Vegan Classic British Fish and Chips
Experience a plant-based twist on a beloved comfort food with this Vegan Classic British Fish and Chips recipe. Tender slices of extra-firm tofu are marinated with soy sauce and lemon juice, then topped with savory nori for a flavorful "fishy" touch before being dipped in a light, crispy batter. Paired with perfectly golden, double-fried chips, this dish delivers all the crispy, indulgent textures you crave while staying entirely vegan. With simple ingredients like flour, cornstarch, and pantry spices, this recipe transforms into a hearty meal that’s easy to recreate at home. Serve it with a sprinkle of salt and a dash of malt vinegar for the ultimate pub-style experience—no seafood required. Whether you're a longtime vegan or just exploring plant-based options, this recipe is a delicious way to enjoy a British classic guilt-free!
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Ingredients
- 400 g extra-firm tofu
- 1 large nori sheets
- 3 tablespoons soy sauce
- 1 tablespoon lemon juice
- 120 g flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 180 ml water
- 600 g potatoes
- 1 liter vegetable oil
- 0 to taste malt vinegar
Directions
Step 1
Press the tofu to remove excess water. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes.
Step 2
Meanwhile, peel the potatoes and cut them into thick chips (around 1 cm thick). Place the cut potatoes in a bowl of cold water to prevent browning.
Step 3
Cut the pressed tofu into four thick slices. Tear the nori sheet into four pieces that will fit on top of each tofu piece to give it a 'fishy' flavor.
Step 4
Marinate the tofu slices by combining soy sauce and lemon juice in a shallow dish. Lay the tofu slices and nori pieces in the marinade and let them sit for at least 10 minutes, turning once.
Step 5
In a large bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Whisk in the water gradually to create a smooth batter.
Step 6
Heat the vegetable oil in a large deep pan or fryer to 180°C (350°F).
Step 7
Drain the potatoes and pat them dry with a towel. Fry the chips in batches for about 5-6 minutes until light golden, then remove and drain on paper towels.
Step 8
Take a slice of tofu, place a piece of nori on top, dip it into the batter ensuring it's coated well, then gently place it into the hot oil. Fry for about 4-5 minutes until golden and crispy, then drain on paper towels. Repeat with the remaining tofu slices.
Step 9
Refry the chips for an additional 3-4 minutes until they are crispy and golden brown, then drain on paper towels.
Step 10
Serve the freshly fried tofu 'fish' alongside the chips with a sprinkle of salt and a dash of malt vinegar.
Nutrition Facts
| Serving size | (2360.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9262.2 |
| Total Fat 918.0g | 0% |
| Saturated Fat 131.5g | 0% |
| Polyunsaturated Fat 568.1g | |
| Cholesterol 0mg | 0% |
| Sodium 4693.7mg | 0% |
| Total Carbohydrate 258.5g | 0% |
| Dietary Fiber 27.3g | 0% |
| Total Sugars 10.4g | |
| Protein 95.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2880.9mg | 0% |
| Iron 24.3mg | 0% |
| Potassium 4567.4mg | 0% |
Source of Calories