2 large egg whites, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/2 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
4 (6-ounce) skinless cod fillets
1 teaspoon black pepper
3/8 teaspoon salt
1/4 cup canola mayonnaise (such as Hellmann’s)
2 tablespoons finely chopped dill pickle
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh dill
1. Preheat broiler to high.
2. 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.
3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.