I have a confession to make. I eat pretty darn healthy most of the time, but I have a weakness.
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 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
- 3 cups – Erewhon Corn Flakes (Gluten-Free)
- 3 tbsp – Cajun Seasoning
- 3 – Eggs
- 1 lb. – Tilapia Fillets
- Preheat the oven to 350 degrees.
- Spray a cookie sheet with non-stick spray.
- Put the corn flakes in a ziplock bag. Close the bag and start crushing.
- When you get the corn flakes crushed to the consistency you like (I should have done mine a bit longer.), add the cajun seasoning.
- Mix and pour into a plate.
- In a bowl, whisk up the eggs.
- Dredge the fish through the eggs and then the corn flakes/seasoning mixture.
- Place on the cookie sheet.
- 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.
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.
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 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.
Until later, here’s to…Living better, easily!™
PS – If you like this post and want to receive notices whenever a new recipe/review/rambling, etc. goes up, sign up for email updates in the upper right-hand corner of this page.
PPS – The giveaway for the Attune/Erewhon Free Product Coupons will end October 4th at 9pm PST. I will email the winner, and you will have 48 hours to get back to me. After which, if I have not heard back from you, another winner will be drawn.
PPPS – I am linking this up to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.