Reminiscent of a day trip to the seaside… the classic British fish and chips dish has been veganised and trust us when we say, it’s a winner!
Given up fish but still want to celebrate National Fish and Chip Day? Never fear, we’ve got David & Charlotte Bailey on hand with their flaky and flavourful tofu fish in a crispy beer batter. Combing a crunchy outer and soft middle, the tofu gives the fish a satisfying bite, whilst nori sheets add that well known fish taste. Serve it with some chunky homemade chips and sharp tartare sauce.
Beer-battered tofu ‘fish’ and chips with tartare sauce and mushy peas
Oh, this is a lovely treat! We’re suckers for anything battered once in a while and this really hits the spot. The tofu is a wonderful substitute in this classic British dish and the nori really adds the taste of the sea. Served with chunky chips, piquant tartare sauce to liven it up and a healthy dose of mushy peas, this is a dish to treasure. Serve, of course, with cheap malt vinegar.
- 180g plain (all-purpose) flour
- 1 tsp cornflour, plus extra to dust
- 1 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp chilli powder
- 325ml pale ale (make sure you get a vegan one)
- 350g block fresh firm tofu, drained and cut into 8-10 slices
- 1 sheet nori, cut into 8-10 pieces to neatly put on top of each slice of tofu salt and pepper
- 1 lemon, cut into wedges to serve
- 1 batch Tartare sauce
For the chips
- 4-5 King Edward potatoes, peeled, cut into chunk chip shapes and left to dry out on a tea towel
- 750ml vegetable oil
For the mushy peas
- 200g fresh or frozen peas
- 1 tbsp apple cider vinegar
- A handful of fresh mint, finely chopped
For the tartare sauce
- 1/2 jar vegan mayonnaise
- 2 tbsp capers, rinsed
- 1 gherkin, chopped
- 1/2 shallot, chopped
- 1 tbsp chopped fresh dill
- A twist of lemon
- To make the chips, heat the oil to about 16oc/320F. When a cube of bread browns in about 40 seconds, put half the chips in – you’re going to cook them in two batches – and fry for about 10 minutes until the insides are soft. Keep the temperature constant. Remove with a slotted spoon and leave to drain on a baking sheet covered with kitchen paper (paper towels).
- While the chips are draining, make the beer batter by combining the flour, cornflour, onion, garlic and chilli powders with the ale, mixing thoroughly. In a pan, heat the oil to 170C/340F. Check the temperature by putting a couple of drops of batter in the oil and seeing if it crisps up.
- Dust the tofu and nori slices with a little cornflour, then coat with the batter mixture and add to the hot oil in batches. They should take about 3-4 minutes to get really crisp. Flip them over midway so that they get nice and golden on both sides. Remove with a slotted spoon, place on some kitchen paper to soak up any excess oil and season to taste.
- When you’re ready to eat, heat the oil to 190C/375F, put the chips back in and cook until they’re golden and crispy. This should take about 6 minutes. Meanwhile, put the peas in boiling water with a little salt, bring to the boil, then cook for a couple of minutes until they’re slightly overdone. Strain, put them back in the pan, then crush with a potato masher, adding a little water if necessary to make them soft. Add the apple cider vinegar and chopped mint. Season with salt and pepper and slowly heat while mixing for a couple of minutes.
- For the tartare sauce, simply mix all the ingredients together and chill until ready to serve. The sauce can be stored in the fridge for up to 2 days.
- Put everything together on a (big!) plate with a generous wedge of lemon and a dollop of Tartare Sauce and enjoy.
Recipe taken from Fresh Vegan Kitchen by David and Charlotte Bailey (@buddhabowlvan @PavilionBooks). Image credit to HaaralaHamilton (@liznmax)