Plant Based Brandon

1. Prepare the Vegan "Fish": Drain and rinse the can of hearts of palm. Mash them slightly. In a bowl, combine the flour, corn meal, salt, black pepper, garlic powder, smoked paprika, cayenne pepper, and Ocean's Essence seasoning. Coat the mashed hearts of palm with mustard, then dredge them thoroughly in the dry seasoning mixture. Fry the coated hearts of palm in avocado oil until golden brown and crispy on all sides.
2. Prepare the Potatoes: Cut 3-4 red potatoes into wedges. In a bowl, toss the potato wedges with 2 tablespoons of olive oil, salt, black pepper, garlic powder, and Pharm to soul seasoning until evenly coated. Spread the seasoned wedges on a baking sheet. Bake at 450F (230C) for 25 minutes, flipping them halfway through, until they are tender on the inside and crispy on the outside.
3. Prepare the Spicy Tartar Sauce: In a medium bowl, combine 1 cup of mayonnaise, 1 tablespoon of dill relish, ¼ finely diced red onion, 1 teaspoon of red wine vinegar, 1 teaspoon of Cajun seasoning, ½ teaspoon of black pepper, ½ tablespoon of sugar, 1 teaspoon of dill weed seasoning, and 2 tablespoons of Red Hot hot sauce. Stir all ingredients together until well combined.
4. Assemble the Sandwich: Place the crispy vegan "fish" patty on your preferred sandwich bun, top with a generous dollop of the spicy tartar sauce, and add any other desired toppings like lettuce or tomato. Serve immediately with the crispy potato wedges on the side.