INGREDIENTS
2 lbs. flounder fillets
1 1/2 cups panko breadcrumbs
1 TBSP. finely chopped fresh parsley
2 tsp. kosher salt
2 tsp. finely grated lemon peel
1/2 tsp. cayenne pepper
3 large egg whites
3 TBSP. extra-virgin olive oil
1/4 cup dark ale
DIRECTIONS
Cut fish into 4 x 1 1/4 inch rectangular sticks.
Sprinkle with salt and pepper.
Combine next 5 ingredients in a large bowl.
Whisk egg whites and ale in medium bowl.
Add fish to ale mixture; turn to coat; shake off excess, then bread both sides of fish with the panko crumbs.
Heat 3 TBSP. oil in a large nonstick skillet over medium-high heat.
Add half of the fish sticks.
Cook until golden, about 2 minutes per side.
Repeat with remaining sticks, adding more oil to skillet if necessary.
Transfer fish to paper towels, sprinkle with salt and pepper.
Serve immediately with tartar sauce.
Quick Tartar Sauce:
1 cup mayonnaise
6 TBSP. sweet pickle relish
2 TBSP. fresh lemon juice
Mix all ingredients, cover and chill.
