• 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!