My husband went fishing and brought home some pan fish. I froze it until I can find a good way to fry it. Any suggestions on how I keep this lo-carb and yet tasty?

is it a type of fish you can bake with lemon juice and herbs or grill, maybe steam it with herbs and veggies? I used to eat fresh catfish all of those ways and some bass.

Bread the fish with parmesan cheese or ground pork rinds.

Pounding the pork rinds by hand could be exercise. (??)

I blush to admit that I cannot attribute this recipe that I found somewhere just this week, but it sounds like what you may be looking for. I haven't tried it yet, but plan to make up a batch this weekend.

Shake 'n Bake Mix -- Low-Carb Style

2 cups dried onion
2 tsp kosher salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
1/2 tsp ground sage
1 tsp dried rosemary
1 tbs sweet paprika
1 tsp dried thyme
1/2 tsp dried basil
2 bay leaves, crushed
1-1/2 C. grated Parmesan cheese
1/4 C. protein powder

If you try it, post the results -- I'll do so when I try it.

I think I'll try the recipe, it sounds like it could be good. I don't know about baking- the fillets are small. I think it's crappie. I may try the northern that way though. Thanks for the ideas.

Hi,

I had bass fillets < very similar to size and texture of crappie fish> and I used the ground up Pork Skins. Fry 'em up crispy and man they were good !

I had 3 fillets and some broccoli with cheese all over it. Fab !




Carbe Diem Ya'll !!

I did this with chicken and now I'm going to try it with the fish, but I'm not even sure if it's legal - maybe someone out there can tell me if it is or not. I used 1/4 cup of Atkins baking mix, 1 egg, and a little water, seasoning salt and made a batter. Then I dropped into hot oil and deep fat fried it. It was soooooo good. I wouldn't make a habit of deep fat frying, but once in a while is probably okay. I used the pork rinds on pork chops. Oh my gosh - that was excellent. Now, I have lots of ideas.

Kithob-- sure sounds legal to me! I'm totally trying this with fish this weekend. Thanks for the idea!

~Jenn