Getting that perfect crispy coating on fish can be tricky when you’re following a carnivore diet.
Most recipes use flour or breadcrumbs, which are off-limits when you’re eating only carnivore friendly products.
But there’s a simple solution that works even better than traditional coatings – crushed pork rinds. They create an incredibly crunchy exterior that stays crispy and adds extra flavor to your fish.
Pork rind coating isn’t just a substitute for breadcrumbs – it’s actually better in many ways. It has more fat and protein, zero carbs, and creates a crunchier texture than regular breadcrumbs ever could.
The best part about using pork rinds as coating is that they’re always available and last a long time in your pantry. You can buy them in big bags, crush them up when you need them, and store the extra for next time.
👍 Why You’ll Love This Recipe
Perfect Pork Rind Coating: This recipe uses crushed pork rinds instead of regular breadcrumbs, which means you get all the crunch without any carbs or plant ingredients.
Pork rinds actually make a better coating than breadcrumbs because they stick really well to the salmon and create an extra crispy texture that doesn’t get soggy.
Super Quick Cooking Time: These salmon bites cook in just 3-4 minutes per side, which means you can have dinner ready in less than 20 minutes total.
The small bite sized pieces cook much faster than whole fish fillets, so you don’t have to stand around waiting for your food.
High Protein Powerhouse: Each serving gives you tons of high quality protein from both the salmon and the pork rind coating.
Salmon protein is complete, meaning it has all the amino acids your body needs, and it’s easy to digest. The pork rinds add even more protein, so you’re getting a double dose with every bite.
✨ Recipe Ingredients
- 1 pound Salmon Fillets
- 1 cup Pork Rind Crumbs (I recommend these – amazon)
- 2 large Eggs
- 1 teaspoon Your Favorite Seasonings (optional)
- 2-3 tablespoons Tallow or Cooking Oil
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Prepare the coating stations: In a shallow bowl, combine the crushed pork rinds and seasonings. In another bowl, whisk the eggs until frothy.
Step 2
Prepare the salmon: Remove the skin from the salmon fillet and cut into 1½ to 2 inch cubes.
Step 3
Coat the salmon: Dip each salmon cube into the egg wash, allowing excess to drip off. Then coat thoroughly with the pork rind mixture, pressing gently to help the coating adhere.
Step 4
Cook the salmon bites: Heat a skillet over medium heat and add the tallow or cooking oil. Once hot, carefully add the coated salmon bites. Fry for 3-4 minutes per side, or until golden brown and crispy on all sides.
Step 5
Serve: Remove from heat and serve immediately while hot and crispy.
💡Tips
1. Pat The Salmon Completely Dry
Before you even think about cutting the salmon, use paper towels to pat every surface completely dry. Wet salmon won’t hold the coating well, and the moisture will make the oil splatter when you fry the pieces.
After you cut the salmon into cubes, pat each piece dry again because cutting releases more moisture.
This extra step might seem unnecessary, but it’s the difference between coating that stays on and coating that falls off in the pan. Don’t skip this step even if you’re in a hurry – dry salmon is the foundation of crispy salmon bites.
2. Cut Against the Grain
When you’re cutting your salmon fillet into cubes, pay attention to the direction of the muscle fibers and cut across them, not with them. This makes the salmon bites more tender and easier to bite through.
If you cut with the grain, the pieces might fall apart or be tough to chew. Use a sharp knife and make clean cuts – don’t saw back and forth because that will make the edges ragged and the coating won’t stick as well.
Try to make all your pieces roughly the same size so they cook evenly. If some pieces are much bigger than others, the small ones will overcook while the big ones are still raw inside.
3. Don’t Crowd the Pan
Only cook 6-8 salmon bites at a time, depending on the size of your pan. If you try to cook too many at once, the oil temperature will drop and your coating will get soggy instead of crispy.
The pieces also need space around them so you can flip them easily without them sticking together. It’s better to cook in two or three small batches than to try to fit everything in at once and ruin the whole recipe.
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FAQ
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but you need to thaw it completely first. Take the salmon out of the freezer and put it in the refrigerator for 24 hours to thaw slowly. Don’t try to speed up the process by using hot water or the microwave because that will make the fish mushy.
Carnivore Crispy Salmon Bites
Print RecipeIngredients
- 1 pound Salmon Fillets
- 1 cup Pork Rind Crumbs (I recommend these – amazon)
- 2 large Eggs
- 1 teaspoon Your Favorite Seasonings optional
- 2-3 tablespoons Tallow or Cooking Oil
Instructions
- Prepare the coating stations: In a shallow bowl, combine the crushed pork rinds and seasonings. In another bowl, whisk the eggs until frothy.
- Prepare the salmon: Remove the skin from the salmon fillet and cut into 1½ to 2 inch cubes.
- Coat the salmon: Dip each salmon cube into the egg wash, allowing excess to drip off. Then coat thoroughly with the pork rind mixture, pressing gently to help the coating adhere.
- Cook the salmon bites: Heat a skillet over medium heat and add the tallow or cooking oil. Once hot, carefully add the coated salmon bites. Fry for 3-4 minutes per side, or until golden brown and crispy on all sides.
- Serve: Remove from heat and serve immediately while hot and crispy.
Usually, not liking salmon but these turned out not bad. Thanks for sharing