extra crispy fish with lemon dip

• 2 bags low carb soy chips, finely ground
• 4 fish fillets
• 2 tbsp canola oil, divided
• 1/2 cup mayonnaise
• 3 tbsp chopped fresh dill
• 2 tsp grated lemon zest

1. spread ground chips on a piece of waxed paper or paper plate.
2. dredge fillets in chips to coat on both sides.
3. heat 1 tbs of the oil in a large nonstick skillet over medium heat.
4. add half the fish and cook until just opaque inside and golden brown outside, 3 to 4 minutes per side.
5. carefully transfer to plates and tent with foil to keep warm.
6. repeat with remaining tbs oil and fish.
7. combine mayonnaise, dill, and zest in small bowl.
8. season with pepper and serve alongside fish.

soy chips, fish fillets, canola oil, mayonnaise, dill, lemon zest

Taken from cookpad.com/us/recipes/331018-extra-crispy-fish-with-lemon-dip (may not work)