Cayenne pepper, taco seasoning and cumin give this fried fish a colorful coating and fantastic southwestern flavor. The slightly crispy fillets are accented by a splash of lime. Prepare the recipe with haddock, cod or any firm fish you prefer.
6 ServingsPrep: 20 min. + standing Cook: 20 min.
- 6 haddock or cod fillets (6 ounces each)
- 1/2 cup lime juice
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 2 tablespoons taco seasoning
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3 tablespoons canola oil
- In a 13-in. x 9-in. baking dish, arrange fish in a single layer. Pour
- lime juice over fish. Let stand for 15 minutes. Meanwhile, in a
- shallow dish, combine the flour, taco seasoning, cumin and cayenne.
- Remove fillets from juice and pat dry with paper towels; discard
- lime juice. Coat fillets with flour mixture.
- In a large skillet, cook fillets, in batches, over medium-high heat
- in oil for 6-8 minutes on each side or until fish flakes easily with
- a fork. Yield: 6 servings.
Nutritional Facts: 1 serving (6 ounces) equals 135 calories, 7 g fat (1 g saturated fat), 11 mg cholesterol, 291 mg sodium, 12 g carbohydrate, trace fiber, 6 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon