Beer-battered Cajun French fries

July 12, 2017 (Last Updated: November 15, 2018)
Beer-battered Cajun French fries

This is as good as it gets, folks! Not a beer drinker? Then eat it! Make these naughty, but oh-so-nice cr-r-rispy on the outside, soft as a pillow on the inside fries this Friday – and every other Friday, once you’ve tasted them! 

Beer-battered Cajun French fries

Serves: 4 - 6
Cooking Time: 30 mins


  • 1,5kg potatoes
  • 150g cake four
  • 10ml (2 tsp) Cajun spice + extra, to season
  • salt and freshly ground black pepper, to taste
  • 430ml pale ale beer
  • canola oil, to deep-fry
  • sea salt flakes, to season
  • lemon wedges, to squeeze
  • mayonnaise/aïoli/dipping sauce of your choice, to serve



Peel the potatoes, cut them into 2cm-thick slices and place in cold water. Combine the cake flour, Cajun spice, salt and freshly ground black pepper to taste in a medium bowl. Make a well in the centre. Gradually add the beer, whisking continuously until well combined and lump free.


In a deep fat fryer or large, deep pot, heat the oil to 180˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Dip the chips into the beer batter before frying them in batches to avoid them sticking together, 5 – 10 minutes or until golden brown. Remove with a slotted spoon and drain on paper towel. Season with the extra Cajun spice and sea salt flakes to taste. Serve with lemon wedges for squeezing and mayonnaise/aioli/your preferred dip alongside.

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