Vegan fish fingers - easy and incredibly delicious
You can get almost all ingredients in your supermarket. I got all of them from my large Sainsbury's, apart from the nutritional yeast, which you can either buy online (Amazon) or in your local health food shop.
This dish tastes best fried. I haven't baked it yet but I think it might dry out the dish cakes and the chickpea flour might not cook fully, which could make them taste bitter. Talking of which, don't try the raw batter with the chickpea flour in it, it will taste bitter. Chickpea flour (also called gram flour) must be fully cooked to be eaten.
For more delicious vegan recipe ideas, check out my other videos on my youtube channel and subscribe here:
I have to say I was surprised myself how amazing these tasted! You don't taste the tofu anymore. I only used it as a carried of flavour and because it has a high protein and iron content - even fried food should have some kind of nutritional balance ;-)
Don't they look just like fish fingers? You will love this vegan version. The shushi sheet infused oil will give them a light fish taste that's not overwhelming.
Dunk them into ketchup, vegan mayo or even into a tahini dressing. Talking of which, we have just launching our Kickstarter campaign to get our tahini dressings produced. If you enjoy my recipes you will love our new dressings. Please help us to get these produced by supporting us here:
You can serve them with either chips or a delicious potato salad like this one: https://www.exceedinglyvegan.com/vegan-recipes/soups-starters/austrian-no-mayo-potato-salad
INGREDIENTS (10 - 12 vegan fish fingers):
Step 1 ingredients:
- Plenty of cooking oil
- Sushi sheets
Step 2 ingredients:
- 250g extra firm tofu
- 150g artichoke hearts in oil
- Juice of 1/2 lemon
Step 3 ingredients:
- 80g chickpea flour
- 5 tbsp nutritional yeast
- (2 tbsp olive oil)
- 1 1/2 tsp salt
- 1 tsp garlic powder
Step 4 ingredients:
- Breadcrumbs (e.g. gluten-free ones)
- vegan Mayo
- Potatoes salad (see recipe here)
Pour cooking oil into a pan and add 1 pack of sushi noori sheets to infuse the oil. The longer you leave them in the better: e.g. you could soak them in the morning and then cook the vegan fish fingers in the evening for a more intense taste. Alternatively, if you don't have much time heat them up a bit for 5 minutes so they give up more flavour. Make sure the heat isn't too high because they burn easily.
Place ingredients of step 2 into a food processor until you get a semi smooth mixture.
Transfer the mixture into a large bowl and add all other ingredients from this step and mix. Make sure there are no chickpea flour lumps, otherwise the fish fingers might taste bitter.
Form fish finger shapes. Alternatively just form sausage shapes. Admittedly it was a bit of work to make rectangular shapes and when they were fried they lost their shape a bit anyway. So if you want to make your life easier, roll them into sausage shape, it won't make a difference in terms of taste. They will be quite soft at this stage, but don' worry they will firm up when fried.
Add breadcrumbs to a bowl and roll the vegan fish fingers in them until they are covered on all sides.
Take the sushi sheets out of the pan with cooking oil and heat up the pan. Fry the fish fingers in the pan until they are golden brown. Place on a kitchen towl to soak up the excess oil.
Optionally drizzle some lemon juice on top when serving the fish fingers. Have cooked peas, chips or potato salad and ketchup or vegan mayo on the side. Enjoy!
And if you like vegan fish recipes you will love my vegan carrot salmon on a tofu cream cheese bagel.