Beer Batter Fish and Chips with Habanero Tartar

Ingredients

Spicy Chips:

• 2 tablespoons kosher salt
• 1 tablespoon ancho chili powder
• 1 teaspoon chili de arbol powder
• 4 large baking potatoes, like russets, about 3 pounds
• Canola oil, for frying
• Chopped cilantro leaves

Fried Fish:

• Canola or Peanut oil
• 2 cups all-purpose flour, plus 1 cup for dredging
• Salt and freshly ground black pepper
• 2 cups beer
• 3 large egg whites, beaten to stiff peaks
• 3 pounds cod or haddock, cut into 6-ounce pieces
• Lemon-Habanero Tartar Sauce, recipe follows

Directions

Serrano Vinegar, recipe follows

• 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.

• Lemon-Habanero Tartar Sauce

3 cups lemon juice

1 1/2 cups prepared mayonnaise

2 anchovy fillets, chopped

1/2 habanero, chopped

6 cornichon, finely diced

2 tablespoons capers

Salt and freshly ground black pepper

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.

Serrano Vinegar:

2 cups white wine vinegar

8 serrano chiles, pricked with a fork

1 tablespoon salt

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.