![(Fish Style) Parsnip Fillets [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/fish.jpg?fit=1200%2C800&ssl=1)
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Fish-Style Parsnip Fillets [Vegan]
Being vegan is easy, and I rarely miss anything from my old diet, BUT. fried fish was one of my favorites, and although parsnip and fish don’t have much in common, it’s what you do to this recipe that counts. Lemon pepper, bread crumbs, oil, remoulade, lemon juice, and dill... Read More
Ingredients You Need for Fish-Style Parsnip Fillets [Vegan]
How to Prepare Fish-Style Parsnip Fillets [Vegan]
- Peel the parsnips and cut off the ends. Slice the parsnips lengthwise to create fillets.
- Bake the parsnips on a parchment paper lined baking tray for 12-15 minutes at 400°F. They should be tender. Leave to cool.
- Meanwhile, set up your coating components; one bowl with flour, one with almond milk, and one with bread crumbs.
- Coat the cooled parsnip fillets in the flour, then the milk and lastly the bread crumbs. Make sure that they are coated evenly.
- Heat up a skillet with some oil and fry the fillets a few at a time until golden brown.
- Serve on Danish rye bread slathered in vegan butter with a slice of lemon, sea salt, black pepper, remoulade, or tartar sauce, and some fresh dill.
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Fish-style?
Shredded parsnip tastes like crab.
If you want to add a "fish" taste, add some kelp powder and dulse to the breading