South Carolina Vegan Catfish and Coleslaw

Ingredients

• 1/2 head green cabbage finely shredded
• 1/2 head red cabbage finely shredded
• 1 large carrot finely shredded
• 1 white onion small, finely chopped
• 1/4 cup vegan mayonnaise
• 2 tablespoons white sugar
• 1 tablespoon lemon juice
• 1 tablespoon distilled white vinegar
• sea salt to taste
• freshly ground black pepper to taste
• 1 cup vegan mayonnaise
• 1/4 cup dill pickle minced, or sweet relish
• 1/2 teaspoon dried tarragon
• 1 teaspoon fresh dill chopped
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon sugar
• 1/2 tablespoon capers drained, optional
• sea salt to taste
• freshly ground pepper to taste
• 2 eggplants small
• 3/4 cup yellow cornmeal fine
• 1/2 cup all-purpose flour
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne
• 1/2 teaspoon sea salt
• 1 cup nut milk unsweetened
• 2 teaspoons hot sauce preferably a vinegar-heavy brand like Texas Pete or Louisiana Hot Sauce
• 2 cups frying oil preferably peanut or sunflower
• lemon wedges
• hot sauce
• tartar sauce Vegan

Nutrition

• Calories : 1380 calories
• Carbohydrate : 84 grams
• Fat : 115 grams
• Fiber : 18 grams
• Protein : 11 grams
• SaturatedFat : 9 grams
• Sodium : 1050 milligrams
• Sugar : 21 grams