This recipe makes delightfully crispy fish with an intense flavour. You can, of course, adjust the amount of chilli powder to your own taste.
Even my little fish-haters liked this one! - 09 Dec 2007 (Review from Allrecipes USA and Canada)
way to salty - 27 Feb 2012 (Review from Allrecipes USA and Canada)
My big fish hater LOVED this. The whitefish was very fresh to start with which helps any fish dish. I made this exactly as stated, only I reduced the oil for the pan to about 3Tbs for 3 filets. I seared the flesh side down first than turned over to the skin side down and got a beautiful crust. I layed them out on paper towels to absorb most of the oil. This helps bring the calories down without losing any flavor. Perfect flavoring, not too spicy or salty. - 16 Jan 2012 (Review from Allrecipes USA and Canada)