Pork Rinds for Breading

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.

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!

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.

Interesting, I'll have to try this.

I use them and a bit of parmesan for deep frying sometimes
I like deep fried fish that way and deep fried cauliflower

I'm going to try all of the suggestions listed here. I like to cook, and new ideas are always appreciated. Thanks!

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.

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?