Step 1

Pat the fish filets completely dry.

Step 2

Set up your dredging station. In a small container, beat the 2 eggs. In another container, add the pork rind panko.

Step 3

Coat the fish. First, dip in the egg, then dip in the pork rind panko, pressing to adhere. Repeat with all fish filets.

Step 4

Heat your cast iron skillet over medium heat for 5 minutes. Add in the avocado oil and heat for 1 more minute.

Step 5

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.

Step 6

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!

Step 7

Serve warm. I highly suggest topping with tartar sauce and serving along with keto french fries and herby lemon coleslaw!

Step 8

Leftovers will keep in an airtight container for at least 1 week.