Vegan Cajun 'Fish' Sandwich
 
Prep time
Cook time
Total time
 
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Serves: 4 sandwiches
Ingredients
  • 1 can Nature's Charm Banana Blossoms
  • 2 tsp Old Bay
  • 1 tsp each black pepper, salt, chili powder, paprika, garlic, onion powder
  • ½ cup corn meal
  • ½ cup flour
  • 1 cup soy milk
  • 2 tsp lemon juice
  • 2 tsp dijon mustard
  • Oil for frying
  • lettuce
  • 2 tomato, sliced
  • ½ cup pickles
  • 2 baguettes, cut in 2 6” pieces, tough ends removed
  • 4 tbsp vegan mayo
Instructions
  1. Combine the corneal, flour, and spices on a shallow plate. Slice the tomato. Prepare the lettuce. Mix the dijon and lemon juice into the soy milk. Toast the bread and prepare your toppings.
  2. Drain the blossoms, then wrap them in a clean kitchen towel. Squeeze out the brine. Press the leaves tightly together to form a filet shape, then coat the pieces in flour. Heat an inch of oil in a large pan over medium high heat for 3-4 minutes.
  3. Working in batches, submerge the blossom filets in the ‘buttermilk’ then coat each piece in the cornmeal mixture. Fry until crisp and golden brown, about 3-4 minutes on each side.
  4. Spread 1 tbsp vegan mayo on each baguette. Build the sandwich with fried banana blossom ‘catfish.’ Top with lettuce, tomato, and pickles.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-cajun-fish-sandwich/