Crispy fish with Lemon-dill Sauce

Serves 4


  • 1 kg (2.2 lbs) fish fillets, skinned
  • 2 egg whites
  • 2.5ml (½ t) paprika
  • 5ml (1 t) garlic salt
  • 5ml (1 t) onion salt
  • coarse salt and black pepper
  • 125ml (½ cup) brown rice flour
  • 125ml (½ cup) cornflake crumbs
  • olive oil spray
    • 60ml (¼ cup) low-fat mayonnaise
    • 10ml (2 t) fresh dill
    • 10ml (2 t) lemon juice
    • 1 dill pickle
    • coarse salt and black pepper


  1. Preheat the grill in the oven. Place a baking rack over a roasting pan and spray the rack with olive oil spray.
  2. Lightly beat the egg whites and add the paprika, garlic salt, onion salt, coarse salt and black pepper.
  3. Dip the fillets of fish into the egg-white mixture. Combine the brown rice flour and cornflake crumbs.
  4. Then dip the fish into the crumb mixture.
  5. Place on the prepared rack. Spray the fish pieces with olive oil spray.
  6. Place under the grill in the upper part of the oven.
  7. Grill for about 8 minutes each side or until lightly golden and fish is cooked through. Serve with the lemon-dill sauce.
    1. Blend the mayonnaise, dill and lemon juice. Cut up the pickle. Process until mixed. Season with salt and pepper.

© sharon glass 2012  |  For more recipes: