Pan-Fried Cumin-Chile Crusted Fish
This only serves 2 but can easily be increased to serve how many servings you need. Although the original recipe suggests using snapper, other white fish such as Tilapia or Grouper can be used. When I made this I used Tilapia, as it is more readily available where I live. As there is not much oil used to cook the fish, it best to use a bit of Pam in the skillet or a non-stick pan, as the fish tends to stick. Recipe source: local newspaper
- Ready In:
- 2 tablespoons flour
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 egg white
- 3⁄4 lb white fish fillet (see note in description)
- 1 tablespoon canola oil
- 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.
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I tried it and thought it was fantastic! I agree with one reviewer, if you like more spice - kick it up a notch by reducing the cumin and adding more chili powder. We liked it just the way it was. Tasty but mild. I served it with buttermilk mashed potatoes! Delish! I definitely will make this again but with a tad more kick to it. Thanks for sharing!2Reply
I used tilapia and this coating was nice and crispy, yet still very light. Our only change next time will be to reduce the cumin slightly and make up for that with more chili powder. We'd just like a bit more spice. I loved how the coating stayed on the fish and that even with two strong flavors, it didn't overpower the fish itself. Served it with a squeeze of lime, rice and some veggies. Thanks for posting, Ellie! We'll be making this again soon. Made & enjoyed for Topic of the Month forum's Seafood Tag Game. :)2Reply