Cookbook:Chipotle Fish n' Chips

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Cookbook | Ingredients | Recipes

Chipotles add a Southwestern smoky heat to otherwise normal fish n' chips.

Ingredients[edit | edit source]


  • 4 tilapia fillets, cut into 1-ounce strips
  • 1 bottle very cold beer
  • 2 cups cornmeal
  • 1 tbsp Old Bay
  • 2 tbsp Worcestershire sauce
  • 1 tbsp salt
  • 3-4 canned chipotle chiles in adobo, pureed until smooth
  • 1-2 tbsp adobo sauce
  • Cornstarch
  • Oil for deep frying


  • 1 recipe French fries, instead of black pepper use chipotle powder
  • Chipotle Vinegar, recipe below

Procedure[edit | edit source]

  1. Combine all ingredients except for fish. Dredge fish in cornstarch and then dip in beer mixture. Fry at 350°, 2 at a time, for 3 minutes. Drain on a cooling rack suspended above a baking pan. If inside is undercooked, finish in a 350° oven. Serve with French fries and Chipotle Vinegar.

Chipotle Vinegar[edit | edit source]


  • 1/2 cup malt vinegar
  • 2-3 canned chipotle chiles in adobo, pureed until smooth
  • Pinch of salt

Procedure[edit | edit source]

  1. Whisk together all ingredients in a dipping bowl. Keep at room temperature until needed.