Crispy fish is no joke. Especially when it’s halibut. And served alongside chips, and a sweet tartar sauce. Just saying.

Ingredients:

2 lbs halibut, cut into manageable pieces

5 oz pork rinds, ground

3 eggs, whisked

1 cup casava flour

avocado oil

Directions:

Preheat oven to 400.

Fill a large dutch oven 1/2 way full of avocado oil. Heat on medium high, until you can drop a bit of flour and it bubbles.

Line an oven safe baking pan with tin foil. Place a wire rack on top.

Use three bowls. Fill one with flour, one with eggs, and one with pork rinds.

Working quickly, dip halibut in flour, then eggs, and then pork rinds.

Place battered fish, in batches, in hot oil, and cook until golden. Remove from oil and place on wire rack.

Once all fish has been fried, place pan in oven for 10 minutes.

Remove and serve.

Note: This reheats excellently in the air fryer the next day and stays super crispy.