Crispy Fish with Lemon Dill Sauce
Ingredients
- 2 large egg whites, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- ½ teaspoon paprika
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- 4 (6-ounce) skinless cod fillets
- 1 teaspoon black pepper
- ⅜ teaspoon salt
- Cooking spray
- ¼ 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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