Low Carb Pan Fried Fish Fillets w Harvest Side Salad
How to Make It
Step 1
Prepare the ingredients for breading your fish first. On a plate, arrange the paleo flour. On a second plate, arrange finely crushed pork rinds (you can make crushed pork rinds in your food processor in a matter of seconds). In a shallow bowl or dish, whisk together one egg. You may wish to include extra flour and pork rinds to ensure you have enough to bread your fish properly. Set these three dishes to the side.
Step 2
Pat 4-oz swai fish fillets dry before seasoning. On a clean surface, season the fish with the seasoned salt, pepper, onion powder, garlic powder, paprika, mustard powder, and oregano. Gently press the seasoning into the fish so it sticks. Pour the avocado oil into a large pan and start heating it over high heat. Again, you will want to include extra oil in the pan to ensure the fish fry thoroughly – up to ¼-inch high.
Step 3
When the oil is hot, bread the fish. Take one fillet and press both sides into the flour. Then, dip the fillet in the egg. Let excess egg drip off before pressing the fish fillet into the pork rinds. Press the pork rinds into the fish in a thin layer. Then, transfer the breaded fish into the hot oil to fry. Repeat this step until all the fillets are breaded and frying in the pan.
Step 4
Fry the fish fillets for just 2-3 minutes per side. You can adjust the heat as necessary to avoid burning the fish. Once the fillets are done frying, use a pair of tongs or a fish spatula to transfer them to a paper towel to rest and soak up any excess oil. Let the fillets cool while you quickly throw together the side salad.
Step 5
In a large mixing bowl, combine spinach and arugula by chopping and tossing together. Toss the greens with salt, pepper, minced garlic, olive oil, vinegar, lemon juice, and dijon mustard. If it’s easier for you, first season the greens with the salt and pepper. Then, whisk together the remaining dressing ingredients before tossing with the salad.
Step 6
Arrange the dressed greens on a serving plate and set aside. In a small pan over medium-high heat, cook THAWED butternut squash. Let the cubed squash sit undisturbed in the pan until they become charred on one side. Then, continually toss the squash until it’s charred on all sides. Arrange the finished butternut squash over the salad.
Step 7
Return the pan to a low heat on the stove. Toss in chopped or halved pecans and pumpkin seeds. Let the nuts and seeds cook for about 2 minutes or until you can smell the toasted ingredients and seed browning on the pumpkin seeds. Once toasted, sprinkle the pecans and pumpkin seeds over the top of your salad. Serve the salad and fish with a sprinkle of freshly chopped green onion and a wedge of lemon for garnishing.
Ingredients
- Paleo Baking Flour by Bob’s Red Mill – 4 teaspoon
- Fried Pork Rinds – 3 ounce
- Raw Egg – 1 large
- Swai White Fish Fillets by Market Pantry – 8 ounce
- Seasoned Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Onion Powder – ¼ teaspoon
- Garlic Powder – ¼ teaspoon
- Paprika – ¼ teaspoon
- Mustard Powder – ½ teaspoon
- Oregano, Ground – ½ teaspoon
- Avocado Oil – 2 tablespoon
- Spinach – 2 ounce
- Arugula – ½ ounce
- Salt – ¼ teaspoon
- Black Pepper – ¼ teaspoon
- Garlic – 1 teaspoon
- Olive Oil – 1-½ teaspoon
- Red Wine Vinegar – ½ teaspoon
- Lemon Juice – ½ teaspoon
- Dijon Mustard – 1 teaspoon
- Squash Butternut Frozen Unprepared – 2-½ ounce
- Pecans, Raw – ½ ounce
- Pumpkin Seeds Whole With Shell Roasted With Salt – ½ oz