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.
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
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
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.
Mix the worcestershire, nori furkake, lemon juice and S&P and brush all over tofu, ensuring to get in between the cuts.
Combine batter ingredients in a bowl, stirring to combine, and set aside.
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.
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.
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