Fish Nuggets (Keto)
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 432.7
- Total Fat: 24.3 g
- Cholesterol: 162.3 mg
- Sodium: 1,301.7 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.0 g
- Protein: 50.6 g
View full nutritional breakdown of Fish Nuggets (Keto) calories by ingredient
Introduction
The most bread-like breading! The most bread-like breading!Number of Servings: 3
Ingredients
-
-1/2 cup of finely ground pork rinds
-1/2 cup of parmesan cheese
-salt/pepper/cayenne/garlic powder... your favorite seasonings
-1 egg
-1 tbsp heavy cream
-3 frozen vacuum sealed tilapia fillets
-A few tbsp of oil
Tips
I tried this with "Barbeque flavor" pork rinds and loved the outcome.
Directions
Thaw the fish by letting the still vacuumed fillets sit in a bowl of hot water for a few minutes.
Use a food processor or mortar and pestle to finely ground the pork rinds into a powder. (If the pieces are too big they won’t stick to the fish.)
In one bowl, thoroughly mix the pork rind powder with the parmesan and whatever spices you've chosen.
In a second bowl, whisk the egg and heavy cream.
Cut the thawed fish into nuggets (about 1 inch squares.) The smaller you do it the faster it will cook and the less chance of the "breading" being burnt.
Heat a skillet to medium-high heat, then add enough oil to coat the entire surface to a depth of 1/4 inch.
Thoroughly coat the fish in the egg mixture on all sides, then thoroughly coat it in the pork rind/cheese mixture and toss it in the oil.
Fry until it’s golden brown, (about 2-3 minutes) flipping half way through.
Serving Size: Makes 25-30 nuggets.
Use a food processor or mortar and pestle to finely ground the pork rinds into a powder. (If the pieces are too big they won’t stick to the fish.)
In one bowl, thoroughly mix the pork rind powder with the parmesan and whatever spices you've chosen.
In a second bowl, whisk the egg and heavy cream.
Cut the thawed fish into nuggets (about 1 inch squares.) The smaller you do it the faster it will cook and the less chance of the "breading" being burnt.
Heat a skillet to medium-high heat, then add enough oil to coat the entire surface to a depth of 1/4 inch.
Thoroughly coat the fish in the egg mixture on all sides, then thoroughly coat it in the pork rind/cheese mixture and toss it in the oil.
Fry until it’s golden brown, (about 2-3 minutes) flipping half way through.
Serving Size: Makes 25-30 nuggets.
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