Crispy Fish with Lemon-Dill Sauce

                                    Makes 4 servings

2                   large egg whites, lightly beaten 
1                   cup panko (Japanese breadcrumbs)
1/2                teaspoon paprika
3/4                teaspoon onion powder
3/4                teaspoon garlic powder
4                   (6-ounce) skinless cod fillets 
1                   teaspoon black pepper
1/2                teaspoon salt
                         **Cooking spray**
1/4                cup canola mayonnaise 
2                   tablespoons finely chopped dill pickle
1                   teaspoon fresh lemon juice
1                   teaspoon chopped fresh dill
                         **Lemon wedges**
 1.            Preheat broiler.
2.            Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
3.          Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.

Wine TIP: This dish requires a wine with acidity to cut through the breading and also to act like a final spritz of lemon. Waterbrook 2008 Pinot Gris from Washington state's Columbia Valley does all that with a touch of fruit.