Crispy Fish with Lemon Dill Sauce
Panko is the secret ingredient that makes these crispy, oven-fried fish fillets a family favorite. The lemon-dill sauce is the perfect compliment and great for dipping. For sustainability reasons, be sure to choose Alaskan cod, or substitute halibut or even tilapia.
Panko is the secret ingredient that makes these crispy, oven-fried fish fillets a family favorite. The lemon-dill sauce is the perfect compliment and great for dipping. For sustainability reasons, be sure to choose Alaskan cod, or substitute halibut or even tilapia.
Ingredients
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2 large egg whites, lightly beaten
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1 cup panko (Japanese breadcrumbs)
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½ teaspoon paprika
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¾ teaspoon onion powder
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¾ teaspoon garlic powder
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4 (6-ounce) skinless cod fillets
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1 teaspoon black pepper
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⅜ teaspoon salt
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Cooking spray
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¼ cup canola mayonnaise (such as Hellmann's)
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2 tablespoons finely chopped dill pickle
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1 teaspoon fresh lemon juice
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1 teaspoon chopped fresh dill
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Lemon wedges
Method
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Preheat broiler to high.
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Place egg whites in a shallow dish. Combine panko, paprika, onion powder and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
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Combine mayonnaise, pickle, lemon juice and dill. Serve with fish and lemon wedges.
