Ingredients with Measurements:
- 1 lb white fish fillets (such as tilapia or cod)
- 1/2 cup all-purpose flour
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup lime juice
- 1/4 cup milk
- 1 egg
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Large skillet
- Tongs
- Paper towels
Step-by-step instructions:
1. In a shallow dish, mix together the flour, chili powder, garlic powder, salt, and black pepper.
2. In another shallow dish, whisk together the lime juice, milk, and egg.
3. Place the panko breadcrumbs in a third shallow dish.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Dredge each fish fillet in the flour mixture, shaking off any excess.
6. Dip the fish fillet into the lime juice mixture, then coat it in the panko breadcrumbs.
7. Carefully place the fish fillet into the hot oil and fry until golden brown and cooked through, about 3-4 minutes per side.
8. Use tongs to remove the fish from the oil and place it on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 22g
Protein: 25g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Almond milk or coconut milk can be used instead of regular milk.
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs.
Variations:
- Add a teaspoon of cumin to the flour mixture for a smoky flavor.
- Use lemon juice instead of lime juice for a different citrus flavor.
- Add a teaspoon of paprika to the panko breadcrumbs for extra flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to ensure a crispy crust.
- Don't overcrowd the skillet when frying the fish, as this can lower the oil temperature and result in soggy fish.
- Use a splatter screen to prevent oil from splattering while frying.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish, place it on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish on a bed of lettuce or with a side of coleslaw for a fresh and colorful presentation.
Garnishes:
Garnish the fish with chopped cilantro, sliced jalapenos, or lime wedges for added flavor and color.
Pairings:
This fish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Sweet potato fries
Troubleshooting advice:
- If the fish is not crispy enough, make sure the oil is hot enough before frying and don't overcrowd the skillet.
- If the fish is overcooked, reduce the cooking time and/or lower the heat.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Use caution when frying with hot oil to prevent burns.
Food history:
Fried fish is a popular dish in many cultures, including Southern cuisine in the United States and fish and chips in the United Kingdom.
Flavor profiles:
This dish has a crispy, crunchy texture and a zesty, tangy flavor from the chili and lime.
Serving suggestions:
Serve this dish as a main course for lunch or dinner, or as a party appetizer.
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Region: Mexican