Vegan Fish N Chips

793 Views
Yields: 4 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins

I do love a deep fried thing every now and then, and a good vegan fish n chips brings back fond memories of summer days, greasy newspapers, and being terrorised by seagulls.

The beauty of this vegan fish n chips is the light and crispy batter, and the slightly sour chips that make you want to keep eating. Tofu as a fish replacement is great because it has the same softness and, with the nori, tastes pretty much exactly like fish. I mean, we all know whatever is inside is just a vessel to justify eating massive amounts of batter.

Share / Save:

Ingredients

0/11 Ingredients
Adjust Servings
    Main Ingredients
  • Batter

Instructions

0/6 Instructions
  • In a large mixing bowl, mix flour, corn starch, baking powder, salt and pepper. Add the beer gradually to the flour mixture, mixing continuously until the batter is smooth. Don't get crazy excited and beat all the fizz out of it though. It should form a goopy drip at the end of your utensil. Cover the batter and rest in the fridge for at least 30 minutes.
  • Meanwhile, cut the tofu into random geometric shapes that make you happy. Portion the nori sheets and wrap some or all the pieces of tofu. I like to do half and half. If you have a very fresh and crispy nori sheet, you can use some lemon juice to stick the sheet to the tofu. What I usually do is just leave the nori sheet out for a couple of hours to get soggy and then it sticks on easily.
  • Heat about 800ml or four fingers depth of oil in a large and deep sauce pan. You want it proper deep so the oil doesn't come out and attack you later. Drip a small amount of batter into the oil, if the batter cooks and rises immediately, the oil is hot enough.
  • Add your potatoes, making sure not to crowd them in the sauce pan. Depending on the size of your pan, you may have to split it into two batches. When potatoes turn golden brown, remove from oil and drain on a kitchen towel.
  • After the potatoes are done, dip the tofu fush into the batter and carefully and gently slide into the hot oil. You need to use your hands for this. Mind you're not throwing them into the oil or the oil will splatter all over your face and ruin your mood for the meal.
  • When tofu fush turn golden brown, remove from oil and drain on a kitchen towel. Serve with chips, mushy peas, vegan tartare sauce, lemon wedges, and whatever else you like.

Notes

If you don't like to use beer, you can replace with soda water.

Tags

#batter  #potato  #seaweed  #tofu  

Leave a Reply

Your email address will not be published. Required fields are marked *