Samford University Bulldogs for Biodiversity Fry-Down Team

Samford University "WOWed" the Birmingham community with their crowd-winning entry. As the 2019 Crowd Favorite Winner, you won't wanna miss out on learning their secret to a winning dish while. Check out their video below to learn more and don't forget to vote!

Fry Down Vote

Vote Today to help this team Win! Click any Team Member to Vote. REMEMBER VOTING CLOSES AT 11AM ON SUNDAY, OCT. 4TH!

 

Team Members:

Dr. Anthony Overton

 

Recipe & Ingredients:

Samford Bulldogs for Biodiversity Fried Fish Seafood Feast  

Vegan Fish, Scallops, Calamari, and White Sweet Potato Fries with a lemon Aioli

 

Japanese Sweet Potatoes

  • 2-Japanese Sweet Potatoes
  • Salt (to taste)

Slice sweet potatoes into thin fry like shapes

Soak sweet potatoes in water for 45 minutes

Pat sweet potatoes dry then fry in a fryer until golden brown

Add salt to taste and cool before serving

 

Fried Fish

  • 3 containers Canned Banana Blossoms (substitute oyster mushrooms if you cannot find these)
  • “Ranch” Mix (enough to cover the banana blossoms)-See Recipe Below
  • Nori Sheets (or Nori Furikake)
  • 2 tsp Cajun Seasoning (salt free)
  • 1 tsp Old Bay Seasoning
  • 2 tsp Garlic Powder
  • Black Pepper
  • Fish Fry Mix (you can substitute with cornmeal, just add more salt to the overall recipe)

Remove banana blossoms from the can and let soak in warm water for 10 minutes to remove the flavor of any residual brine from the banana blossoms (skip this step if using oyster mushrooms)

Put nori sheets into a food processor and process until crumbly (you can simply crush them in the nori bag if you prefer)

Combine banana blossoms, “Ranch Mix”, nori sheets, cajun seasoning, old bay, garlic powder and black pepper until all of the ingredients are well combined and let sit for 15 minutes

Toss the banana blossoms into the fish fry mix and and THOROUGHLY bread them (if they are not well breaded the breading will come of of the banana blossoms)

Place breaded banana blossoms into the fryer and bread until golden brown. Let cool before serving.

 

“Ranch” Mixture

  • 1 jar Vegan Mayonaise
  • ½ cup Plant Based Milk of Choice
  • 3 tbsp Rice Vinegar
  • 1 tbsp Lemon
  • Salt (to taste)
  • Pepper (to taste)
  • 2 tbsp Dill
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder

*optional* chili garlic paste (for extra spice, to taste).

Mix all ingredients together in a bowl until ranch like consistency is made (you can add more or less plant based milk based on your desired consistency)

 

Mushroom “Calamari”

  • 5 Trumpet Mushrooms
  • “Ranch” Mix (enough to cover mushrooms)
  • Nori Sheets
  • 2 tsp Cajun Seasoning (salt free)
  • 1 tsp Old Bay Seasoning
  • 2 tsp Garlic Powder
  • Black Pepper
  • Fish Fry Mix (you can substitute with cornmeal, but just add more salt to the overall recipe)

Slice your trumpet mushrooms into medium slices

Place a bottle cap into the center of your mushroom slices and push through until “calamari” type shapes are made

Combine mushroom “calimari”, “Ranch Mix”, nori sheets, cajun seasoning, old bay, garlic powder and black pepper until all of the ingredients are well combined and let sit for 15 minutes

Toss the “calimari” into the fish fry mix and toss until thoroughly breaded

Place breaded “calimari” into the fryer and bread until golden brown

Let cool before serving

 

Scallops

  • 5 Trumpet Mushrooms
  • Nori Sheets
  • 4 tbsp Vegan Butter
  • 5 tsp Garlic Powder
  • 1 tsp Herb Seasoning
  • Black Pepper (taste)
  • Fresh Lemon Juice  (taste)

Slice your trumpet mushrooms into thick “scallop like shapes” and score each side of the     mushroom with your knife

Combine trumpet mushrooms nori sheets, herb seasoning and garlic powder until well combined and let sit for a few minutes

Place trumpet mushrooms on a well heated skillet and sear on each side with butter until brown on both sides

Add fresh lemon juice and pepper to taste

 

Lemon Aioli

  • ¼ cup vegan mayonaise
  • 3 tbsp lemon juice
  • 2 tsp of olive oil
  • salt (to taste)
  • *optional* fresh herbs of choice for a lemon herb aioli!

 

Mix all ingredients together in a bowl until thoroughly mixed

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