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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.
Yield: 4 servings (serving size: 1 fillet and about 2 tablespoons sauce)
Total time: 30 Minutes
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
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1st Keep
 teezzzie
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