Vegan Classic British Fish and Chips
Discover a mouthwatering twist on a beloved favorite with this Vegan Classic British Fish and Chips recipe! Perfectly crispy tofu fillets wrapped in nori deliver a subtle "seafood" flavor, while thick, golden chips take center stage for a nostalgic plant-based rendition of this comfort food classic. The tofu is marinated in a zesty soy sauce and lemon mixture, then coated in a light, seasoned batter for a delectable crunch. Paired with twice-fried chips and a splash of malt vinegar, this recipe recreates the authentic taste of fish and chips in an entirely vegan-friendly way. Quick to prepare in under an hour and served hot and crispy, this dish is an absolute crowd-pleaser for vegans and non-vegans alike. Perfect for weeknight dinners or as a fun take on British pub food, every bite is flavorful, satisfying, and 100% plant-based!
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Recipe Information
Ingredients
- 400 g extra-firm tofu
- 1 large nori sheets
- 3 tablespoons soy sauce
- 1 tablespoon lemon juice
- 120 g flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 180 ml water
- 600 g potatoes
- 1 liter vegetable oil
- to taste malt vinegar
Instructions
Press the tofu to remove excess water. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes.
Meanwhile, peel the potatoes and cut them into thick chips (around 1 cm thick). Place the cut potatoes in a bowl of cold water to prevent browning.
Cut the pressed tofu into four thick slices. Tear the nori sheet into four pieces that will fit on top of each tofu piece to give it a 'fishy' flavor.
Marinate the tofu slices by combining soy sauce and lemon juice in a shallow dish. Lay the tofu slices and nori pieces in the marinade and let them sit for at least 10 minutes, turning once.
In a large bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Whisk in the water gradually to create a smooth batter.
Heat the vegetable oil in a large deep pan or fryer to 180°C (350°F).
Drain the potatoes and pat them dry with a towel. Fry the chips in batches for about 5-6 minutes until light golden, then remove and drain on paper towels.
Take a slice of tofu, place a piece of nori on top, dip it into the batter ensuring it's coated well, then gently place it into the hot oil. Fry for about 4-5 minutes until golden and crispy, then drain on paper towels. Repeat with the remaining tofu slices.
Refry the chips for an additional 3-4 minutes until they are crispy and golden brown, then drain on paper towels.
Serve the freshly fried tofu 'fish' alongside the chips with a sprinkle of salt and a dash of malt vinegar.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.4 g | 294% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 142.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.2 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
