Golden Pan-Fried Fish

Ingredients for Golden Pan-Fried Fish

• 900g 1 1/2-inch-thick halibut

• 1 3 1/60g package panko (Japanese breadcrumbs

• 170g )*

• 1 tablespoon finely chopped fresh Italian parsley

• 2 teaspoons coarse kosher salt

• 2 teaspoons finely grated lemon

• 1/2 teaspoons cayenne pepper

• 3 large egg whites

• 60ml dark ale or non-alcoholic (such as O'Doul's)

• 45ml (or more) extra-olive oil

• Quick Tartar Sauce

How to make Golden Pan-Fried Fish

Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.

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.

Heat 45ml oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in centre, 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.

Available in the Asian foods section of some supermarkets and at Asian markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.