Vegan Fish & Chips

Updated: Jan 26

That's right, vegan fish...it can be done! This is the perfect meal when you feel like having a little pub food at home. This plant-based version of the classic fish and chips is made from tofu and is vastly healthier than it's deep fried counterpart. Although I do use just a couple tablespoons of oil in this recipe, that's a stark contrast to most recipes I've seen out there. This flaky, tender "fish" is battered in a crispy and flavorful batter which is also great for vegan fish sticks or even a vegan filet-o-fish sandwich.


"Fish" Ingredients

1 block of firm tofu - drained between two paper towels for about 15 minutes

2 T vegan worcestershire sauce

1 T Nori Furikake or finely cut up a sheet of nori

1/2 lemon- juiced

1/4 t Salt & Pepper Blend* (see recipe below) or just S&P to taste


Batter

3/4 c flour

2 T chickpea flour

2 T corn starch

1 1/2 t baking powder

1/4 t garlic powder

1/4 t onion powder

1/4 Salt & Pepper Blend

1/2 c non-dairy unsweetened milk

1/2 c seltzer water or sub for your favorite beer

2 T oil for initial frying - then transfer to air-fryer to finish


Instructions

  1. Drain the water from the tofu and wrap it in paper towels with something on top to weigh it down a bit, such as a plate. Press down gently a few time to release the excess water. After the water has drained from the tofu, cut it into serving size pieces. I recommend at least 6-8 pieces. Then make about 4 lengthwise cuts on each piece, but not all the way through the tofu, you want to leave it intact.

  2. Mix the worcestershire, nori furkake, lemon juice and S&P and brush all over tofu, ensuring to get in between the cuts.

  3. Combine batter ingredients in a bowl, stirring to combine, and set aside.

  4. Heat a frying pan on medium and add oil. When oil is hot, dip each piece of tofu into the batter and cook on each side for about 2-3 minutes until slightly golden and batter has firmed. Transfer to air-fryer and finish until golden brown and crispy.

Air-Fried Chips

3 medium potatoes - cut into fry size pieces

1-2 t oil

Salt & Pepper to taste


Cut the potatoes into 4 slices, then cut those pieces into 4 lengthwise cuts to create 1/2-3/4 inch fries. Transfer fries to a heavy pot and cover with water. Bring to a boil and cook par cook for about 5 minutes. Drain liquid. Add oil and S&P to pot, then toss to coat. Cook in air fryer until golden brown and crispy. I set my Instant Pot air-fryer lid to 400 degrees for 25 minutes and tossed the potatoes a few times.


Tarter Sauce

1/4 c vegan mayo

1 t dill relish

1 t lemon juice

1/2 t vegan Worcestershire sauce

1 t nutritional yeast

Salt & Pepper to taste


Mix all ingredients in a bowl until smooth.


*Salt & Pepper Blend - Combine 3 T Kosher Salt, 1 T Fresh Cracked Black Pepper, 1 t white pepper



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