Serves 1
Directions
- 1Cut the tops off the eggplants and remove the skin using a peeler.
- 2Cut each eggplant into 1-inch thick fillets.
- 3Cut partway through the top of each fillet multiple times to mimic the flakiness of fish.
- 4Add sea salt, mushroom extract, kelp granules, and Old Bay seasoning to the hot water.
- 5Add olive oil to the glass container, top with seasonings and combine with the prepared water.
- 6Mix the water with a spoon.
- 7Place the fillets on the brine mixture and place a bowl on top of the eggplant to push them down.
- 8Marinate the fillets for at least 30 minutes.
- 9Mix self rising flour with curry powder for the dry batter.
- 10Make the beer batter by combining the remaining curry powder, beer, Just Egg, and vodka.
- 11Heat the oil in a cast iron skillet up to 360F.
- 12Dredge each eggplant in flour and then dip into the beer batter to fully coat
- 13Drop the fillets in the heated oil and fry them.
- 14Flip to the other side when golden.
Ingredients
- 2 eggplants
- 1 teaspoon sea salt
- 1 teaspoon mushroom extract seasoning
- 1 teaspoon kelp granules
- 0.5 teaspoon Old Bay
- 4 cups hot water
- 1 teaspoon olive oil
- 120 grams self rising flour
- 1 teaspoon curry powder
- 1 teaspoon baking powder
- 0.5 cup Yingling logger beer
- 3 tablespoons Just Egg
- 1 tablespoon vodka
- salt
Equipment
peelerknifecutting boardglass containerpeelerskilletwhiskwire rack
Tips
- double up on the salt instead of mushroom extract, if you don't have it
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