Step 1

Steam or microwave potatoes for approximately 15 minutes until tender.

Step 2

Arrange wedges on trays in a single layer and freeze for 2 hours or until firm.

Step 3

Heat oil over a high heat or use a deep fryer and heat until temperature reaches 180C. Once oil is hot, whisk half the flour with the beer until just combined, don't overwork.

Step 4

Dust wedges with remaining flour, then dip into batter. Deep-fry wedges in batches until golden and crisp.

Step 5

Serve with salt and lemon pepper.