Vegan Fish & Chips
Featured Product:
Sea Salt Fine (With Anti-Caking Agent)
A great alternative to fish is this tofu-based recipe... deeelish!
Ingredients
Fish
400g
Tofu
Sea salt
to taste
Garlic powder
to taste
Pepper
to taste
Sushi nori sheets
Bread crumbs
Batter
330ml
Beer
3 tablespoons
Lemon juice
Chips
550g
Potatoes
Sea salt
to taste
Pepper
to taste
Sunflower oil
Tartar Sauce
Gherkins
Vegan mayonnaise
Mushy Peas
2 tablespoons
Vegan butter
256g
Frozen peas
Lemon juice
Sea salt
to taste
Pepper
to taste
Instructions
Fish
Remove as much liquid from the tofu as possible by squeezing between two paper towels with weight on top such as a chopping board and bowl.
When the tofu is ready, cut into 1cm thick fish pieces. Sprinkle with lemon juice, some garlic powder and salt and pepper. Wrap the tofu in a nori sheet.
Batter
Pour the beer into a bowl with the batter ingredients and mix until smooth. Dunk the fish pieces into the batter and then roll into the breadcrumbs on a plate. Fry in hot cooking oil until golden brown.
Chips
Cut the potatoes into chip sized slices, place in a bowl and drizzle the oil on top. Season with salt, pepper and rosemary, mix and leave for 10 minutes. Line a baking tray with baking paper, grease with oil and add the potato slices. Bake for 35 minutes or until brown and crisp.
Peas
Add the butter, peas and mint to a saucepan. Simmer for 10 minutes, squeeze lemon juice on top and season with salt and pepper. Stir then mash the peas.
Tartar Sauce
Finely chop some gherkins and mix with vegan mayo.
