Unlike every coating I’ve tried doing with flax meal, this recipe really came out crisp! And even the bottoms of the filets were crispy and brown! I’m sure this coating would work with cut-up chicken as well, but would naturally take longer to cook. This is Induction friendly. Though I mention tilapia and swai below, any mild fish will do for this recipe. If you don’t want to make up the homemade mayo for this, I have used sour cream to coat the fish and this cooks up just as good with sour cream! Though I have not tried it yet, It has been reported to me that this fish, when leftover, reheats in the microwave and STILL STAYS CRUNCHY! Good to know, but I never have any leftover around my house.
30 oz. tilapia or swai filets (six filets about 5 oz. each)
6 T. mayonnaise, I use homemade mayo: http://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/
3 oz. crushed plain pork rinds
½ tsp. Seafood Spice Blend: http://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/
1 T. olive oil
DIRECTIONS: Preheat oven to 450º. Rub baking pan with olive oil. Crush pork rinds and place in shallow bowl. Add spice blend and stir well. If you like things spicy, you might want to increase the spice blend a bit. Pat surfaces of fish dry with a paper towel. Then brush each fish filet on both sides with a tablespoon of mayonnaise. Then place each filet into the crumbs to coat well on both sides and lay onto oiled baking pan. Place in hot 450º oven and bake for about 20 minutes or until done and crispy. No need to turn during cooking.
NUTRITIONAL INFO: Makes 6 servings, each contains:
22.9 g fat
.43 g carbs
0 g fiber
.43 g NET CARBS
41.4 g protein
338 mg. sodium