Recipe for Steak Fries Using Beer Batter

If you love steak fries, you’ll enjoy this homemade recipe for making them using beer batter.

I’m sharing how I make my steak fries below. Grab the recipe below!

Recipe for Steak Fries Using Beer Batter

I’ve had a love affair with fries ever since I was a wee lad way back in the day.

Fries come in all shapes and sizes, and so far, I have never met a fry I haven’t liked.

Recently, I made Beer Battered Steak Fries, and let me say something, “THEY WERE AMAZING”!

Bruh, no joke! These fries are crispy on the outside and tender inside, where it counts.

They’re not underseasoned and finished with my favorite flaky sea salt and basil harvested from our family garden.

If you’re a fan of fries, you may also want to check out our French Fries Board + Dip Ideas! 

How To Make Beer Battered Steak Fries:

Potatoes. I think russet or Yukon Gold potatoes fry up best for steak fries. Both potato varieties have a high starch content, which, when baked, deep-fried, or made in an air fryer, makes for crispy on the outside and soft on the inside comfort food level fries.

All-Purpose Flour, Seasoning, Beer & Egg. This recipe calls for all-purpose flour, which is standard for making a respectable beer batter. I seasoned the flour with sea salt, freshly cracked black peppercorns, onion powder, Old Bay seasoning (I like the Old Bay Hot seasoning). In a separate bowl, I cracked an egg and scrambled it using a fork, then added the beer and continued mixing. Lastly, I added the beer and egg mixture to the flour thoroughly. When it comes to the type of beer, use whatever kind of beer you have on hand. Just a basic beer will do; however, if you want to use a fancy craft beer, that’s your business. 

Oil. When it comes to frying, you want an oil with a high smoke-point rating. The oil will get hot, and you need an oil that can handle the high temperature. I used sunflower oil, but you can also use canola, vegetable, safflower, grape seed, or avocado oil. 

Recipe for Steak Fries Using Beer Batter

Serving Size: 4-5

Ingredients:

• 4 medium (2 lbs) Yukon gold potatoes, roughly peeled, sliced lengthwise into 1/4 – 1/2 inch thick wedges
• 1 cup + 2 tablespoons all-purpose flour
• 1 tablespoon onion powder
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon freshly ground black peppercorns
• 1/2 teaspoon sea salt or Kosher salt
• 1 egg
• 1 cup beer (I prefer using a stout or another dark beer like a brown or Doppelbock)
• 3 1/2 cups vegetable oil

Directions:

1. Cut potatoes into 1/4″ – 1/2″ wedges. Place them in a bowl of salted cold water to prevent the potatoes from browning, and the cold water will also make the potatoes crispy. Set the potatoes in the fridge. This helps remove excess starch and promotes crispiness.
2. To make the beer batter, grab a medium-size mixing bowl and add the all-purpose flour, onion powder, Old Bay seasoning, sea salt, and freshly cracked black peppercorns. Mix well.
3. In a small bowl, crack a single egg and mix with a fork, then continue mixing and add the beer. Add the egg and beer mixture to the flour mixture. Set aside.
4. In a 5-quart stockpot or deep fryer, heat 3 inches of oil to 350°F–365°F. Use a thermometer to maintain this range for best results.
5. When the oil is hot, remove the potatoes from the fridge, strain off the water, and pat the potatoes dry with a paper towel. Place a wire rack or a plate lined with a paper towel next to your work area. Dredge the potatoes through the batter and shake off any excess batter. Place the fries in the hot oil, careful not to crowd the pot. In batches, fry the potatoes for 3 1/2 to 4 minutes until golden brown. Remove the finished oil from the hot pan using a large slotted spoon and place it on a paper towel to absorb any excess oil.  
6. Immediately sprinkle with sea salt and chopped basil (optional) while still hot. Transfer cooked fries to a baking sheet in a 200°F oven to stay warm and crisp while finishing the remaining batches.
7. Serve. 

ProTip: After making the beer batter, allow it to set for 10 minutes until air bubbles form on the surface.

More tips on making homemade Steak Fries with Beer Batter

What kind of potatoes can I use to make steak fries? Russet or Idaho potatoes are the same thing and are the best for making fries because of their high starch content. I also use Yukon gold potatoes. Sweet potatoes work fine; they won’t crisp up like Russet potatoes and will be limp when fried, but I love the sweetness.

Optional: Parboil for Softer Centers ):
Bring a pot of salted water to a boil. Add drained potato wedges and parboil for 4–5 minutes until barely fork-tender. Drain and let them dry completely on a clean towel or paper towels.

How to make steak fries in the oven

Preheat the oven to 400 F. Cut the potatoes into 1/4-inch—1/2-inch wedges, season with Kosher salt or something spicier, like Cajun seasoning, and spread them out on a non-greased baking sheet. Place the potatoes on the center rack and bake until golden brown, for about 40 minutes. 

How to make steak fries using an air fryer

Yes, you can make steak fries in an air fryer. Cut the potatoes into 1/4-inch – 1/2-inch wedges, lay the potatoes onto a baking sheet in an even layer, and spray with canola oil. Toss the potatoes to coat with oil evenly—season with Kosher salt, freshly cracked black peppercorns, or something spicier like a Cajun seasoning. Preheat the air fryer to 400°F. Then, working in batches, place the potatoes evenly and air fry for 15 minutes. Remove the steak fries from the air fryer and repeat the process. 

Now that you have the recipe feel free to satisfy your fries cravings any time the mood hits you! We paired our Beer Batter Steak Fries with a grilled steak and salad.  Enjoy!