Filet o' Tempeh

Burger&tacos 319 Last Update: Feb 16, 2022 Created: Feb 07, 2022
Filet o' Tempeh
  • Serves: 4 People
  • Prepare Time: 7 Hours 5Mi
  • Cooking Time: 8 Min.
  • Calories: -
  • Difficulty: Hard
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This recipe takes inspiration from Filet-o-Fish (another favorite at McDonalds) but it calls for frying the tempeh and lathering sesame buns with vegan homemade tartar sauce instead of using whitefish and mayo. It’s one of many great plant-based dishes you can easily make at home.

Ingredients

Directions

  1. For the filet-o-tempeh sandwiches:
  2. To marinate the tempeh, slice the brick of tempeh in half and slice each half lengthwise so you have 4 thin fillets. Combine the 1/3 cup water, 1/3 cup vinegar, 2 tablespoons lemon juice, 2 teaspoons of the Old Bay, 1 teaspoon salt and 1 teaspoon pepper in a shallow dish. Submerge tempeh fillets in the marinade. Refrigerate for at least 30 minutes or upto 6 hours. Do not leave them longer than that or they may be too soft to handle without breaking.
  3. When you are ready to fry the tempeh, add 4-6 cups vegetable oil to a heavy bottomed pot or deep fryer and heat to 350°F or as high as 360°F on a deep-frying thermometer.
  4. To make the batter, put 1⁄4 cup of the flour in a bowl. In another bowl, combine the remaining 3⁄4 cup flour, 2 teaspoons salt, 1 teaspoon Old Bay seasoning, and 1⁄2 teaspoon ground pepper with the 2 tablespoons baking powder and 1/2 teaspoon paprika.
  5. Take each tempeh fillet from the marinade and dredge through the flour, getting all sides well coated.
  6. When you’re ready to fry, gently stir the 1 cup beer into the flour and spice mixture. Don’t stir too much, as you want air in the batter. Coat a fillet in the beer batter and put it directly into the hot oil. You’ll probably need to do 1 fillet at a time so you don’t overcrowd the pot.
  7. Cook for 2 minutes, flipping the fillet after 1 minute, until golden brown on all sides. Using a slotted frying spoon, remove the fried tempeh fillet to a wire rack set over a baking sheet. This will help keep the fillets crispy while you continue frying. Laying them on paper towels could make the fillets soggy.
  8. Make sure the oil is still between 350°F and 365°F before frying another fillet. Repeat the beer batter and frying process for remaining tempeh fillets.
  9. To assemble the sandwiches, cut the buns in half and toast, if desired. Spread some tartar sauce on the bottom half of each bun, then add the 2 cups sprouts, a fillet, avocado slices and more tartar sauce on top.
  10. For the homemade tartar sauce:
  11. Combine all the ingredients in a bowl or jar and refrigerate until using. Consume within 7 days.

Filet o' Tempeh



  • Serves: 4 People
  • Prepare Time: 7 Hours 5Mi
  • Cooking Time: 8 Min.
  • Calories: -
  • Difficulty: Hard

This recipe takes inspiration from Filet-o-Fish (another favorite at McDonalds) but it calls for frying the tempeh and lathering sesame buns with vegan homemade tartar sauce instead of using whitefish and mayo. It’s one of many great plant-based dishes you can easily make at home.

Ingredients

Directions

  1. For the filet-o-tempeh sandwiches:
  2. To marinate the tempeh, slice the brick of tempeh in half and slice each half lengthwise so you have 4 thin fillets. Combine the 1/3 cup water, 1/3 cup vinegar, 2 tablespoons lemon juice, 2 teaspoons of the Old Bay, 1 teaspoon salt and 1 teaspoon pepper in a shallow dish. Submerge tempeh fillets in the marinade. Refrigerate for at least 30 minutes or upto 6 hours. Do not leave them longer than that or they may be too soft to handle without breaking.
  3. When you are ready to fry the tempeh, add 4-6 cups vegetable oil to a heavy bottomed pot or deep fryer and heat to 350°F or as high as 360°F on a deep-frying thermometer.
  4. To make the batter, put 1⁄4 cup of the flour in a bowl. In another bowl, combine the remaining 3⁄4 cup flour, 2 teaspoons salt, 1 teaspoon Old Bay seasoning, and 1⁄2 teaspoon ground pepper with the 2 tablespoons baking powder and 1/2 teaspoon paprika.
  5. Take each tempeh fillet from the marinade and dredge through the flour, getting all sides well coated.
  6. When you’re ready to fry, gently stir the 1 cup beer into the flour and spice mixture. Don’t stir too much, as you want air in the batter. Coat a fillet in the beer batter and put it directly into the hot oil. You’ll probably need to do 1 fillet at a time so you don’t overcrowd the pot.
  7. Cook for 2 minutes, flipping the fillet after 1 minute, until golden brown on all sides. Using a slotted frying spoon, remove the fried tempeh fillet to a wire rack set over a baking sheet. This will help keep the fillets crispy while you continue frying. Laying them on paper towels could make the fillets soggy.
  8. Make sure the oil is still between 350°F and 365°F before frying another fillet. Repeat the beer batter and frying process for remaining tempeh fillets.
  9. To assemble the sandwiches, cut the buns in half and toast, if desired. Spread some tartar sauce on the bottom half of each bun, then add the 2 cups sprouts, a fillet, avocado slices and more tartar sauce on top.
  10. For the homemade tartar sauce:
  11. Combine all the ingredients in a bowl or jar and refrigerate until using. Consume within 7 days.

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