In a shallow dish, combine the cornmeal, chili powder, salt and pepper. Place the beaten egg in another shallow dish. Dip the fish in the egg, then dredge in the cornmeal mixture; shake off the excess. In a large skillet, heat the oil over medium-high heat until hot. Add the fish and saute until lightly browned on both sides; 3-4 minutes. Drain on paper towels before serving.
Mr. Food's notes:Flounder and sole work well here. And, for a special treat, orange roughy prepared this way is out of this world!
Lin's notes: We used orange roughy, and he was RIGHT!!!
Your San Diego Catch from Mr. Food is ready. Happy cooking!
Related recipes: Mom's best, Fish
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes