The cover of the Cooking Light magazine (October edition) caught my eye recently in the grocery store checkout lane. It had 25 of their best recipes so I decided to splurge on a copy. I’ve found Cooking Light has a lot of dairy/soy free friendly recipes or ones that are easy to adapt. This month’s copy has a lot of things I think we can eat. This last week we tried Crispy Fish with Dill sauce.
This fish dinner was a hit with everyone at our dinner table, which is a huge win! The fish was tasty and although not as crispy as a fried piece of fish, it wasn’t mushy like it usually is when I make it. The dill sauce is basically a much better version of a store-bought tartar sauce. I don’t think you’ll ever try to go back to store-bought tartar sauce once you’ve tried it fresh at home.
I didn’t have to make any adjustments to this recipe. It even calls for canola mayonnaise, which is a soy free version I already use! We used cod like the recipe called for, but I will try it again with other fish, whatever I find on sale.
Since I didn’t change a thing (and Colin is waking up), instead of typing it all out I’m just leaving the link below:
Hope it is a winner at your dinner table!