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Golden Pan-Fried Fish

['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 ODouls)", 3 tablespoons (or more) extra-olive oil', 'Quick Tartar Sauce']

Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
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.
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.
Available in the Asian foods section of some supermarkets and at Asian markets.

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