Bobby Flay's Throwdown! (15 page)

I had never made a classic fish and chips before, so I went to get some pointers from some guys who know a thing or two about them—the Gotham Knights rugby players, many of whom were born and raised in the U.K. and all of whom have great appetites. Their tips: The fish should be mild-flavored and fresh, and the batter should be crispy but not too thick. Chips are thicker than American fries, more like a steak fry than a French fry. Tartar sauce and malt vinegar are must-have accompaniments. Instructions in mind, I headed to the test kitchen to get things rolling.

Sadly, my batter failed miserably. It just wasn’t crisp enough for my liking. In my mind, the culprits were the flour and eggs. I like a lighter, crisper batter and decided to buck tradition and use the batter that has been a mainstay at Mesa Grill for years, a tempura batter of rice flour and water. Its one downfall is that, since it contains no eggs, it doesn’t get very brown when fried. So I turned to another Mesa Grill staple, ancho chile powder, which not only gives a great color to the batter but also adds a nice hint of spice.

Ready to turn up the heat some more, I spiked my vinegar with serrano chiles and added habaneros to my lemony tartar sauce. Even though I know that proper English-style chips should be thick-cut, I decided to stick with what I know best, and as an American, that meant French fries. Once Mat accepted my challenge, we got cooking. But things weren’t going too swimmingly for me at this Throwdown—I had my batter set but my fryers failed. Facing a restless crowd hungry for their promised fish and chips, I had to think fast. I asked the staff at the nearby Chelsea Brewing Company if I could borrow their fryers, and finally we were ready to feed the masses.

The judges, both British and American to make a level playing field, were looking for perfectly cooked fish with a light, crisp batter and crisp chips. I received high marks on all points, but ultimately Mat’s traditional recipe took the win. This may not have been a triumph for the New World, but luckily we can share in the prize of A Salt & Battery’s jolly good fish and chips.

SERVES 4 TO 6

1.
Preheat the oven to 325°F. Fill a deep-fryer or a deep pot halfway with oil, and preheat to 325°F.

2.
Drain the fries in batches on paper towels. Fry each batch until a pale blond color, 3 to 4 minutes, and remove to a baking sheet lined with paper towels.

3.
Raise the oil temperature to 365°F.

4.
Whisk 2 cups of the rice flour with 1 cup cold water in a medium bowl, and season with salt, pepper, and the 1 teaspoon ancho chile powder.

5.
Put the remaining 1 cup flour on a large plate and season with salt and pepper. Season the fish fillets on each side with salt and pepper, and lightly dredge them in the seasoned flour, tapping off any excess. Working in batches, dip the fish in the batter and fry until golden brown on both sides and just cooked through, about 5 minutes total. Remove the fish with a slotted spoon to a plate lined with paper towels. Then transfer to a baking sheet and keep warm in the oven until ready to serve.

6.
Raise the oil temperature to 375°F. Combine the remaining 2 tablespoons ancho chile powder with 1 tablespoon salt in a small bowl.

7.
Fry the potatoes again, in batches, until golden brown, 3 to 4 minutes. Remove to a baking sheet lined with paper towels, and season with the chile mixture and the cilantro.

8.
Serve the fish and chips in baskets, with the tartar sauce and vinegar on the side.

1.
Bring the lemon juice to a boil in a small saucepan over high heat and cook, stirring occasionally, until reduced to ¼ cup, about 20 minutes. Whisk in the honey and let cool.

2.
Combine the reduced lemon juice, mayonnaise, anchovies, and habanero in a food processor and process until smooth. Scrape the mixture into a medium bowl, and stir in the cornichons and capers. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

Bring the vinegar to a simmer in a 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 8 hours before refrigerating.

SERVES 4

1.
Put 1½ cups of the flour and a pinch of salt in a medium bowl. Whisk in the ale until smooth. (For a lighter batter, use a handheld immersion blender to combine.) The batter should have the consistency of heavy cream; if it is too thin, whisk in a little more flour. Cover and refrigerate for 1 hour.

2.
Fill a deep-fryer or heavy pot halfway with oil, and heat to 300°F. Add your chips carefully, so as not to excite the oil, and cook for about 3 minutes; they shouldn’t color. Transfer to a paper-towel-lined baking sheet and let cool.

3.
Raise the oil temperature to 350°F. Put your chips in the oil and fry until golden brown, 3 to 4 minutes. Drain on a paper-towel-lined baking sheet and sprinkle with salt.

4.
Raise the oil temperature to 375°F.

5.
Put the remaining ½ cup flour in a baking dish. Season the fish generously with salt; then dredge in the flour, shaking off any excess. Give the batter a stir and dip the fish in the batter, shaking off any excess. Fry the fish, flipping once and adjusting the heat as necessary, until golden brown and cooked through, 4 to 5 minutes. Transfer to a plate lined with paper towels, and season with salt. Serve with the chips and malt vinegar.

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Name: Roberto Guerra
Hometown: Miami, Florida
Website:
www.lacajachina.com
Phone: (305) 888-1323