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Categories:Viewed: 10 - Published at: 2 months ago
Ingredients
- 1/4 cup finely chopped seeded Anaheim chile
- 1 teaspoon minced garlic
- 1/4 teaspoon ground red pepper
- 5 teaspoons canola oil, divided
- 4 (6-ounce) farmed-raised striped bass fillets (about 1/2 inch thick)
- 2 large egg whites, lightly beaten
- 1/3 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 4 lemon wedges
Method
- Combine the first 3 ingredients and 2 teaspoons oil in a large zip-top plastic bag. Add fish to bag; seal and refrigerate for 30 minutes.
- Remove fish from bag, discarding marinade. Brush chile off fish. Place egg whites in a shallow dish. Combine panko and rind in another shallow dish. Dip fish in egg white; dredge in panko mixture. Repeat procedure with remaining 3 fillets, egg white, and panko mixture. Sprinkle fillets evenly with salt.
- Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; saute 3 minutes or until golden brown. Turn fish over; cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
