Vegan Fish and Chips
Crispy beer-battered tofu wrapped in nori and fried until golden, served with oven-baked chips — all the comfort of classic fish and chips, completely plant-based. On the table in about 45 minutes.
Ingredients
For the chips:
- 4 potatoes peeled and sliced
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper freshly cracked
- ½ tsp oregano
- ½ tsp basil
For the fish:
- 1 block firm tofu smoked, sliced
- 2 Tbsp lemon juice fresh
- 3 sheets nori
- 2 cups oil for frying
For the batter:
- 1 cup beer certified vegan
- 1 cup all-purpose flour
- 2 Tbsp chickpea flour
- 1 Tbsp psyllium husks
- 2 Tbsp nutritional yeast
- 1 Tbsp corn starch
- 1 tsp salt
- ⅓ tsp black salt optional, for flavour
- ½ tsp white pepper
- ½ tsp baking soda
- 1 Tbsp vegan fish sauce optional
Instructions
- Preheat the oven to 200°C.
- Lay a sheet of parchment paper on a baking tray.
- Spread the sliced potatoes in a single layer on the tray.
- Drizzle with the olive oil and sprinkle with the salt, pepper, oregano and basil. Toss to coat every chip evenly.
- Bake until golden and crisp.
- Meanwhile, prepare the vegan fish:
- Cut the nori sheets to match the shape of the tofu slices, then cover both sides of every tofu slice with a piece of nori. Sprinkle with lemon juice to help the nori stick, then set aside.
- Add the oil to a deep pan and heat it over medium heat until it reaches deep-frying temperature.
- In a medium bowl, combine all the batter ingredients and stir well until smooth.
- Dip every tofu slice in the batter and deep-fry for about a minute, until golden.
- Place on a paper towel to drain the excess oil.
- Serve the tofu fish warm, with the crispy chips and your favourite sauce.
Notes
Use a certified vegan beer — some brands are clarified with isinglass (fish-derived) and aren't suitable. The nori is what gives the tofu its sea flavour, so don't skip it. Best eaten straight away while the batter is still crisp; leftovers keep in the fridge for up to 2 days and re-crisp well in the oven or air fryer.