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Easy Bobby Flay Fish And Chips Recipe

Bobby Flay Fish And Chips Recipe

Let’s face it—nothing matches the satisfying crunch of a well-fried piece of fish. When I first encountered Bobby Flay’s approach to this traditional dish, I was intrigued. 
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Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: Bobby Flay Fish And Chips Recipe
Servings: 6 Servings
Calories: 1758kcal
Author: Rebecca Novak

Equipment

  • Deep fryer

Ingredients

Saffron Tartar Sauce

  • 6 cornichons drained and finely chopped
  • 1/4 cup white wine vinegar
  • Pinch of saffron threads
  • 2 heaping tablespoons Dijon mustard
  • 1 1/2 cups creamy mayonnaise
  • 2 tablespoons capers rinsed and chopped
  • 1/2 small red onion finely minced
  • 1/4 cup fresh flat-leaf parsley finely chopped
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon finely minced shallots for added depth
  • Zest of 1 lemon and juice of half a lemon

Sherry Vinegar Tartar Sauce and Chips

  • 4 large Russet or Idaho potatoes unpeeled, cut into wedges
  • 1 teaspoon smoked paprika
  • 1 quart vegetable or canola oil for frying
  • 1/4 cup aged sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice for acidity in the sauce
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup high-quality extra virgin olive oil
  • 2 tablespoons fresh tarragon finely chopped

Fried Parsley (optional)

  • 1 cup fresh parsley leaves thoroughly cleaned and dried
  • Kosher salt for seasoning

Fried Fish

  • 6 halibut fillets 6 ounces each
  • 1/4 cup panko breadcrumbs
  • 1 1/2 cups cold beer such as Stella Artois + more if necessary
  • 1 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • Canola oil for frying as needed
  • Kosher salt and freshly ground black pepper to taste
  • 1 1/2 cups rice flour
  • 1 teaspoon garlic powder for extra seasoning
  • Kosher salt to taste
  • Fresh parsley leaves clean and dry, for garnish

Instructions

Step 1: Prepare the Tartar Sauce

  • In a medium bowl, combine the cornichons, white wine vinegar, saffron threads, Dijon mustard, mayonnaise, capers, red onion, parsley, shallots, lemon zest, and lemon juice.
  • Mix the ingredients well until fully combined.
  • Season with kosher salt and freshly ground black pepper to taste.
  • Cover and refrigerate the sauce while you prepare the fish and chips. The flavors deepen as it sits.

Step 2: Create the Chips

  • Slice the potatoes into wedges. Aim for uniformity in size for even cooking.
  • Soak the wedges in cold water for about 30 minutes. This helps to remove excess starch, which results in a crispier texture.
  • Drain and dry the potatoes using a clean kitchen towel.

Step 3: Fry the Chips

  • Heat the vegetable or canola oil in a deep fryer or large pot to 350°F (175°C).
  • Carefully drop in the potato wedges, ensuring not to crowd the pan. Fry in batches if necessary. They should bubble vigorously upon entry.
  • Fry the chips until golden and crispy, about 5-7 minutes.
  • Use a slotted spoon to remove the chips from the oil, placing them on a paper towel-lined plate to drain excess oil. Season with kosher salt and smoked paprika.

Step 4: Prepare the Fried Fish

  • In a mixing bowl, whisk together the all-purpose flour, cayenne pepper, garlic powder, and a pinch of kosher salt. Add the cold beer gradually until you have a smooth batter.
  • Pat the halibut fillets dry and season with salt and pepper.
  • Preheat oil in a fryer or deep pot again, maintaining that 350°F (175°C) temperature.
  • Dip each fish fillet into the batter, allowing excess to drip off. Coat with the panko breadcrumbs for extra crunch.
  • Fry the fillets in batches for about 4-5 minutes or until golden brown. When fish is cooked, it will flake easily with a fork.
  • Transfer cooked fish to a paper towel-lined plate to soak up oil. Garnish with fresh parsley.

Notes

Here are some valuable tips for achieving success with Bobby Flay’s fish and chips:
  • Choose Fresh Fish: Using the freshest halibut or whatever fish you choose ensures the best taste and texture.
  • Control the Temperature: Investing in a thermometer can help maintain ideal frying temperatures, preventing greasy results.
  • Chill the Batter: Keeping your batter chilled before frying can lead to a crispier crust.
  • Don’t Overcrowd: Always fry in small batches. Overcrowding lowers the oil temperature and leads to soggy fish.
  • Experiment with Spices: Feel free to add additional spices or herbs into the dusting flour for a unique flavor profile.

Nutrition

Serving: 955g | Calories: 1758kcal | Carbohydrates: 214g | Protein: 48g | Fat: 77.1g | Cholesterol: 117mg | Sodium: 2093mg | Fiber: 15g | Sugar: 5g
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