- 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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