In the tiny town of Bellwood PA where we live, there is an awesome little restaurant named Irvin’s which produces some seriously innovative food. This dish was inspired by their famous Brewhouse Fries and Cajun Mayo, which are doubly not gluten free due to the presence of beer and a seasoned batter. We replicated their fantastic recipe with gluten free substitutes and added a spicy dip of our own. Hope you enjoy them!
2-3 lb frozen french fries – crinkle cut or thicker cut are best, do not use shoestring fries!

1 12oz bottle gluten free beer – we used Redbridge

1 c Better Better Gluten Free Seasoned Flour

oil for frying

Kicked Up Mayo (recipe follows)

Allow fries to thaw to room temperature.

In a large bowl, mix the bottle of gluten free beer and the Better Batter Gluten Free Seasoned Flour. This will bubble up! Stir until the bubbles subside and the batter thickens slightly – it should be like pancake batter. Place fries gently into the batter and allow to sit.

Heat oil to 375 degrees in a deep fat fryer or to medium high in a cast iron skillet (oil should be at least 2 inches deep).

Take a few fries at a time out of the batter, shaking off the excess gently, and place in the fryer. Fry for a few minutes, or until golden brown. Drain and serve immediately with Kicked Up Mayo (recipe below).

Kicked Up Mayo

Note: you can use dairy free or egg free versions of the ingredients below with no problems!

1/2 c mayonnaise

1/2 c sour cream

1/4 c +/- Frank’s Red Hot sauce

1-2 tsp paprika

Blend all ingredients together, seasoning to taste with the Red Hot and paprika. Serve immediately, or refrigerate for later use.