I used to love fried seafood. Again, I was raised in Georgia by parents from Alabama so I was born eating fried chicken and drinking sweet tea, no questions asked.
I don’t even know the first time I ate a non fried seafood item, or even knew that it was an option! So after giving up all other meats, and even dairy, the one animal food I still found myself really missing and craving was fried seafood!
Recently my friend Lane accidentally bought 6 bags of soy curls, thinking she had just ordered one. So she asked me if I had any recipes on the site using them. I did not. I have had soy curls in various preparations here and there but had not made them myself. I also recently had the most delicious vegan clam strips from a food truck that is not in town very often and had been craving more ever since. They used mushrooms in theirs, but I decided after Lane dropped off a bag of curls, there was no reason not to try and make a clam strip out of them!
They had the basic shape, and a chewy enough texture, and logic said it would work. And work it did! These vegan clam strip are crispy, chewy, and delicious! The best part is how darn easy they are to make. Just soak, coat, fry and eat!
So If you have a bag of soy curls laying around and have never fried some up, I can not suggest it enough. Lane was super happy with the outcome and I will now be making soy curls a pantry staple in my house! I have also added an air fryer option at the bottom of the page if you are into that kind of thing!
INGREDIENTS:
8 oz bag soy curls
3 cups hot water
1 teaspoon Vegetable Better Than Bouillon
1 cup all purpose flour (or you favorite gluten free flour)
2/3 cups tapioca starch
1/3 cup corn meal
1 1/2 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon black pepper
2 teaspoons Old Bay Seasoning
1/4 teaspoon cayenne pepper
oil for frying (I use grapeseed or canola)
Vegan Extra Dilly Tatar Sauce:
1 cup vegan mayo
2 tablespoons finely diced dill pickles
juice from one small lemon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried dill
1/2-1 teaspoon vegan Worcestershire sauce
INSTRUCTIONS:
Pour hot water along with Better than Bouillon into a large bowl, whisking in the bouillon until it has dissolved. Add the soy curls and let them soak for 10 minutes.
While the curls are soaking, whisk together the flour, starch, corn meal, and seasoning in a large bowl.
Drain the soy curls in a colander over the sink, return the curls to the bowl they were soaking in.
Begin adding a handful of curls at a time to the flour mixture, making sure to fully coat the curls. Place coated curls on a baking sheet pan, and repeat with remaining curls.
Line another baking sheet pan with paper towels and place a wire cooling rack on top.
Heat a large deep skillet or dutch oven with a few inches of oil, over medium heat. You can poke a chop stick or wooden skewer into the pan, if small bubbles form around the stick the oil is ready. Once the oil is nice and hot begin adding batches of curls to the pan, making sure not to over crowd them. Using a pair of metal tongs, keep the curls moving around in the pan so they cook evenly. Allow the curls to fry for several minutes until golden brown and crispy. Place finished curls on the wire rack and repeat with remaining curls. I like to sprinkle a little extra salt and old bay on the finished curls.
To make the tartar sauce, whisk all ingredients together in a medium sized bowl. Adjust seasoning to taste.
Server “clam” strips while still hot with homemade tarter sauce.
* To air fry clam strips; lightly spray with oil, set the air fryer to 375 degrees and fry for about 10 minutes, checking halfway through and giving the basket a shake. My fryer is pretty small and it seems to take longer for things to cook. So cooking times may vary depending on fryer size and amount of strips being fried.
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