Extra-crispy fish with lemon-dill dip

By bucky

Extra-crispy fish with lemon-dill dip
Ingredients
  • This dish works best with a mild, slightly sweet fish such as scrod, pollock, whiting, haddock, or hake.

  • 2 (1-ounce) bags low-carb soy chips. finely ground

  • 4 (8-ounce) fish fillets, about 1/4 inch thick

  • 2 tablespoons canola oil, divided

  • 1/2 cup mayonnaise

  • 3 tablespoons chopped fresh dill

  • 2 teaspoons grated lemon zest

  • 1/4 teaspoon pepper

Directions
  1. Spread ground chips on a peice of waxed paper or paper plate. Dredge fillets in chips to coat on both sides

  2. Heat 1 tablespoon of the oil in a large nonstick skillet over med heat. Add half the fish and cook until just opaque inside and golden brown outside. 3 to 4 minutes per side. Carefully transfer to plates and tent with foil to keep warm. Repeat with remaining tablespoon oil and fish.

  3. Combine mayonnaise, dill, and zest in a small bowl. Season with pepper and serve alongside fish.


Nutritional Facts

Servings
4
Calories
520
Carbohydrate
3g
Protein
51g
Fat
32.5g
Fiber
2g

fish and seafood ultra-low-carb

2 replies

JAZZYBABS
JAZZYBABS 2013-12-09 20:47:49 -0600 Report

THE LEMON DILL DIP IS THE KEY! REALLY GOOD! ALSO I LIKE KRISPY FISH OF ANY KIND! WHETHER ITS CATFISH OR MAHI MAHI!