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mrsvvt2001
Fri, Nov-16-01, 18:32
Help - I tried crushed pork rinds tonight as a breading for fish and I must have done something wrong. I dipped the filets in egg, then in the finely crushed rinds but they sort of "clumped up". They were damp and when I fried them they never got crunchy. Any suggestions?
KarenB
Sun, Feb-10-02, 00:10
I use crushed rinds for breading on chicken, and I have the same issue. I'm not sure you *can* get them to "crisp-up." I've gotten used to the different texture, though, and actually rather like it now.

Weird, aren't I? :lol: