Crispy Breaded Aubergine 'Fish' Fillets Two Ways: Oil-Free Baked vs. Pan-Fried
Derek Sarno transforms aubergine (eggplant) into convincing plant-based fish fillets using a roast-then-scoop technique and a wet/dry panko breading with Nori for a subtle seafood flavour. The video covers two cooking methods — oil-free baked and pan-fried — and serves the fillets with homemade vegan tartar sauce, buffalo-style roast potatoes, and a red cabbage coleslaw. Perfect for anyone looking to replace fish dishes with a whole-food plant-based alternative without sacrificing texture or flavour.
19:36
by Derek Sarno
#pan-fried #dairy-free #whole food plant-based #oven-baked #vegan #coleslaw #egg-free #meal prep #seafood alternative #fish alternative #plant-based #oil-free option #tartar sauce #buffalo potatoes #Nori #aubergine #eggplant #breaded
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🧾 Ingredients
- 14–6 medium aubergines (eggplants)
- 22 cups plant-based milk (oat or soy)
- 32 tablespoons apple cider vinegar
- 44–5 cups panko breadcrumbs
- 52 tablespoons dried parsley
- 62 tablespoons granulated garlic
- 71 teaspoon celery salt
- 84–5 teaspoons minced Nori
- 9Salt and pepper
- 10Flour (approx. 1 cup)
- 11Corn starch
- 12Onion powder
- 13Old Bay seasoning
- 14Lemon zest
- 15½ red cabbage
- 162 medium carrots
- 17½ red onion
- 182 tablespoons vegan mayo (coleslaw)
- 192 tablespoons apple cider vinegar (coleslaw)
- 202 tablespoons date syrup or powdered sugar
- 21½ teaspoon mustard powder
- 22Fresh dill
- 23Coriander/cilantro
- 244 tablespoons vegan mayo (tartar sauce)
- 252 tablespoons dill pickles/gherkins
- 262 tablespoons green onion/scallion
- 271 teaspoon capers
- 281 lemon
- 29Vegan yogurt
- 30500g small to midsize potatoes
- 31Hot sauce (Frank's Red Hot and/or Nando's)
- 32¼ stick vegan butter
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