If you would like to grill the fish instead of frying, simply combine the spices in the following ingredient list with 2 tablespoons of oil. Rub all over the fish and grill for three minutes per side.
- Cook Time
- Prep Time
- ½ pounds flounder, salmon or tilapia, make sure the fish is thin
- 1½ tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- ½ cup coarse ground yellow cornmeal
- 1 cup plain flour
- Canola oil, for frying the fish
- Tortillas, optional (for Fish Tacos)
1. Combine the panko crumbs, cornmeal, and spices in a shallow dish. In another shallow dish, whisk together the egg and milk. In a third shallow dish, add the plain flour.
2. Line up all 3 dishes. Dip each piece of fish in each bowl (flour first, then egg and finally panko crumbs). Make sure to shake off each piece of excess mixture.
3. Set the pieces aside in a single layer until ready to fry.
4. Heat about 1/4 inch of canola oil in a large pan over medium-high heat (360°F).
5. Working in batches, add the fish to the pan and fry until the coating is crispy and the fish is cooked through, 2 to 3 minutes per side. Drain on paper towels and transfer to a serving platter.
6. If making fish tacos, preheat the oven to 300°F. Tightly wrap the tortillas in aluminum foil and place them in the oven to warm.
7. Remove the tortillas from the oven and place on a serving plate.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW