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SERRANO VINEGAR:

2 c white wine vinegar

8 serrano chiles, pricked with a fork

1 Tbsp salt

LEMON-HABANERO TARTAR SAUCE:

3 c lemon juice

1½ c prepared mayonnaise

2 anchovy fillets, chopped

½ habanero, chopped

6 cornichon, finely diced

2 Tbsp capers

Salt and freshly ground black pepper

SPICY CHIPS:

2 Tbsp kosher salt

1 Tbsp ancho chili powder

1 tsp chili de arbol powder

4 large baking potatoes, like russets, about 3 lb

Canola oil, for frying

Chopped cilantro leaves

FRIED FISH:

Canola or Peanut oil

2 c all-purpose flour, plus 1 c for dredging

Salt and freshly ground black pepper

2 c beer

3 large egg whites, beaten to stiff peaks

3 lb cod or haddock, cut into 6-oz pieces

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1. SERRANO VINEGAR: 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.

2. LEMON-HABANERO TARTAR SAUCE: Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to ½ c. Let cool.

3. 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.

4. SPICY CHIPS: Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside.

5. Cut potatoes into ¼" thick slices then cut each slice into ¼" thick fries. Place fries in a large bowl of cold water.

6. Heat oil in a large, straight sided skillet to 325°. Drain fries in batches on paper towels. Fry each batch for 3-4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels.

7. Just before serving, increase the heat of the oil to 375° 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.

8. FRIED FISH: Preheat a deep-fryer or a deep pot filled halfway with oil to 360°. Whisk together the flour, 1 tsp salt, ½ tsp pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites.

9. Preheat oven to 300°. Season the fish with salt and pepper, dredge in flour, and 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.

10. Serve with, Chips, Lemon-Habanero Tartar Sauce and Serrano Vinegar.

Tags: american, beer, bobby-flay, cod, deep-frying, dinner, fish, foodnetwork, fries, frying, haddock, lunch, main, potato, sauce, taco