1 cup frozen cheese curds

¾ cup Fry Krisp Batter Mix

1 bottle of light lager beer 

2 potatoes cut into fries or chips

1 cup prepared chicken gravy


Green onion for garnish


Preheat oil to 350 degrees. Mix up Fry Krisp Batter Mix to the consistency of a pancake batter and let sit for about 10 minutes. Meanwhile, fry potatoes and set aside to drain, and get your gravy to warming. Remove curds from the freezer, dust lightly with dry Fry Krisp Batter Mix, and drop curds one by one into hot oil. (I used a Lodge 9 quart cast iron dutch oven fitted with a handled fry basket.) About half way through frying curds, shake basket gently to separate any curds that are stuck together. When done, remove, and drain. Immediately build your poutine in layers, smother with gravy.

product in recipe

Recipe by Krissie Mason from Outdoor Life Magazine and


Instagram: @krissemason