Recipe courtesy of Eastside Fish Fry & Grill

Eastside Fish Fry's Famous Pigskins

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 5 servings
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Cooking oil, for frying

4 or 5 strips thick-cut bacon 

Buttermilk or water, for dredging 

Eastside Fish Fry Chicken Flour, recipe follows

Eastside Fish Fry Famous House Seasoning, recipe follows

Eastside Fish Fry Chicken Flour:

4 cups all-purpose flour

2 cups special fry mix, such as Drake's Crispy Fry Mix

1 1/4 tablespoon seafood seasoning, such as Old Bay 

1 1/4 tablespoon seasoning salt 

1 tablespoon garlic powder 

1 tablespoon ground black pepper 

Eastside Fish Fry Famous House Seasoning:

3 tablespoons sugar

2 tablespoons salt

2 1/2 tablespoons corn flour

1 1/2 tablespoons all-purpose flour

1 1/2 tablespoons tapioca starch

3 teaspoons MSG

1 teaspoon ground black pepper

1 teaspoon dried lemon peel

1 teaspoon citric acid

1 teaspoon navy bean flour


Special equipment:
a deep-fryer
  1. Preheat oil in a deep-fryer to 350 degrees F. Dip the bacon in buttermilk, thoroughly coating each piece on both sides, then toss in the Chicken Flour.
  2. Fry, stirring once or twice, until the bacon is no longer pliable, 4 to 10 minutes. Drain on paper towels. Sprinkle with House Seasoning to taste. 

Eastside Fish Fry Chicken Flour:

Yield: 6 cups
  1. Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper.

Eastside Fish Fry Famous House Seasoning:

Yield: about 3/4 cup
  1. Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour.
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