Prep 20 mins
Cook 20 mins
A different variation of fried fish. If you like the chipotle taste (and fried fish) you'll love this recipe!
- 453.59-680.38 g cod or 453.59-680.38 g other white fish
For the batter
- 56.69 g canned chipotle peppers
- 2 eggs
- 473.18 ml beer (recommended Tecate)
- 473.18 ml all-purpose flour
- 29.58 ml cornstarch
- 9.85 ml baking powder
- 9.85 ml salt
- 2.46 ml fresh ground black pepper
For the chipotle cream sauce
- 236.59 ml sour cream
- 226.79 g canchipotle chilies, minced
- 1 garlic clove, minced
- 29.58 ml lime juice
- 2.46 ml grated lime zest
- 2.46 ml sugar
- 1.23 ml salt
- Cut fish into 1-ounce strips.
- To make the batter, puree the chipotles and egg together in a blender.
- When well blended transfer to a bowl and whisk in the beer.
- In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt.
- Add the egg mixture to the flour mixture, whisking well to prevent clumps.
- Add freshly ground pepper, mix well.
- Set the batter aside while preparing the chipotle cream sauce.
- For the chipotle cream sauce, blend all ingredients in a small serving bowl. *Note the amount of sour cream you use depends on the consistency you'd like for your sauce.
- To fry the fish, heat a pan of oil, approximately 2 inches deep (peanut or corn is best) to approximately 350 degrees.
- With your fingers or tongs, dip the fish strips into the batter mixture completely coating each piece and then carefully place in the hot oil.
- Fry until golden brown, about 2 minutes on each side. With tongs carefully remove the fish to a paper towel. Then repeat. Be sure not to over crowd the pan for even frying. Also, be sure to watch your temperature as it will decrease as you add the fish.
- Once completed, plate your fish with the sauce over the top or serve to the side to allow each person to have as much as they would care for.
- Serve with your favorite spicy fries or perhaps a salad to keep it lighter.
- Depending on how spicy you like your sauce, you may want to finely dice a fresh jalapeno into the mixture as well. Also, if you like cilantro this adds a nice taste to the sauce as well.