Pacific Cod with Pork Rind Crumble

Ingredients

• 2 cups Southern Recipe Small Batch Pork Rinds, crushed

• 1 cup Extra-virgin olive oil

• 2 Tbsp. White wine vinegar

• 1 Tbsp. Fresh parsley, finely chopped

• 1 Tbsp. Green onion, finely chopped

• 1 Tbsp. Black pepper

• 4 fillets Pacific cod

• Salt and pepper, to taste

Directions

1. Preheat oven to 300°F.

2. On a baking sheet, combine pork rinds with 2 Tbsp. olive oil. Toss well to coat evenly.

3. Bake for 45 minutes, or until the pork rinds are golden brown and toasty.

4. Meanwhile, brush each cod fillet with olive oil, salt, and pepper.

5. Air fry the cod at 400°F for 10–15 minutes, or until golden and cooked through.

6. In a medium bowl, mix white wine vinegar, parsley, green onion, and black pepper. Set aside.

7. Once the pork rinds are toasted, drizzle with olive oil and stir in the vinegar mixture to create a salsa.

8. Spoon the warm pork rind salsa generously over each cooked cod fillet. Serve immediately.