Golden Pan-Fried Fish

• 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

1. Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper.
2. Combine next 5 ingredients in large bowl.
3. Whisk egg whites and ale in medium bowl.
4. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides.
5. Place on plate.
6. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat.
7. Add half of fish sticks.
8. Cook until golden and just opaque in center, about 2 minutes per side.
9. Repeat with remaining fish sticks, adding more oil to skillet as necessary.
10. Transfer fish to paper towels; sprinkle with salt and pepper.
11. Serve immediately with tartar sauce.
12. Available in the Asian foods section of some supermarkets and at Asian markets.

fresh italian parsley, coarse kosher salt, lemon, cayenne pepper, egg whites, dark ale, extraolive oil, tartar sauce

Taken from www.epicurious.com/recipes/food/views/golden-pan-fried-fish-350404 (may not work)