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

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

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.

BEER BATTER FISH AND CHIPS RECIPE

Steps:

• Begin by "pre-frying" the chips (fries). They will be fried twice. Add 3-inch depth of oil to a large pot heavy bottomed pot or Dutch oven. Heat oil to 325-degrees F.
• Carefully add chips (fries) to hot oil, working in batches as needed to avoid overcrowding. Fry the chips for 3 minutes, drain and spread out on paper towel lined baking sheet. (Again, please note: chips are not fully done at this stage.)
• Prepare the fish by mixing 1/2 cup of flour, 1 teaspoon salt and black pepper in a shallow bowl or dish; set aside.
• In a separate bowl, whisk together the remaining 1 cup of flour, 2 teaspoons salt, and 1 teaspoon garlic powder. Gradually whisk in beer until smooth. (Batter should be consistency of thick cream. If batter is too thick, gradually stream in cold water 1 tablespoon at a time; if it's too thin sprinkle in more flour 1 teaspoon at a time until it thickens up to correct consistency.)
• Increase oil temperature to 375-degrees F.
• Dredge fish in dry flour mixture. Tap off excess. Dip fish in beer batter, allow excess to drain off.
• Working in batches, carefully add battered fish and the "pre-fried" chips to oil and cook until golden brown, approximately 5-7 minutes.
• Transfer cooked fish and chips to paper towel lined baking sheets or cooling rack. Sprinkled with kosher salt while still warm.
• Serve with malt vinegar and/or tartar sauce.

BEER BATTERED CODWICH SLIDERS

Steps:

• For the caper lemon tartar sauce: Mix the mayo, capers, relish, lemon juice, vinegar and Worcestershire sauce in a bowl. Season with salt and pepper, cover and refrigerate for 15 minutes marry the flavors.
• For the fennel slaw: Mix the red cabbage, parsley and fennel in a large bowl. Whisk the lemon juice and mustard in a small bowl; whisk in the oil until the dressing is smooth. Toss with the fennel mixture and season with salt and pepper. Slaw can be stored in an airtight container and refrigerated up to 2 days.
• For the fish: Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer.
• Whisk 2 cups flour, baking powder and salt into a bowl. Add the beer and egg and mix until combined.
• Sprinkle the fish with salt and pepper. Dredge the fish in the remaining 1/2 cup flour, shake off any excess, then dunk into the batter mixture, letting the excess drip off. Fry the fish in the hot oil until golden brown and crispy, 4 to 5 minutes.
• For the sandwich build: Place the hot, fried fish on the rolls. Then top with the slaw and slather the top bun in the tartar sauce. Garnish with a fennel frond. Grab with both hands and bite hard.