INGREDIENTS :

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"Fish"

• 1 large long eggplant

• 1 1/2 tsp kelp granules, milled to a powder

• 1 tbsp lemon juice

• 1 tsp garlic powder

• 1 tsp Danwood Smoky Powder®

• 2-3 cups vegetable broth

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Beer Batter

• 1 (12-ounce) bottle beer

• 1 1/2 cups organic all-purpose flour

• 1/2 cup organic all-purpose flour, reserved

• 1 tsp kelp granules

• 1/4 tsp pepper

• 1/4 tsp Danwood Smoky Powder®

• 1 tsp salt

• 1 tsp garlic powder

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INSTRUCTIONS :

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"Fish"

• In a long casserole dish, mix together kelp granules, broth, lemon juice, and garlic powder whisk until smooth.

• Cut the eggplant into ½ in thin fillet shapes (length-wise).  Add them to the casserole, ensuring that they are completely covered with broth mixture. Let the eggplant marinate for 3-5 hours.

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Beer Batter

• Heat Danwood Smoked Oil® to 375 degrees F in a large pot or deep fryer. And preheat your oven to 225 degrees F.

• In a large bowl, pour in 1 bottle of beer. Sift 1

• cups flour into the bowl, whisking in gently until just combined, stir in spices.

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The Finished Product

• Pat eggplant dry and season on both sides with Danwood Soky Powder®,

• salt and pepper and coat it in the beer batter. Dredge the eggplant in reserved flour and slide into oil as coated. Fry, turning over frequently, until deep golden and cooked through, about 4 to 5 minutes.

• Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.

• Serve eggplant-fish with French fries.