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
- 4 tilapia fillets
- ½ cup Shiloh Farms Organic Potato Flakes
- ½ cup Shiloh Farms Almond Flour
- 1 egg (or ¼ cup egg whites)
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons dried oregano
- 2 teaspoons extra virgin olive oil
- Heat oil a large non-stick skillet over medium high heat.
- Set up your dredging station by putting the potato flakes in one dish, the flour in another, and the egg in another.
- Season both sides of the fish with your spices of choice.
- Dredge in the flour and shake off the excess.
- Dip in the egg mixture until coated on both sides.
- Dredge in the potato flakes, patting on extra until the whole fillet is coated.
- 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, www.saywhatyouneedtosayblog.com