Eggplant Fish

60 mins
Serves 4
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Directions

  1. 1Clean and chop off the top of the eggplants.
  2. 2Clean and chop off the top of the eggplants.
  3. 3Clean and chop off the top of the eggplants.
  4. 4Peel the eggplants.
  5. 5Peel the eggplants.
  6. 6Peel the eggplants.
  7. 7Chop the eggplants in half and fillet them into fish fillet sizes.
  8. 8Chop the eggplants in half and fillet them into fish fillet sizes.
  9. 9Chop the eggplants in half and fillet them into fish fillet sizes.
  10. 10Score the eggplant fillets to get a perfect fish texture.
  11. 11Score the eggplant fillets to get a perfect fish texture.
  12. 12Score the eggplant fillets to get a perfect fish texture.
  13. 13Make the fishy brine by mixing water and sea salt.
  14. 14Make the fishy brine by mixing water and sea salt.
  15. 15Make the fishy brine by mixing water and sea salt.
  16. 16Add kelp powder and mushroom seasoning to the brine.
  17. 17Add kelp powder and mushroom seasoning to the brine.
  18. 18Add kelp powder and mushroom seasoning to the brine.
  19. 19Add olive oil to the eggplant fillets and rub it down.
  20. 20Add olive oil to the eggplant fillets and rub it down.
  21. 21Add olive oil to the eggplant fillets and rub it down.
  22. 22Pour the brine over the eggplants.
  23. 23Pour the brine over the eggplants.
  24. 24Pour the brine over the eggplants.
  25. 25Cover the dish and let it sit for about an hour or two.
  26. 26Cover the dish and let it sit for about an hour or two.
  27. 27Cover the dish and let it sit for about an hour or two.
  28. 28Make the batter by combining all-purpose flour, turmeric, baking powder, beer, and vegan egg.
  29. 29Make the batter by combining all-purpose flour, turmeric, baking powder, beer, and vegan egg.
  30. 30Make the batter by combining all-purpose flour, turmeric, baking powder, beer, and vegan egg.
  31. 31Add a little bit of vodka to the batter for extra crispiness.
  32. 32Add a little bit of vodka to the batter for extra crispiness.
  33. 33Add a little bit of vodka to the batter for extra crispiness.
  34. 34Toss the eggplant fillets in flour, then dip them in the batter.
  35. 35Toss the eggplant fillets in flour, then dip them in the batter.
  36. 36Toss the eggplant fillets in flour, then dip them in the batter.
  37. 37Fry the battered eggplant fillets until golden brown and crispy.
  38. 38Fry the battered eggplant fillets until golden brown and crispy.
  39. 39Fry the battered eggplant fillets until golden brown and crispy.

Ingredients

  • 2 eggplant
  • 2 eggplant
  • 2 eggplant
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 tablespoon sea salt
  • 1 tablespoon sea salt
  • 1 tablespoon sea salt
  • 1 tablespoon kelp powder
  • 1 tablespoon kelp powder
  • 1 tablespoon kelp powder
  • 1 pinch mushroom seasoning
  • 1 pinch mushroom seasoning
  • 1 pinch mushroom seasoning
  • 2 tablespoon olive oil
  • 2 tablespoon olive oil
  • 2 tablespoon olive oil
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 cup beer
  • 1 cup beer
  • 1 cup beer
  • 1 vegan egg
  • 1 vegan egg
  • 1 vegan egg
  • 1 tablespoon vodka
  • 1 tablespoon vodka
  • 1 tablespoon vodka

Equipment

knifecutting boardglass baking dishmixing bowlwhiskspatulalarge skillet