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.
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
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
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 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 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
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.
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!
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!
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.
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.
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.