Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar (Bobby Flay) Recipe

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Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar (Bobby Flay)
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Ingredients
24
Count
Nutrition
1434
Calories
Total time
115
Minutes
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Ingredients:

Directions:

  1. Spicy Chips:
  2. Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Fried Fish:
  7. 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.
  8. 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.
  9. Lemon-Habanero Tartar Sauce:
  10. Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool.
  11. 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.
  12. Serrano Vinegar:
  13. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1434.27 Kcal (6005 kJ)
Calories from fat 575.97 Kcal
% Daily Value*
Total Fat 64g 98%
Cholesterol 195.3mg 65%
Sodium 4308.18mg 180%
Potassium 1192.24mg 25%
Total Carbs 127.77g 43%
Sugars 7.39g 30%
Dietary Fiber 8.83g 35%
Protein 67.85g 136%
Vitamin C 72.7mg 121%
Iron 0.7mg 4%
Calcium 179.5mg 18%
Amount Per 100 g
Calories 111.46 Kcal (467 kJ)
Calories from fat 44.76 Kcal
% Daily Value*
Total Fat 4.97g 98%
Cholesterol 15.18mg 65%
Sodium 334.8mg 180%
Potassium 92.65mg 25%
Total Carbs 9.93g 43%
Sugars 0.57g 30%
Dietary Fiber 0.69g 35%
Protein 5.27g 136%
Vitamin C 5.7mg 121%
Iron 0.1mg 4%
Calcium 13.9mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.2
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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