Vegan “Fish” & Chips

by | October 26, 2019

Sometimes we all need a bit of vegan comfort food to break up the smoothies and stuffed spuds — as tasty as they may be.

What better way to make that happen than with this beautiful recipe — Vegan “Fish” & Chips!

This recipe — from Nicolette of Basil & Biceps — is one worth keeping around for family dinners, events and parties.

That said, this dish takes a little bit of time so be sure to plan ahead! Let’s get started. 

Lemons

Vegan “Fish” & Chips

Ingredients

For the “Fish”

  • Two blocks extra firm tofu
  • 1/2 cup water
  • 1/4 cup coconut aminos, Tamari, or soy sauce
  • 2 tbsp malt vinegar
  • 2 lemons, juiced
  • 1 tsp Himalayan salt
  • 1 tsp old bay seasoning
  • 3 nori sheets, chopped up 
  • 1 cup chickpea flour
  • 3/4 cup sparking water
  • 2 nori sheets
  • 1 tsp old bay
  • 1/2 tsp Himalayan salt
  • 1/2 tsp black pepper
  • 2 tbsp ground flax
  • 1/2 tsp baking soda
  • 2 tbsp nutritional yeast
  • 1/4 cup avocado oil 

For the Chips:

  • 1/2 lb red potatoes
  • 1 tbsp avocado oil
  • 1/2 tbsp old bay
  • 1 tsp Himalayan salt
  • 1/2 tsp black pepper

Vegan Coleslaw:

Vegan Tarter Sauce:

  • Vegan avocado oil mayo
  • Lemon Juice to taste
  • Old bay to taste
  • Relish
Vegan Fish and Chips

Method

Instructions for the “Fish”:

  1. Drain tofu completely
  2. Cut tofu into half lengthwise, then cut into thirds.
  3. Place on clean dishtowel, fold towel over so tofu is covered.
  4. Lightly press to help drain liquid.
  5. Combine marinade in large glass baking dish.
  6. Set in tofu, make sure everything is covered.
  7. Place into fridge and let marinade for 30 minutes.
  8. Combine all batter ingredients.
  9. Remove tofu from fridge.
  10. Add oil to pan and heat to medium.
  11. Dip each ”fish” in batter then gently set into heated oil.
  12. Cook each side for 5 minutes.
  13. Place on paper towel to drain, then on wire cooling rack.

Instructions for the Chips:

  1. Preheat oven to 400 F
  2. Cut potatoes into wedges, then rinse off starch.
  3. Parchment line two baking sheets.
  4. Add half the potatoes to one and half to the other.
  5. Season potatoes and toss to combine.
  6. Place in oven and bake for 40 minutes, making sure to flip halfway through.

Assembly:

  1. For coleslaw combine coleslaw mixture, mayo, malt vinegar, and celery seeds into bowl. Mix well.
  2. For relish combine vegan mayo, lemon juice, old bay, and relish.
  3. Serve yourself up a large plate of “fish” & chips, coleslaw and tarter sauce. Finish with some fresh dill and chives.

You can find this great recipe and more from Basil and Biceps on her blog, as well as her Instagram!

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