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
- 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
- ⅜ 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
Directions
- Preheat broiler to high.
- 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.
- Combine mayonnaise, pickle, lemon juice and dill. Serve with fish and lemon wedges.