- Pat the fish filets completely dry.
- Set up your dredging station. In a small container, beat the 2 eggs. In another container, add the pork rind panko.
- Coat the fish. First, dip in the egg, then dip in the pork rind panko, pressing to adhere. Repeat with all fish filets.
- Heat your cast iron skillet over medium heat for 5 minutes. Add in the avocado oil and heat for 1 more minute.
- Add in the coated fish filets. Cook for 4-5 minutes, then flip when golden brown and cook another 2-4 minutes until the fish has an internal temperature of 125ºF.
- Remove from the heat, sprinkle with fresh salt, and let the filets rest on a wire baking rack. This will keep them extra crispy and prevent a soggy bottom!
- Serve warm. I highly suggest topping with tartar sauce and serving along with keto french fries and herby lemon coleslaw!
- Leftovers will keep in an airtight container for at least 1 week.
Fish: My preferred fish is wild caught cod, but you could use any firm white fish such as mahi mahi, ono, halibut, even salmon would work!
Breading: Hands down the best low carb + keto friendly breading for this is pork rind panko. It gets so crispy and crunchy! You could use almond flour instead, but it just doesn’t get as crispy. Same cooking method for almond flour.
Nutrition Facts: The nutrition information is just for the fish filets. It does not reflect the tartar sauce or sides chosen. Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary. Always best to go off your own calculations based on the ingredients and measurements you use.