Fried Fish Sticks

* 1 bag plain fried pork skins (chicharones, Bakenettes[c]),
pulverized in food processor or plastic bag with rolling pin
* firm whitefish filets (Costco has Orange Roughy in 2.5# bags, boneless, frozen)
* 1 egg (enough to coat at least 1.5 pounds "sticks", 2# filets - think total surface area)
* 1 Tablespoon heavy cream
* salt to taste
* pepper to taste
* ground dillweed (optional), perhaps 1/2 teaspoon for 1.5# fish to start, to taste
* oil for frying (peanut oil works well due to high temp resistance)

Pulverize pork skins into a fine meal; should look like oily cornmeal.
Start with about 1 cup pulverized pork skins ("breading") on a plate.
(Put the extra ground "breading" back in the original bag;
you'll have about enough for 4# of fish,
more than 1 or 2 people can eat in a couple of meals,
so don't contaminate it!)

Add several grindings of pepper depending on how you feel about pepper.
Add salt if you like, or add at the table.
Add dillweed if using.

Blend egg and cream in small bowl.
Rinse and dry filets;
cut into 1" crosswise strips for "sticks",
leaving triangular ends whole, or cut in half, or leave whole for filets.

Roll fish pieces in egg mixture to coat;
lift out with 1-2 forks and coat thoroughly with ground chicarones.
If you run low on "breading", sprinkle more on the plate from your "uncontaminated" bag.

Heat 1/3" - 1/2" of oil in large saute pan on medium-high heat
until a drop of water really skitters on it.
Fry fish pieces until golden brown, turning for even browning.
Don't crowd the pan; cook in several batches if necessary.

Keep warm until all fish is cooked.
Serve with tartar sauce.
Tightly close bag of "uncontaminated" ground "breading"
and store in pantry for the next fish fry!

Carbs: 1 extra-large egg - 0.708
1 Tablespoon heavy cream - 0.419
fish - 0.000
TOTAL (for a couple of pounds of fried fish) - 1.127 grams digestible carb
by Dixie