Gluten-Free “Breaded” Fish, Tartar Sauce, and a Giveaway

Gluten-Free "Breaded" Fish and Tarter Sauce | glugleglutenfree.com
Gluten-Free “Breaded” Fish and Tartar Sauce (oh, yeah. And broccoli.)

I have a confession to make. I eat pretty darn healthy most of the time, but I have a weakness.

Tartar Sauce.

I really, really, like tarter sauce. I could dip just about anything in it.

The best tartar sauce is the one you get when you go out for fish and chips. You know the one. It comes in some giant jar from the giant truck that drops off the food and so-called food for most restaurants. It has a list of ingredients about 20 feet long. You could probably use it to layer bricks and have a pretty strong house.

But, for some strange reason, I absolutely love it.

Oh, and did I mention it has about 1000 calories per teaspoon, as if the unpronounceable ingredient list wasn’t bad enough.

So, I have been trying to find an equivalent at the grocery store, so I can have my make-shift fish and chips at home. (Lord knows finding gluten-free fish and chips is not an easy proposition out in the public.)

I would buy just about every brand I could find, but none of them tasted right. Which was funny because they all had the 20 foot long list of unpronounceable ingredients. No gluten, but just about everything else.

So, since I couldn’t find the right taste, I had pretty much given up. But then, the proverbial wild hair got it’s thing on, and I tried again. This time, we were at home, and I was just cooking up some grilled fish, but I WANTED TARTAR SAUCE! So, I did what most people do.

I googled it.

Funny. I had no idea that it was so darn easy to make homemade tartar sauce. Only about 3-4 ingredients, and you know what the best part was? (Besides the fact that it wasn’t a bazillion ingredients that I had to go to my local chemistry store to find. Do I have a local chemistry store? Do you?)

Get this! It tasted like tartar sauce. The kind that you get in the fish and chips restaurant.

Really!

Really and truly!

I kid you not.

So, what is this long diatribe about tartar sauce leading up to? Well, if you finally have the perfect tartar sauce (Did I mention it only has a couple of ingredients?), you need the perfect breaded fish recipe in your arsenal to go with said perfect tartar sauce. Don’t you?

And, since “breaded” isn’t normally a word we like to hear in the gluten-free community, I had to come up with an alternative.

I found one. Erewhon Corn Flakes.

I had heard of using corn flakes for breading before, but as we all know, the Kellogg’s Corn Flakes that we grew up with are NOT gluten-free.

So, when my friend Alisa from Alisa Cooks and Go Dairy Free asked if I wanted to do a post using one of the Attune/Erewhon products, the idea of “breading” fish to go with my giant vat of tatar sauce popped into my head. (Yes, I was given the corn flakes to use free of charge.)

Boy howdy, was I happy when my “breaded” fish turned out just how I was hoping.

By the way, I really, really like my fish cajun style. I believe it is called blackened. So, this “breading” is more like a cajun coating. Whatever it was, it was delicious. And a fabulous side dish to my main dish of tartar sauce.

Gluten-Free “Breaded” Cajun Tilapia Fish
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
this “breading” is more like a Cajun coating. Whatever it was, it was delicious. And a fabulous side dish to my main dish of tartar sauce.
Ingredients
  • 3 cups Erewhon Corn Flakes (Gluten-Free)
  • 3 tablespoons Cajun Seasoning
  • 3 Eggs
  • 1lb Tilapia Fillets
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray a cookie sheet with non-stick spray.
  3. Put the corn flakes in a ziplock bag. Close the bag and start crushing.
  4. When you get the corn flakes crushed to the consistency you like (I should have done mine a bit longer.), add the cajun seasoning.
  5. Mix and pour into a plate.
  6. In a bowl, whisk up the eggs.
  7. Dredge the fish through the eggs and then the corn flakes/seasoning mixture.
  8. Place on the cookie sheet.
  9. Place cookie sheet in the oven and bake for about 20 minutes. Ours were perfect at 20 minutes, but if you are using a thicker fish, cook for longer.

