Weeknight Wednesday: Extra Crispy Fish with Lemon Dill Dip

Many of the recipes I post out here take some time to prepare, cook or both. As many of us (myself included) do quite a bit of work night cooking, I have decided to occasionally highlight those quick recipes on Wednesdays.

Thin fish fillets cook very quickly.

Extra Crispy Fish with Lemon Dill Dip

But you don’t sacrifice flavor at all for speed.

I love these individually packed fillets.

I love these push tubes to measure ingredients like mayonnaise. If you use a regular measuring cup you leave so much of it sticking to the sides of the cup.

Delicious!

Extra Crispy Fish with Lemon Dill Dip

Prep Time: 5 mins | Cook Time: 14 mins | Servings: 4 | Difficulty: Easy

Ingredients:

2 (1 ounce) bags low carb soy chips 4 (8 ounce ) fish fillets 2 tablespoons canola oil 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 piece of wax 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 medium heat. Add half the fish and cook until just opaque and golden brown outside, 3-4 minutes per side. Carefully transfer to plates and tent with foil to keep warm. Repeat with remaining tablespoon of oil and fillets.

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

Source: Atkins for life