In a shallow dish, combine the cornmeal, chili powder, salt and pepper. Place the beaten egg in another shallow dish. Dip the fish in the egg, then dredge in the cornmeal mixture; shake off the excess. In a large skillet, heat the oil over medium-high heat until hot. Add the fish and saute until lightly browned on both sides; 3-4 minutes. Drain on paper towels before serving.

Mr. Food's notes:Flounder and sole work well here. And, for a special treat, orange roughy prepared this way is out of this world!

Lin's notes: We used orange roughy, and he was Right!!!

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