Vegan Fried Fish

cookingveganwithju
Dec 29, 2024
2 min read

Updated: Apr 16

Main Ingredients:

1 large Eggplant
2 sheets Nori Sushi sheets
1 cup New Orleans Fish Fry
½ cup hulled hemp seeds
½ cup Avocado oil (for frying)
1 bunch Broccolini (about 8-10 stems)
1 cup Basmati rice
1 cup Vegan mozzarella (shredded)

Dry Ingredients

1 tsp Salt
½ tsp Pepper
2 tsp Creole seasoning
1 tsp Garlic salt
1 tsp Onion powder

Wet Ingredients

½ cup Just Egg
2 tbsp Crab and shrimp boil
½ cup Oat milk
2 tbsp Lemon juice
2 tbsp Pickle juice

Instructions

Prepare the Eggplant: Slice the eggplant into thick strips (about ½ inch thick) and sprinkle with salt. Let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Prepare the Wet Mixture: In a mixing bowl, combine the Just Egg, oat milk, lemon juice, pickle juice, and crab and shrimp boil. Whisk until well combined.
Prepare the Dry Mixture: In another bowl, mix together the New Orleans Fish Fry, hulled hemp seeds, salt, pepper, creole seasoning, garlic salt, and onion powder.
Coat the Eggplant: Dip each eggplant strip into the wet mixture, allowing excess to drip off, then coat evenly with the dry mixture. Set aside on a plate.
Fry the Eggplant: In a large skillet, heat the avocado oil over medium-high heat. Once hot, carefully add the coated eggplant strips. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and place on a paper towel-lined plate to absorb excess oil.
Prepare the Broccolini: While the eggplant is frying, steam or blanch the broccolini in boiling water for about 3-4 minutes until bright green and tender. Drain and set aside.
Cook the Basmati Rice: Rinse the basmati rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork.
Assemble the Dish: On a plate, serve a portion of basmati rice topped with crispy fried eggplant. Add the steamed broccolini on the side and sprinkle with vegan mozzarella. Optionally, drizzle with additional lemon juice or serve with a dipping sauce.