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

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.

Avvertenza

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