The Ultimate Crispy Beer-Battered French Fries
Servings: 8
Calories: 367kcal
Get ready for the ultimate pub-style experience at home with these shatteringly crispy Beer-Battered French Fries! Using our secret double-fry method and a light, airy batter, these golden-brown beauties are fluffy on the inside and perfectly crunchy on the outside—truly the best fry you'll ever make.
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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
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- 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.
Nutrition
Calories: 367kcal | Carbohydrates: 53g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 592mg | Potassium: 678mg | Fiber: 3g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 2mg