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

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.