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

TOTAL TIME: 9 hr 55 min
Prep: 50 min
Inactive Prep: 8 hr
Cook: 1 hr 5 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

SPICY CHIPS:
  • 2 tablespoons kosher salt
  • 1 tablespoon ancho chili powder
  • 1 teaspoon chili de arbol powder
FRIED FISH:
  • 3 large egg whites, beaten to stiff peaks
  • 3 pounds cod or haddock, cut into 6-ounce pieces
  • Lemon-Habanero Tartar Sauce, recipe follows
  • Serrano Vinegar, recipe follows
LEMON-HABANERO TARTAR SAUCE:
  • 6 cornichon, finely diced
  • 2 tablespoons capers
  • Salt and freshly ground black pepper
SERRANO VINEGAR:
  • 1 tablespoon salt
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Directions

Spicy Chips:
Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside.

Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water.

Heat oil in a large, straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels.

Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and chopped cilantro.

Fried Fish:
Preheat a deep-fryer or a deep pot filled halfway with oil to 360 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 egg whites.

Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and 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, Chips, Lemon-Habanero Tartar Sauce and Serrano Vinegar.

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 cooled lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

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.

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