Break out the malt vinegar and tartar sauce… it’s time for a vegan fish fry!
Vegan fish? Okay, it’s tofu, but when deep-fried in beer batter it tastes just like the real thing.
Vegan fish and chips recipe
- 1 cup flour
- 1 cup cornstarch
- 1 teaspoon dill
- 1 teaspoon onion powder
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon salt
- 10 ounces beer (use your favorite)
- 1 large russet potato, scrubbed
- Vegetable oil, for frying
- 1-1/2 teaspoons Ener-G whisked with 5 tablespoons water
- 1 sheet nori, ground into a powder
- 1 block firm tofu, cut into 1/2-inch thick sticks or slices
- Lemon wedges
- Malt vinegar
- Vegan tartar sauce
- In a medium bowl, mix together the flour, cornstarch, dill, onion powder, Old Bay seasoning and salt. Slowly pour in beer and mix the batter until there are no lumps. Refrigerate for about 3 hours.
- In a small saucepan, heat plenty of oil over medium-high heat.
- While you are waiting for the oil to heat, slice the potato into thin slices on a mandoline slicer. Check the oil by placing a potato slice halfway into the oil, using heat-resistant tongs. If it immediately bubbles up around the potato, the oil is ready.
- Working in batches, place about 10 slices of the potato into the hot oil, one at a time. Fry until golden, about 5 minutes. Remove the potatoes from the oil and let drain on paper towels. Season with salt. Set aside. (Keep oil hot.)
- In a small bowl, combine the Ener-G mixture and the nori powder.
- Dunk the tofu, one piece at a time, into the Ener-G mixture, then into the batter, coating well. Transfer tofu immediately into the hot oil and fry until golden brown, about 2-3 minutes. Remove from the oil and place on paper towels to drain.
- Serve with the potato slices, lemon wedges and malt vinegar or vegan tartar sauce, which can be made by mixing equal parts relish and Vegenaise together.
Leftover batter can be refrigerated for a day or frozen for up to 3 months and reused.