Cookbook:Chipotle Fish n' Chips

Chipotles add a Southwestern smoky heat to otherwise normal fish n' chips.

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

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.