Pan Fried Cumin Chile Crusted Fish Recipes

PAN-SEARED AND CRUSTED LING COD

Steps:

• Dissolve 3 tablespoons salt in 8 cups of water in a bowl and brine lingcod at room temperature for 30 minutes. Drain brine and rinse and dry cod; season 1 side with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Cut lemon in half; zest 1 half and cut the other half into wedges.
• Melt 1/4 cup of butter in a skillet over medium-high heat. Add cod; cook until fillets are golden brown on both sides, about 5 minutes per side.
• Transfer fillets into a baking pan; squeeze zested half of lemon over cod.
• Combine bread crumbs, Parmesan cheese, lemon pepper, and lemon zest in a bowl. Top fillets with bread crumb mixture. Cut remaining butter into pieces and dot top of fillets.
• Bake fillets in the preheated oven until bread crumb mixture is golden brown and cod flakes easily with a fork, 15 to 20 minutes.

CHILI-CUMIN FRIED FISH

Steps:

• Sprinkle fish fillets generously on all sides with coarse salt; let stand 30 minutes. Rinse fish to remove salt and pat dry with paper towels.
• Place eggs and matzo meal in separate large shallow bowls. Mix chili powder, cumin, black pepper and 1/2 teaspoon coarse salt in small bowl to blend. Sprinkle fish generously with chili powder mixture. Dip fish into eggs, then into matzo meal, coating completely. Transfer fish to waxed paper.
• Heat 1/4 cup oil in heavy large skillet over medium-high heat. 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. Transfer fish to paper towels and drain.
• Arrange fish on platter. Garnish with lemon wedges and cilantro sprigs.

PAN-FRIED CUMIN-CHILE CRUSTED FISH

Steps:

• In a pie pan or shallow bowl combine first 5 ingredients (flour - pepper).
• In a second pie pan or shallow bowl beat egg white.
• Dip fish in egg white and then into flour mixture, coating well and shaking off excess.
• Heat oil in skillet (see note in description) over medium high heat.
• Saute fish for 3 minutes and then flip fish and saute for 5 minutes of other side or until fish is done.

CUMIN CRUSTED CHICKEN

Steps:

• Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
• Preheat oven to 400 degrees F.
• Heat a large ovenproof saute pan over medium-high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.
• Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.

SPICED PAN-FRIED FISH FILLETS

Steps:

• Combine the rice flour and spices in a wide bowl.
• Add the fish and rub the spice mixture all over the fish.
• Heat the olive all in a large frying pan.
• Cook fish in a single layer, until browned and cooked as desired.
• You may need to cook the fish in batches.

RED CHILE CRUSTED SALMON

Steps:

• Combine wine, lime juice, onion, garlic, salt and white pepper in a small pot. Bring mixture to a boil, reduce heat and simmer for 10-15 minutes over a medium heat, or until liquid is reduced by half. Add the heavy cream and continue to simmer for about 5 minutes or until thick. Turn heat to a very low temperature and slowly add the butter pieces, stirring constantly until butter is dissolved. Remove from heat, then strain through a fine strainer. Add lime zest and mix well. To Assemble Brush salmon filet with olive oil and dredge lightly in Red Chile Crust. Cook on oiled flat griddle or broil approximately 8-10 minutes. Fish should have a well seared crust. To serve, ladle Lime Butter Sauce on plate and top with grilled fish.