Recipe information
Yield
4 Servings
Ingredients
2 pounds 1½"-thick halibut fillets
1 3½ ounce package panko (Japanese breadcrumbs; 1½ cups)
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons coarse kosher salt
2 teaspoons finely grated lemon peel
½ teaspoon cayenne pepper
3 large egg whites
¼ cup dark ale or non-alcoholic beer (such as O'Doul's)
3 tablespoons (or more) extra-virgin olive oil
Quick Tartar Sauce
Preparation
Step 1
Cut fish into 4 x 1¼" rectangular sticks. Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
Step 2
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.
Step 3
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.
