Best Chili Lime Fish Fry Recipes

Chili Lime Fish Fry image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 tilapia fillets
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup bread crumbs
2 limes, zested and juiced
2 tablespoons chili powder, a couple of palmfuls
2 teaspoons garlic powder, 2/3 palmful
2 teaspoons onion powder, 2/3 palmful
2 tablespoons fresh chopped thyme leaves or 2 teaspoons dried
1/4 cup vegetable, canola or safflower oil

Steps:

Season the fish with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish and add the eggs to the second dish. Combine the bread crumbs in the third dish and season with 1 tablespoon of lime zest, 2 tablespoons of chili powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the bread crumbs.
Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a cooling rack on a baking sheet. As you fry the fish, transfer them to the rack in the oven to keep warm. Fry the fish until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, top with lots of lime juice and serve.

Chili-Lime Fish Fry with Tex-Mex Peperonata image

Yield serves 4

Number Of Ingredients 23

Peperonata
2 tablespoons EVOO (extra-virgin olive oil)
1 red onion, thinly sliced
2 garlic cloves, finely chopped
2 jalapeño peppers, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
Salt and pepper
2 tablespoons tomato paste
1 cup beer or chicken stock
A handful of fresh cilantro leaves, chopped
Chile-Lime Fish Fry
4 tilapia fillets
Salt and pepper
1 cup all-purpose flour
2 eggs
1 cup bread crumbs
2 limes
2 tablespoons chili powder, a couple palmfuls
2 teaspoons garlic powder, 2/3 palmful
2 teaspoons onion powder, 2/3 palmful
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
1/4 cup vegetable, canola, or safflower oil

Steps:

To prepare the peperonata, heat the EVOO in a skillet over medium-high heat. Add the onions, garlic, jalapeño and bell peppers, and salt and pepper. Sauté until the peppers are crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook for 2 minutes, then add the beer or stock and stir for a minute or two more. Top with the cilantro and set aside.
Season the fish with salt and pepper. Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second, and scatter the bread crumbs in the third. Season the bread crumbs with 1 tablespoon grated lime zest, the chili powder, garlic powder, onion powder, and thyme. Coat the fish in the flour, eggs, and seasoned bread crumbs.
Meanwhile, heat the oil in a large skillet over medium to medium-high heat. If the pan is not large enough to fry 4 fillets, heat the oven to 275°F and place a cooling rack on a rimmed baking sheet. As you fry the fish, transfer it to the rack in the hot oven to keep warm. Cook the fish for 3 to 4 minutes on each side, or until deeply golden and crispy. Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.