About a year and a half ago, Dennis and I began making a concerted effort to eat healthier, and since we both love good food, I set out on an epic journey to find healthy recipes that tasted every bit as delicious as the high-fat, high-carb stuff I had been making for years.
It has been a long, hard road, but over time I’ve found some true winners- “diet” recipes that are good enough to be served in a restaurant, and keep us from ever feeling deprived. And this particular dish is one I’m most excited about. Not only is it delicious and healthy, but Y’ALL. This fish looks and tastes like fried fish. FOR REAL. Serve it to your kids in the form of fish sticks! Put it in your fish tacos! Turn it into a fish sandwich! It’s fantastic, it sautees up beautifully, and no one will ever guess the crust is actually SOY CHIPS.
This soy chip crust has been such a success that I can’t wait to replace bread crumbs with it it in my meatloaf, on baked chicken- EVERYWHERE. Why not?
- 2 oz. low-carb soy chips, finely ground (I use about half a small bag of sea salted soy chips from the “natural foods” section of the grocery, and grind them up in my food processor.)
- 4 (8-ounce) fish fillets, about 1/4 inch thick (I use tilapia.)
- 2 tablespoons canola oil, divided
- 1/2 cup mayonnaise
- 3 tablespoons chopped fresh dill
- 1/4 teaspoon pepper
- 2 teaspoons grated lemon zest (optional- I never have time to grate zest, so I generally leave this out.)
-Place ground chips on a plate or- what I use- a rectangular tupperware container. 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 opaque inside and golden brown outside. (3 to 4 minutes per side.) Carefully transfer to plates and loosely cover 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.
-Use extra dill as garnish, if you want. Especially if you’re taking pictures. Because nothing says PROFESSIONAL like GARNISH.