Vegetarian Classic British Fish and Chips
Discover the perfect plant-based twist on a beloved British classic with this Vegetarian Fish and Chips recipe! Expertly combining crispy golden russet potato chips and irresistibly crunchy vegetarian fish fillets, this dish captures the hearty charm of traditional fish and chips without compromising on flavor. A light, bubbly batter infused with paprika and club soda ensures the fillets are perfectly crisp, while double-fried chips offer the ultimate crunch. Serve your creation with tangy malt vinegar and zesty lemon wedges for an authentic experience that’s entirely vegetarian. Ready in under an hour, this crowd-pleasing recipe is perfect for satisfying pub-style cravings at home.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 pieces Vegetarian fish fillets
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 cup Club soda
- 1 liter Vegetable oil
- 4 pieces Lemon wedges
- 0.25 cup Malt vinegar
Instructions
Wash and peel the potatoes. Cut them into thick strips, about 1 cm wide.
Place the cut potatoes in a bowl of cold water and let them soak for 30 minutes to remove excess starch.
In a large mixing bowl, combine the flour, baking powder, salt, black pepper, and paprika.
Gradually whisk in the club soda until a smooth batter forms. The consistency should be similar to that of heavy cream. Set aside.
Heat the vegetable oil in a deep-fryer or large, deep saucepan to 350°F (175°C).
Drain the potatoes and pat them dry with paper towels.
Carefully lower the potatoes into the hot oil in batches. Fry for 3-4 minutes until they are pale and soft. Remove and drain on paper towels.
Dip the vegetarian fish fillets into the batter, ensuring they are fully coated.
Fry the battered fillets in the hot oil for 5-7 minutes until golden brown and crisp. Remove and drain on paper towels.
Increase the oil temperature to 375°F (190°C). Return the potatoes to the hot oil and fry again for an additional 2-3 minutes until golden and crispy.
Remove the chips from the oil and drain on paper towels. Sprinkle with a pinch of salt while they are still hot.
Serve the vegetarian fish and chips with lemon wedges and malt vinegar.
Nutrition Facts
Calories |
10155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 917.8 g | 1177% | |
| Saturated Fat | 132.6 g | 663% | |
| Polyunsaturated Fat | 568.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5554 mg | 242% | |
| Total Carbohydrate | 471.2 g | 171% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 19.1 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 7630 mg | 162% | |
*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.
