Vegan fish and chips

9 Sep 2016

The British classic fish and chips veganised! I've been meaning to do this a long time and here it is! Fish-less and egg-free!

The fish flavour is achieved by using sushi nori (seaweed sheets used for sushi making). That's the only ingredient that you might only get in larger supermarkets. Otherwise everything else you can easily find on any highstreet shop.

I kept the recipe quite simple so even if you aren't an achieved chef the steps are still easy to follow and it won't take you more time than doing the original fish and chips. So get stuck in, get cooking and enjoy this fish-less and egg-free fish an chips.

The thinner the pieces the better and more tasty this dish will be. Cut them just thick enough so they don't break.

Make sure you squeeze out the water of the tofu first to absorb flavours better.

The tofu press works easily in 3 simple steps:

1. Place the tofu in the inner tub

2. Pull the elastic bands down over
the hooks and leave in the fridge

3. Remove pressed tofu, prepare/season/cook and enjoy

You can even buy your own tofu press in my shop. Check it out here.

INGREDIENTS (3-4 portions):

'Fish' ingredients:

400g of tofu
Fine sea salt
Garlic powder
Some pepper
Sushi nori sheets

Batter ingredients:

1 bottle of beer
15 tbsp of any flour (or enough to make a pancake like batter)
3 tsp garlic powder
2 tsp of fine sea salt
Dash of pepper
3 tbsp lemon juice

Tartar sauce ingredients:

Gherkins
Vegan mayo (or cashew sour creme)

Other ingredients:

Fine breadcrumbs
Chips (or make your own here)
Cooking oil
Peas
1 lemon

Make cooking easier with my ingredient converter: Click to open

LIQUID INGREDIENT CONVERTER

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METHOD:

Start squeezing out water of a block of tofu with a tofu press. You can even buy one in my shop. This is quite important as it helps to absorb flavours better.

Preheat the oven and bake your chips as per chips pack instructions (or make your own rosemary chips, recipe here).

For the tartar sauce finely chop a few gherkins and mix together with either vegan mayo or cashew sour creme (recipe here).

Add 1 bottle of beer into a large bowl, add all other batter ingredients and whisk until you get a pancake like batter.

Cut the tofu into 1 cm thick 'fish pieces'. They won't be a long as fish pieces as the tofu will break otherwise. Sprinkle lemon juice on the tofu pieces and add garlic powder, some pepper and sea salt - season generously. Wrap into a sushi nori sheet (if the sheet is too long and goes over the sides, just cut them off). The tofu will be a bit moist so the sushi nori sheet should stick to it well.

Add a generous amount of fine breadcrumbs to a plate.

Dunk the tofu 'fish' pieces into the batter and then move to the plate with breadcrumbs and cover well on all sides.

Fry in hot cooking oil until golden brown.

While that's frying cook your peas.

When the 'fish' pieces are done transfer them to a plate that's covered with kitchen towel to absorb some of the excess oil.

Serve everything on a large plate and sprinkle some lemon juice on the 'fish' pieces for extra flavour.

Enjoy!

And if you enjoyed this recipe you might also like my fish-less vegan fishcake recipe you can find here.