CRISPY FRIED FISH
2 tilapia filets (about 4 ounces each)
1 egg white
2 ounces BBQ flavor pork rinds, finely crushed (about 1 cup) *
Oil for frying
Put the egg white in a pie plate and beat with a fork until frothy. Put the pork rind crumbs in another pie plate. Heat a good amount of oil in a large nonstick skillet over medium heat. The oil should cover the bottom of the pan. Coat the fish well with the egg white and then dip the filets into the crumbs to coat them well. I recommend patting the crumbs on as thickly as you can because some will fall off while cooking. Gentle handling will help keep the crumbs from falling off too much.
Very carefully place the fish in hot oil in the skillet and fry on both sides until the coating has browned slightly and the fish is cooked through. It will only take a minute or two per side. Season to taste with salt. Eat at once while the fish is hot and the coating is nice and crisp.
Makes 2 servings
* You'll probably have extra crumbs but it's helpful to have more than you'll need in order to coat the fish more easily. I used Turkey Creek brand. The BBQ flavoring does have a little sugar in it but not enough to add any countable carbs per serving.
Per Serving: 391 Calories; 25g Fat; 39g Protein; trace Carbohydrate; 0g Dietary Fiber; trace Net Carbs
I was going to try the same pork rind coating that I'd used on my Breaded Chicken Cutlets but at the last minute decided that I didn't want the flavor of parmesan cheese with the BBQ flavored crumbs. I'm so glad that I left the cheese out because the crumbs alone created a very delicate, crispy coating. My husband loved it too and he had no idea that he was eating pork rinds. Click the photo to see a close-up.
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