Fried Catfish – Protein Sparing version

Crack the egg into a small shallow baking dish and beat lightly with a fork. Place the powdered pork rinds in a separate medium-sized shallow baking dish. Dip the fish into the egg just enough to wet them, then dip them into the powdered pork rinds and coat the fish sticks well; use your hands to press the mixture around each fillet (re-dip in both for a thicker coating). Set the coated fillets aside on a large plate.

Heat a cast-iron skillet over medium-high heat. Sear the fillets for 4 minutes; do not move them. Flip the fillets cook another 4 minutes. Cook until the fish flakes easily and is opaque in the center; the exact timing will depend on the thickness of the fillets.

Best served fresh.

Store in an airtight container in the refrigerator for up to 4 days. To reheat, place the fish in a cast-iron skillet or baking dish in a preheated 375°F oven for 5 minutes or until warmed through.