Gluten-Free Potato Crusted Tilapia

Lauren’s Weekly Recipe

It seems that nowadays, any grocery store is equipped with a section or entire aisle to gluten-free products. You may notice that more brands are beginning to place gluten-free labels on their packaging or making this feature more known to consumers. For many, having a wheat intolerance is not by choice and for others, decreasing the amount of gluten in their diet is a way to help create balance.

The gluten-free lifestyle is becoming much more main stream than it used to be and while you may not be suffering from Celiac yourself, it’s a pretty safe bet that you know of someone that is.

At first, the thought of eliminating grains from your diet sounds daunting and just plain undesirable.  Imagine a life without pasta, bagels, a good piece of cake, it’s almost depressing.  However, in this day and age, the gluten-free diet is much more attainable than it used to be, where companies are offering a multitude of alternatives.  It’s now possible to make just about any meal without gluten; it just takes a little bit of creative thinking.

Almost all beadings and grain-based toppings will be off limits to someone who is not eating wheat; however, a great substitute in achieving a crispy topping for any fish or chicken is potato flakes.

Potatoes are naturally gluten-free and using them in the form of flakes makes recipes much more functional.  I recently used the flakes to create a crunchy breading for pan-seared fish and was blown away at the flavor and texture that it produced.  The potato flakes were used in place of my usual panko crumbs and dare I say, I even enjoyed the flakes more!  The fish delivered a flaky golden brown crust, while the inside remained juicy and delicate.

The next time you are looking for a delicious breading for your chicken, fish, or casserole, try potato flakes.  Gluten-free or not, you’ll be surprised at the difference in texture and flavor from this simple ingredient swap.

Gluten-Free Potato Crusted Tilapia

Gluten-Free Potato Crusted Tilapia 



  1. Heat oil a large non-stick skillet over medium high heat.
  2. Set up your dredging station by putting the potato flakes in one dish, the flour in another, and the egg in another.
  3. Season both sides of the fish with your spices of choice.
  4. Dredge in the flour and shake off the excess.
  5. Dip in the egg mixture until coated on both sides.
  6. Dredge in the potato flakes, patting on extra until the whole fillet is coated.
  7. Place in hot skillet and cook on each side for 4-5 minutes or until golden brown.


Get more of Lauren’s great recipes from her blog,

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