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.
- 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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