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2 tilapia (cod, scrod, or sole will also work) fillets
2/4 bag frito lay bakenette pork rinds
1 tbsp bacon bits
1 tbsp parmaesan or romano cheese
1 tbsp onion flakes
1 tsp garlic powder
salt and pepper to taste
1 tsp old bay seasoning
1 tsp cayenne or chili pepper
6 slices cabot garlic and herb cheese (fried crispy)
enough equal parts olive oil and butter to fill pan 1 cm
How To Prepare:
blend 3/4 bag bakenette pork rinds, 1 tbsp bacon bits, 1 tbsp parmaesan or romano cheese, 1 tsp garlic powder or chopped garlic, 1 tbsp onion flakes, salt, pepper, old bay, cayenne or chili powder, and crushed fried cabot garlic and herb cheddar cheese (you can use any cheese, but i reccomend this savory cheese from cabot, instructions below) in a food processor until you have a fine powder. dip tilapia (my favorite, but cod, sole, or scrod works just as well) fillets in an egg wash (beaten eggs) and then coat thoroughly with "breading." fry in a large iron frying pan in olive oil and butter (about 1 cm) until golden brown. this "breading" tastes just like bread crumbs only ten times better.
Simply slice your favorite cheese fairly thin, throw it on a hot griddle with some butter, and cook to desired browning level. these are delicious dipped in ranch dressing.
Number of Servings:
Carbs per serving - include all nutritional information if known: