Vegan fish & chips recipe
Watch the video to see detailed instructions
Vegan fish & chips recipe
The fish:
- 400 g extra firm tofu
- salt and citric acid to taste
- 2 roasted seaweed sheets
- 6 tbsp flour
- 2 tbsp corn starch
- 1 roasted seaweed sheet
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- salt to taste
- 1/2 tsp turmeric
- 1/2 tsp baking powder
- 120 ml oat milk
- 60 ml soda water
- 1 kg potatoes
- 1 tsp white vinegar
- Salt & pepper to taste
- Grill spice to taste
- 100 ml vegan yogurt (unsweetened)
- 50 ml vegan mayo
- salt
- pepper
- lemon juice
- few drops of vinegar
- dill
- spring onions
- pickles
- dash of sugar (optional)
- Cut the tofu into 1 cm thick fish tail shapes by cutting the tofu block on the bias and season it with salt and citric acid.
- wrap the tofu fish with seaweed and cut it to cover 2 to 3 sides of the tofu pieces and squeeze few drops of lime on each piece.
- Prepare the batter by grinding the seaweed sheet with corn starch to get seaweed powder.
- Mix all the batter ingredients in a bowl.
- Dip the tofu fish in batter and fry them in about 1 cm deep oil.
- Double fry by dipping the fried fish in batter again and fry for a second time.
- For the chips, add the spices to cut potato wedges and lay down on a tray then bake in the oven at 200 c until golden brown.
- For the tartar sauce, cut the pickles, spring onion and dill into small pieces then mix all ingredients in a small bowl and leave it to chill in the fridge.