Portobello mushrooms are used instead of fish in this vegan take on the classic "fish and chips." The outside is crispy and the inside is soft. It comes with oven-baked fries and a little fancy vinegar.
Ingredients: 4 large portobello mushrooms. 1 cup all-purpose flour. 1 cup plant-based milk. 1 cup breadcrumbs. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. 1 cup malt vinegar. 1 tablespoon maple syrup. 2 large potatoes. Vegetable oil for frying.
Instructions: Get the oven ready by heating it up to 400F 200C. Clean the potatoes and cut them into thick fries. Add a little oil, salt, and pepper, and toss. Place them on a baking sheet and bake for 30 to 35 minutes, or until they are golden and crispy. Mix flour, garlic powder, paprika, salt, and pepper in a bowl that is not too deep. Put plant-based milk in a different bowl. Put bread crumbs in a third bowl. First coat each mushroom completely in the flour mixture. Then, coat them in the plant-based milk. Finally, coat them completely in the breadcrumbs. In a pan, heat vegetable oil over medium-high heat. About 34 minutes on each side, fry the mushrooms until they turn golden brown. Place on paper towels to soak up any extra oil. Warm up the maple syrup and malt vinegar in a small saucepan. You can dip the "fish" mushrooms in fancy vinegar and serve them with baked fries.
Prep Time: 20 minutes
Cook Time: 30 minutes
Rikki Beran
