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
Preheat oven to 300 °F
Combine pork rinds and 2 Tbsp. of olive oil on a baking sheet, blending the two ingredients together until well mixed.
Bake for 45 minutes, or until the pork rinds are golden brown and toasty.
Meanwhile, brush each pacific cod fillet with olive oil, salt, and pepper.
Cook in the air fryer for 10-15 minutes on 400 °F, or until the fish has a golden crust and is cooked through.
In a medium-sized bowl, combine the white wine vinegar, parsley, green onion, and 2 Tbsp. of black pepper. Set aside.
Once the pork rinds are golden brown and out of the oven, add the mixture onto the pan, along with a drizzle of olive oil. Stir to combine fully.
Once the pacific cod is fully cooked, scoop heaping spoonfuls of the pork rind salsa over each fillet.