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–+ servings

Baked Fish and Chips

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Servings: 4

Ingredients

For the fish:

  • 1 cup panko Japanese-style bread crumbs
  • 1 tablespoon butter melted
  • 1 lemon, zested
  • 2 egg whites
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cayenne red pepper
  • 1 ½ teaspoons dried dill
  • 1/4 teaspoon ground mustard
  • 1 teaspoon salt
  • 1 1/2 pounds grouper fillets cut into 2 inch strips

For the tartar sauce:

  • ½ cup light mayonnaise
  • 1/2 cup grated onion
  • 1/2 cup dill relish
  • 1/2 teaspoon dried dill
  • Squeeze lemon juice
  • Salt and ground pepper

Instructions

  • In a small bowl, combine the mayonnaise, onions, relish and dill. Season with lemon juice, salt and pepper. Cover and chill. Yield: 1 cup.
  • Place wire rack in 15 1/2" by 10 1/2" jelly-roll pan; spray pan and rack with cooking spray.
  • On waxed paper, with fingers, combine panko, margarine, lemon peel, and remaining 1 tablespoon oil.
  • In pie plate, with fork, beat egg whites until foamy. On another sheet of waxed paper, place flour.
  • in small bowl, combine ground red pepper, dried dill, ground mustard, and 1/2 teaspoon salt. Sprinkle grouper with salt mixture to season both sides.
  • Coat turbot with flour, shaking off excess.
  • Dip grouper into egg whites, then coat with panko mixture, patting on crumbs to cover.
  • Arrange grouper on prepared rack in pan. Place grouper on rack in oven nearest heat source and bake 8-10 minutes.