Yum. Funny enough, in my low fat days I would never have even dreamed of owning much less using a deep fat fryer! Keto really has opened up so many culinary possibilities for me. It’s almost like a reverse diet lol.
Tonight for dinner I decided to make some deep friend Salmon, keto style.
Over the past few weeks I’ve seen recipes for breading chicken with that powdery parmesan, and I’ve also seen ones that use crushed up pork rinds. The answer was obviously to combine both methods and see what happened!
Deep fried breaded Salmon, keto style
- 2 salmon fillets
- 1.5 cups crushed pork rinds
- 1 egg, beaten
- 1 cup powdered parmesan cheese, plus extra
Time: 30 minutes
Servings: 2 people
Start by turning on your deep fat fryer. I have a small FryDaddy that basically is either on or off. If you have a programmable machine follow your manufacturers instructions for frying fish.
Take your pork rinds and crush them in a bag until you have approximately one cup. There will be some pieces that will not crush, just take those out. Alternatively you can put these into a food processor until they reach a fine consistency.
Sprinkle parmesan cheese unto a plate. Sprinkle the crushed pork rinds unto another plate. You’ll need a lot more than this, I way underestimated the amounts when I took this picture. You can use the same plate but it will be a little messy. I suggest using paper plates at this stage if you want to cut down on clean up time.
Crack open your egg and beat well.
Now cut each salmon fillet into 4 equally proportioned pieces. Coat with egg, then dip in egg, and finish by dredging in the crushed pork rinds.
When your fryer is ready put 2-3 pieces in at a time, depending on the size of your fryer. Make sure not to crowd the pieces. Cook for 5 minutes or according to your manufacturer’s instructions.
When finished put on a wire rack to drain and cool off for 2-3 minutes.
That’s it! You could serve these with a quick salad or some steamed vegetables.
I honestly was not sure what to expect with this one. Would the taste of the breading be overpowering? Would it stick to the Salmon?
These were delicious! Way better than I expected. Although I think next time I would cut back the cooking time by maybe 30 seconds. I think they could have been a little juicier on the inside.
They did not taste overwhelmingly like cheese or pork rinds. They simply like an especially tasty breading. I’ve heard before that pork rinds are very much like panko bread crumbs and I think that’s true.
The parmesan cheese and pork rinds did not stick as well to the salmon as say flour and panko bread crumbs, but they did an acceptable job. I think I may have had some issues simply because I did not use enough cheese or pork rinds to begin with. I wasn’t sure about the amounts and ended up needing more than I thought. The recipe above is a bit of a guess but when I next get the chance I’m going to update this recipe with the correct amounts. Make sure that you have spare cheese and pork rinds for now.
I hope that you enjoyed this update! I will be back with more.