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
Directions
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.
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