INGREDIENTS

• 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

PROCEDURE

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.