Pork Rind Crusted Pollock

1. Mix egg and milk or water in a small bowl or zip-top bag.

2. Place pork rinds in a large zip-top bag and crush into fine pieces.

3. Pat fish fillets dry with a paper towel.

4. Season fillets with salt and pepper to taste.

5. Dip fillets into the egg wash, then coat with the crushed pork rinds.

6. Heat a pan to medium-high and coat the bottom with olive oil.

7. Once the pan is hot, place fillets into the pan and cook until golden brown on one side.

8. Turn and continue cooking until the other side is golden brown.

9. Remove from heat and place on a paper towel to rest and drain.

10. Garnish with fresh blackberries, if desired.