I don't know why but I've rarely cooked fish in the last few years. It wasn't until I was looking for a Mexican-themed recipe to remake that I stumbled upon fish tacos. SP bought me a 2-lb bag of tilapia so after making the tacos I still had four filets left to use. Then Ali posted this recipe for Crispy Baked Cod with Tangy Dill and Pickle Sauce and I couldn't wait to try it.
Since I had tilapia I subbed that for the cod. I also opted to pan fry the fish. Our new stove has an in-oven broiler but I haven't used it yet. I've always had ovens with broilers underneath, which means I've never broiled anything that doesn't fit into my toaster oven. I didn't want to experiment on this meal and who doesn't love fried food?
The next day I took my leftover fish and sauce and made it into a delicious sandwich. When I told SP my plan he was a bit miffed not to have his own sandwich. I will definitely be making it this way next time. The sandwich was perfect.
I was holding my breath to see what Baby Girl would think of the fish but both times I made it she yummed it up. Score!
Crispy Baked Fish with Tangy Dill & Pickle Sauce
As seen on Sparks From the Kitchen
1 large egg white, beaten
1 cup panko
1/4 teaspoon paprika
1/2 teaspoon granulated onion
1/2 teaspoon garlic powder
2 4oz skin-less fresh cod (or tilapia) filets
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray (or canola/vegetable oil)
1/4 cup mayonnaise
2 tablespoons finely chopped dill pickle
fresh lemon juice, to taste
chopped fresh dill, to taste
Pre-heat broiler to high. Alternatively, you can pan fry the fish. I'll give those instructions below.
Place egg white in a shallow dish. In a second dish combine panko and next 3 ingredients and mix to combine.
Salt and pepper both sides of the fish then dip each fillet in the egg and then roll in panko to coat evenly.
Spray a broiler pan with cooking spray. Place filets on the prepared broiler pan and broil 4 minutes on each side or until cooked through.
If pan frying, heat a large skillet over medium-high heat with about 1/2-inch of canola oil. When the oil is hot, add the fish. Cook until the bottom is golden brown, about 4 minutes, then flip (very carefully, the fish is flaky and may fall apart), and brown the other side. Remove to a paper towel-lined plate to drain off some of the oil.
While fish is cooking combine the mayo, pickle, lemon juice and dill in a bowl. Stir and serve on the side with the fish.