Crispy Fish with Lemon-Dill Sauce
By á-46409
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
Ingredients
- 2 2 2 large egg whites, lightly beaten
- 1 1 1 cup panko (Japanese breadcrumbs)
- 1/2 1/2 1/2 teaspoon paprika
- 3/4 3/4 3/4 teaspoon onion powder
- 3/4 3/4 3/4 teaspoon garlic powder
- 4 4 4 (6-ounce) skinless cod fillets
- 1 1 1 teaspoon black pepper
- 3/8 3/8 3/8 teaspoon salt
- Cooking spray
- 1/4 1/4 1/4 cup canola mayonnaise (such as Hellmann's)
- 2 2 2 tablespoons finely chopped dill pickle
- 1 1 1 teaspoon fresh lemon juice
- 1 1 1 teaspoon chopped fresh dill
- Lemon wedges
Details
Servings 4
Cooking time 30mins
Adapted from ci6.googleusercontent.com
Preparation
Step 1
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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