Panko is the name of the game element that makes those crispy, oven-fried fish fillets an own family favorite. The lemon-dill sauce is the proper complement and extremely good for dipping. For sustainability motives, be sure to choose Alaskan cod, or substitute halibut or even tilapia.
- 2 large egg whites, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 4 (6-ounce) skinless cod fillets
- 1 teaspoon black pepper
- 3/8 teaspoon salt
- Cooking spray
- 1/4 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
How to Make It
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 the desired degree of doneness.
Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.
Wine note: This dish requires a wine with acidity to cut through the breading and also to act as a final spritz of lemon. Waterbrook 2008 Pinot Gris from Washington state’s Columbia Valley ($12) does all that with a touch of fruit. —Sara SchneiderOpen Next Page To See More!