Cookbook:Chipotle Fish n' Chips

Cookbook | Ingredients | Recipes

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

Ingredients

Fish

• 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

Chips

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

Procedure

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

Ingredients

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

Procedure

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