Friday, June 11, 2010

Beer Battered Chips

I mean, why not? Right?

I gave the chips a pass through the oil without coating, drained them, then battered and fried them at a higher temperature. The result was a lovely coating with a very creamy-textured potato inside. I can't believe I never tried this before.

Here's the batter recipe:

1 cup flour
1 cup beer
1 teaspoon bicarb
3/4 teaspoon salt
1/4 teaspoon mustard powder
1 large egg

Beat all together until smooth. Cover, and let sit at room temperature for at least an hour (two is better).

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