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| Crispy Catfish in Pork Panko |
Ingredients
1 1/2 pounds white fish fillets (catfish, cod, talapia, etc.)
1 1/2 cups finely ground pork rinds. I use already prepared Pork Panko but you can grind your own.
3 tablespoons soy protein (this is not the same as soy flour!!!)
1 tablespoon Old Bay (this is not the same as Old Spice, which is what my best friend always calls this stuff - derp!)
1/4 teaspoon sea salt (more or less to taste)
1 teaspoon dried dill weed (optional)
1 egg
3 tablespoons water
Oil or Lard for frying
Directions
1. Cut the fish into approximately 3" chunks. Combine the pork panko, soy protein, dill, Old Bay and salt in a shallow dish. Combine the egg and water in another shallow dish, beating with fork until blended.
2. Put enough oil or lard into a deep fryer, wok, iron skillet or other large cooking pot suitable for deep-frying. Don't skimp on the oil or you'll end up with soggy fish!
3. Dip the fish a few pieces at a time first into the egg wash, then into the coating mixture. Shake the dish with the coating mixture to completely coat the fish, pressing gently to ensure the coating sticks.
4. Fry a few pieces at a time in deep hot fat until golden brown, about 2 to 3 minutes per side.
Nutritional information (approximate) Zero grams net carbs, 34 grams protein, 16 grams fat, 270 calories.
Tartar Sauce
1/2 cup Mayonnaise
1 1/2 teaspoons finely minced dried onions
1 teaspoon lemon juice
1/2 teaspoon dill (optional)
1 tablespoon dill relish (use sweet pickle relish if you must)
1/8 teaspoon lemon pepper
Mix all of the ingredients well and refrigerate for at least 15 minutes before serving. Store in a covered container in the refrigerator for up to 2 weeks.
0 grams net carbs, 10 grams fat, 89 calories
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