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

Crispy Fish with Lemon-Dill Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 2

    large egg whites, lightly beaten

  • 1

    cup panko (Japanese breadcrumbs)

  • ½

    teaspoon paprika

  • ¾

    teaspoon onion powder

  • ¾

    teaspoon garlic powder

  • 4

    (6-ounce) skinless cod fillets

  • 1

    teaspoon black pepper

  • teaspoon salt

  • Cooking spray

  • ¼

    cup canola mayonnaise (such as Hellmann's)

  • 2

    tablespoons finely chopped dill pickle

  • 1

    teaspoon fresh lemon juice

  • 1

    teaspoon chopped fresh dill

  • Lemon wedges


1. Preheat broiler to high. 2. 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. 3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.


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