This recipe definitely takes me back to my nostalgic childhood days and it has become a favorite in my house. My son, nephew and friends request this recipe often. It always blows peoples minds because they have an incredibly crispy crunch from using Panko bread crumbs as well as an authentic fishy taste from using kelp seasoning. The coolest thing is that you can prepare them ahead of time and store them in a container in your freezer and cook them whenever you want. The best thing is that this is extremely budget friendly to make.
Cook Time: 20 Minutes
Makes: Makes around 20-30 fish sticks
Ingredients
1 eggplant peeled and sliced into sticks about 1/2 an inch thick
oil for cooking - vegetable oil or avocado oil will do
1 fresh lemon
fresh parsley for garnish
Wet batter
2/3 cup of all purpose flour
1-1/2 cup of water
1 tsp of onion powder
1 tsp garlic powder
1 tsp of kelp seasoning
Dry batter
1 cup of panko bread crumbs
2 tsp of garlic powder
2 tsp of onion powder
1/2 tsp of salt
1/2 tsp of kelp seasoning
Preparation
Combine all of the wet batter ingredient into a shallow bowl, mix well and set aside.
In another shallow bowl mix together all of the dry batter ingredients
Now begin battering your eggplant by first adding it to the wet batter, making sure it is thoroughly coated then immediately roll it into the dry batter and place them on to a sheet pan or dish until ready to cook.
Place a large skillet over medium heat and add in enough oil to fill the pan about 1/4 of an inch deep.
Once the oil is hot carefully add in the eggplant making sure not to overcrowd the pan. You will need to cook them in batches.
Cook them for about 2 minutes on each side or until crispy and golden brown.
Remove them from the oil and drain on a paper towel.
Immediately add additional salt to taste.
Add a fresh parsley and a squeeze of lemon juice before serving.
You can pop these in the into the freezer and once they are frozen transfer them into a freezer bag or container and make them whenever you want.
What you will need for this recipe:
