F*sh Fillet-Style Lion's Mane Sandwich
Turnip Vegan published this recipe on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A vegan fish-fillet-style sandwich made with pressed Lion's Mane mushrooms, a seaweed-seasoned crispy batter, tartar sauce, brioche buns, and vegan cheddar. It is designed to recreate the flavor and texture of a fast-food fish sandwich.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dry Batter
- 3 g
- 8 g
- 1 g
- 1 g
Wet Batter
- 2 g
- 150 g
- 1 g
- 5 g
- 6 g
- 360 g
- 130 g
Tartar Sauce
- 10 g
- 30 g
- 110 g
- 1 g
Additional Ingredients
- 140 g
- 2 g
- 150 g
Weights are estimates. Together, the ingredients weigh about 1.11 kg before cooking, which is about 555 g per serving.
Steps
If using home-grown Lion's Mane mushrooms, cut away any remaining growing substrate. Use a soft brush to remove dirt rather than soaking the mushrooms. Divide the mushrooms into two pieces of about 2.5 ounces each.
Place the Lion's Mane pieces in a cast-iron pan over medium heat. Set another pan or a cast-iron press on top and press firmly to release moisture and flatten the mushrooms.
Sprinkle the mushrooms with Old Bay seasoning. Cook for 3–4 minutes on the first side, continuing to press, until moisture is released and the surface begins to brown.
Turn the mushrooms over, season the second side with Old Bay, and cook for another 3–4 minutes while pressing, until each piece is compressed into a fillet shape. Transfer the mushroom fillets to a plate.
For the dry batter, blend the seaweed snacks or nori with 1 tablespoon arrowroot powder until finely powdered. Transfer the mixture to a bowl.
Add the parsley and thyme to the powdered seaweed mixture and stir to combine. Set the dry batter aside.
In a separate bowl, whisk together the Old Bay, flour, dill, smoked paprika, onion powder, sparkling water, 1 cup arrowroot powder, salt, and black pepper until a smooth wet batter forms.
In another bowl, stir together the lemon juice, dill relish, vegan mayonnaise, and fresh dill. Set the tartar sauce aside.
Heat grapeseed oil in a suitable frying pan to 370°F (190 °C) (188°C (375 °F)). Use a thermometer to maintain the temperature so the coating becomes crisp without burning.
Dip each pressed mushroom fillet into the dry seaweed mixture, coating all sides. Then dip it into the wet batter, allowing excess batter to drip back into the bowl.
Carefully place the battered fillets in the hot oil. Fry both sides until the coating is deep golden brown and crisp, turning once as needed. Remove and drain briefly on a rack or paper towels.
Build each sandwich with a vegan brioche bun, a crispy Lion's Mane fillet, tartar sauce, and vegan cheddar cheese. Melt the cheese separately if desired, then pour or spoon it over the fillet before closing the sandwich.
Serve immediately while the mushroom fillets and coating are hot and crisp.
Notes
The recipe does not specify an exact frying time; fry until both sides are golden brown and crispy. Because the batter quantities are generous, some batter and dry coating may remain after coating two fillets. Handle hot oil carefully.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1233
- Protein
- 21 g
- Carbs
- 168 g
- Fat
- 58 g
- Fiber
- 14 g
Where the calories come from
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