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Pork Rind Recipe

Fried Catfish

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Prep Time:

20 minutes

Servings:

4 servings

Ingredients:

    1 cup finely ground Southern Recipe Original Pork Rinds
    1 large lemon
    1/4 cup milk
    2 medium eggs, beaten
    2 Tbsp. chopped fresh rosemary
    2 Tbsp. minced fresh garlic
    4 (4- to 6-ounce) catfish fillets
    1 cup yellow cornmeal
    1/4 cup extra-virgin olive oil


Directions:

Grate lemon rind from lemon, avoiding the pale bitter pith, into a large bowl; squeeze lemon juice into bowl. Stir in milk and next 3 ingredients until blended.
Rinse fillets, and pat dry with paper towels. Add fillets to lemon mixture in bowl; cover and chill 1 hour. Place cornmeal and pork rinds in a large plate or in a large shallow dish. Turn fillets in lemon mixture until thoroughly coated; dredge in cornmeal and pork rinds, coating evenly. Cook fillets in hot oil in skillet over medium-high heat 4 minutes on each side or until browned. Remove from skillet. Garnish, if desired.


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