To prepare chicken or fish like this is so easy and delicious that if you haven’t in the past you’ll be wondering why. I used salmon and ate it in fish tacos for dinner, but the fish is delicious on its own or as an accompaniment to rice pilaf or a salad. I used southwestern flavors for the tacos, but this could easily be made with Mediterranean herbs and spices or Indian spices (just to mention a couple variations). Chicken–or other meats–are delicious like this as well. Below is an image of it being cooked, and below that is the method to make it.
Dice 12 ounces of fish or chicken and place it in a bowl. Season it with whatever you like…I used two teaspoons each of mild chili powder, smoked paprika, and ground cumin; also add 1/2 teaspoon of kosher salt. Mix the fish or chicken gently to coat it with the spices. In a separate small bowl mix together a tablespoon each of lemon juice and cornstarch; mix it until the cornstarch is dissolved. Add a large egg and beat it with the lemon and cornstarch until mixed. Add the egg-lemon-cornstarch mixture to the seasoned fish and gently mix again. Set aside for about 10 or 15 minutes. Heat about 1/2 inch canola oil in a heavy skillet over a medium-high flame. When the oil is hot enough that a piece of fish or chicken sizzles when dipped, it is ready. Carefully add the fish or chicken and fry it on both sides for about two minutes, or until crispy, golden, and cooked through. Carefully remove it from the hot oil with a slotted spoon and transfer it to a plate that is lined with absorbent paper.