Pork Rind Battered Fish

When I finally managed to locate some pork rinds, I decided to try this recipe from Linda’s Low Carb Menus.

I wouldn’t say it was a total disaster, but it was getting there. There were two main things wrong with it – first I used frozen fish fillets, which created a lot of liquid during cooking and meant I didn’t get a nice “crunch” on the topping; and secondly I wasn’t able to crush the pork rinds fine enough to give the crumbs the correct texture. I crushed the rinds using a rolling pin and a plastic bag, and even though it took me ages they were still not fine enough to make a great coating. Next time I will need to try another method to crush them – perhaps using a blender or a mixer. I think this could be really nice if done correctly, and I just need to pluck up the courage to try it again!

low carb pork rind battered fish - suitable for keto, paleo, atkins diet

Ingredients:

  • 300 g (10.6 oz) of fish fillets (I used orange roughy)
  • 65 g (2.3 oz) of pork rinds, crushed
  • 30 g (1 oz) of mayonnaise (I used Kewpie brand)
  • 1 Tbsp of olive oil
  • 1 Tbsp of chili powder (or any other seasoning of your choice)

Recipe:

  1. Preheat the oven to 230 C (450 F).
  2. Line a large baking sheet with foil and rub with the oil to coat.
  3. Mix the crumbs and seasoning in a shallow bowl or pie plate.
  4. Coat each piece of fish with mayonnaise on both sides then cover them on both sides with the seasoned pork rind crumbs.
  5. Bake 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.

Nutritional Info:

Calories Carbs Fibre Net Carbs Fat Protein
Fish fillets 204 0 0 0 3 45
Pork rinds 372 0 0 0 22 43
Mayonnaise 206 0 0 0 22 1
Olive oil 123 0 0 0 14 0
Chili powder 24 4 3 1 1 1
Total 929 4 3 1 62 90
Per serving (1/2) 465 2 2 1 31 45

Comments

There are currently no comments on this post, be the first by filling out the form below.

Speak Your Mind

*