Cookbook:Chipotle Fish n' Chips

Cookbook | Ingredients | Recipes

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

Ingredients

Chipotle Vinegar

• ½ cup malt vinegar
• 2-3 canned chipotle chiles in adobo, pureed until smooth
• Pinch of salt

Fish

• 1 bottle (12 oz) 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
• 4 tilapia fillets, cut into 1-ounce strips
• Oil for deep frying

Chips

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

Procedure

1. Make the chipotle vinegar by whisking all ingredients in a dipping bowl. Keep at room temperature until needed.
2. Combine beer, cornmeal, old bay, worcestershire sauce, salt, chipotles, and adobo to make a batter.
3. Dredge fish pieces in cornstarch, and then dip in the batter.
4. Fry coated fish pieces two at a time in the oil at 350°F. They should take 3 minutes to become golden and crisp on the outside.
5. Drain fish pieces on a cooling rack suspended above a baking pan. If inside is undercooked, finish in a 350°F oven.
6. Serve with French fries and the chipotle vinegar.