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
Spread ground chips on a peice of waxed paper or paper plate. Dredge fillets in chips to coat on both sides
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.
Combine mayonnaise, dill, and zest in a small bowl. Season with pepper and serve alongside fish.