If you’re looking for that perfect, shatteringly crisp pub-style crunch, you’ve come to the right place because these are truly the ultimate Beer-Battered French Fries. We’ve mastered the secret to a light, airy coating and a fluffy potato center that makes every single bite absolutely fabulous. Trust us, once you try this restaurant-quality recipe at home, you’ll never settle for a basic fry again!
Jump to:
- 🥔 The Ingredients
- 📝 Ingredient Notes and Substitutions
- 📌 Tips and Tricks for the Ultimate Crunch
- 👩🏼🍳 How to Make Crispy Beer-Battered French Fries
- 🍽️ How to Serve the Ultimate Beer-Batter French Fries
- 🙋🏽♂️ Frequently Asked Questions
- 😋 More Amazing Gastro-Pub Sides or Apps
- The Ultimate Crispy Beer-Battered French Fries
🥔 The Ingredients
We’ve combined simple pantry staples with a few professional secrets to create a perfectly seasoned, shatteringly crisp coating that turns humble spuds into a total showstopper. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Russet Potatoes: These are the gold standard for fries because their high starch content creates a fluffy, mashed-potato interior. If you’re in a pinch, Yukon Golds will work, though they will be slightly creamier and less “starchy-crisp.”
- Distilled White Vinegar: Adding this to your soaking water is a restaurant secret that helps the potato structure hold together so they don’t break during the double-fry process. Apple cider vinegar can be used as a substitute, though it may slightly darken the potato.
- Peanut Oil: We love peanut oil for its high smoke point and clean flavor, but any neutral oil with a high smoke point—like canola, vegetable, or grapeseed oil—will work perfectly.
- Cold Beer: The carbonation is what makes the batter light and airy! A light lager or pilsner is our favorite for a clean taste, but you can substitute with ice-cold club soda or seltzer water for a non-alcoholic version that still delivers a great crunch.
- The Seasoning Blend: Our mix of garlic powder and smoked paprika adds a subtle, savory depth to the batter. Feel free to swap the smoked paprika for cayenne pepper if you want a little extra kick!
- Baking Powder: Do not skip this! It reacts with the beer to create tiny air bubbles, which is the key to that “shatteringly crisp” texture.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks for the Ultimate Crunch
- Keep the Beer Ice-Cold: This is the most important rule! The cold temperature of the beer prevents the flour from absorbing too much oil, while the carbonation creates those tiny air pockets that make the batter light and airy.
- Bone-Dry Potatoes are Happy Potatoes: After soaking your potatoes in the water and vinegar, make sure to pat them completely dry with paper towels or a clean kitchen towel.
- Don’t Overmix the Batter: When you add the beer to your dry ingredients, whisk until just combined. A few small lumps are perfectly fine! Overmixing develops the gluten in the flour, which can make your coating “bread-like” and chewy instead of shatteringly crisp.
- Use a Thermometer: Don’t guess the oil temperature! A deep-fry thermometer is essential. If the oil is too cool, the fries will be greasy; if it’s too hot, the batter will burn before the potato is cooked through.
- Fry in Batches: Overcrowding the pot will cause the oil temperature to plummet. Fry in small batches so each fry has plenty of “elbow room” to get golden and crispy.
- The Immediate Salt Sprinkle: Always season your fries with that coarse sea salt the second they come out of the oil.
- The Vinegar Secret: Don’t skip the vinegar in the soaking water! The acid helps strengthen the potato’s pectin, which ensures your fries stay intact and don’t turn into mush during the double-fry process.
👩🏼🍳 How to Make Crispy Beer-Battered French Fries
- Step 1: Use a sharp knife or a mandolin to cut the potatoes into ½-inch strips.
- Step 2: Place the potatoes in a large bowl and fill with water. Swish the water, then drain by holding the potatoes back with your hand. Repeat three times. Now, fill again with water and stir in the distilled white vinegar.
- Step 3: Heat the oil to 325°F and fry the potatoes (in batches) until pale and limp, about 4 to 5 minutes.
- Step 4: Toss the par-cooked potatoes in flour. Shake off excess.
- Step 5: In a bowl, mix the batter ingredients. Submerge the floured fries in the batter. Shake off excess and then place them on a baking rack, allowing excess batter to fall off.
- Step 6: Turn the heat up to 375°F and fry the French fries until deeply golden and very crisp. Place on a baking rack and hit them with a pinch of coarse sea salt. Serve hot!
Expert Tip: The “Drip and Smooth” Technique
To ensure your fries have a shatteringly crisp, thin coating rather than a heavy, doughy one, place the battered fries on a wire baking rack set over a foil-lined pan for a few seconds before they hit the oil. This allows the excess batter to drip off naturally; if you still see a heavy buildup, simply use your fingers to gently smooth it into a thin, even layer for that perfect, restaurant-quality finish!
🍽️ How to Serve the Ultimate Beer-Batter French Fries
While these fries are absolutely incredible on their own, they are even better when paired with the right dips and dishes! Here is how we love to serve them:
- The Ultimate Appetizer Spread: For a crowd-pleasing starter, serve these piled high in a basket alongside a variety of dipping sauces. We highly recommend our homemade ketchup, a zesty Cajun remoulade, or a cool, creamy homemade Ranch. For a truly sophisticated snack, a Garlic Basil aioli is the perfect partner for that crisp coating.
