Boiler Maker Battered Portobello Fries with Gribiche Sauce Recipe

Add a bit of flavor to your next get-together with these fries wrapped in a beer-infused batter.

Serves: 2

Batter

2 cup all-purpose flour
¼ cup cornstarch
1 cup (8 fl oz/237 ml) lager (maybe a tad more)
1 shot (1.5 fl oz/44 ml) whisky
1 tsp salt

In a medium bowl, combine all the ingredients. With a wire whisk, whip until smooth.

2 portobello mushrooms
3–4 cups (24–32 fl oz/710–946 ml) oil for frying
Salt and pepper to taste

With a spoon, scrape the gills from the mushrooms. Cut the caps into ½-inch (13 mm) strips. Heat the oil in a wok or deep fryer to 375°F (191°C). Dunk the portobellos in the batter and fry until lovely. Season with salt and pepper directly out of the fryer.

Gribiche Sauce

3 eggs boiled, shelled, and chopped
1 dill pickle, finely chopped
½ bunch parsley, finely chopped
1 Tbs capers, chopped
1 cup (8 fl oz/237 ml) mayonnaise
½ cup (4 fl oz/118 ml) ketchup
1 Tbs tarragon, chopped
Juice of one lemon

In a small bowl, combine all the ingredients and mix well. Serve with Portobello fries.

Beer suggestions: For the batter, Samuel Adams Boston Lager (Boston, Massachusetts) is a great choice. Pair with a brown ale such as Big Sky’s Moose Drool (Missoula, Montana) or Surly Bender (Minneapolis, Minnesota).

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