Chili-crusted fish

My mother-in-law made this recipe for us years ago; it's one of my father-in-law's favorite way to prepare fish. Her recipe is based on a recipe from Jacques Pépin and included catfish and sage. My family and I, however, decided we didn't really care for sage. So, we changed it to tilapia or catfish with oregano but we still call it catfish with sage. We have now evolved to tilapia or catfish with a chili coating. When my sons need to find the catfish with sage recipe, they will still be able to because of this header and the search function!

  
    Recipe serves
    Active time
    Total time
  

    4 people
    30m
    30m
  

  
    Special equipment needed
  
    Large frying pan, preferably non-stick or cast iron
  
    Baking sheet

  
    Ingredients
  
    1/2 cup all-purpose flour
  
    2 teaspoons chili powder
  
    1/2 teaspoon salt
  
    1/4 teaspoon pepper
  
    1/4 teaspoon chipotle powder, optional
  
    2 garlic cloves minced
  
    1 tablespoon lemon juice
  
    1 1/2 pounds tilapia or catfish
  
    vegetable oil

  
    Variations
  
    • Use specific chile powders - ancho, guajillo, or arbol - instead of chili powder.
  
    • For less heat leave out the chipotle powder and use sweet paprika instead of the chili powder.
  
    • Add 2 teaspoons fresh sage or oregano when you add the garlic.

  
    Storage
  
    • This is best eaten immediately.

  
    Instructions
  
    • Preheat the oven to 200º. Put the baking sheet into the oven to warm up.
  
    • Cut the fish into 3-inch strips about 1/2-nch wide.
  
    • Mix the flour, chili powder, salt, pepper, and chipotle powder in a bowl. 
  
    • Put about 1 tablespoon of vegetable oil in your pan and turn the heat to medium-high.
  
    • While the oil is heating, toss only enough fish in the flour mixture that will fill a single layer in your pan. The flour mixture should coat each side of the fish. You will cook the fish in several batches.
  
    • When the oil is hot, put the fish into the pan in a single layer. Cook the fish about 2 minutes per side. It should have a nice brown color. The fish will continue to cook in the oven, so it will not be completely cooked at this point. Put the cooked fish on the baking sheet in the oven.
  
    • If necessary, add more oil and repeat with the rest of the fish.
  
    • Once all of the fish is in the oven, add a bit more oil and add the garlic to the pan. Cook for about 1 minute being careful that it doesn't burn. Add all of the fish to the pan and stir to distribute the garlic. Add the lmeon juice and toss well. Season to taste. Serve immediately.

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