Chili-Cumin Fried Fish

Name: Chili-Cumin Fried Fish
Ingredients: 2 pounds white fish fillets (such as sea bass, orange roughy or red snapper), each about 1 inch thick; Coarse salt; 3 large eggs, beaten to blend; 1 cup unsalted matzo meal; 4 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground black pepper; 1/2 teaspoon coarse salt; 1/4 cup (or more) vegetable oil; Lemon wedges; Fresh cilantro sprigs

11 ingredients

12 steps

Ingredients

2 pounds white fish fillets (such as sea bass, orange roughy or red snapper), each about 1 inch thick
Coarse salt
3 large eggs, beaten to blend
1 cup unsalted matzo meal
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon coarse salt
1/4 cup (or more) vegetable oil
Lemon wedges
Fresh cilantro sprigs

Directions

1

Sprinkle fish fillets generously on all sides with coarse salt; let stand 30 minutes.
2

Rinse fish to remove salt and pat dry with paper towels.
3

Place eggs and matzo meal in separate large shallow bowls.
4

Mix chili powder, cumin, black pepper and 1/2 teaspoon coarse salt in small bowl to blend.
5

Sprinkle fish generously with chili powder mixture.
6

Dip fish into eggs, then into matzo meal, coating completely.
7

Transfer fish to waxed paper.
8

Heat 1/4 cup oil in heavy large skillet over medium-high heat.
9

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.
10

Transfer fish to paper towels and drain.
11

Arrange fish on platter.
12

Garnish with lemon wedges and cilantro sprigs.