Cajun Pork Rind Crusted Tilapia Fillets

2
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"I listed tilapia as the fish to use but use any type of whitefish for this recipe. The original recipe from Carb Manager called for catfish, but I have never tried it in this recipe. I have also used jerk seasoning in lieu of Cajun which worked great also."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (177.1 g)
  • Calories 241.9
  • Total Fat - 11.4 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 67.3 mg
  • Sodium - 362.9 mg
  • Total Carbohydrate - 3.7 g
  • Dietary Fiber - 0 g
  • Sugars - 0.6 g
  • Protein - 29.7 g
  • Calcium - 52.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 450 degrees Fahrenheit.

Step 2

Line a rimmed baking sheet with parchment paper and drizzle with the oil.

Step 3

Pulse the pork rinds in a blender until they have panko like consistency; pour into a shallow bowl and stir in the Cajun seasoning..

Step 4

Pat the fish dry with a paper towel then brush each filet with a tablespoon of mayo on each side.

Step 5

Place fillets into the panko mix and coat with mixture on both sides.

Step 6

Lay each filet on baking sheet and bake for 15 to 20 minutes or until golden brown and crispy. (The cook time will vary depending on thickness of fish, to be sure poke the fish with a fork, if cooked it will flake easily.

Tips & Variations


No special items needed.

Related

ForeverMama

Wonderful fish Bea! The flavor that the chicharrones provide almost made me pass-out with flavor bliss! I used spiced pork rinds and I was afraid that maybe the Cajun seasoning would make it too hot, but it didn't. It came out perfect without overpowering the dish. This will be made again, not only because it's soooo yummy, but it's so quick to put together. Thanks so much for sharing this here with us, Bea!

review by:
(1 Jun 2020)