I need to share this recipe with you because it’s amazing – vegan celery fish fillet! No, you won’t believe your own taste buds, the taste absolutely resembles fish fingers! It turns out that it is enough to use a few kitchen tricks and even celery can be used to create something that will remind you of a fried fish fillet.
Why did I choose celery? Because even after cooking, it still has a nice white color that looks like white, delicate fish. When you wrap the celery fish in nori and breadcrumbs, it will look almost like a real fish, just take a look at the pictures!
It is a fantastic carp alternative for the Christmas table, but I recommend preparing it on any other day as well. Preparation is simple and quick. Celery is great with potato salad or with potato puree and sauerkraut salad!
CELERY – remember not to overcook it, it should be al dente. Celery itself doesn’t have a fishy flavor, but after adding some important spices to the boiling water, it will change the taste! Soy sauce, kombu algae, ready-made fish seasoning will all help to develop the taste of the fish.
EGG REPLACEMENT – I used vegavajo because it was in my cupboard and was quick to get it ready. You can get it at a good price in healthy and vegan food stores. It doesn’t always make a good replacement for an egg, but it works perfectly in this case. You can also use linseed or chickpea flour.
INGREDIENTS
- 1 smaller celery
- 2 sheets of nori algae
- 2 tablespoons vegavajo or chickpea flour
- breadcrumbs
- 4 tablespoons of soy sauce
- a few pieces of kombu algae (optional)
- frying oil
- salt
CELERY VEGAN FISH – PREPARATION
- Peel the celery and cut into crescents. Boil them in water with the addition of soy sauce, kombu and salt. Try to keep the celery soft but not overcooked.
- Drain off and wrap irregularly into pieces of nori (nori doesn’t have to cover the entire celery, the greater part is enough).
- Prepare vegavajo or other egg replacement. This can be chickpea flour mixed with water or flaxseed in a 1: 6 ratio with water.
- Roll the celery first in vegavajo and then in breadcrumbs. Fry in oil for a few minutes on both sides. Serve with potato salad or potatoes and salad.
