Crispy Fish with Lemon-Dill Sauce

Kathleen Riemer




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  • ·
    2 large egg whites, lightly beaten
  • ·
    1 cup panko (japanese breadcrumbs)
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    1/2 teaspoon paprika
  • ·
    3/4 teaspoon onion powder
  • ·
    3/4 teaspoon garlic powder
  • ·
    4 (6-ounce) skinless cod fillets
  • ·
    1 teaspoon black pepper
  • ·
    1/2 teaspoon salt
  • ·
    cooking spray
  • ·
    1/4 cup canola mayonnaise $
  • ·
    2 tablespoons finely chopped dill pickle
  • ·
    1 teaspoon fresh lemon juice
  • ·
    1 teaspoon chopped fresh dill
  • ·
    lemon wedges

How to Make Crispy Fish with Lemon-Dill Sauce


  1. Preheat broiler.
    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.
    Wine note: This dish requires a wine with acidity to cut through the breading and also to act like a final spritz of lemon.

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About Crispy Fish with Lemon-Dill Sauce

Course/Dish: Fish

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