More difficult than cheese or meat, fish was by far the hardest thing for me to give up. I was never a huge meat eater. Being allergic to dairy and eggs, they were always attached to feeling sick. Fish on the other hand, no physical side effects for me and I truly enjoyed it. My mom, Ellen, knowing how much my dad and I crave seafood came up with these amazing tacos which are going to become a new guilt free staple in my diet. My hubby, who has never cared for fish didn’t like them because they were too fishy!
*My mom fried them in a pan filled with enough oil that the strips were half way emerged in oil. She said if she had a deep fryer that would be the optimal way to cook them. Which ever way you choose, you will want the oil heated to 375 degrees F.
*You need a flat beer for the batter.
*Batter needs to sit a 3-12 hours in the fridge.
1 1/3 cup all purpose flour
1 tsp Himalayan salt
1/4 tsp ground pepper
1 1/2 Energ-g egg replacer (or your favorite)
2 tbsp water
1 tbsp sunflower or olive oil
3/4 cup – 1 1/2 cup flat beer
Mix flour, salt, and pepper. In a separate bowl mix egg replacer with water (the amount used is to equal one egg with the Ener-g brand.) Make a well in the flour mixture. Pour egg replacer mixture and oil into well in flour and mix. Slowly stir in beer until batter is the consistency of pancake batter (the amount of beer needed will depend on moisture level of flour.) Cover and refrigerate for 3 – 12 hours. When batter is done sitting prepare fishy strips.
Heat oil to 375 degrees F. Despite the label, the Gardein needs to be defrosted to get the right texture. Cut Gardein into strips of desired sized (we cut each cutlet into thirds.) In a bowl big enough to dip the strips into mix flour, old bay seasoning and kelp powder. Remove batter from fridge. Cover strips with dry flour mixture. Dip in batter until completely covered. Fry until golden brown. Serving suggestions below:
Tortillas of choice
Chipolte sauce: equal parts vegan mayo & vegan sour cream- chipolte seasoning to taste