately.

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