Chipotle Fish n' Chips
Chipotle Fish n' Chips swaps the usual pepper and plain vinegar for smoked chiles, giving a classic pub plate a Southwestern edge. The batter combines cold beer, cornmeal, Old Bay and pureed chipotles in adobo, so the crust is crunchy and gently smoky. A dip of malt vinegar spiked with more chipotle replaces the standard bottle on the table, and the fries get chipotle powder too.
Instructions
Make the chipotle vinegar by whisking the malt vinegar, the smaller amount of pureed chipotles and the pinch of salt together in a dipping bowl. Leave it at room temperature until you are ready to serve.
Whisk the cold beer, cornmeal, Old Bay, Worcestershire sauce, tablespoon of salt, the larger amount of pureed chipotles and the adobo sauce into a batter.
Toss the tilapia strips in cornstarch, shaking off the excess, then dip each one in the batter so it is fully coated.
Heat the oil to 350°F and fry the coated fish two pieces at a time. Each batch takes about 3 minutes, and the pieces are ready when the outside is golden and crisp.
Lift the fish onto a cooling rack set over a baking pan so the oil drains and the crust stays crisp. If the centers still look undercooked, finish the pieces in a 350°F oven.
Serve the fish hot with the chipotle-seasoned French fries and the bowl of chipotle vinegar for dipping.
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