Smoking Hot Chipotle Fried Fish
Mahi mahi gets a smoky chipotle buttermilk soak, then a quick cornmeal-flour fry for a crisp, spicy fish dinner with plenty of crunch.
Prep 10 min · Cook 10 min · Total 1 hr 20 min · Makes 4 servings
Ingredients
- 1 1/3 cups buttermilk
- 4 chipotle peppers
- 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
Directions
- Blend the buttermilk, chipotles, and adobo until smooth. Pour the mixture into a large sealable plastic bag, add the fish, seal it up, and refrigerate for 1 hour.
- Pour 1 inch of oil into a cast iron skillet and heat it to 375 degrees F. In a separate dish, stir the salt, flour, and cornmeal together. Coat the fish in the flour mixture, then fry 2 fillets at a time for 3 minutes, until the crust is golden brown. Serve with lemon wedges, or tuck into a bun with chipotle cole slaw.