Smoking Hot Chipotle Fried Fish

RECIPE: Smoking Hot Chipotle Fried Fish
Chipotle Fried Fish

Chipotle Fried Fish

As a London resident, I have become a bar-none fried fish fanatic.  The juxtaposition of that crispy exterior with a soft and steaming interior of flaky fish is so scrumptious.  And so satisfying.  I use a po’ boy preparation on these mahi mahi fillets.  Usually, I soak oysters in buttermilk, then coat them in a flour-cornmeal mixture before frying and stuffing them into soft French bread.  For this fish, I whiz the buttermilk up with smoky, spicy chipotle in adobo, that infuses the fish with all that charred, vinegary heat.  Only then do I coat it in that crispy cornmeal coating.  Pile this hot, crispy, spicy fish onto a hoagie roll with lettuce, tomatoes, pickles, and mayo for a New Orleans-style po’ boy.  Or slice it and bury it into the Chipotle Slaw tacos from a few weeks ago.  Or serve it on a charred bun with some of next week’s Chipotle Ketchup.  It’s simple, inexpensive, a little bit special, and seriously good.

Excerpted from my weekly column The Secret Ingredient on Serious Eats.

Smoking Hot Chipotle Fried Fish
serves 4

Chipotle Fried FishINGREDIENTS

  • 1 1/3 cups buttermilk

  • 4 chipotles

  • 8 teaspoons of adobo

  • 4 6-ounce fillets of mahi mahi

  • Canola oil for frying

  • 4 teaspoons Kosher salt

  • 1 cup unbleached all-purpose flour

  • 1/4 cup cornmeal


In a blender, whiz together the buttermilk, chipotles, and adobo.  Place in a large sealable baggie with the fish, and marinate for 1 hour.

Heat 1 inch of oil in a cast iron skillet, and preheat to 375°F.  Mix together the salt, flour, and cornmeal.  Dredge the fish in the coating, and then fry, two at a time, for 3 minutes, until golden brown.  Serve with lemon wedges, or on a bun with chipotle cole slaw.

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Categories: Cheap, Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient

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