Two of my favorite things — beer and fried food. Yes, they're guilty pleasures, and no, I don't eat/drink them everyday. But sometimes a girl needs a tasty brew and crispy goodness, and sometimes she needs those two things in the same dish! When I saw the Beer Battered Tempeh Fish in the April issue of VegNews, I knew I had to make it:
OMG! The tempeh is seasoned with my other favorite thing — malt vinegar. Then its dipped in a beer batter (I used Magic Hat Wacko) and fried in hot oil. That white stuff is Tangy Tartar Sauce made from Vegenaise, relish, green olives, capers, and dry onion (the recipe is included in VegNews too).
I never cared for fish when I ate meat, but I do remember loving Captain D's as a kid. Not for the fish, but for the batter. This tempeh fish boasts a batter that's deliciously similar to the fast food chain's.
I served my "fish" with steamed, white pattypan squash from the Memphis Farmer's Market and Leahey Gardens macaroni and cheese.
Also, I forgot to mention yesterday (because Blogger was being CRAZY!) that I was featured as Memphian #180 out of 365 in the I Love Memphis "365 Memphians" Project. Blogger Kerry Crawford interviewed me about veganism, time travel, and my Friday night plans. Here's the link.