Vegetarian Classic British Fish and Chips
Experience the timeless comfort of pub-style dining with this Vegetarian Classic British Fish and Chips recipe, a plant-based twist on the iconic dish. Perfectly golden and crispy russet potato chips accompany tender, battered vegetarian fish fillets for a hearty, satisfying meal. The secret to the light and crunchy batter lies in the combination of baking powder, club soda, and a touch of paprika for added flavor. Double-fried chips ensure the perfect balance of fluffiness and crispiness, while classic accompaniments like tangy malt vinegar and fresh lemon wedges complete the dish. Ready in under an hour, this vegetarian take on a British classic is ideal for weeknight dinners or gatherings with family and friends. Serve up a taste of tradition—minus the fish!
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Ingredients
- 4 large Russet potatoes
- 4 pieces Vegetarian fish fillets
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 cup Club soda
- 1 liter Vegetable oil
- 4 pieces Lemon wedges
- 0.25 cup Malt vinegar
Directions
Step 1
Wash and peel the potatoes. Cut them into thick strips, about 1 cm wide.
Step 2
Place the cut potatoes in a bowl of cold water and let them soak for 30 minutes to remove excess starch.
Step 3
In a large mixing bowl, combine the flour, baking powder, salt, black pepper, and paprika.
Step 4
Gradually whisk in the club soda until a smooth batter forms. The consistency should be similar to that of heavy cream. Set aside.
Step 5
Heat the vegetable oil in a deep-fryer or large, deep saucepan to 350°F (175°C).
Step 6
Drain the potatoes and pat them dry with paper towels.
Step 7
Carefully lower the potatoes into the hot oil in batches. Fry for 3-4 minutes until they are pale and soft. Remove and drain on paper towels.
Step 8
Dip the vegetarian fish fillets into the batter, ensuring they are fully coated.
Step 9
Fry the battered fillets in the hot oil for 5-7 minutes until golden brown and crisp. Remove and drain on paper towels.
Step 10
Increase the oil temperature to 375°F (190°C). Return the potatoes to the hot oil and fry again for an additional 2-3 minutes until golden and crispy.
Step 11
Remove the chips from the oil and drain on paper towels. Sprinkle with a pinch of salt while they are still hot.
Step 12
Serve the vegetarian fish and chips with lemon wedges and malt vinegar.
Nutrition Facts
| Serving size | (3081.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10155.1 |
| Total Fat 917.8g | 0% |
| Saturated Fat 132.6g | 0% |
| Polyunsaturated Fat 568.1g | |
| Cholesterol 0mg | 0% |
| Sodium 5554.5mg | 0% |
| Total Carbohydrate 471.2g | 0% |
| Dietary Fiber 35.4g | 0% |
| Total Sugars 19.1g | |
| Protein 93.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 305.1mg | 0% |
| Iron 29.1mg | 0% |
| Potassium 7629.9mg | 0% |
Source of Calories