Fried Fish

[mos]

Fried Fish
2 medium-large fillets of cod, tilapia, basa, or any white-fleshed fish
1 fresh lime
6-7 tbs vegetable oil
optional: fresh coriander for garnish
Spice Mix:
1 tsp ground coriander
1/3 tsp ground cumin
1/2 tsp whole cumin seed
1/2 tsp or more cayenne pepper, depending how spicy
1 tsp onion powder
1/2 tsp garlic powder
1.5 tsp. sea salt
5 tbs cornstarch
Rinse fish under cold water and pat to nearly dry.
In a medium-size mixing bowl, combine all ‘Spice Mix’ ingredients.
Using a sharp serrated knife or a clean pair of kitchen scissors, slice fish into chunky, 4 in segments (this makes frying easier and crispier results!).
Sprinkle a clean plate with cornstarch. Now dip fish into the spice mixture, coating all sides.

Place coated pieces on the plate.
In a wok or medium-sizeed frying pan, pour oil, enough to cover the bottom of the pan plus a little more (1/4 to 1/2 inch deep). When oil is hot (when a couple of drops of water pop and sizzle), it is ready. Gently set coated fish pieces in the oil, allowing them to cook at least 1 min before turning with tongs.

Fish is done when the outside turns light golden brown.

Remove from oil and drain, or set directly on serving plate. Serve this fish up with lime wedges on the side (to be squeezed over right before eating) and plenty of rice. Serves 2

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