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F*sh Fillet-Style Lion's Mane Sandwich
If you used to rock with McDonald's Fish Fillet, look no further. Enough said.
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Shopping List
Dry Batter
- 14-16 sheets seaweed snacks w/ salt OR 1 nori sheet
- 1 Tbsp arrowroot powder OR cornstarch
- 1 tsp parsley
- 1 tsp thyme
Wet Batter
- 1 tsp Old Bay seasoning (low sodium)
- 1 + 1/4 cups whole wheat flour OR white flour
- 1 tsp dill
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1 + 1/2 cups sparkling water
- 1 cup arrowroot powder OR cornstarch
- to taste salt & pepper
Tartar Sauce
- 2 tsp lemon juice
- 2 Tbsp dill relish
- 1/2 cup vegan mayonnaise
- 1 tsp fresh dill
Additional Ingredients
- 2 x 2.5oz Lion's Mane mushroom
- 1 tsp Old Bay seasoning (low sodium)
- 2 vegan brioche buns
- vegan cheddar cheese
- grapeseed oil for frying
Directions
- If using grown-at-home Lion's Mane, prepare it by cutting off any remaining substrate after harvesting. Use a soft brush to remove any dirt particles. Divide Lion's Mane into 2 x 2.5oz pieces
- Add Lion's Mane pieces to a cast iron pan on medium heat. Press down the mushroom with another pan or cast iron press to release the moisture. Sprinkle with Old Bay seasoning on both sides as you cook. Cook for 3-4 minutes on each side and press until you have a filet. Place filets to the side
- From the dry batter ingredient list, blend seaweed/nori sheets with arrowroot powder until you have a fine powder. Pour into a bowl. Mix in parsley and thyme. Place to the side
- In a separate bowl, mix together the ingredients for wet batter
- Mix ingredients for tartar sauce. Set aside
- Heat frying oil to 370 degrees Fahrenheit (I prefer to use grapeseed oil)
- Dip filets into the dry and then wet batter
- Fry both sides of the filet until golden brown and crispy
- Build the f*sh sandwiches with the crispy Lion's Mane filets, brioche buns, tartar sauce, and vegan cheddar cheese (I prefer to melt the cheese and pour it on).
Enjoy!
Shopping List
Dry Batter
- 14-16 sheets seaweed snacks w/ salt OR 1 nori sheet
- 1 Tbsp arrowroot powder OR cornstarch
- 1 tsp parsley
- 1 tsp thyme
Wet Batter
- 1 tsp Old Bay seasoning (low sodium)
- 1 + 1/4 cups whole wheat flour OR white flour
- 1 tsp dill
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1 + 1/2 cups sparkling water
- 1 cup arrowroot powder OR cornstarch
- to taste salt & pepper
Tartar Sauce
- 2 tsp lemon juice
- 2 Tbsp dill relish
- 1/2 cup vegan mayonnaise
- 1 tsp fresh dill
Additional Ingredients
- 2 x 2.5oz Lion's Mane mushroom
- 1 tsp Old Bay seasoning (low sodium)
- 2 vegan brioche buns
- vegan cheddar cheese
- grapeseed oil for frying
Directions
- If using grown-at-home Lion's Mane, prepare it by cutting off any remaining substrate after harvesting. Use a soft brush to remove any dirt particles. Divide Lion's Mane into 2 x 2.5oz pieces
- Add Lion's Mane pieces to a cast iron pan on medium heat. Press down the mushroom with another pan or cast iron press to release the moisture. Sprinkle with Old Bay seasoning on both sides as you cook. Cook for 3-4 minutes on each side and press until you have a filet. Place filets to the side
- From the dry batter ingredient list, blend seaweed/nori sheets with arrowroot powder until you have a fine powder. Pour into a bowl. Mix in parsley and thyme. Place to the side
- In a separate bowl, mix together the ingredients for wet batter
- Mix ingredients for tartar sauce. Set aside
- Heat frying oil to 370 degrees Fahrenheit (I prefer to use grapeseed oil)
- Dip filets into the dry and then wet batter
- Fry both sides of the filet until golden brown and crispy
- Build the f*sh sandwiches with the crispy Lion's Mane filets, brioche buns, tartar sauce, and vegan cheddar cheese (I prefer to melt the cheese and pour it on).
Enjoy!
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