Beer-Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar
You’re going to have to cast your net far and wide to find a better beer batter fish and chips recipe than this one!
Ingredients
Method
1) Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside.
2) Cut potatoes into 1-cm thick slices then cut each slice into 1-cm thick fries. Place chips in a large bowl of cold water.
3) Heat oil in a large, straight sided skillet to 160C. Drain chips in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde colour forms and remove to a sheet pan lined with paper towels.
4) Just before serving, increase the heat of the oil to 190C 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 coriander.
For the fish:
5) Preheat a deep-fryer or a deep pot filled halfway with oil to 185C.
6) 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.
7) Preheat oven to 150C/Gas Mark 2. 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.
Lemon-Habanero Tartar Sauce:
8) Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 125ml. Let cool.
9) 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.
Serrano Vinegar:
10) Bring vinegar to a simmer in small saucepan. Add the chillies and salt, remove from the heat and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours.
Spice up your life with this incredible beer battered fish & chips recipe!
Reel in some culinary compliments with this fin-tastic beer batter fish and chips recipe. which takes the legendary pub grub classic to fiery new heights. Your crispy golden fish is flaky on the inside and irresistibly crunchy on the outside, but it’s the sensational sides that elevate this dish to next-level deliciousness! The combination of fish and chips in batter and a zesty lemon-habanero tartar sauce is a match made in heaven. The chilli kick adds a lip-smacking twist to your chips, and the tartar sauce is a zingy, tangy, spicy delight!
And as if the chilli chips and habanero tartare sauce wasn’t enough of a kick, the serrano chilli vinegar takes everything up another notch! This fish and chips in batter recipe packs a serious punch!
What makes this beer batter fish and chips recipe so great is how easy it is to make at home. It's a comforting meal for the whole family that's both satisfying and exciting, perfect for any day of the week. Plus, it's a fantastic way to spice up your usual dinner routine.
Our beer battered fish & chips recipe is a proper taste of British pub cuisine with a fabulously fiery twist, and for more pub-inspired classics with a kick, why not try Michelin maestro Tom Kerridge’s saag aloo cottage pies, a delicious roasted five-spiced Aylesbury duck, or a Sunday special spicy pork roast with rosemary potatoes.
