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1 pound tilapia filets *
1 tablespoon oil
2 tablespoons mayonnaise
2 ounces pork rinds, crushed (about 1/2 cup - see my comments below)
1-2 teaspoons Seasoning Salt, or seasoning of your choice

Line a large baking sheet with foil and rub with the oil to coat. Mix the crumbs and seasoning in a shallow bowl or pie plate. Coat each piece of fish with mayonnaise on both sides then cover them on both sides with the seasoned pork rind crumbs. Bake at 450 for about 15-20 minutes or until the fish is crispy and cooked through. It's not necessary to flip the fish over during baking.

Makes 3 servings

* You'll need at least 3 pieces of fish to make 3 servings. I used 6 filets but they were small and weighed between 2 1/4 and 3 1/4 ounces each.

Per Serving: 316 Calories; 17g Fat; 38g Protein; trace Carbohydrate; trace Dietary Fiber; trace Net Carbs

This recipe is from Peggy's recipe blog. Peggy uses her own seafood seasoning but I decided to use my Seasoning Salt blend for mine. Instead of brushing on the mayonnaise, I smeared it on with my fingers. I had at least a tablespoon left over so I think that 2 tablespoons would have been more than enough. However, 1 1/2 ounces of pork rinds wasn't quite enough to coat all of my fish and I had to add a bit more. I've adjusted the recipe to call for 2 tablespoons of mayonnaise and 2 ounces of pork rind crumbs. I also added more seasoning to my crumbs than Peggy did. Even though pork rinds are very salty when eaten plain, they don't seem to add much saltiness to recipes like this one. I used 1 teaspoon but I think that 1 1/2 or even 2 teaspoons might be better. I noticed that the pieces that had the most crumb coating came out the crunchiest so I might use as much as 3 ounces of crumbs next time and really pack them thickly on the top of each piece.

Jerry and I both loved this. He especially liked the crunchy coating. Be sure to check out Peggy's blog. She has lots of delicious recipes. Click the photo to see a close-up.

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