Recipes : Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar
Recipe courtesy Bobby Flay

Ingredients
Canola or peanut oil, for frying
2 cups all-purpose flour, plus 1 cup for dredging
1 teaspoon salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
2 cups beer
3 eggs
3 pounds cod or haddock, cut into 3-ounce pieces
Serrano Vinegar, recipe follows
Spicy Chips, recipe follows
Lemon-Habanero Tartar Sauce, recipe follows

Instructions
Preheat a deep-fryer or a deep pot filled halfway with
oil to 375 degrees F.

Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper, and beer in a
large bowl. Set aside for 10 minutes. Fold in the eggs. Batter should be thin.

Preheat oven to 300 degrees F.

Season the fish with salt and pepper. Dredge fish in the additional flour, tap off
the excess, and then dip the fish in the batter to coat. Fry in batches until
golden brown on both sides. Remove with a slotted spoon to a plate lined with
paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with
Serrano Vinegar drizzled over top, Spicy Chips on the side, and Lemon-Habanero

Tartar Sauce for dipping.

Ingredients
Serrano Vinegar:
2 cups white wine vinegar
8 serrano chiles, pricked with a fork
1 tablespoon salt

Instructions
Bring vinegar to a simmer in small saucepan. Add the
chiles and salt, remove from the heat, and transfer to a glass bottle or jar. Let
sit at room temperature for at least 8 hours. Strain.

Ingredients

Spicy Chips:
4 large baking potatoes, such as russets, about 3 pounds, peeled and cut into
matchstick slices 1/4-inch thick
Canola oil, for frying
2 tablespoons kosher salt
1 tablespoon ancho chile powder
1 teaspoon chile de arbol powder
Chopped cilantro leaves

Instructions
Place the potato slices in a bowl of cold water. Let
stand 15 minutes. Drain, rinse under cold water, and drain again. Pat dry with
paper towels.

Heat enough oil to come 4 inches up the sides of a large deep saucepan to 370
degrees F.

Mix together the salt, ancho powder, and chile de arbol powder together in a bowl.
Add the potatoes to the hot oil in batches and cook until golden brown, about 4
minutes. Remove from the pan with a slotted spoon, drain on paper towels, and
immediately season each batch with some of the spice mixture and some of the
chopped cilantro. Serve hot.

Ingredients
Lemon-Habanero Tartar Sauce:
3 cups freshly squeezed lemon juice
1 1/2 cups good-quality mayonnaise
2 anchovy fillets, minced

1/2 habanero pepper, minced
6 cornichons, minced
2 tablespoons capers, drained
Salt and freshly ground black pepper

Instructions
Bring the lemon juice to a boil over high heat in a
small saucepan and cook until reduced to 1/2 cup. Let cool.

Combine about 2 tablespoons of the cooled reduced lemon juice, mayonnaise,
anchovies, habanero, cornichons, and capers in a medium bowl. Season with salt and
pepper, to taste. Add more lemon juice, to taste, if desired. Cover and
refrigerate for at least 1 hour before serving.