Nautical themes are a favorite of mine. So was Fish N’ Chips years ago. But you don’t have to miss out on the flavors of foods you once enjoyed. It’s fun to recreate foods as new vegan versions; since the foods can be also be associated with good memories. This dish shares some of the taste and feel of the classic dish; yet uses whole plant food (cauliflower) and is baked, not fried; so no oil is needed. The aquafaba acts as the egg substitute in the batter; and using the chick pea flour adds the extra protein while also making the dish gluten free. Dulse flakes are a naturally salty tasting seaweed that is nutrient dense, high in iron, iodine and antioxidants. Dulse gives a dish a fishy flavor. The Old Bay seasoning is often used with fish dishes, so it reminds people of seafood flavors. So much is in the seasonings, so why not make the whole dish plant based!
To make the Potato Wedges
Preheat oven to 425F. Scrub potatoes then cut into thin wedges or strips. Place on a parchment lined baking sheet. Sprinkle with sea salt. Bake for about 25-30 minutes, turning the fries over after about 15 minutes.
To make the “Fish”
Reduce the oven temperature to 375F. Microwave the frozen cauliflower according to directions (or wash and cut a small cauliflower into florets) and set aside. For the batter, mix together the chickpea flour, Old Bay Seasoning, (dulse flakes – optional), garlic powder, and sea salt in a large shallow bowl. Drain the can of chick peas and pour the aquafaba into a separate shallow bowl. Dip the cauliflower into the aquafaba, then coat it in the chickpea batter; then repeat once more. You’ll want to use a fork in each dish to help coat everything together. Add a little water or plant based milk to the aquafaba if needed. Next, place the battered cauliflower pieces in a single layer on a parchment lined baking sheet. Bake for 15 minutes; flip the pieces over and then bake for about another five minutes.
