Chili-Cumin Fried Fish Recipe

Name: Chili-Cumin Fried Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Chili-Cumin Fried Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili-Cumin Fried Fish

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