Like many people I have always thought pork rinds are really fattening! But the truth is, they have zero carbs, are low on the glycemic index (diabetes), are gluten-free and best of all, have more protein than a handful of peanuts. Amazing, right? And you can be creative with them.
Here is a nutritional comparison I made for a bag of pork rinds and a bag of potato chips, the comparison is per a serving size of 28g.
Pork Rinds (Utz Brand) Potato chips
Calories 160 160
Fat 10g 10g
Carbs 0g 15g
Fiber 0g 1g
Protein 16g 2g
Even though pork rinds are not bad, it is definitely not a health food! Remember everything (well almost everything, my husband could live off French Toast if given the choice) is OK to eat in moderation! But if you are on a low carb diet, and if you need some occasional crunch, porks rinds will do the job.
Cook Time: 15 minutes
Estimated Cost: $8
- 2 cod filets
- 1 egg white
- 2 bags pork rinds, very finely crushed (about 1 cup) (Use a food processor)
- Oil for frying
- Use a small food processor that holds about a cup and a half. Season them while they were still in the food processor. Carmen's touch: I also crush more than I need and keep them in a sealed container in the fridge.
- Put the egg white in a pie plate and beat with a fork until foamy. Put
the pork rind crumbs in another plate
- Heat a good amount of oil in a large nonstick skillet over medium heat. The oil should cover the bottom of the pan. Coat the fish well with the egg white and then dip the filets into the crumbs to coat them well. Carmen's touch: put the crumbs on as thickly as you can because a lot of them will fall off while cooking.
- Gentle handling will keep the crumbs from falling off too
much. Very carefully place the fish in hot oil in the skillet and fry on both
sides until the coating has browned slightly and the fish is cooked
through. It will only take a minute or two per side. Season to taste
with salt. Eat at once while the fish is hot and the coating is nice and
Husband Says: "Well this is a new one. I admit I was skeptical, call it the editor in me. Or call it the 'what the hell are you doing frying fish with pork rinds?' in me. Either way, I was skeptical. Interestingly, it was pretty good. Now, I wouldn't go on eating this over the standard Carmen fried chicken dish, but for what it sets out to achieve it accomplishes. Low carbs baby. It has a hind of pork rind, but it isn't like cramming a bunch of them into your mouth. I definitely think a light dusting of the stuff is preferable to a heavy coating. Don't want it to get too...rindy.
Now if I was a kid, this would be an exciting dish. 'Mom you're making WHAT?! Cool! Its like peanut butter and banana sammiches! Weird! I'll tell my friends at school!' Maybe next time it will be pork rind fried veggies? You never know man! Shit gets crazy up in here."