Photo by Juliana Sohn
Serve lemon wedges alongside fish.
Recipe information
Yield
Makes 4 servings plus leftovers
Ingredients
2 pounds 1½-inch-thick halibut
1 3½-ounce package panko (Japanese breadcrumbs; 1½ cups)
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons coarse kosher salt
2 teaspoons finely grated lemon
½ teaspoon cayenne pepper
3 large egg whites
¼ cup dark ale or non-alcoholic (such as O'Doul's)
3 tablespoons (or more) extra-olive oil
Preparation
Step 1
Cut fish into 4x1¼-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
Step 2
Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
Step 3
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
Recipe notes
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