Pork Rinds for Breading

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Olivia70

Joined: Jan 12
Posts: 257

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Posted: 06 Feb 2012, 15:57
Thought I'd share for all my fellow Atkins followers, and other low-carbers, I finally tried this for Tilapia. Awesome, awesome, awesome! It does taste better than bread crumbs and is nice and crunchy. You'd think you were eating friend fish. I added a whole bunch of seasonings and put in food processor until a fine powder, dipped in beaten egg, then "breading" and fried in olive oil. My husband was blown away as well and said we should have again. I had for leftovers and was still a little crunchy. Still tasty. Mixed some dill reslish and pickle juice with a little mayo for tartar.

RaelenePA

Joined: Aug 10
Posts: 98

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Posted: 06 Feb 2012, 19:16
I also use pork rinds for chicken and pork chops! I put the spices and pork rinds in a ziploc bag and smash them up..then add some fresh parmasean cheese! Dip in the egg, then put in the bag for that shake and bake effect!

"Keep away from the people who try to belittle your ambitions. Small people always do that, but the really great make you feel that you, too, can become great"
Mark Twain
Olivia70

Joined: Jan 12
Posts: 257

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Posted: 06 Feb 2012, 20:39
Isn't it great? I never would have thought of pork rinds and it doesn't even taste like pork rinds when you use it this way.
mikefarinha

Joined: Jun 11
Posts: 443

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Posted: 07 Feb 2012, 06:25
Interesting, I'll have to try this.

-Mike
"Eat as if your life depends on it!"
liv001

Joined: Oct 09
Posts: 676

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Posted: 07 Feb 2012, 08:29
I use them and a bit of parmesan for deep frying sometimes
I like deep fried fish that way and deep fried cauliflower
Olivia70

Joined: Jan 12
Posts: 257

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Posted: 07 Feb 2012, 10:31
liv, will have to try the cauliflower.

I'm posting the recipe I used for my Tilapia. You must try this.

http://lowcarbs101.com/fried-fish-with-pork-rind/

I did not use the fried cheese in the recipe. Everything else, I followed exactly.
ashleylovebu...

Joined: Jan 12
Posts: 10

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Posted: 07 Nov 2012, 13:57
Old post I know,but do any of yall ever make the breading & keep it in a tub for future use? Or do you just make it as you need it? I have a huge tub of pork rinds that I don't need hanging around making me hungry..but I want them for the breading so I'm hoping I can make a bug batch & store it..just afraid they will go stale?



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