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Follow along on this delicious and savory 20 minute ride as I share how I made vegan fried catfish using Banana Blossoms. I borrowed this recipe from @Fineapple Vegan (As she inspired me to make this dish along with her savory vegan ranch sauce as I used it as a batter to put the blossoms together). Also; I made a savory red beans and rice with a vegan Mexican Chipotle sausage...talk about your goodness! :)

RECIPE!!!
Vegan Ranch Sauce:
- Pour (4) tablespoons of unsweetened almond milk (You can use any non-dairy milk) into a small bowl
- Add (1 and ½) teaspoons of apple cider vinegar into the small bowl
- Stir a few times and set small bowl aside

- Take (4) scoopfuls of vegan mayo (I use ‘Follow Your Heart’ brand) and add to a medium-size bowl
- (1) spoonful of minced garlic
- (1/2) tablespoon of dried parsley
- (1/2) tablespoon of dill
- Mixed blend (2) teaspoons of smoked paprika, sea salt (You can use Pink Himalayan sea salt) and onion powder
- Mix all ingredients really well (This is where it should start looking like a ranch sauce)
- Then, take the already prepared unsweetened almond milk and apple cider vinegar and add it into the medium-size bowl
- Stir all ingredients up really well. You will begin to inhale the aromatic scent of the dill. Set vegan ranch sauce aside to use as your batter for the vegan fish (Banana Blossoms)

Vegan Fried Catfish (aka Banana Blossoms):
- Visit your local Asian market and seek out the canned Banana Blossoms in brine and not the fresh Banana Blossoms in a plant form. You vegan fried catfish may have a leafy taste to it.
- Use three cans of banana blossoms and pour them into a strainer. Rinse under cold water for several minutes ensuring you’ve rinsed out the brine. Don’t worry about having loose strands from your banana blossoms. Keep watching throughout this episode to see how I form the banana blossoms together so they can take on the look and feel of catfish fillets
- Dry blot them ensuring there is no extra moisture. Pour into a big bowl

Seasoning Banana Blossoms:
- Sprinkle some Old Bay seasoning (Use your discretion on how much you feel comfortable using. It’s a strong seasoning for me, so I used my instinct to tell me when it was enough on my banana blossoms)
- Sprinkle some onion powder, garlic powder, Tony’s creole seasonings, and black pepper. You can also use low-sodium seasoning in lieu of Tony’s Creole Seasoning. Use your discretion please.
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- Add a handful of dried seaweed (You can purchase dried seaweed in a bag or plastic container). Make sure your hands are dry because the seaweed will stick to your hands if they are moist

Breading for Vegan Fried Catfish (aka Banana Blossoms):
- Pour one packet of Louisiana’s Fish Fry seasoning (I picked up the one with lemon flavor as it’s aromatic) into a medium-size bowl
- Add cornmeal to evenly distribute out in bowl (Any yellow cornmeal is fine). Mix evenly with spoon
- Take the vegan ranch sauce made earlier and use it as your batter. Pour it into the seasoned banana blossoms
- You can use plastic gloves to mix and blend the seasoned banana blossoms and vegan ranch sauce all together
- Take 2-3 strands of seasoned banana blossoms and gently mold them together, so it turns into one banana blossom
- Dip them into the blended breading and continue to mold together and repeat process. Take 2-3 strands of seasoned banana blossoms and gently mold together and then dip into breading. Continue until your bowl of seasoned banana blossoms is empty
- Ensure oil in skillet is hot and fry banana blossoms as you would regular catfish. The banana blossoms only need to cook for a few minutes. Keep them in the skillet until they are golden brown and take out swiftly

Red Beans and Rice:
- Cook a regular pot of red beans (I used light red kidney beans and poured two packs into my pot) until fully done. For gravy, smash up a couple of spoonfuls of red beans and stir, until gravy begins to form. Continue to smash up as many red beans, depending on how much gravy you would like
- Add Tony’s creole seasoning, garlic powder, onion powder, dried parsley, green scallions, bay leaves, and black pepper (Use as much seasoning at your own discretion)
- Dice up ½ cup of yellow onion, ½ cup or bell pepper, and two of the vegan Field Roast Mexican Chipotle sausage. Put mixture into skillet with a little olive oil. Cook for a few minutes until sausage is brown
- Add sausage mixture to cooked red beans and extra dried parsley. Serve with basmati rice, green scallions, and sprinkle a little Tony’s creole seasonings and parsley on top of rice

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