Ingredients

• 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

Instructions

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