beer batter fish and spicy chips lemon habanero tartar sauce and serrano vinegar
Rickie Wolinski
Ingredients
- Beer Batter Fish:
- All-purpose flour (1 cup)
- Cornmeal (1/2 cup)
- Baking powder (1 tablespoon)
- Salt (1 teaspoon, for the batter)
- Coarse sea salt (for sprinkling on the fish)
- Fresh lemon juice (1 tablespoon, optional)
- Beer (1 cup, use a lager or pale ale for a milder flavor; ensure it’s room temperature)
- Spicy Chips:
- Russet potatoes (2 large, cut into thin wedges)
- Canola oil (enough to cover the chips in the pan)
- Salt (1 teaspoon, plus extra for seasoning)
- Cayenne pepper (1/4 teaspoon, for added heat; adjust according to taste)
- Garlic powder (1/2 teaspoon)
- Onion powder (1/2 teaspoon)
- Lemon Habanero Tartar Sauce:
- Mayonnaise (1 cup, use a high-quality brand for best results)
- Fresh lemon juice (3 tablespoons)
- Finely chopped habanero pepper (1-2, depending on heat preference; remove seeds for milder flavor)
- Minced garlic clove (1 small)
- Dill weed (2 tablespoons, finely chopped or snipped with scissors)
- Salt and freshly ground black pepper (to taste)
- Serrano Vinegar:
- White vinegar (3/4 cup)
- Finely chopped serrano peppers (5-6, remove seeds for less heat; adjust as needed)
- Garlic cloves (2, minced)
- Fresh lemon juice (1 tablespoon, optional, for extra zing)
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Steps
### Beer Batter Fish and Spicy Chips Recipe
#### Ingredients:
- 4 cod fillets or your choice of white fish
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 cups ice-cold beer (pale ale or wheat beer for a smoother batter)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Vegetable oil, enough to deep fry
- Lemon wedges
- Salt and pepper
#### Spicy Chips and Tartar Sauce:
- 8 oz potatoes, peeled and sliced into thin rounds
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust for heat level)
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh chives
- 1 minced jalapeño
- 1 teaspoon honey
#### Serrano Vinegar:
- 2-3 dried serrano peppers, finely chopped
- 1/4 cup white vinegar
- 1/4 cup water
### Step-by-Step Instructions:
#### Making the Beer Batter:
1. **Prepare Fish**: Pat the fish fillets dry with paper towels and season with salt and pepper.
2. **Mix Dry Ingredients**: In a bowl, mix together flour, baking powder, and a pinch of salt.
3. **Combine Wet Ingredients**: In another bowl, pour in cold beer and stir until smooth.
4. **Create Batter**: Add the dry ingredients to the wet mixture and whisk until you get a thick batter with no lumps. Set aside.
#### Frying the Fish:
5. **Heat Oil**: Heat vegetable oil to 375°F (190°C) in a deep fryer or a heavy pot with a tight lid.
6. **Coat Fish**: Dip each fish fillet into the batter, ensuring it's fully coated but not too thick.
7. **Fry Fish**: Carefully place the battered fish into hot oil and fry until golden brown, about 4-5 minutes per side. Drain on paper towels.
#### Making Spicy Chips:
8. **Prepare Potatoes**: Slice potatoes thinly using a mandoline or sharp knife.
9. **Season Slices**: Toss potato slices with olive oil, paprika, cayenne pepper, and salt in a large bowl.
10. **Fry Chips**: Heat oil to 350°F (175°C). Fry the potato slices until crispy, about 2-3 minutes per batch. Drain on paper towels.
#### Tartar Sauce:
11. **Mix Ingredients**: In a medium bowl, combine mayonnaise, lemon juice, chives, and minced jalapeño.
12. **Add Honey**: Stir in honey to taste for sweetness.
#### Serrano Vinegar:
13. **Combine Ingredients**: Place chopped serrano peppers, vinegar, and water in a small saucepan over low heat.
14. **Simmer**: Cook until the mixture reduces by half, about 10-15 minutes. Let cool before serving.
#### Serving:
14. **Serve Fish**: Arrange fried fish on plates with lemon wedges. Serve with spicy chips and tartar sauce on the side.
15. **Enjoy**: Top serrano vinegar over the fish or serve it as a separate dipping sauce for the chips.
### Tips for Success:
- Ensure your beer batter is just right—not too thick, which can be heavy, nor too thin, which can make it soggy.
- Keep the oil at the correct temperature to ensure even cooking and crispy results.
- For extra flavor in the tartar sauce, use fresh lemon juice instead of bottled.
This recipe combines classic flavors with a twist, making for a delightful meal that’s perfect for sharing. Enjoy your culinary creation!