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1
Preheat a deep-fryer or a deep pot filled halfway with oil to 375 degrees F.
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2
Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper, and beer in a large bowl.
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3
Set aside for 10 minutes.
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4
Fold in the eggs.
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5
Batter should be thin.
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6
Preheat oven to 300 degrees F.
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7
Season the fish with salt and pepper.
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8
Dredge fish in the additional flour, tap off the excess, and then dip the fish in the batter to coat.
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9
Fry in batches until golden brown on both sides.
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10
Remove with a slotted spoon to a plate lined with paper towels.
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11
Transfer to a baking sheet and keep warm in the oven.
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12
Serve with Serrano Vinegar drizzled over top, Spicy Chips on the side, and Lemon-Habanero Tartar Sauce for dipping.
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13
Bring vinegar to a simmer in small saucepan.
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14
Add the chiles and salt, remove from the heat, and transfer to a glass bottle or jar.
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15
Let sit at room temperature for at least 8 hours.
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16
Strain.
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17
Place the potato slices in a bowl of cold water.
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18
Let stand 15 minutes.
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19
Drain, rinse under cold water, and drain again.
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20
Pat dry with paper towels.
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21
Heat enough oil to come 4 inches up the sides of a large deep saucepan to 370 degrees F.
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22
Mix together the salt, ancho powder, and chile de arbol powder together in a bowl.
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23
Add the potatoes to the hot oil in batches and cook until golden brown, about 4 minutes.
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24
Remove from the pan with a slotted spoon, drain on paper towels, and immediately season each batch with some of the spice mixture and some of the chopped cilantro.
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25
Serve hot.
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26
Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup.
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27
Let cool.
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28
Combine about 2 tablespoons of the cooled reduced lemon juice, mayonnaise, anchovies, habanero, cornichons, and capers in a medium bowl.
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29
Season with salt and pepper, to taste.
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30
Add more lemon juice, to taste, if desired.
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31
Cover and refrigerate for at least 1 hour before serving.
