This recipe makes delightfully crispy fish with an intense flavour. You can, of course, adjust the amount of chilli powder to your own taste.
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)