Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar

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This is, hands down, the absolute BEST fish batter recipe I have ever tried!! Easy, and so crunchy and light. And because it is simple you can tweak the seasonings to your own taste. I've made it with several different spices and it never dissapoints. Bobby Flay is the man!

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I only made the beer battered fish and chips. However, to save some time I cooked the potatoes in the oven to made oven fries while frying the fish. I LOVE LOVE LOVE the beer batter for the fish. The seasonings on the fries were great, but very spicy. I think it was my fault for putting too much seasoning on the chips, though. I gave only four stars because I felt that if I made this entire recipe as is, it might take a long time. I don't want to spend that much time on a Friday night after a long week. But, I don't know if I'll ever make a different batter to fry fish ever again. This one is the best! Oh also, I don't have a deep fryer or a thermometer so I just used a large sauce pan, and heated the oil over medium heat while the beer batter was sitting for 10 minutes. Worked perfectly.

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I tried the beer batter fish and it was excellent. My husband couldn't believe how good it was. It's a keeper. You are tops Bobby Flay.

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GREAT! lOVE THE TARTAR SAUCE RECIPE BUT CUT BACK ON THE CHILI POWDER...ACID REFLUX!!!

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I love fish & chips and have a recipe I use by Tyler Florence and wouldn't care to use any other--but for the fact that I have a toddler granddaughter who among other foods is allergic to eggs. Tyler's recipe uses egg--fine for me and hubby--but not her. I noticed that Art did NOT use any eggs in his F&C recipe. He also said he does NOT use beer. (So the so-called recipe ahead of mine proporting to be Art's recipe, is not correct. For 2 to 3 lbs of fish, I use 1 1/2 cups of A-P flour (Art said he used AP flour too and dust the fish w/flour first, then dunk in batter. The important thing is the consistency--like heavy cream, not any thicker. I use 2 1/2 tsp.of baking powder per 1 1/2 cups of flour. I also use 2 1/2 tsp of salt and 1/4 tsp of pepper. If you don't enough salt, it will be BLAND! Start w/8ozs. of selter water for batter, and add more to get the right consistency if need be. In Tyler's recipe, he also used one beaten egg. Since Art did NOT use eggs, I think Tyler's recipe WITHOUT the use of the egg will be fine for this recipe too...it's just like Art's. So if you need a great F&Chips recipe, start with Tyler's. No offense Bobby, I love your cooking and have your Mesa Grill cookbook, but this recipe is not your forte--that's why you lost the showdown. I think even Bobby would agree if you can't get Art's recipe, Tyler's is the next best thing.

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In 2007, Arnfield participated in Throwdown with Early Show resident chef Bobby Flay, a competition show in which an Average Joe who specializes in one food takes on Flay to see who has the best recipe. Flay?s fish and chips were nowhere near as good as Arnfield?s, who easily beat him as the crowd and judge favorite.

Since the win, the popularity of "A Salt and Battery" has grown and grown. People love his stuff, and tourists and locals alike flock for his baskets of fried goodies. "A Salt and Battery" often has lines around the block, and traditional Anglophiles can't sing his praises loud enough.

RECIPES:

BATTERED FISH
2 cups or 8 ounces all-purpose flour plus 1 cup extra for dusting fish
Pinch of salt
1 teaspoon baking powder
5 fluid ounces seltzer (half a can 1/2 cup plus 2 tablespoons
5 fluid ounces beer (I like Boddingtons ale 1/2 cup plus 2 tablespoons vegetable oil for the fryer
4 filets of cod or pollock 6 ounces each

Preheat fryer 375 degrees.

Combine 2 cups flour, pinch of salt, and 1 teaspoon of baking powder in a medium bowl. In a separate bowl, combine seltzer and beer and start with one cup liquid, whisk into dry ingredients. Batter should be the consistency of heavy cream, add more beer seltzer mixture until you get the right consistency, keep batter chilled until use. Put 1 cup flour in a shallow bowl or plate and coat your fish completely in flour, then dip fish in batter allowing the excess to drip back into the bowl. Fry fish in the fryer until done. Serve with malt vinegar.


CHIPS
1 1/2 pounds of idaho potatoes peeled and cut into 8 wedges
Vegetable Oil for frying
Salt
Malt Vinegar

Heat oil in fryer to 325 degrees

Peel potatoes and cut into 8 wedges. Par fry dried potatoes Four to 5 minutes then lay out on paper towels until cooled. For the second fry return chips to fryer and fry until crispy, drain. Salt hot chips and serve with malt vinegar.

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Love this recipe! Being from Pennsylvania Friday Fish Fry's are a tradition, so living down south now I wanted to try this at home. This is by far the best beer batter i have made. Fish was crispy on the outside and flaky and moist on the inside. I used cod as well, htough I cut it into 2x2 pieces, as when i used bigger pieces the breading got overcooked and the fish was still raw inside. RE: the tartar sauce, I read the reviews before I started, and reduced the lemon juice to 1/2 cup. The sauce was lemony but very good. I kept the left over serrano vinegar and used it in salad dressing - it was awesome. Another great recipe from Bobby!

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This is one of the best fish n chips recipes I have tried. The tartar sauce however is waaaayyy off?? 2 cups of lemon juice is too much. I'm going to try it tonite and cut the recipe in 1/2 and use only 1/2 cup of lemon juice and cook it down. I also add the 1/3 of the habenero and 2 cloves of garlic minced and cook it down w/the lemon juice.

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This recipe sounds great. I will be honest I have not tried it yet. I gave it a four anyway as I did not want to take away from the four stars already generated. My problem is this: I have looked in the four local stores in my town including a Mexican store and none of them carry "ancho chili powder". And I doubt that they will carry "chili de arbol powder". So as much as I want to try this it does not appear like it will be on my table anytime soon. I love Bobby by the way. Especially like is South West style.

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Easy to make, followed step by step instructions. Cod fish is what I used. The potato's were delish. I cannot say enough except BRAVO, BRAVO