Chipotle Fish n' Chips
Chipotles add a Southwestern smoky heat to otherwise normal fish n' chips.
½ cup malt vinegar
2-3 canned chipotle chiles in adobo, pureed until smooth
Pinch of salt
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
1 recipe French fries, instead of black pepper use chipotle powder
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.
3 minutes
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.