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Beer battered potatoes with chipotle & lime mayonnaise

Method

  • Cook the potatoes in a large pot of lightly salted, boiling water until almost tender. Drain well and cut the potatoes in half lengthways.
  • At the same time, process the eggs and egg yolks with 2 pinches salt and the mustard for about 1 min. Then add 2 cups oil, little by little through the feeder tube, continually mixing.
  • Add the lime juice, garlic, chipotle peppers, coriander and ground pepper. Briefly mix until well combined. Taste for seasoning and set aside.
  • To make the batter, whisk the lager with the water until well combined in a large bowl. Then add enough flour with a small amount of baking powder, little by little, continually whisking until the mixture coats your finger.
  • Gently toss the potatoes in the batter until well coated and then deep fry in 180°C hot vegie oil in 2-3 lots until crisp. Drain well on kitchen paper towels, sprinkle with salt and serve with the mayo in a bowl on the side.

Ingredients

  • 8 kipfler potatoes, peeled & cut in even chunks
  • sea salt & freshly ground pepper
  • 2 large eggs + 2 egg yolks
  • 1 tbsp Dijon mustard
  • vegetable oil
  • juice of 1 lime
  • 2 plump garlic cloves, crushed
  • 2 chipotle peppers in Adobo, finely chopped
  • 2 tbsp chopped fresh coriander leaves
  • 1 cup lager, at room temperature
  • ½ cup cold water
  • self-raising flour
  • baking powder

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm