Ingredients
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2 large egg whites, lightly beaten
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1 cup panko (Japanese breadcrumbs)
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½ teaspoon paprika
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¾ teaspoon onion powder
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¾ teaspoon garlic powder
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4 (6-ounce) skinless cod fillets
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1 teaspoon black pepper
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⅜ teaspoon salt
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Cooking spray
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¼ cup canola mayonnaise (such as Hellmann's)
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2 tablespoons finely chopped dill pickle
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1 teaspoon fresh lemon juice
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1 teaspoon chopped fresh dill
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Lemon wedges
Directions
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Preheat broiler to high.
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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.
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Combine mayonnaise, pickle, lemon juice and dill. Serve with fish and lemon wedges.
