Recipes

Pizza fillets layered with flour tortilla, mango habanero, beer battered fishless fillets, tartar sauce, broccoli slaw, Pico de Gallo, guacamole sauce & cilantro

Ingredients:

Fishless fillets

3 packages of Gardein fishless filets

2 large flour tortillas

3 cups batter mix (I used Louisiana Fish Fry Beer Batter)

2 1/2 cup of choice of beer

1 tbsp. garlic powder

1 tbsp. red pepper

1/2 tbsp. cayenne pepper

4 tbsp. water

9″ round baking pan (optional)

Cornstarch slurry

2 tbsp. cornstarch

4 tbsp. cold water

2 tbsp. egg replacer (I used Ener-G Egg Replacer)

See directions below**

Tartar Sauce:

1/3 cup vegan mayonnaise

2 tsp sweet relish

1 tsp Dijon mustard

1/2 tsp lemon juice

Pepper & salt to taste

Directions:

Combine entire ingredients in a high speed blender or bowl until consistency is smooth

Broccoli slaw:

1/4 cup broccoli stems (chopped)

1/4 cup carrots (julienned)

1/4 cup red cabbage (chopped)

2 tbsp. apple cider vinegar

Salt and pepper to taste

1 Tbsp. of prepared tartar sauce (above)

Directions:

Combine together the broccoli stems, carrots, and red cabbage in a small bowl. Mix evenly together with the tartar sauce and pour apple cider vinegar next. Season with salt & pepper.

Mango Habanero

1 mango (peeled and chopped)

1 jalapeño pepper

3 medium sized tomatoes

1 habanero pepper (or 2 tsp of habanero sauce)

Handful of fresh chopped cilantro

Salt to taste

Directions:

In a pot, sauté the mangos for about 6 minutes and remove. Combine mango, jalapeno, tomatoes, & habanero in a high speed blender or food processor. Blend/pulse until smooth. Add in cilantro and salt next and blend again. Transfer to small bowl and set aside.

For roasted salsa, cut the tomatoes, peppers, & jalapenos on an oil sprayed baking sheet and boil for about 15 minutes. 

Pico de Gallo

1 cup diced tomatoes

1/4 cup chopped cilantro

1/4 cup chopped white onions

1 jalapeño (chopped)

1 tbsp. lemon juice

1/2 tsp salt

Directions:

In a medium bowl, combine tomato, onion, jalapenos, &. Season with lemon juice, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Guacamole

1 ripe avocado

1 tbsp. lemon juice

2 tbsp. vegan mayo

1 clove garlic, minced

1/4 tsp salt and pepper

1-2 tbsp. cilantro

Directions:

Combine avocado, vegan mayo, cilantro, salt, pepper, garlic, and lemon juice in a bowl. Use a spoon to mash together until smooth

In a large bowl, empty entire contents of fishless fillets

Combine cornstarch & egg replacer powder together with cold water in a glass or bowl

Once fully stirred, pour entire mixture over the fillets

Using your hands or a potato masher, break apart the fillets until consistency is soft. (No need to remove the breading, since we will be recoating with a new batter)

Once fully broken down, place evenly in a round circular baking pan. If you do not have round pan, you can place the fillets in a round container or cake pan

Make sure the sides are and edges are fully covered. Use your hands or wooden spoon to carefully firm down the edges

Once done, place the pan in the refrigerator to stiffen for a few hours. (I left mine overnight)

Remove the pan from the fridge and let it cool for about 10 minutes. Once cooled, use a sharp knife to make 1 horizontal cut, 1 vertical cut, and 2 diagonal cuts to create 8 triangles (or “pizza slices”)

(Be very careful at handling the fillets at this point since they are easy to break shape. If they do break, however, you can easily shape them back into a triangle shape)

Place beer in one bowl and batter in another bowl. Carefully dip the fillets in the beer first either using a spatula or flat kitchen utensil for a few seconds. Next, transfer the fillets to the batter mixture and be sure to cover entire sides.

Do the same steps for all 8 pieces. Make sure to coat each piece one by one. Once finished, heat up a pot (or deep fryer) with 2-3 inches of oil until it is hot enough. Deep fry each fillet one at a time for about 3-5 minutes each in high heat. I recommend using a flat non plastic spatula to handle the fillets to avoid breaking the triangle shape.

Place paper towel on a plate and transfer each fillet on top once finished frying. You should have something that resembles like this once fully fried

From this point on, you can start arrange the pizza fillet.

(Note: if the tortillas you bought are too big, you can use the same round baking pan you used to make a circular cut on the tortillas. Just wash the same pan, place on top of the tortillas and use the baking pan as a guide to cut a circle)

First, place tortillas on a flat surface or plate.

Using a sharp knife or pizza cutter (recommended) make the same cuts as you did with the fillets with the tortillas to make 8 triangle shapes. 1 vertical, 1 horizontal and 2 diagonal cuts.

Spread the mango habanero sauce evenly on each tortillas

Carefully place each fillet on top next, until all 8 pieces have been placed.

Next, spread evenly the tartar sauce on top of the fillets

Carefully top each fillet with the broccoli slaw

Using a pastry bag, spread or spoon the guacamole sauce on top next & off with cilantro.