This recipe brings a delightful twist to a classic pan-seared fish dish, combining bold spices with a hint of zest for a flavorful experience.
Mix the flour, cumin, chili powder, salt, and pepper in a shallow bowl.
Ensure the spices are evenly distributed in the flour for consistent flavor.
Beat the egg white in another shallow bowl until slightly frothy.
Using a fork or whisk, beat the egg white gently to avoid over-whipping.
Dip each fish fillet into the egg white, then coat it thoroughly in the spice mixture, shaking off any excess.
Press the fish gently into the flour mixture to ensure a good coating.
Heat the canola oil in a skillet over medium-high heat until shimmering.
Ensure the oil is hot enough to sizzle when the fish is added.
Place the coated fish fillets in the skillet and cook for 3 minutes on one side.
Avoid moving the fish during cooking to allow a crust to form.
Flip the fish fillets carefully and cook for another 5 minutes or until fully cooked.
Check for doneness by ensuring the fish flakes easily with a fork.
Serve the fish fillets with a squeeze of fresh lemon juice for added zest.
Garnish with lemon slices for an elegant presentation.
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