OK, so I am putting a break in my Valentine’s Day lineup. However, it is for a good reason, as I have decided to host a giveaway in return for all of my faithful followers, and support that they give Beyond the Bite. After many of you inquired on Instagram where I purchased “Pork Dust,” I thought it’d be the perfect Valentine’s Day giveaway. There will be two winnerswith each winner getting 3 bags of Bacon’s Hier Pork Dust, and 3 bags of Rosemary Sea Salt Pork Clouds. As a note, these products are both autoimmune and ketogenic friendly, and I have also included a recipe below, to give you some inspiration as to what you can create with Pork Dust (see my Kipper Cakes for another recipe that also uses Bacon’s Heir pork rinds).
(This Giveaway is now CLOSED)
Overall, today’s recipe is a great reflection on how I enjoy using pork rinds. “Fried” fish, that is actually baked, of which I top with a dill vinaigrette to mimic the flavor profile of ranch dressing, is something I make quite often. Growing up, there was a specific restaurant that my family would go to every now and then, at which I always ordered the fried fish. There was something about the flakey crust, and succulent inner texture of fresh caught cod, that got me every time. Overall, today’s pork rind crusted flounder could not be easier, as it does not have any of the sticky mess that comes with dredging fish in egg and then a flour mixture. After making it many times for myself, even my mother, who is not entirely fond of fish, said she wanted it for dinner as well. Though the recipe calls for flounder, I have also used thin pieces of cod and catfish, the key being that the fish is thin, yet firm enough to hold up when handling. In the end, not only is this recipe tasty, but the ingredients needed are so minimal it is easily acceptable for a wide range of diets, including ketogenic and (or) autoimmune approach to paleo.
Baked Flounder With Dill Vinaigrette
Print Recipe
Ingredients
(Serves 4-6)
- 2 lb flounder fillets
- 1/4 cup avocado oil
- 1 cup Pork Dust pork rinds
- 1/4 cup olive oil
- 1/3 cup green onion – chopped
- 1/4 cup fresh dill – chopped
- 1 tbsp capers
- 2 small lemons – juiced
- 2 tsp sea salt
Process
- Preheat oven to 400 degrees.
- Cut flounder into 4, like-size fillets, place in a baking pan, and pat dry with a paper towel.
- Brush avocado oil over the fillets.
- Either sprinkle and pat the Pork Dust directly onto the fillets, or place the Pork Dust in a shallow dish and dredge the fillets in the pork rinds until coated.
- Place flounder into the preheated oven and bake for 8-10 minutes until opaque and white.
- While the fish is cooking, chop green onion, capers, and dill, adding them to a small mixing bowl.
- Juice the lemons into the mixing bowl.
- Add in olive oil and sea salt, and stir whisk until fully combined.
- Once the fish is finished cooking, use a spatula to place on desired serving dishes, topping with dill vinaigrette.
Philippians 4:18 “Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things.”
This looks amazing!
This recipe looks heavenly! I would love to try the Pork Dust. I’m a huge fan of the Pork Clouds, because yum! 🙂
pork dust looks great for dinner rolls. either sprinkle them on top of the dough before baking or as a filling, just add a little bit of mayo. As for pork clouds, dip it on vinegar with lots of chillies