Michael loves a fish sandwich, so when I saw this recipe in this month's Everyday with Rachel Ray magazine, I knew we had to try it! I'm so glad we did because they came out great. It was a great weeknight meal and something different than one of our usual meals. Try them, you'll be glad you did!
Ingredients:
4 tablespoons melted butter, plus some for buns
1 1/2 cups panko breadcrumbs
1 tablespoon Old Bay seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
Zest and juice of 1 lemon, divided (juice is optional)
A couple of tablespoons fresh thyme, chopped
A couple of tablespoons chives, finely chopped
4 cod fillets (we used walleye)
Salt and pepper
2 egg whites, beaten
4 sandwich-size English muffins, toasted and buttered (we used bakery rolls)
Ingredients
Pre-heat the oven to 425˚F. Season the breadcrumbs with the Old Bay, onion powder, garlic powder, lemon zest, thyme and chives.
Pour the melted butter over the panko breadcrumbs and work it into the crumbs to evenly distribute.
Season the fish with salt and pepper.
Coat in the flour, then egg whites, then the breadcrumb mixture
Arrange on a rack arranged over a baking sheet. Bake for 20 minutes, or until deeply golden and crispy
Enjoy!
Yikes, This is a thing of beauty. Lovely,Keri
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