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Chipotle Fish n' Chips

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Fried

Tags: deep fried, main course, medium difficulty, recipes using beer, recipes using chipotle chile, recipes using cornmeal, recipes using cornstarch, recipes using tilapia, recipes using vinegar, recipes without cooking time, recipes without servings, southwestern

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AChipotle_Fish_n%27_Chips)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AChipotle%20Fish%20n%27%20Chips&oldid=4533586

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

  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.