January 23, 2015
330ml Innis & Gunn, Original
200g plain flour
4 tbsp. rice flour
1 pack of Macsween haggis, cut into two discs
2 large Maris Piper potatoes
1.5-litre beef dripping or groundnut oil
Hebridean Sea Salt
Deep fryer or wok
- Peel the potatoes and cut into 1cm thick chip wedges. Wash and dry well with kitchen towels.
- Add the beef dripping or groundnut oil into the deep fryer or wok and heat until the temperature reaches 150°
- Carefully pour the potatoes into the oil and don’t stir for two minutes. Cook for seven minutes in total or until they have soft centres. Put to one side.
- Turn the temperature up until it reaches 180°
- To make the batter, pour the beer into a bowl and add the plain flour. Whisk until you have a smooth batter. Season well with salt.
- Coat the prepared haggis discs in the rice flour and then dip them into the batter. Once fully coated, place the discs into the fryer away from you and cook for around eight minutes or until cooked through. Remove from the oil and leave to drain for a few minutes on their sides.
- Meanwhile, put the chips back into the fryer at 180°c and cook for two minutes.
- Drain the chips and plate up with your battered Macsween haggis.
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