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
- 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.