GOLDEN PAN-FRIED FISH

Golden Pan-Fried Fish image

Provided by Maria Helm Sinskey

Yield Makes 4 servings plus leftovers

Number Of Ingredients 10

2 pounds 1 1/2-inch-thick halibut
1 3 1/2-ounce package panko (Japanese breadcrumbs; 1 1/2 cups)*
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons coarse kosher salt
2 teaspoons finely grated lemon
1/2 teaspoon cayenne pepper
3 large egg whites
1/4 cup dark ale or non-alcoholic (such as O'Doul's)
3 tablespoons (or more) extra-olive oil
Quick Tartar Sauce

Steps:

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.