Name: Crispy Potato Nuggets with Beer Cheese and Caviar
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Neutral cooking oil, for frying; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; One 12-ounce bottle toasted lager; 1/4 cup whole milk; 3 ounces white Cheddar, grated; 3 ounces low-moisture mozzarella, grated; 3 ounces provolone, grated; Kosher salt; 9 ounces frozen potato tots; 2 to 4 ounces sustainable caviar

Directions

Special equipment:

a deep-fryer

Preheat the cooking oil in a deep-fryer to 375 degrees F. Line a baking sheet with a wire rack.
For the beer cheese: Add butter and flour to a small saucepan over medium heat, then stir and cook until the butter and flour are fully blended, about 2 minutes. Slowly pour in the beer and milk, whisking to combine. Bring this to a simmer and cook until thickened, about 5 minutes. Slowly stir in the grated cheeses and cook on low heat until incorporated. Taste and adjust the seasoning as needed.
Add the potato tots to the oil and cook until crispy, 2 to 3 minutes. Remove to the wire rack-lined sheet tray. Season immediately with salt.
Put the tots in a large shallow dish. Pour over the stringy cheese sauce. Dollop with copious amounts of the caviar.

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