Chipotle Fish n’ Chips

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 seasoning
  • 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

Serving

  • 1 recipe French fries, instead of black pepper use chipotle powder
Chipotle Fish n’ Chips

Photo: N509FZ / Wikimedia Commons / CC BY-SA 4.0

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.