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Chris Noth's Fish And Chips With Chipotle Avocado Dip
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- #111654
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 ripe avocados, peeled, halved and pitted
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped chipotle in adobo
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 eggs
1/4 cup milk
4 pounds firm white fish, like haddock, cut into strips
3 cups panko (Japanese bread crumbs)
vegetable oil for frying
lemons for garnish
directions
In small bowl mash together avocado, mayonnaise, sour cream and chipotle. Season with salt to taste.
In bowl combine flour, 1 tsp salt and 1/2 tsp pepper. In separate bowl whisk together eggs and milk. Dredge fish strips in flour mixture, shaking off any excess; dip in egg mixture and roll in panko. Place fish strips on baking sheet and refrigerate 30 minutes.
In deep heavy pot, heat 3" vegetable oil to 350 degrees F. Working in batches, fry fish strips 3-4 minutes or until golden brown and cooked through. Drain on a paper towel-lined baking sheet.
Serve with chips, avocado dip or tartar sauce.
added by
080293
nutrition data
628 calories, 27 grams fat, 45 grams carbohydrates, 53 grams protein per serving.
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reviews & comments
January 22, 2013
This recipe is excellent for anyone wanting to get make pub quality fish and chips at home. I substituted corn starch for the flour to dredge the fish and added in a few shakes of Allspice. I also seasoned the filet with a touch on onion salt. The recipe works so much better with a deep fryer. About four minutes is all it takes.