 

Gluten-Free "Breaded" Fish | glugleglutenfree.com
Gluten-Free “Breaded” Fish (First Steps)

Gluten-Free "Breaded" Fish steps | glugleglutenfree.com
Gluten-Free “Breaded” Fish (Next Steps)

Oh! Wait a minute! Where’s the tartar sauce, you ask? Well, it isn’t MY recipe, so please click here for the fabulous tartar sauce recipe I found. Although, I added twice as much onion and twice as much lemon juice as it said, and a little less mayo. I used red/purple onions, so our tartar sauce turned out pink. But, it was so gosh-darn tasty. And, make it a head of time, if you can. But I have made it while the fish is cooking before, and it was still good enough.

Gluten-Free Tarter Sauce Ingredients | glugleglutenfree.com
Tartar Sauce Ingredients (Seriously! This and some mayo.)

And just to let you know, even though this tartar sauce does not contain that long list of unpronounceable ingredients, it is still like a 1000 calories a teaspoon. Sorry, but that mayo being the main ingredient kind of guarantees that. So, just don’t eat it every day, like I really want to. ;)

Now, for the important part.

The Giveaway!

The lovely people at Attune/Erewhon are giving away free product coupons. There will be 3 winners that will receive 5 free product coupons each. Not too shabby. You can go to the Attune/Erewhon site and look at their gluten-free options. To enter, just leave a comment below telling me what food from your past you really want to be able to have in a healthier, but still-tastes-just-as-good version. That’s it.

The giveaway for the Attune/Erewhon Free Product Coupons ended.

Until later, here’s to…Living better, easily!

PPPS – I am linking this up to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

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25 Responses to “Gluten-Free “Breaded” Fish, Tartar Sauce, and a Giveaway”

  1. That is a tough question. There are quite a few foods that I do not even try to find a gluten free alternative for because they will still not be healthy. Croissants may be what tempt the most. Plain, chocolate, almond – sigh.

  2. That looks great Tia! Do you use a store-bought cajun or make your own? I’ve been using some cajun seasoning from Butterball that was given to us at a conference. It tastes good in recipes, but has additives like anti-caking agents. I’ve been working on a homemade version, but haven’t hit it just right yet.

  3. I have a top secret confession to make Tia (shhhh…don’t tell anyone, okay??): I too like the store-bought tartar sauce – 20 feet of ingredients and all, LOL!

    This is the one bright side of my corn allergy, all condiments contain corn byproducts so I’ve had to figure out how to make my own, and by George, you can actually do it without much effort (seriously, who’da thunk it?). Plus it’s cheap and and they taste soooooo much better!

    Now if I could just find a corn-free corn flake. ;-)

    xoxo,
    Heidi

  4. I miss fresh cinnamon donuts that we used to get when we went apple picking! Love the baked fish and Tartar sauce recipe. Will be making it soon!!

    • Glugle Gluten-Free

      Congratulations, Sara! You are one of the winners. I will email you for your snail mail address. Be on the lookout for it. ;)

      ~Tia

  5. I would love to have apple fritters-like the iced kind in the donut cases. I’ve tried to make them at home, and they are never quite as good.

  6. Nicole @ Special Diet Creations

    I really miss baklava and spanakopita. I can’t find gluten-free phyllo dough anywhere. I sure wish someone would introduce some.

    • Glugle Gluten-Free

      Congratulations, Nicole! You are one of the winners. I will email you for your snail mail address. Be on the lookout for it. :)

      ~Tia

  7. Hmm probably tres leches cake!! Gluten free and healthier would be great!!

  8. Yum this post made me crave fish and chips. But I also miss the odd onion ring, and this is going to sound random but coming from a Lebanese background I also really miss eating pita bread:(

  9. Macaroni and cheese. A recipe that the leftovers don’t all turn to mush.

  10. GFDougie

    That’s easy!! Homemade skillet-fried chicken! I’m from Kentucky (home of KFC) transplanted to Tampa Bay, FL. :)

  11. Venessa

    I really miss my moms breaded fried Calamari. Your recipe for the cornflake mixture should work. Also, thanks for the tartar sauce recipe link. I love tartar sauce w/ the calamari. Yum!! Thank you for this giveaway. :-)

    • Glugle Gluten-Free

      Congratulations, Venessa! You are one of the winners. I will email you for your snail mail address. Be on the lookout for it. ;)

      ~Tia