Crispy Fish With Lemon-Dill Sauce

• 2 large egg whites, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1/2 teaspoon paprika
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 4 (6-ounce) skinless cod fillets
• 1 teaspoon black pepper
• 3/8 teaspoon salt
• Cooking spray
• 1/4 cup canola mayonnaise (such as Hellmann's)
• 2 tablespoons finely chopped dill pickle
• 1 teaspoon fresh lemon juice
• 1 teaspoon chopped fresh dill
• Lemon wedges

1. Preheat broiler to high.
2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.
4. Wine note: This dish requires a wine with acidity to cut through the breading and also to act like a final spritz of lemon. Waterbrook 2008 Pinot Gris from Washington state's Columbia Valley ($12) does all that with a touch of fruit. -Sara Schneider

egg whites, paprika, onion powder, garlic, cod fillets, black pepper, salt, cooking spray, canola mayonnaise, dill pickle, lemon juice, dill, lemon wedges

Taken from www.myrecipes.com/recipe/crispy-fish-with-lemon-dill-sauce (may not work)