Follow these steps for perfect results
flour
ground cumin
chili powder
salt
pepper
egg white
beaten
white fish fillet
canola oil
Combine flour, ground cumin, chili powder, salt, and pepper in a shallow bowl or pie pan.
Beat egg white in a separate shallow bowl or pie pan.
Dip the fish fillet in the beaten egg white, ensuring it's fully coated.
Immediately transfer the egg-coated fish to the flour mixture, pressing to coat well and shaking off any excess.
Heat canola oil in a skillet over medium-high heat.
Carefully place the crusted fish fillet in the hot skillet and cook for 3 minutes.
Flip the fish and continue to cook for another 5 minutes, or until the fish is cooked through and flakes easily with a fork.
Expert advice for the best results
Ensure the skillet is hot before adding the fish for a crispy crust.
Don't overcrowd the pan; cook in batches if necessary.
Serve with a squeeze of lemon juice for added brightness.
Everything you need to know before you start
5 minutes
Flour mixture can be made ahead.
Serve the fish fillet on a bed of rice or quinoa, garnished with fresh cilantro and a lime wedge.
Serve with a side of roasted vegetables.
Pair with a simple salad.
Crisp and refreshing.
Discover the story behind this recipe
A modern take on classic pan-fried fish, incorporating Southwestern spices.
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