“Fish” and chips

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You’ll scarcely know you’re eating brinjal and not fish – the nori (edible seaweed) provides that ocean flavour while also containing protein. The recipe calls for aquafaba, so keep the liquid you drain from canned chickpeas and other legumes.

By Food24 June 10 2019
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Ingredients (27)

1 brinjal
2 nori sheets — broken into pieces
15 ml lemon juice
5 ml garlic — cloves, crushed
60 ml soy sauce
45 ml aquafaba
250 ml sparkling water — ice cold
30 ml maize meal
125 ml soya flour
125 ml flour — self-raising
2,5 ml Bicarbonate of soda
2,5 ml garlic — powder
salt and freshly ground black pepper
oil — for deep frying
mealie meal
oven-bake chips
tartare sauce
250 ml vegan mayonnaise
30 ml gherkins — chopped
30 ml onion — chopped
5 ml capers — chopped
45 ml carrots — grated
salt and freshly ground black pepper
to serve — to serve
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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
Mix all the ingredients.


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



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