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“Fish” and chips


“Fish” and chips

Ingredients 29
Servings 1 -2
Time 20 min / marinating: 1 hour

Ingredients

  • 1
    large, long brinjal
  • 2
    sheets nori, broken into pieces
  • 15
    ml
    lemon juice
  • 5
    ml
    crushed garlic
  • 60
    ml
    soy sauce
  • 15
    ml
    olive oil
  • BATTER
  • 45
    ml
    ice-cold aquafaba (use liquid from a can of chickpeas)
  • 250
    ml
    ice-cold sparkling water
  • 30
    ml
    mealie meal
  • 125
    ml
    soya flour
  • 125
    ml
    self-raising flour
  • 2,5
    ml
    bicarbonate of soda
  • 2,5
    ml
    garlic powder
  • salt and pepper
  • “FISH”
  • oil for deep-frying
  • mealie meal for dusting
  • CHIPS
  • frozen oven-bake potato chips
  • TARTAR SAUCE
  • 250
    ml
    vegan mayonnaise
  • 30
    ml
    dill cucumbers, chopped
  • 30
    ml
    chopped onion
  • 5
    ml
    chopped capers
  • 45
    ml
    grated carrot
  • salt and pepper
  • TO SERVE
  • rocket
 

Method

frying: 20 min / baking: 20 min
 

1. Slice the brinjal lengthways into four slices, each 5mm thick. Remove the skin. Arrange the slices in a layer in a dish.

 

2. Mix the nori, lemon juice, garlic, soy sauce and olive oil and pour over the brinjal slices. Marinate for an hour.

 

3. Halfway through the marinating time, preheat the oven to 190ºC. Grease a baking sheet with non-stick spray.

 

4. Batter: Whisk the aquafaba until foamy. Add the rest of the ingredients and whisk until a smooth batter has formed.

 

5. ‘Fish’: Heat the oil for deep-frying until hot.

 

6. Sift mealie meal over a slice of brinjal, dip in the batter and deep-fry until brown. Drain on paper towels. Repeat with the rest of the brinjal slices and batter.

 

7. Chips: Arrange the chips in a single layer on a baking sheet and bake until done and crispy on the outside.

 

8. Tartar sauce: Mix all the ingredients.

 

9. To serve: Garnish the brinjal slices with rocket and serve with the chips and tartar sauce.

 

 

 

Read more on: fish and seafood
 

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2019-12-02 14:20
 
 
 
 
 
 
 
 
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