Laiki Rice Crackers Crusted Flounder - LOVE-the secret ingredient

These Laiki Rice Crackers taste like they should be bad for you, they’re that good. They’ve got a great crunch, flavor and just the right amount of salt I crave. And they’re made with just 3 ingredients, rice (red or black), oil and salt. They’re whole grain and baked so they really are good for you!!

Obviously these crackers are just great on their own. Or pair with any dip, hummus or salsa. But crush them and use them to coat fish, chicken or even vegetables and you’ve now gone to a whole new level. Because they’re made with rice, they’re completely gluten-free and gluten-free people often have difficulty with crispy coated proteins because flour and panko are not gluten-free.

Laiki crackers in a bowl.

So here, I crushed each .74 oz. bag to coat a fillet of flounder. I painted the fillets first with a hot Korean sauce I made, which added some nice flavor and heat. And then the crushed crackers added just the right amount of crunch. You could also use a Dijon mustard or even just olive oil and then pat on the crushed crackers.

Laiki rice crackers on flounder ready to go into the oven.

You can see with my photos that I used crushed red and black rice crackers to test it out and both flavors were delicious and equally as good, so it’s really your choice.

Have fun with this cracker this holiday season. So many ways to use as an appetizer dipper and then crush them to replace any sort of panko or flour you might use as a coating.

Experiment and have fun!!

Laiki coated fish on a plate with roasted potatoes and broccoli.

Laiki rice crackers crusted fillet of flounder with roasted potatoes and broccoli. Total yum!!

LAIKI RICE CRACKERS CRUSTED FLOUNDER – serves 3

1 Tbs. of Gochujang Hot Pepper Paste (Korean)
1 Tbs. all natural ketchup
1.5 lbs. fillet of flounder
Olive oil
.74 oz. bag of Laiki black rice crackers, crushed
.74 oz. bag of Laiki red rice crackers, crushed

Preheat oven to 425 degrees. Wash and pat dry your fish.

Whisk together the hot pepper paste and the ketchup, or use 2 Tbs. Dijon mustard. Slick a rimmed baking sheet with oil.

Combine the crackers or keep separate, your choice. I coated ½ of the fish with each flavor.

Brush the ½ of the ketchup/hot pepper paste (or Dijon mustard) over one side of the fish. Coat with the cracker crumbs. Place fish, coated side down on the oiled baking sheet. Complete the top side with the ketchup paste and crumbs.

Bake in the oven for 15 – 20 minutes, until fish is white and cooked through.

Serve with LOVE and enjoy!!

Discover other unique, good-for-you products in our upcoming spring box – mails March 25th! You can download a gift card at check-out to put under the tree.