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Chili-Lime Fish Fry With Tex-Mex Peperonata

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“Found the recipe in Rachael Ray's Look + Cook cookbook. My daughter fixed it and we really enjoyed it. The recipe calls for bread crumbs but she mixed the bread crumbs with some panko crumbs for more crunch. You might add the chili powder amount to your own personel taste.”

Ingredients Nutrition


  1. To prepare the peperonata:
  2. Heat the olive oil in a skillet over medium high heat. Add the onions, garlic, jalapeno and bell peppers, and salt and pepper to taste. Saute until the peppers are crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook for 2 minutes, then add the beer or stock and stir for a minute or two more. Top with the cilantro and set aside.
  3. Fish:
  4. Season the fish with salt and pepper. Arrange 3 shallow dishes; place the flour in one, beat the eggs in the second and scatter the bread crumbs in the third. Season the bread crumbs with 1 tablespoon grated lime zest, the chili powder, garlic powder, onion powder and thyme. Coat the fish in the flour, eggs, and seasoned bread crumbs.
  5. Meanwhile, heat the oil in a large skillet over medium to medium high heat. If the pan is not large enough to fry 4 fillets, heat the oven to 275 degrees and place a cooling rack on a rimmed baking sheet. As you fry the fish, transfer it to the rack in the hot oven to keep warm. Cook the fish for 3 to 4 minutes on each side, or until deeply golden and crispy. Season with a little extra salt and top the fish with lots of lime juice and then the peperonata.

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