On to round three of what is now a world renowned beer dinner, Beer Battered Fries. We considered baking our beer battered fries, but then what’s the fun in that? We lost our deep frying virginity that night and it was good.
We didn’t exactly make fries so much as we cut little potatoes in half. We (again, we more refers to the talented cooks in the kitchen) first baked our potatoes drizzled with oil in the oven for 15 minutes to mostly cook the potatoes. We then prepared out batter and put the pot of canola oil on the stove to heat up. To tell when your oil is hot enough, drop a little piece of bread in and see if it quickly starts sizzling and turns brown. If you get that good sizzle and your bread fries up nicely, you are good to go (eat the bread, it’ll be tasty). Our beer batter recipe was originally meant for fish and came from here. We used Central City’s Red Racer Pale Ale again, mostly because we bought a six pack. Here are the ingredients we mixed together for our batter:
- 1 egg
- 1 cup Central City Red Racer Pale Ale
- 1 1/8 tsp. baking powder
- 1 c. flour
- 2 tsp. salt
- 3/4 tsp. pepper
- 1 tsp. garlic salt
We battered our mostly cooked potatoes and dropped them into the pool. Watch out, the oil is freaking hot! I splashed myself and it hurt a lot. Cook until the batter turns a nice golden brown and looks crispy. Remove the potatoes with a small collinder of sorts and let the potatoes dry on a paper towel.
We were probably the most skeptical of how successful we would be with our beer battered fries, but they were delicious! They were perfectly cooked and wonderfully crispy. Combined with the soup, it was a very heavy meal. The salad provided a very refreshing contrast to the rest of the dishes. Despite the heaviness, dinner was excellent. I recommend deep frying to you adventurous sorts.