Friday, 6 March 2020

Cajun Pork Rind Crusted Tilapia Fillets

I listed tilapia as the fish to use but use any type of whitefish for this recipe. The original recipe from Carb Manager called for catfish, but I have never tried it in this recipe. I have also used jerk seasoning in lieu of Cajun which worked great also. Serves 2

10 ounces Tilapia
1 ounce fried pork rinds (I use the UTZ brand)
2 tablespoons Hellman's/Best Foods Real Mayonnaise
1 tablespoon avocado oil
1/4 teaspoon Cajun seasoning

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Line a rimmed baking sheet with parchment paper and drizzle with the oil.
  3. Pulse the pork rinds in a blender until they have panko like consistency; pour into a shallow bowl and stir in the Cajun seasoning..
  4. Pat the fish dry with a paper towel then brush each filet with a tablespoon of mayo on each side.
  5. Place fillets into the panko mix and coat with mixture on both sides.
  6. Lay each filet on baking sheet and bake for 15 to 20 minutes or until golden brown and crispy. (The cook time will vary depending on thickness of fish, to be sure poke the fish with a fork, if cooked it will flake easily).

 *Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.


  1. Wow! We both LOVED the crispy crunchy "breading"! I used spicy pork rinds and didn't pulverize them, instead keeping them rather big. We aren't gluten-free eaters, but I would have this anytime! It probably goes well with other meats as well. We don't eat Tilapia, so I used some fresh Corvina. And since we like spicy food, we upped the amount of Creole seasoning. Delightful!!!

    1. Thx for trying this recipe and for your review, much appreciated. I'm glad you enjoyed it.

  2. Wonderful fish Bea! The flavor that the chicharrones provide almost made me pass-out with flavor bliss! I used spiced pork rinds and I was afraid that maybe the Cajun seasoning would make it too hot, but it didn't. It came out perfect without overpowering the dish. This will be made again, not only because it's soooo yummy, but it's so quick to put together. Thanks so much for sharing this here with us, Bea!

    1. I'm so glad you enjoyed this. Thx for the great review.

      Bea :-)


Have you tried this recipe?? Tell us how it turned out :)