Hands-on Time
15 Mins
Total Time
30 Mins
Yield
4 servings (serving size: 1 fillet and about 2 tablespoons sauce)

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.

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 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 like 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

Also appeared in: Cooking Light, April, 2010

Ratings & Reviews

DSkaar's Review

Vornec
June 15, 2014
Good concept, poor execution. Followed the recipe as written and ended up with uneven coating that fell off and uneven toasting of the coating with some places burned. I have a similar recipe for chicken that I will follow next time: toast panko in a pan prior to mixing with the spices; dredge in flour followed by egg whites and panko mix and bake on a baking rack placed on a sheet pan instead of broiling in a broiler pan. This fixes the uneven coating and uneven cooking. On a positive note, my 3 year old and 1 year old loved it.

mamardo3
July 04, 2015
I forgot, we also did not broil, but browned in a skillet and finished in the oven. It came out perfectly crispy and not burned at all!

jayric
January 19, 2016
I used the velveting technique and the results were excellent! Nice crispy coating that didn't fall off! I toasted the panko first, too. The cod definitely needs seasoning prior to coating, don't be shy!! This is the best oven fried fish recipe I have ever made!

Suggestion

allisonjessee
July 04, 2015
I used a technique from the New York Times called velveting--mix the egg whites with about 4 tbsp. of corn starch and the crumbs stick perfectly! I did not make the tartar sauce, but we had it with parpadalle with a tomato-caper-lemon sauce from this site. Delicious!

How do I save this to my recipe box?

JessieGeorges
March 16, 2017
I'm not seeing how to save this to my recipe box? Usually there is a "save" tab.

Can you say disappointment

ABrandish
September 19, 2016
Was very disappointed in this was a waste of food and my time.

Overall, good recipe but important to remember

PKcookin
August 02, 2016
I made a slight change in the prep, which I will talk about in a moment, but I think it is important to remember that one must plan on the following (not mentioned above, so if you are new to cooking fish or do not have much experience, these two key points have helped me tremendously): 1. Before applying any batter or before cooking, bring the fish as close to room temp as possible2. Dry cod or any other white fish.  In my experience, after thawing, these types of fish (white fish) hold a great deal of moisture and if you do not take the time to pat them dry with paper towels, the moisture will ruin any batter or dredge prepFor the change - instead of egg whites, I used Greek yogurt whipped with quite a lot of fresh lemon juice.  This created a really great layer between the fish and dry mix plus the fish came out moist and delicious.  Also, 4 minutes on each side is not a realistic window - it is better to say, cook until the inside temp reaches 160 degrees. Hope this helps and enjoy.

yummy

lenatw
March 12, 2016
To help with coating I used one whole egg and one egg white and that seemed to help.  Very yummy, I made it with some homemade chips.  The tartar sauce was very good.  Make sure you mix up the dry mix well, otherwise you end up with some filets that are panko heavy and some that are onion/garlic heavy.

Husband and I both enjoyed this

verolyn
February 24, 2016
I do not like fish at all, but I buy it because I know it's a healthy protein. I thought this was very delicious. I was able to finish my whole serving and that doesn't happen with fish often. I followed some previous review suggestions and did a flour dredge before the egg. I flavored the flour and bread crumbs. The sauce was very good even though I forgot the pickles in it. I'll make it again. 

stellacorona

cathrynraines
March 30, 2015
eh…..i might try to revise my panko…..baked the fish.  maybe i need to brown the panko first?   just wasn't too exciting.    the tartar sauce was pretty good.