- 2 pounds white fish fillets (such as sea bass, orange roughy or red snapper), each about 1 inch thick
- Coarse salt
- 3 large eggs, beaten to blend
- 1 cup unsalted matzo meal
- 4 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon coarse salt
- 1/4 cup (or more) vegetable oil
- Lemon wedges
- Fresh cilantro sprigs
- Sprinkle fish fillets generously on all sides with coarse salt; let stand 30 minutes. Rinse fish to remove salt and pat dry with paper towels.
- Place eggs and matzo meal in separate large shallow bowls. Mix chili powder, cumin, black pepper and 1/2 teaspoon coarse salt in small bowl to blend. Sprinkle fish generously with chili powder mixture. Dip fish into eggs, then into matzo meal, coating completely. Transfer fish to waxed paper.
- Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry fish in single layer until just opaque in center and golden brown, adding more oil if necessary, about 5 minutes per side. Transfer fish to paper towels and drain.
- Arrange fish on platter. Garnish with lemon wedges and cilantro sprigs.