- Fish Spatula: Ideal for turning or sliding fish fillets in pans without damaging them, ensuring minimal sticking during cooking.
- Non-Stick Skillet Set: Includes skillets with excellent heat distribution and non-stick properties to prevent food from adhering to the pan'superson.
- Cast Iron Skillet: Suitable for various cooking methods, including frying; although not specifically designed for fish.
- Griddle Set (PANSIZER): Ideal for making pancakes and waffles but can be used to fry thin cuts of fish in a circular pattern.
- Silicone Fish Pointers: Tools that help lift delicate fillets from the pan without causing damage or tearing.
- Fish Fillet Knife Set: Specialized knives for filleting and preparing fish, ensuring easy handling during cooking.
- Electric Skillet (Large Size): Offers consistent temperature control for evenly frying thin or multiple pieces of fish at once.
- Japanese Grill Pan Set: Designed to mimic a traditional Japanese grill, excellent for pan-frying delicate fish cuts.
- Fish Fryer (Portable): A compact option suitable for outdoor cooking sessions, able to be used on stovetops or campfires.
- Stainless Steel Fish Spatula: High-quality spatulas designed to slide under fish fillets easily without sticking, suitable for various pan sizes.
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
Doul
3 tablespoons (or more) extra-olive oil
Quick Tartar Sauce
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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