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!
2blocks of firm tofu(420g each), drained and excess water removed
1cupvegetable stock
3Tbslemon juice
1tsponion powder
1tspgarlic powder
1tspsalt
2sheets of nori
Batter
½cup/100g plain flour
½cup/100g cornflour
½tspsalt
⅔cup/150ml beer
⅔cup/150ml soda water
Chips
10medium potatoes
Salt and pepper to taste
1Lsunflower oil
Tartare Sauce
1cupvegan mayoor substitute with unsweetened coconut yoghurt
2Tbslemon juice
3Tbspickles or gherkinsfinely diced
3Tbscapersdrained and chopped
1small shallotfinely sliced
1Tbsfresh dill
1tspwhite sugar
Notes
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.
Instructions
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.
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