Ingredients (Makes 2 Sandwiches)

• 2 x 2.5 oz of lions mane pieces per filet
• 1 tsp Old Bay seasoning (low sodium)

Dry Batter

• 14 to 16 seaweed snacks with sea salt or 1 nori sheet
• 1 tbsp arrowhead powder or cornstarch
• 1 tsp parsley
• 1 tsp thyme

Wet Batter

• 1 tsp Old Bay seasoning (low sodium)
• 1 + 1/4 cup whole wheat flour or all-purpose flour
• 1 tsp dill
• 2 tsp smoked paprika
• 2 tsp onion powder
• 1 + 1/2 cup sparkling water
• 1 cup of arrowhead powder or cornstarch
• salt and pepper to taste

Tarter Sauce

• 2 tsp lemon juice
• 2 tbsp of dill relish
• 1/2 cup of vegan mayo
• 1 tsp fresh dill

Extra Ingredients

• • 2 vegan buns
  • vegan cheddar cheese
  • grapeseed oil or oil of choice for frying

Directions

Step 1:
If using grown-at-home lions mane, prepare it by cutting off any remaining substrate after harvesting. Use a soft brush to remove any dirt particles. Divide lions mane into 2 x 2.5 oz pieces.
Step 2:
Add lions mane clusters to a cast iron pan on medium heat. Press down the mushroom with another pan or cast iron press to release the moisture. Sprinkle with Old Bay seasoning on both sides as you cook. Cook for 3-4 minutes on each side and press until you have a filet. Place filets to the side.
Step 3:
From the dry batter ingredient list, blend seaweed/nori sheet with arrowhead powder until you have a fine powder. Pour into a bowl. Add parsley and thyme. Mix and place to the side.
Step 4:
In a separate bowl, mix together ingredients for wet batter.
Step 5:
Mix ingredients for tartar sauce. Set aside.
Step 6:
Heat frying oil to 370 degrees F (I prefer to use grapeseed oil).
Step 7:
Dip filets into the dry then wet batter.
Step 8:
Fry both sides of the filet until golden brown and crispy.
Step 9:
Build the fish sandwiches with the crispy lions mane filets, brioche buns, tartar sauce, and vegan cheddar cheese (I prefer to melt the cheese and pour it on). Enjoy!