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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  1. Preheat a deep-fryer or a deep pot filled halfway with oil to 375 degrees F.
  2. 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.
  3. Preheat oven to 300 degrees F.
  4. 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.
  5. Serrano Vinegar:
  6. 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.
  7. Spicy Chips:
  8. 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.
  9. Heat enough oil to come 4 inches up the sides of a large deep saucepan to 370 degrees F.
  10. Mix together the salt, ancho powder, and chile de arbol powder together in a bowl.
  11. 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.
  12. Lemon-Habanero Tartar Sauce:
  13. Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool.
  14. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1458.12 Kcal (6105 kJ)
Calories from fat 592.66 Kcal
% Daily Value*
Total Fat 65.85g 101%
Cholesterol 317.27mg 106%
Sodium 4902.15mg 204%
Potassium 1201.37mg 26%
Total Carbs 129.25g 43%
Sugars 7.31g 29%
Dietary Fiber 9.21g 37%
Protein 69.47g 139%
Vitamin C 72.7mg 121%
Vitamin A 0.7mg 22%
Iron 1.4mg 8%
Calcium 197.8mg 20%
Amount Per 100 g
Calories 112.45 Kcal (471 kJ)
Calories from fat 45.71 Kcal
% Daily Value*
Total Fat 5.08g 101%
Cholesterol 24.47mg 106%
Sodium 378.04mg 204%
Potassium 92.65mg 26%
Total Carbs 9.97g 43%
Sugars 0.56g 29%
Dietary Fiber 0.71g 37%
Protein 5.36g 139%
Vitamin C 5.6mg 121%
Vitamin A 0.1mg 22%
Iron 0.1mg 8%
Calcium 15.3mg 20%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.9
  • 37

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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