Lion's Mane "Catfish" Nuggets
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I was feeling a bit nostalgic and wanted to make a taste of home. These are a vegan version of a catfish nugget, using lion's mane mushrooms. I use just egg for the batter, but you can use any plant based liquid egg substitute.
Serve them with your favorite dipping sauce, like tartar sauce or hot sauce!
And always make sure you exercise caution when working with hot oil.
Serves 4.
Special Equipment
Ingredients
Directions
Prepare the mushrooms: Cut the lion's mane mushrooms into bite-sized nugget shapes, similar to catfish nuggets.
Prepare the breading station: In one bowl, combine the Louisiana seasoned fish fry mix. In another bowl, whisk together the Just Egg, almond milk, red pepper flakes, garlic powder, salt, and black pepper to create the wet batter.
Bread the mushroom nuggets: Dip each mushroom nugget into the wet batter, allowing any excess to drip off. Then coat the nugget thoroughly with the seasoned fish fry mix, pressing the coating onto the mushroom to adhere.
Heat the oil: In a deep frying pan or dutch oven, heat vegetable oil to around 350°F (175°C). You'll need enough oil to submerge the mushroom nuggets.
Fry the nuggets: Carefully place the breaded mushroom nuggets into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook the nuggets for about 3-4 minutes, or until they turn golden brown and crispy. Use a slotted spoon to remove the nuggets from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve: Once all the nuggets are fried and drained, serve them warm. You can accompany them with your choice of dipping sauces, such as tartar sauce or hot sauce.