Baked Fish and Chips
Serves 4
0 mins total
0 servings
For the fish:
For the tartar sauce:
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In a small bowl, combine the mayonnaise, onions, relish and dill. Season with lemon juice, salt and pepper. Cover and chill. Yield: 1 cup.
Place wire rack in 15 1/2" by 10 1/2" jelly-roll pan; spray pan and rack with cooking spray.
On waxed paper, with fingers, combine panko, margarine, lemon peel, and remaining 1 tablespoon oil.
In pie plate, with fork, beat egg whites until foamy. On another sheet of waxed paper, place flour.
in small bowl, combine ground red pepper, dried dill, ground mustard, and 1/2 teaspoon salt. Sprinkle grouper with salt mixture to season both sides.
Coat turbot with flour, shaking off excess.
Dip grouper into egg whites, then coat with panko mixture, patting on crumbs to cover.
Arrange grouper on prepared rack in pan. Place grouper on rack in oven nearest heat source and bake 8-10 minutes.