Summary

Ingredients

• 6 large potato (s), waxy potatoes (e.g. Nicola)
• 2 cups flour (type 405)
• 1 ½ cup beer, light, ice cold
• Lemon pepper
• salt
• oil for deep-frying

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Instructions

1. Peel the potatoes and cut lengthways into approx. 8 wedges each. Steam the wedges in the steamer for 15 minutes or until they are very soft. Place the cooked wedges on a rack and let cool. Then freeze for at least 2 hours.
2. Heat the oil. Mix half of the flour with the beer and stir well, but do not beat too hard.
3. When the oil is hot, turn the frozen potato wedges in the remaining flour, dip in the beer batter and fry in the hot oil until golden brown. Take out, drain, season with lemon pepper and salt.