Beer-battered Cajun French fries.
Ingredients
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
Method
1. Peel the potatoes, cut them into 2cm-thick slices and place in cold water.
2. 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.
3. 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.
4. 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.
5. 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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