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Eggplant Fish Sandwich

Updated: Oct 21


Fried eggplant fish style sandwiches is on of my favorite things to make and is one my most requested dishes whenever I have friends or family around. They are seriously addictive. Especially with the caper and dill tartar sauce.


Cook Time: 30 Minutes

Serving Size: Makes 4-5 Sandwiches


Ingredients


The Dry Batter

  • 1/2 large eggplant peeled and sliced into 1/2 inch thick strips

  • 2 cups of cornmeal

  • 1/2 cup of all purpose flour

  • 1 Tsp of kelp flakes stores in the spice section or in the Asian isle

  • 1 tsp of old bay seasoning

  • 1 tsp of onion powder

  • 3/4 tsp of sea salt

The Wet Batter

  • 1 cup of all purpose flour

  • 2 tsp of onion powder

  • 1 tsp of garlic powder

  • 1 tsp of kelp seasoning

  • 1 tsp of old bay seasoning

  • 2 tsp of sriracha sauce (optional)

  • pinch of sea salt

  • 1-1/3 cup of water


The Caper Dill Tarter Sauce

  • 1 cup of vegan mayo

  • 1 tbs of capers chopped

  • 1 tbs of fresh dll chopped

Additional Toppings

  • Pickles

  • Lettuce

Preparation

  1. First mix together the ingredients for the tartar sauce and set aside.

  2. Peel and slice your eggplant into strips about 1/4 an inch thick.

  3. Now use a shallow bowl to mix the ingredients for the wet batter. It should resemble a thin pancake batter.

  4. Use another shallow bowl or dish to mix together the dry batter ingredients and set aside.

  5. Now add enough cooking oil to a large skillet about 1/2 an inch deep and place it over medium heat

  6. Then batter the eggplant by placing it into the wet batter, making sure it is thoroughly coated on all sides.

  7. Immediately place the eggplant into the dry batter and make sure it is evenly coated. Gently shake off any excess batter and carefully place into the hot oil. Pro Tip: When battering and frying the fish it's important to have a functional assembly line. You need to place the ingredients on your counter by your stove in the order in which you use them. Eggplant next to the wet batter, then the dry batter next to the stove.

  8. Place the eggplant into the hot oil and cook for 2-3 minutes on each side.

  9. Drain on a paper towel and immediately sprinkle with fresh lemon juice and sea salt to taste.

  10. Now lightly butter your buns and toast them for 2-3 minutes on medium heat until nice and toasty. The assemble the sandwiches.


Growing up anytime we had fried fish it was always fried in cornmeal and always seasoned with Old Bay Seasoning. So using them both is nostalgically essential. Kelp flakes on the other hand is something I discovered after going vegan. Technically it's seafood because it's a plant from the ocean, so it has all the flavor of the sea. It's great for adding an authentic fishy flavor to foods. I use it all the time whenever I want to make a seafood style recipe.. You can check out my Hearts of Palm Lobster Roll and My Eggplant Fish & Chips recipe below to see more ways to use kelp and old bay.


This video is from my previous Fried Eggplant Fish & Chips post but it is the same exact recipe for preparing the eggplant and tartar sauce.



Some of what you will need for this recipe:


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Hey I'm Shantelle!

 

I'm so glad you found my website. Here you'll find super easy, affordable plant based vegan recipes that I love to make everyday for my family and friends. 

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