When my husband came home with a cooler full of iced-down freshly-caught crappie, and we don’t eat many carbs, I knew I had to think quickly!
Pork Rinds! I had seen it done, and even though he questioned it, I tried it anyway. Who wants to fall off the LC wagon for fish?!
Beaten eggs, finely-processed pork rinds, salt & pepper and peanut oil.
It was very unbelievable, crunchy, filling and a great experiment that we will use over and over again.
I wanted tartar sauce, so I mixed together mayonnaise (full fat), dill pickle relish (a log of it!) and a bit of pepper. I also added a little lemon juice, not much.