Chipotle Fish n' Chips
Ingredientes
- 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
Instrucciones
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.
