United States / Main
Chipotle Fish n' Chips
Chipotles add a Southwestern smoky heat to otherwise normal fish n' chips.
Ingredients
- malt vinegar1/2 cup
- chipotle chiles in adobo, canned, pureed until smooth2-3
- salt1 pinch
- beer, 12 oz, very cold1 bottle
- cornmeal2 cup
- Old Bay seasoning1 tbsp
- Worcestershire sauce2 tbsp
- salt1 tbsp
- chipotle chiles in adobo, canned, pureed until smooth3–4
- adobo sauce1–2 tbsp
- cornstarch
- tilapia fillets, cut into 1-ounce strips4 fillet
- oil, for deep frying
- French fries, instead of black pepper use chipotle powder1 recipe
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Make the chipotle vinegar by whisking all ingredients in a dipping bowl. Keep at room temperature until needed.
Combine beer, cornmeal, old bay, worcestershire sauce, salt, chipotles, and adobo to make a batter.
Dredge fish pieces in cornstarch, and then dip in the batter.
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.
Drain fish pieces on a cooling rack suspended above a baking pan. If inside is undercooked, finish in a 350°F oven.
Serve with French fries and the chipotle vinegar.
