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

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 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.

GOLDEN BEER-BATTERED FISH WITH CHIPS

Steps:

• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').