1 cup Southern Recipe Small Batch pork rinds, crushed
1 cup Coconut flour
3 Eggs, beaten
1 Tbsp. Cajun or seafood seasoning
3 Salmon fillets, thawed
1/2 cup Mayonnaise
1 tsp. Dijon mustard
2 Tbsp. Lemon juice
Zest of 1 lemon
Salt and pepper, to taste
Prepare the salmon fillets by slicing each lengthwise into 1-inch slices.
Prepare 3 shallow dishes: One containing the Southern Recipe Small Batch pork rinds, one containing the coconut flour, and one containing the beaten eggs. Set aside.
Stir the Cajun or seafood seasoning into the coconut flour.
One at a time, dredge the sliced salmon pieces into the coconut flour mixture, then into the eggs, then finally into the pork rinds, making sure every section of the fish is covered.
Place the dredged salmon into the air fryer, and cook for 10 minutes on 400 °F.
Lemon Aioli Directions:
Mix all of the ingredients in a medium bowl until smooth.
Enjoy with the fish sticks!