Vegan Fish and Chips

Nothing beats the crispy batter and salty crunch of fresh fish and chips. This vegan version uses battered tofu and a sheet of nori to create the ‘fish’, plus some delicious hand-cut chunky chips and a signature plant-based tartare sauce. Friday ‘fake-away’ sorted!
Prep Time 20 mins
Cook Time 20 mins
Marinade 1 hr
Total Time 1 hr 40 mins
Course Appetizer, Main Course
Cuisine British
Servings 8 portions


  • Deep-fryer optional


The ‘Fish’

  • 2 blocks of firm tofu (420g each), drained and excess water removed
  • 1 cup vegetable stock
  • 3 Tbs lemon juice
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 sheets of nori


  • ½ cup/100g plain flour
  • ½ cup/100g cornflour
  • ½ tsp salt
  • cup/150ml beer
  • cup/150ml soda water


  • 10 medium potatoes
  • Salt and pepper to taste
  • 1 L sunflower oil

Tartare Sauce

  • 1 cup vegan mayo or substitute with unsweetened coconut yoghurt
  • 2 Tbs lemon juice
  • 3 Tbs pickles or gherkins finely diced
  • 3 Tbs capers drained and chopped
  • 1 small shallot finely sliced
  • 1 Tbs fresh dill
  • 1 tsp white sugar


  • Start by preparing the tofu ‘fish’. In a small bowl, whisk together the stock, lemon juice, onion and garlic powders and salt. Slice each tofu block into four pieces so you have a total of eight. You can shape them into slightly rounded ‘fillet’ shapes if you’d like. Lay the tofu slices in a large dish and pour over the marinade. Cover, refrigerate and let marinate for a minimum of 1 hour, or overnight.
  • Now you can make the tartare sauce. Mix all ingredients in a small bowl to combine. Cover and refrigerate until ready to serve.
  • Next, prepare the chips. Wash and peel the potatoes. Slice them into chunky rectangles about 1.5cm wide. Pour the oil into a deep-fryer or large saucepan and heat to 180 degrees Celcius.
  • While the oil heats, use scissors to cut the nori sheets into eight pieces. Lay one piece of nori onto each slice of marinated tofu and press gently to help it stick.
  • To make the fish batter, combine the dry batter ingredients in a medium bowl. Pour in the wet ingredients and whisk well until completely smooth.
  • Gently dip tofu pieces into the batter to coat and then carefully place them into the hot oil. Add a handful of the chips to the fryer as well. Depending on the size of your deep fryer, you may be able to cook several portions at once. Cook until the fish and chips are golden and crispy and then place on a paper towel to drain. Sprinkle with a little salt to taste. Serve immediately with the tartare sauce and a wedge of fresh lemon.



The tartare sauce can be prepared in bulk and stored in the fridge for up to five days in a sealed container.
You could use pre-cut chips for this recipe if you prefer.
If you’d rather omit the beer in the fish batter, simply substitute it for more soda water.
Keyword affordable, chips, easy, fastfood, nofish, tasty
Tried this recipe?Let us know how it was!