Golden Pan-Fried Fish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings plus leftovers
- 1/2 teaspoon cayenne pepper
- 3 large egg whites
- quick tartar sauce
- 2 teaspoons coarse kosher salt
- 1 tablespoon finely chopped fresh italian parsley
- Carbohydrate 18 g(6%)
- Cholesterol 111 mg(37%)
- Fat 14 g(22%)
- Fiber 1 g(4%)
- Protein 47 g(95%)
- Saturated Fat 1 g(7%)
- Sodium 709 mg(30%)
- Calories 407
Preparation 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 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. Available in the Asian foods section of some supermarkets and at Asian markets.
Preparation 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 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. Available in the Asian foods section of some supermarkets and at Asian markets.
