Serious Eats: Recipes
The Secret Ingredient (Chipotle): Smoking Hot Chipotle Fried Fish
As a London resident, I have become a fried fish fanatic. The juxtaposition of that crispy exterior with a soft and steaming interior of flaky fish is so scrumptious.
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, which 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.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.