Fish Fry with Chipotle Mayo

Recipe by: Stefanie Sacks, MS, CNS, CDN

Serves 4 - 6

INGREDIENTS

  • 1.5 lbs. dogfish fillet, thinly sliced

  • 1 teaspoon salt, to clean fish

  • 1 lemon, to clean fish

  • 2 cups vegetable oil, for frying

  • 1 cup chick pea flour

  • 1 tablespoon paprika

  • 1.5 teaspoons salt

  • 1 teaspoon white or black pepper

    Chipotle Mayo

  • 1/2 cup mayonnaise

  • 1 tablespoon chipotle in adobo, minced

  • 1 tablespoon cilantro, rough chop

  • 1 lime, juiced

DIRECTIONS

  1. To clean fish, place in large bowl and cover with cold water. Add 1 teaspoon of salt and juice of one lemon. Mix with your hands (or a wooden spoon) and let sit for one minute. Then rinse filet under cold water and place on a clean, dry side towel or layered paper towel. 

  2. Place the large fillet on a cutting board and shave the flesh with a sharp knife into pieces that are no more than 1/4” thick. Place on a plate or bowl as you cut. 

  3. In a bowl, combine flour with paprika, salt and pepper and mix well. 

  4. In a large pan, heat oil on medium. Preheat for about 3-5 minutes. 

  5. Generously coat each piece of fish with the flour mixture then gently place in hot oil. Cook until golden on each side (about 3-4 minuets per side). Prepare a plate or other flat surface with layered paper towel and place finished fish on the surface. 

  6. For the chipotle mayo, combine all ingredients in a bowl and mix well. Serve fish straight up with a dollop of mayo with a side of roasted potatoes and some slaw.

Fish Fry with Chipotle Mayo.jpg