400 grams white fish fillets (5 fillets)
1/4 cup soy flour
50 grams (1/2 bag) pork rinds, crushed
1-2 Eggland’s Best eggs, beaten
pinch cayenne pepper
1/4 cup oil or more for frying
dip fillets into egg. Dredge in soy flour. Dip back into the egg, then into the pork rind “crumbs”.
Fry in oil at 350 degrees. (Medium-high heat) 2-3 minutes per side.
Serve with tartar sauce.