tilapia filets (about 4 ounces each)
ounces BBQ flavor pork rinds, finely crushed (about 1 cup)
Oil for frying
Put the egg white in a pie plate and beat with a fork until frothy. Put the pork rind crumbs in another pie plate. Heat a good amount of oil in a large nonstick skillet over medium heat. The oil should cover the bottom of the pan. Coat the fish well with the egg white and then dip the filets into the crumbs to coat them well. I recommend patting the crumbs on as thickly as you can because some will fall off while cooking. Gentle handling will help keep the crumbs from falling off too much. Very carefully place the fish in hot oil in the skillet and fry on both sides until the coating has browned slightly and the fish is cooked through. It will only take a minute or two per side. Season to taste with salt. Eat at once while the fish is hot and the coating is nice and crisp.