ACTIVE: 30 MIN
TOTAL: 30 MIN
Elote Dipping Sauce:
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 1/4 cup crumbled queso fresco or feta
– 2 tbsp. fresh lime juice (from 1 lime)
– 1 tsp. ancho chile powder
– 1 clove garlic, crushed
– 1/4 cup (packed) fresh cilantro leaves, plus more for garnish
– Vegetable oil, for frying
– 1 cup flour
– 1 cup fine cornmeal
– 1/4 cup cornstarch
– 2 tbsp. plus 1 1/2 tsp.
– Old Bay Seasoning
– 1 1/2 cups buttermilk
– 3 lb. fish fillets (such as trout, catfish, flounder, or cod)
1. In a food processor, puree the sauce ingredients. Transfer to a bowl; season with salt. Cover and chill until ready to use. Garnish before serving.
2. Preheat the oven to 250°. Set a wire rack in each of 2 rimmed baking sheets. In a large Dutch oven or heavy pot, add 3 inches of oil. Heat the oil over medium-high until a deep-fry thermometer registers 350°. In a shallow bowl, stir the flour, cornmeal, cornstarch, and Old Bay. In another shallow bowl, pour the buttermilk.
3. Working in batches, dip the fish in the buttermilk, letting the excess drip back into the bowl. Coat the fish in the dry ingredients, pressing so the crumbs adhere. Fry until golden and just cooked through, 2 to 4 minutes, depending on the thickness of the fish. Transfer to the racks and keep warm in the oven while you cook the remaining fish. (Return the oil to 350° between batches.) Serve with the sauce.
Recipe by Janet Taylor McCracken
This recipe originally appeared in the Summer 2020 issue of Reveal, Drew & Jonathan’s lifestyle magazine.