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Serve po'boy style on a French roll or with cole slaw. Inspired with adaptations from Kerry Saretsky, author of French Revolution Food.
- In a blender, whiz together the buttermilk, chipotles and adobo sauce. Place in a large sealable plastic bag with the fish and marinate for 1 hour.
- Heat 1 inch of oil in a cast iron skillet until it reaches 375°F
- Mix together the salt, flour and cornmeal. Dredge the fish in the coating and then fry, two at a time, for about 3 minutes, until golden brown. Serve with lemon wedges or on a bun with chipotle cole slaw.