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 is what takes this humble vegetable to the next level. In Denmark, fish fillets are often served on rye bread with remoulade, and that’s how I’m serving these parsnip fillets too. It just makes the whole thing taste right.
Fish-Style Parsnip Fillets [Vegan]
For the Parsnip Fillets:
- 2 large parsnips
- Almond milk
- Bread crumbs (regular or gluten-free)
- Maldon sea salt
- Black pepper
- Lemon, fresh dill, and vegan remoulade or tartar sauce
- 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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Shredded parsnip tastes like crab.
If you want to add a "fish" taste, add some kelp powder and dulse to the breading