Crispy Fish with Lemon-Dill Sauce

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.

Crispy Fish with Lemon-Dill Sauce
Crispy Fish with Lemon-Dill Sauce


  • 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

Step 1

Preheat broiler to high.

Step 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 the desired degree of doneness.

Step 3

Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.

Step 4

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 Schneider

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