Bobby Flays Fish And Chips Recipes

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

Steps:

• 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.

BOBBY FLAY'S FISH AND CHIPS

Steps:

• Preheat the oven to 325°F. Fill a deep-fryer or a deep pot halfway with oil, and preheat to 325°F.
• Drain the fries in batches on paper towels. Fry each batch until a pale blond color, 3 to 4 minutes, and remove to a baking sheet lined with paper towels.
• Raise the oil temperature to 365°F.
• Whisk 2 cups of the rice flour with 1 cup cold water in a medium bowl, and season with salt, pepper, and the 1 teaspoon ancho chile powder.
• Put the remaining 1 cup flour on a large plate and season with salt and pepper. Season the fish fillets on each side with salt and pepper, and lightly dredge them in the seasoned flour, tapping off any excess. Working in batches, dip the fish in the batter and fry until golden brown on both sides and just cooked through, about 5 minutes total. Remove the fish with a slotted spoon to a plate lined with paper towels. Then transfer to a baking sheet and keep warm in the oven until ready to serve.
• Raise the oil temperature to 375°F. Combine the remaining 2 tablespoons ancho chile powder with 1 tablespoon salt in a small bowl.
• Fry the potatoes again, in batches, until golden brown, 3 to 4 minutes. Remove to a baking sheet lined with paper towels, and season with the chile mixture and the cilantro.
• Serve the fish and chips in baskets, with the tartar sauce and vinegar on the side.
• Bring the lemon juice to a boil in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, about 20 minutes. Whisk in the honey and let cool.
• Combine the reduced lemon juice, mayonnaise, anchovies, and habanero in a food processor and process until smooth. Scrape the mixture into a medium bowl, and stir in the cornichons and capers. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.
• Bring the vinegar to a simmer in a 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 8 hours before refrigerating.

TOBY'S FISH AND CHIPS

Steps:

• Pour buttermilk into a bowl.
• In a separate bowl, mix flour, salt, and garlic powder. Dip each fish portion into buttermilk then roll in flour until evenly covered, set aside on plate.
• Heat deep-fat fryer to 360 degrees F and cook fish for 6-8 minutes, or until golden brown and done. To check for doneness, cut into one portion and check to see if fish is flaky and looks milky white. Serve with french fries, coleslaw, and garlic bread.

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.