Best Beer Batter Fish And Spicy Chips With Lemon Habanero Tartar Sauce And Serrano Vinegar Recipes

CRISPY BEER BATTER FISH & CHIPS

Crispy Beer Batter Fish & Chips image

Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.

Provided by Chef John

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup self-rising flour
2 tablespoons rice flour
¼ teaspoon baking powder
4 (6 ounce) cod fillets, fully thawed if frozen
2 tablespoons rice flour, or as needed
salt to taste
1 cup lager-style beer, or more as needed
vegetable oil for frying

Steps:

Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g

BEER BATTER FISH AND SPICY CHIPS WITH LEMON-HABANERO TARTAR SAUCE AND SERRANO VINEGAR

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

Provided by Bobby Flay

Categories main-dish

Yield 4 servings

Number Of Ingredients 26

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

Steps:

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.
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.
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.
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.