Vegan Fish & Chips
I used to LOVE the flavor of fish: flounder, red, bass, trout, and catfish, to name a few. I grew up in the Washington D.C. area around Annapolis, Baltimore, and Potomac, eating oysters, shrimp, clams, and lobsters. We used to drive to Virginia Beach to eat fried crabs and crab cakes. Lately, after NOT eating seafood for FIFTEEN YEARS, I suddenly found I CRAVED for it. Then I realized that I could "create" the same or similar flavor. So, I looked up a lot of recipes and made my own - and now, I AM SATISFIED. For the full Vegan Fish and Chips Recipe, scroll to the bottom of the page.
Servings: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hours
Equipment Needed: Bowl, Whisk, Skillet, Spoon, Scissors
Ingredients:
Vegan Fish
1 pound Tofu, Extra Firm, Dried
2 Nori Sheets (Toasted Seaweed)
1/4 teaspoon Curry
1/2 teaspoon Sea Salt (OR) Pink Himalayan Salt
1 Tablespoon Cornstarch
1/2 Cup Seltzer Water (Flavored is fine)
1/2 Cup Flour, All Purpose
1/2 teaspoon Cumin
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon Slap Ya Mama (OR) Cajun Seasoning
Oil for frying
Chips
6 Potatoes, Large
4 teaspoon Olive Oil
1/2 teaspoon Sea Salt (OR) Pink Himalayan Salt
1 teaspoon Rosemary
Tartar Sauce
1 Cup Vegannaise
1 Tablespoon Capers
5 Pickles (I made my from Cucumbers and Lemon
Juice)
1 teaspoon Dill
Lemon Twist
*Blend together and serve with Vegan Fish
Directions:
1. Cut Tofu through the middle (horizontally). Then into a triangular shape.
2. Using Scissors, cut Nori/Seaweed Sheets into roughly the same shape on top of Tofu. Press the sheet onto the Tofu (it should smell "fishy"). Sprinkle a little Salt on each piece.
3. Combing Flour, Seasonings, and Cornstarch and Whisk together. Then add the Seltzer Water and stir until Flour is absorbed - not too thick, not too thin - it should pour like pancakes.
4. Dip the Tofu in the Batter Mixture and fry for 10-15 minutes, until golden brown, turn.
5. While Vegan Fish is frying, cut Potatoes and drizzle Olive Oil, Salt, and Rosemary on a Cookie Sheet. Bake for 20 minutes.
6. Once Fish is cooked, serve with Tartar Sauce and Chips.
7. Eat and Enjoy!
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Servings: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Equipment Needed: Bowl, Whisk, Spoon, Skillet, Baking Sheet (non-stick)
Ingredients:
Vegan Fish
1 pound Tofu, Extra Firm, Dried
2 Nori Sheet (Toasted Seaweed)
¼ teaspoon Curry
½ teaspoon Sea Salt (OR) Pink Himalayan Salt
1 Tablespoon Cornstarch
½ Cup Seltzer Water (Flavored is fine)
½ Cup Flour, All Purpose
½ teaspoon Cumin
½ teaspoon Old Bay Seasoning
¼ teaspoon Slap Ya Mama (OR) Cajun Seasoning
Oil for frying
Chips
6 Potatoes, Large
4 teaspoon Olive Oil
1/2 teaspoon Sea Salt (OR) Pink Himalayan Salt
1 teaspoon Rosemary
Tartar Sauce
1 Cup Vegannaise
1 Tablespoon Capers
5 Pickles (I made my from Cucumbers and Lemon
Juice)
1 teaspoon Dill
Lemon Twist
*Blend together and serve with Vegan Fish
Directions:
1. Cut Tofu through the middle (horizontally). Then into a triangular shape.
2. Using Scissors, cut Nori/Seaweed Sheets into roughly the same shape on top of Tofu. Press the sheet onto the Tofu (it should smell "fishy"). Sprinkle a little Salt on each piece.
3. Combing Flour, Seasonings, and Cornstarch and Whisk together. Then add the Seltzer Water and stir until Flour is absorbed.
4. Dip the Tofu in the Batter Mixture and fry for 10-15 minutes, until golden brown, turn.
5. While Vegan Fish is frying, cut Potatoes and drizzle Olive Oil, Salt, and Rosemary on a Cookie Sheet. Bake for 20 minutes.
6. Once Fish is cooked, serve with Tartar Sauce and Chips.
7. Eat and Enjoy!
