For the longest time I was a pescetarian, so when I became a vegan I missed seafood. I had classical british Fish N’ Chips in England and wanted to create it myself . A couple months ago I made it with tofu, which is good but with eggplant, it tastes really close to fish. Which I miss but not killing my friends, “Fish are friends not food!”-Bruce the Shark. This recipe is the closest to seafood I could ever get.
Fish N Chips
For the Chips
4 large russet potatoes cut into wedges
Cooking oil spray
Salt and pepper to taste
½ tsp. garlic powder
½ tsp. paprika
1 large long eggplant
1 ½ tsp kelp granules, milled to a powder or seaweed
1 tbsp lemon juice
1 tsp garlic powder
2-3 cups vegetable broth
In a long casserole dish, mix together kelp granules, broth, lemon juice, and garlic powder whisk until smooth. Cut the eggplant into ½ in thin fillet shapes (length-wise). Add them to the casserole, ensuring that they are completely covered with broth mixture. Let the eggplant marinate for 3-5 hours.
Beer Batter 1 (12-ounce) bottle beer 1 1/2 cups organic all-purpose flour ½ cup organic all-purpose flour, reserved 1 tsp kelp granules ¼ tsp pepper 1 tsp salt 1 tsp garlic powder Heat oil to 375 degrees F in a large pot or deep fryer. And preheat your oven to 225 degrees F.
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in spices.
The Finished Product Pat eggplant dry and season on both sides with salt and pepper and coat it in the beer batter. Dredge the eggplant in reserved flour and slide into oil as coated. Fry, turning over frequently, until deep golden and cooked through, about 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches. Serve eggplant-fish with French fries. http://theedgyveg.com/2014/03/11/vegan-beer-battered-fish-chips-video/