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!
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:
- Preheat the oven to 230 C (450 F).
- 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 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 |
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This recipe is awesome. So easy and fits into my meal plan. My teenage daughter even says this is the only way I can make fish anymore.
I used Bacon’s Heir Pork Pablo, so much easier than trying to crush your own. Used tilapia fillets, and a chipotle aioli mayonnaise. It was delicious.
I used Aldi pork rinds 1/2 spicy 1/2 regular. I processed them in a food processor. It was a messy job to get them on the fish but oh my it was good.
Just tried pork rind coated flounder in the air fryer and had the SAME experience as you: too coarse, too wet…meh. Came online to find a better way. That said, try SALMON PATTIES made with pork rinds in and ON them (even coarse) in the air fryer. Now THOSE are incredible!
Walmart Carries PORQ Pamko Pork Rinds. 2 flavors. Italian Herb, Smoke Flavored Crumbs. I just discovered tonight and used on my Cod. It is delicious and so easy to use. I finally found a good bread crumb substitute
zero carb: Mfg. by Benestar Brands LLC- Chicago Illinois
http://www.porqsnacks.com
Best new Item I have found in a long time
Stephani San Diego Ca
This is “breaded” fish, not battered. Breaded is when you roll the meat in flour or pork rinds. Battered is when you dip it into a thick liquid that becomes a solid when deep fried.