Recipe: Three Kings Public House's Pub Chips

It’s tavern tradition to add dashes of tart malt vinegar atop crispy, salty pub chips. But swap that sour wine for a tangy house-made fondue featuring Urban Chestnut Brewing Co.’s signature ale – nutty, yeasty, malty Winged Nut – and we’re wondering if we can even call the chips at Three Kings Public House “pub grub” anymore.

Pub Chips
Courtesy of Three Kings Public House’s Ryan Pinkston
4 servings

2 quarts high heat olive oil (not extra virgin)
1 lb. russet potatoes (about 2 large potatoes), scrubbed and rinsed
Kosher salt

• Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. 

• While the oil heats, line a large mixing bowl with paper towels.

• Cut 8 to 10 slices of the potato, widthwise, to the thickness of a dime.

• When a deep-fry oven thermometer reaches 300 degrees, the oil is ready.

• Carefully add the slices, one at a time, into the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp.

• Remove the chips with the spider, allowing some of the excess oil to drain off.

• Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees and continue slicing and frying the potatoes in small batches.

• When the final batch has finished frying, sprinkle the chips with kosher salt to taste and shake the bowl to evenly distribute the salt. Remove the paper towels and serve with cheese fondue (recipe follows).

“Winged Nut” Ale and Cheese Fondue

2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 tsp. spicy grain mustard
1 tsp. Worcestershire sauce
½ tsp. kosher salt
½ tsp. freshly ground black pepper
½ cup Urban Chestnut Brewing Co. Winged Nut Ale
¾ cup heavy cream
1½ cups shredded Cheddar cheese

• In a heavy gauged pan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.

• Whisk in the mustard, Worcestershire, salt and pepper until smooth. Add the beer and whisk to combine.

• Pour in cream and whisk until well-combined and smooth.

• Gradually add the cheese, stirring constantly, until the cheese melts and the sauce is smooth; this will take 4 to 5 minutes.

• Serve immediately or let cool and refrigerate.