- The Perfect Side Dish: These fries are the natural companion to any of our favorite sandwiches. They bring that authentic pub-style experience to our Perfect Cheeseburger, add the perfect crunch to a Fried Fish Sandwich, or provide a savory balance to our Honey Mustard Grilled Sandwich.
No matter how you serve them, just make sure you have plenty on hand—they disappear fast!
🙋🏽♂️ Frequently Asked Questions
A light-bodied lager or pilsner is the ideal choice because it provides a clean flavor and plenty of carbonation without overpowering the potato. Avoid dark stouts or heavy IPAs, as they can make the coating look burnt or add a bitter aftertaste.
This specific recipe requires hot oil to instantly “set” the wet coating. If you try to use an air fryer, the liquid will simply drip through the basket before it has a chance to become crispy.
This usually happens if the oil temperature drops too low or if the potatoes weren’t dried thoroughly before dipping. It is also essential to ensure only a thin, even layer of batter is on each fry; if the coating is too thick, it will trap moisture and prevent that signature crunch. Make sure your oil stays at 375°F for the final fry and pat those spuds bone-dry to ensure the coating sticks and crisps up perfectly.
You can definitely do the first “blanching” fry ahead of time and keep the potatoes at room temperature for a few hours. However, for the best results, you should wait to mix the batter and perform the final fry right before you are ready to serve.
😋 More Amazing Gastro-Pub Sides or Apps
Ready to make the best fries in town? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
The Ultimate Crispy Beer-Battered French Fries
Video
Equipment
- 1 large study pot or skillet or deep-fryer
- baking pan lined with a baking rack
Ingredients
- 3 large Russet potatoes cut into ½-inch sticks
- 1 tablespoon distilled white vinegar
- peanut oil or canola, or vegetable – for frying
- 1½ cup all-purpose flour divided
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoon Kosher salt
- 1 teaspoon black pepper
- 12 oz beer Lager or Pilsner, ice cold
- coarse sea salt for finishing, optional
Instructions
- Peel the potatoes (or leave the skin on for a rustic look and feel), and cut them into ½-inch sticks. Place them in a bowl and cover them with cool tap water. Swish the potatoes around to help release the starch. Use your hand to hold back the potatoes and drain the water into the sink. Repeat this process 3 times; by the third time, the water should be clear. Drain and cover again with cool tap water. Stir in the distilled white vinegar and let the potatoes sit for at least 1 hour, or up to 6 hours.3 large Russet potatoes, 1 tablespoon distilled white vinegar
- In a heavy-bottomed pot, heat 2 to 3 inches of oil to 325°F, ensuring you leave at least 2 inches of "headroom" at the top to safely allow for bubbling. Or, heat your deep-fryer to 325°F.peanut oil
- Drain the potatoes and pat them completely dry with paper towels. Fry the French fries in batches for about 4 to 5 minutes. They should be pale and limp, but not browned. Remove and drain on a wire rack over a baking pan lined with foil (for easy cleanup).
- Increase the oil temperature to 375°F.
- Add ½ cup of flour to a shallow pan and set aside.1½ cup all-purpose flour
- In a large bowl, whisk the remaining 1 cup of flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and pepper together until combined. Just before frying, pour in the ice-cold beer. Whisk until just combined (a few lumps are okay).½ cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 12 oz beer
- Toss the par-cooked fries in the flour in the shallow pan. Then, dip the floured fried into the batter and let the excess drip off. Place them on the baking rack in a foil-lined baking pan to continue allowing the excess batter to drop off.
- Working in batches, lower the fries into the hot oil. There should be a thin layer of batter on the fries. If they are thick with batter, use your fingers to rub some of the batter off.
- Fry them until they are deeply golden and very crispy, usually about 3 to 5 minutes. Remove from the oil and place them on the baking rack. Immediately sprinkle them with the coarse sea salt (if using). Repeat with the remaining French fries. Serve at one with your favorite condiment(s).coarse sea salt
Notes
- Thin is In: For that signature “shatter-crisp” texture, avoid a heavy, doughy coating. Let the excess batter drip off the fries on a wire rack for a few seconds; if the coating still looks thick, use your fingers to smooth it into a thin, even layer before dropping them into the oil.
- The Cold Factor: Keep your beer in the back of the fridge until the very last second. The colder the beer, the less oil the batter will absorb, which is the secret to a light, airy, and non-greasy fry.
- Oil Safety: Always leave at least 2 inches of “headroom” at the top of your pot. When you add the battered fries, the oil will bubble up vigorously, and you want to ensure there is plenty of space to prevent any overflows.
- Make-Ahead Tip: You can perform the first “blanching” fry (at 325°F) up to 2 hours in advance. Simply leave the par-cooked fries at room temperature, then batter and do the final “golden” fry (at 375°F) right before you’re ready to eat!
- The Salt Window: There is a very short window to get your seasoning to stick! Be sure to sprinkle the fries with coarse sea salt the very second they come out of the hot oil while the surface is still glistening.
Wesley says
These are so good that moving forward, I will demand my fries always be beer-battered. Period.
Kris Longwell says
Woo hoo!!! The BEST!!!