Pan Fried Cumin Chile Crusted Fish Recipes

CHILI-CUMIN FRIED FISH

Steps:

• Sprinkle fish fillets generously on all sides with coarse salt; let stand 30 minutes. Rinse fish to remove salt and pat dry with paper towels.
• Place eggs and matzo meal in separate large shallow bowls. Mix chili powder, cumin, black pepper and 1/2 teaspoon coarse salt in small bowl to blend. Sprinkle fish generously with chili powder mixture. Dip fish into eggs, then into matzo meal, coating completely. Transfer fish to waxed paper.
• Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry fish in single layer until just opaque in center and golden brown, adding more oil if necessary, about 5 minutes per side. Transfer fish to paper towels and drain.
• Arrange fish on platter. Garnish with lemon wedges and cilantro sprigs.

PAN-FRIED CUMIN-CHILE CRUSTED FISH

Steps:

• In a pie pan or shallow bowl combine first 5 ingredients (flour - pepper).
• In a second pie pan or shallow bowl beat egg white.
• Dip fish in egg white and then into flour mixture, coating well and shaking off excess.
• Heat oil in skillet (see note in description) over medium high heat.
• Saute fish for 3 minutes and then flip fish and saute for 5 minutes of other side or until fish is done.

NUT-CRUSTED FISH

Steps:

• Marinate fish in wine, olive oil, and lime juice at least two hours, until ready to coat. Reserve marinade.
• In large bowl, mix together the breadcrumbs, walnuts, and spices.
• Beat the egg and dip each fillet into egg.
• Coat fillets in walnut mixture, making coating as thick as possible.
• Place in pan and pour leftover marinade into edge of pan, taking care not to wash off the breading.
• Bake, covered, at 350 for 15-20 minutes or until fish flakes when poked with a fork.
• Serve with lightly seasoned rice pilaf or quinoa and steamed vegetables.

CUMIN CRUSTED FISH

Steps:

• In a small bowl mix together cumin, thyme, paprika, garlic powder, salt and lemon pepper.
• Pat fish dry with paper towels. Rub spice mixture on both sides of fillets.
• In a large skillet set over medium heat, heat oil. Add fish fillets and cook until browned on both sides and fish is opaque in the center.
• Sprinkle with parsley and serve immediately with lemon or lime wedges.

MOIST PAN-FRIED FISH

Steps:

• Mix cornstarch and herbs in a bowl, set aside.
• Whisk eggs with milk and cayenne until a butter-yellow color is achieved. Set aside.
• Dip each fish fillet half in egg mixture, let excess drip off. Then coat in cornstarch mix. Set on plates so they do not stick together.
• Melt about 1/2 a Tbsp of butter in a large skillet. Add 5 or 6 fillet halves. Add butter as needed to keep the coating from drying out.
• Cook until a deep golden color is achieved and fish is cooked through. It should flake easily.
• Enjoy!