Spice-Crusted Panfried Fish

Name: Spice-Crusted Panfried Fish
Cuisine: Mexican
Ingredients: Juice from 1 lemon; 2 Tbsp unsalted butter, cut into pieces; 2 Tbsp olive oil; 4 striped bass or other firm white fish fillets, 6 oz (185 g) each, pin bones removed; 4 striped bass or other firm white fish fillets, 6 oz (185 g) each, pin bones removed; ¼ teaspoon freshly ground white peppercorns; Salt and freshly ground black peppercorns; Salt and freshly ground black peppercorns; ⅛ tsp garlic powder; ¼ tsp dried thyme; ½ tsp sweet paprika; ½ tsp New Mexico chile powder

Preparation info

4
Servings

Difficulty
Easy

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

This recipe embraces the Cajun and Creole cooking traditions of the American South, which is influenced by African, French, and Spanish cooking. Based on chef Paul Prudhomme’s famous blackened fish recipe from the 1980s, this is modernized with a lighter coating of spices and a quick lemon-butter sauce for a touch of easy elegance.

Ingredients

Americas
Mexico
Fish course
Pescatarian
Central America
Gluten-free

Ingredients

Method