When enjoying Bobby Flay’s iconic beer-battered fish, the key to a perfect meal lies in pairing it with sides that balance the crispy texture and rich flavor of the fish. Coleslaw is a top choice, offering a tangy, crunchy contrast that complements the fish, with its creamy texture beautifully balancing the light batter.
Of course, crispy fries are a classic pairing, providing that irresistible double crunch, though sweet potato fries can introduce a sweet contrast for an extra twist. No beer-battered fish meal would be complete without tartar sauce, its tangy punch—especially with a hint of lemon—cutting through the richness of the fish.
For an added burst of sweetness, corn on the cob, whether grilled or boiled, pairs wonderfully, bringing a touch of summer to the dish. A light green salad with a citrus or vinaigrette dressing can keep things fresh and balanced, with fresh herbs like cilantro adding a refreshing, unexpected twist to round out the meal.
Ah, the joy of crispy fried fish, especially when it comes from the renowned kitchen of Bobby Flay. I still remember the first time I tasted his beer battered fish. It was a cozy evening, and the aroma wafting through the air was irresistible.
This dish was not just a meal; it was an experience. The sound of that initial crunch as I took a bite, followed by the tender flakiness of the fish inside, left a lasting impression.
Bobby Flay has a reputation for taking classic dishes and giving them a modern twist. This beer battered fish is no exception.
It brings together the simplicity of everyday cooking with bursts of flavor that make it memorable. Whether you’re planning a casual weeknight dinner or a summer cookout, this dish can fit any occasion with style.
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What is Beer Battered Fish, Bobby Flay?
Beer battered fish is a deep-fried dish that incorporates a simple flour batter mixed with beer. The key to its delightful crunch and flavor lies within the fermentation in the beer. Bobby Flay’s version elevates this concept, as he often does.
He combines fresh fish fillets with a delicate batter that achieves a perfect, golden finish. This recipe stands apart because of its thoughtful ingredients and the love for cooking that Flay pours into each plate.
What Makes This Recipe Different From Other Beer Battered Fish?
Flay’s approach to beer battered fish is distinct for a few reasons. First, he uses a light lager, which not only adds a subtle flavor but also helps the batter remain airy and crispy.
Unlike many recipes that skimp on flavors, Flay incorporates spices and seasoning into the batter itself, creating a more vibrant taste.
Additionally, his use of fresh, high-quality fish, like cod or haddock, rather than frozen alternatives, sets his version apart. It’s a simple step that significantly impacts the final dish.
Fresh fish absorbs the batter better and offers a flaky, tender interior that frozen varieties can’t match. Plus, Flay doesn’t stop at the fish; he pairs the dish with a zesty lemon-habanero tartar sauce, giving a kick that complements the fish perfectly.
How Does It Taste?
Upon taking that first bite, the interplay of textures and flavors makes your tastebuds dance. The breaded exterior is golden and crispy, contrasting beautifully with the soft, flaky fish inside.
Each bite is engaging—crunchiness leads to delectable fish flavor punctuated by subtle hints of spice from the batter. Then comes the tartar sauce—creamy, slightly spicy, and citrusy. It cuts through the richness while enhancing the dish wonderfully.
You might even get a hint of the smoky flavors from the ancho chili powder. It’s this balance of flavors that makes Flay’s recipe memorable. Whether indulging on a summer night or enjoying comfort food at home, this dish never disappoints.
Ingredients You’ll Need to Make This Dish
Here’s a list of ingredients necessary for whipping up this delightful beer battered fish:
Spicy Chips:
- 4 large russet potatoes
- Canola oil (or vegetable oil) for frying
- 2 tablespoons flaky sea salt
- 1 tablespoon smoky ancho chili powder
- 1 teaspoon ground chili de arbol
- Fresh cilantro, roughly chopped
Fried Fish:
- 3 pounds fresh cod or haddock fillets, cut into 6-ounce portions
- Canola or Peanut oil for frying
- 2 cups all-purpose flour, plus 1 cup for dredging
- Freshly cracked sea salt and black pepper
- 2 cups pale lager beer
- Lemon-Habanero Tartar Sauce
- Serrano Vinegar
- 3 large egg whites, beaten to soft peaks
Lemon-Habanero Tartar Sauce:
- 6 mini cornichon pickles, finely diced
- 3 cups freshly squeezed lemon juice
- 1 ½ cups creamy prepared mayonnaise
- ½ habanero pepper, finely minced
- 2 tablespoons capers, drained
- Freshly ground black pepper and sea salt to taste
- 2 small anchovy fillets, finely chopped
- 1 teaspoon honey or agave syrup
Serrano Vinegar:
- 2 cups white wine vinegar
- 1 tablespoon coarse sea salt
- 1 tablespoon whole black peppercorns
- 8 serrano chiles, pricked with a fork
Step by Step Instructions
Let’s get cooking! Here’s how to make Bobby Flay’s beer battered fish.
Step 1: Prepare the Potatoes
Start with the spicy chips. Slice the russet potatoes into even wedges or thin slices, depending on your preference. Place them in ice-cold water for about 30 minutes. This removes excess starch and ensures your chips get crispy when fried.
Step 2: Make the Serrano Vinegar
In a pot, combine white wine vinegar, coarse sea salt, whole black peppercorns, and pricked serrano chiles. Heat over medium until salt dissolves. Remove from heat and let the chiles steep in the vinegar for at least an hour. This will create a spicy vinegar dressing that you can drizzle on your fish for an extra kick.
Step 3: Prepare the Tartar Sauce
While the vinegar is steeping, let’s whip up the lemon-habanero tartar sauce. In a large bowl, mix diced cornichons, lemon juice, mayonnaise, minced habanero, drained capers, anchovies, and honey. Season with salt and pepper. Taste and adjust flavors as necessary. A healthy kick of spice is essential here!
Step 4: Prepare the Fish
Pat the fish fillets dry using paper towels. Season them with salt and black pepper. Then, dredge each piece of fish in flour, coating fully. Shake off the excess flour. This allows the beer batter to adhere properly, which results in a perfect crispy coating.
Step 5: Make the Beer Batter
In a separate bowl, whisk 2 cups of flour with the pale lager. Aim for a smooth consistency, similar to pancake batter. There shouldn’t be lumps. This mixture is what makes the fish so delicious and crispy.
Step 6: Heat the Oil
In a large pot or deep fryer, add canola or peanut oil. Heat the oil to 350°F (175°C). It’s important to maintain this temperature to ensure a perfect frying process.
Step 7: Fry the Fish
Carefully dip each piece of prepared fish into the batter, ensuring it is fully coated. Gently place it into the hot oil.
Do not overcrowd the pot. Fry until the fish is golden brown and cooked through, about 4-5 minutes. Use a slotted spoon to transfer to a wire rack lined with paper towels to absorb excess oil.
Step 8: Fry the Spicy Chips
In the same oil, fry the potato slices or wedges until golden brown and crispy, about 4-6 minutes, depending on thickness. Drain on paper towels and immediately season with the smoky ancho chili powder and flaky sea salt.
Step 9: Serve and Enjoy!
To serve, place the crispy fish and chips on a plate. Drizzle with serrano vinegar if desired. Add a generous portion of lemon-habanero tartar sauce on the side and enjoy this crunchy, flavorful meal!
Tips & Tricks On Making Beer Battered Fish
- Keep Things Cold: Use cold beer straight from the fridge for the batter. This helps create a lighter, crispier coating.
- Don’t Overcrowd the Pan: Fry the fish in small batches to keep the oil temperature consistent and ensure even cooking.
- Use Fresh Fish: Fresh, high-quality fish will enhance the flavor of your dish. Look for skinless fillets with a mild smell.
- Season the Batter: Don’t forget to add salt and spices to the batter for extra flavor. Some paprika or garlic powder can work wonders.
- Serve Immediately: For the best experience, serve the fried fish and chips immediately while they’re fresh and hot.
How Do I Store This Dish?
If there are any leftovers (though I doubt it!), you can store the fish and chips in an airtight container in the refrigerator for up to 2 days. To reheat, use an oven at 350°F (175°C) to regain crispiness. Avoid microwaving as it can make the fish soggy.
What Other Substitutes Can You Use in Beer Battered Fish?
If you’re looking for alternatives, here are a few substitutions worth considering:
- Sparkling Water: If you prefer a non-alcoholic option, sparkling water can provide the same carbonation for the batter, keeping it light.
- Gluten-Free Flour: To cater to gluten intolerances, use a 1:1 gluten-free flour blend instead of regular flour.
- Catfish: While cod and haddock are great, catfish also works surprisingly well. It has a mild flavor that absorbs the spices beautifully.
- Zucchini Fries: For a veggie twist, slice zucchini into fry shapes, dip in same batter, and fry away. They’ll provide a delightful alternative.
- Potato Starch: As an alternative to all-purpose flour, potato starch can create a different, if not better, crunch that many love.
Equipment
- large pot or deep fryer
Ingredients
Spicy Chips:
- 4 large russet potatoes
- Canola oil or vegetable oil for frying
- 2 tablespoons flaky sea salt
- 1 tablespoon smoky ancho chili powder
- 1 teaspoon ground chili de arbol
- Fresh cilantro roughly chopped
Fried Fish:
- 3 pounds fresh cod or haddock fillets cut into 6-ounce portions
- Canola or Peanut oil for frying
- 2 cups all-purpose flour plus 1 cup for dredging
- Freshly cracked sea salt and black pepper
- 2 cups pale lager beer
- Lemon-Habanero Tartar Sauce
- Serrano Vinegar
- 3 large egg whites beaten to soft peaks
Lemon-Habanero Tartar Sauce:
- 6 mini cornichon pickles finely diced
- 3 cups freshly squeezed lemon juice
- 1 ½ cups creamy prepared mayonnaise
- ½ habanero pepper finely minced
- 2 tablespoons capers drained
- Freshly ground black pepper and sea salt to taste
- 2 small anchovy fillets finely chopped
- 1 teaspoon honey or agave syrup
Serrano Vinegar:
- 2 cups white wine vinegar
- 1 tablespoon coarse sea salt
- 1 tablespoon whole black peppercorns
- 8 serrano chiles pricked with a fork
Instructions
- Let’s get cooking! Here’s how to make Bobby Flay’s beer battered fish.
Step 1: Prepare the Potatoes
- Start with the spicy chips. Slice the russet potatoes into even wedges or thin slices, depending on your preference. Place them in ice-cold water for about 30 minutes. This removes excess starch and ensures your chips get crispy when fried.
Step 2: Make the Serrano Vinegar
- In a pot, combine white wine vinegar, coarse sea salt, whole black peppercorns, and pricked serrano chiles. Heat over medium until salt dissolves. Remove from heat and let the chiles steep in the vinegar for at least an hour. This will create a spicy vinegar dressing that you can drizzle on your fish for an extra kick.
Step 3: Prepare the Tartar Sauce
- While the vinegar is steeping, let’s whip up the lemon-habanero tartar sauce. In a large bowl, mix diced cornichons, lemon juice, mayonnaise, minced habanero, drained capers, anchovies, and honey. Season with salt and pepper. Taste and adjust flavors as necessary. A healthy kick of spice is essential here!
Step 4: Prepare the Fish
- Pat the fish fillets dry using paper towels. Season them with salt and black pepper. Then, dredge each piece of fish in flour, coating fully. Shake off the excess flour. This allows the beer batter to adhere properly, which results in a perfect crispy coating.
Step 5: Make the Beer Batter
- In a separate bowl, whisk 2 cups of flour with the pale lager. Aim for a smooth consistency, similar to pancake batter. There shouldn’t be lumps. This mixture is what makes the fish so delicious and crispy.
Step 6: Heat the Oil
- In a large pot or deep fryer, add canola or peanut oil. Heat the oil to 350°F (175°C). It’s important to maintain this temperature to ensure a perfect frying process.
Step 7: Fry the Fish
- Carefully dip each piece of prepared fish into the batter, ensuring it is fully coated. Gently place it into the hot oil.
- Do not overcrowd the pot. Fry until the fish is golden brown and cooked through, about 4-5 minutes. Use a slotted spoon to transfer to a wire rack lined with paper towels to absorb excess oil.
Step 8: Fry the Spicy Chips
- In the same oil, fry the potato slices or wedges until golden brown and crispy, about 4-6 minutes, depending on thickness. Drain on paper towels and immediately season with the smoky ancho chili powder and flaky sea salt.
Step 9: Serve and Enjoy!
- To serve, place the crispy fish and chips on a plate. Drizzle with serrano vinegar if desired. Add a generous portion of lemon-habanero tartar sauce on the side and enjoy this crunchy, flavorful meal!
Notes
- Keep Things Cold: Use cold beer straight from the fridge for the batter. This helps create a lighter, crispier coating.
- Don’t Overcrowd the Pan: Fry the fish in small batches to keep the oil temperature consistent and ensure even cooking.
- Use Fresh Fish: Fresh, high-quality fish will enhance the flavor of your dish. Look for skinless fillets with a mild smell.
- Season the Batter: Don’t forget to add salt and spices to the batter for extra flavor. Some paprika or garlic powder can work wonders.
- Serve Immediately: For the best experience, serve the fried fish and chips immediately while they’re fresh and hot.
Nutrition
Frequently Asked Questions
1. Can I use any kind of fish for this recipe?
Absolutely! While cod and haddock are excellent choices, feel free to experiment with other white fish like tilapia or sole.
2. Is it possible to bake rather than deep fry it?
While frying gives the best texture, you can bake the battered fish on a lined baking sheet at 425°F (220°C) for about 15-20 minutes. Brush with oil for extra crispiness!
3. Can I make the batter in advance?
For the best results, it’s best to make the batter just before frying. However, you can have your dry ingredients ready to go, and quickly mix in the beer right before you’re ready to cook.
4. What can I serve with beer battered fish?
Aside from the spicy chips and tartar sauce, you can serve this dish with a side salad or pickled vegetables for added flavor.
5. How spicy is the lemon-habanero tartar sauce?
The tartar sauce is tangy with a kick from the habanero. Adjust the amount to your spice preference; start with less if you’re sensitive to heat!
Conclusion
Bobby Flay’s beer battered fish is a delightful dish that brings comfort and joy to any table. Whether you are a seasoned chef or just someone who loves food, this recipe offers a chance to create something truly delicious.
Pair it with sides that complement its flavors, and you have a meal that will please anyone.
Experiment, enjoy the process, and savor the ultimate crunch that comes with every bite. Remember, cooking is as much about sharing experiences as it is about the flavors on your plate.
Now, gather your ingredients, follow the steps, and get ready for a fantastic meal that can quickly turn your kitchen into a gourmet paradise!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more