• Cut fish fillet into large chunks and place into a food processor fitted with the metal blade. Add egg white, lemon zest, lemon juice, garlic powder, salt, and 1/2 cup breadcrumbs. Chop everything together using 10 to 12 one-second pulses. You want the fish to be finely chopped but not completely pureed.
• Place remaining 1/2 cup breacrumbs in a shallow bowl or plate. Remove the blade from the food processor. Make heaping tablespoon-sized patties out of the fish mixture. Place the patty in the breadcrumbs and turn to coat on all sides. Press gently to ensure the crumbs adhere.
• To pan fry, heat about a tablespoon of oil in a large skillet or non-stick pan. When oil is hot, add nuggets to the pan. Don't overcrowd the pan. You may have to cook in a few batches. Add more oil as needed. Cook until golden brown then flip and cook the other side, about 2 minutes per side. Remove nuggets to a plate and sprinkle with a little extra salt. Serve warm with dip on the side.
• To bake, preheat oven to 400 degrees. Grease a pan lined with parchment or foil with about a tablespoon of oil. Place nuggets on prepared pan then bake until cooked through, about 8 minutes. Flip nuggets half way through cooking. Sprinkle a little extra salt on top. Serve warm with dip on the side.

Easy Dill Dip

• Mix all ingredients in a bowl. Refrigerate until ready to serve or up to a week.