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Fried Eggplant (no)Fish Sandwich

Course: Dinner, Lunch
Keyword: vegan, vegan fish

Ingredients

  • 1 large eggplant
  • 1 ½ cups of flour
  • ¼ cup of Louisiana fish fry batter yes its vegan
  • 1 cup of breadcrumbs
  • 1 tbsp of onion salt
  • 1 tbsp bay seasoning
  • 1 tbsp of paprika
  • 4 tbsp of nori seasoning
  • 1 large nori/seaweed sheet
  • 2 vegan eggs flax substitute works
  • 2 tbsp of Zatarains shrimp & crab boil
  • ¼ cup plain oat milk
  • 1/8 cup of pickle juice
  • Avocado or grapeseed oil for frying
  • Sesame seed buns
  • 4 tbsp vegan mayo
  • 2 tbsp of pickle juice
  • Fresh lemon
  • 2 tbsp of relish
  • 2 tbsp of diced pickles
  • 2 tbsp of diced onions
  • Sliced purple cabbage, tomatoes, jalapeños, pickles & trimmings for the ‘wich!!!

Instructions

  • Time to slice, dice and prep our eggplant. Vertically slice the eggplant in half. With eggplant opening facing up, take your knife and dig in as close to you can to the bottom of eggplant without going all the way through. Continue and trace the entire inside of the eggplant in an oval fashion. Once complete peel off the remaining skin with your hands or knife. You should have a thick meaty slice of eggplant. Slice this piece long way into 2-3 pieces. With a fork, remove the seeds on both sides of the eggplant pieces. If you don’t remove them all, not a problem. Repeat process for other half of eggplant.
  • Place the eggplant on tray or paper towel. Apply a generous amount of salt to both sides of the eggplant. This will help remove the bitter taste. Cover and let sit for minimum of 2 hours. You can do overnight in the fridge also.
  • In prep for cooking, rinse each piece of eggplant well getting rid of the excess salt and set aside. Pour oil 2 inches deep into large frying skillet and place temp on medium high heat.
  • Let’s make the wet batter…in a large bowl or container add vegan egg, oat milk, pickle juice and crab boil. Stir well and set aside.
  • For our dry batter, in a large bowl or container pour in flour, bread crumbs, fish fry seasoning, onion salt, bay seasoning, paprika and nori seasoning. Blend well.
  • Last, cut the nori sheet into pieces that are a little smaller than the eggplant slices. We will be pasting on.
  • Here we go!!! Dip the eggplant pieces into wet batter then add the nori strip on one side. Place in dry batter and coat both sides well before placing in hot oil. Repeat process for each peace. Do not overcrowd skillet. Cook for 3-5 minutes on each side or until golden brown, remove and place on cooling rack.
  • Tartar sauce here we come. In a bowl add vegan mayo, relish, pickles, onions, pickle juice and 1 tsp of lemon juice. If you want more sea flavor add ½ tsp of liquid crab boil. Stir well and enjoy the tartar aroma!
  • Toast your sesame seed buns, load up your sandwich with eggplant & trimmings, have a party & enjoy.