Vegan Catfish

Recipe

Dry Ingredients

• 1 medium eggplant

• 1 cup all-purpose flour

• 1/2 cup cornstarch

• 1 cup breadcrumbs (preferably panko for extra crunch)

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 tablespoon seaweed flakes (such as nori or dulse)

Wet Ingredients

• 1 cup oat milk

• 2 tablespoons apple cider vinegar

• 2 tablespoons coconut aminos

• 2 tablespoons lemon juice

• 1 tablespoon jambo rub (or any preferred seasoning mix)

• 1/2 cup Just Egg (or other egg substitute)

Instructions

1. Preheat your oven to 400°F (200°C) and prepare a deep fryer.

2. Slice the eggplant into fillet-like pieces, about 1/2 inch thick. Sprinkle with salt and let them sit for about 15-20 minutes to draw out moisture. Rinse and pat dry.

3. Next put them in oven for about 20 minutes.

4. In a bowl, combine the oat milk, apple cider vinegar, coconut aminos, lemon juice, jambo rub, and Just Egg. Whisk until well combined.

5. In a separate bowl, mix together the flour, cornstarch, breadcrumbs, onion powder, smoked paprika, and seaweed flakes.

6. Dip each eggplant fillet first into the wet mixture, allowing any excess to drip off, then coat with the dry mixture. Press the dry mixture onto the eggplant to ensure it sticks well.

7. Heat oil in a deep fryer or skillet to 350°F (175°C). Fry the fillets in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

8. Serve hot with your favorite dipping sauce or as a part of a larger meal.

Enjoy your delicious vegan 'catfish'!