Vegan Fish + Chips w/ Beer Battered Tofu Fillets and Dairy Free Tartar Sauce
Difficulty: 2/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 40-45 minutes
The Challenge: Fish + Chips
Fish + Chips!!! Vegan!!! Yes.
An incredibly easy + delicious vegan recipe for any starters or consistent go-to meals. I love this dish because its 1. ABSOLUTLEY INCREDIBLE. 2. Really easy to make. 3. Has beer in it (so you know its damn good). 4. Will make the vegans and non-vegans alike go “ooooooooo ya, that’s damn good.”
I was really pumped to take on this challenge. Before going vegan/vegetarian, I had very little fish ever. Some fish sticks. Any time I can recreate a dish I never really got a chance to enjoy in my life, it is pretty awesome.
Our fish fillet is a pretty simple extra firm tofu that has been dried out. It is then battered in a delicious beer batter mixture and then pan fried in a pot. It turned out amazing! Made this for the family, and they were like “wow we love you again.”
For the "chips," we did baked russet potato coins that were smothered in fresh herbs like rosemary, thyme, oregano, and sea salt. Baking them kept the dish a bit more healthier in comparison to frying anything.
The key to this dish is the batter though. I spent a good deal of time learning about fish batter from the UK that makes this dish a staple there. The key is to add beer slowly to a batter and whisk it in as the beer slowly pours in...then let it rest...then batter it up and pan fry.
Well, let's get into it!
14 oz extra firm tofu, drained + pressed
1.5 cups organic unbleached flour
Spices: 1 tbl baking powder, 1 tsp sea salt, 2 tsp Old Bay
12 oz beer (I used Miller High Life...want something that has a neutral flavor and is tan to brown)
1/4 cup cornstarch
1/2 cup oil, for frying (safflower oil or canola oil)
1/4 cup vegan mayonnaise
1 tbl pickle relish
1/4 tbl parsley dried
1/2 tsp lemon juice
1/2 tsp dijon mustard
1/4 tsp Worcestershire sauce
2 large russet potatoes, sliced thin
1.5 tbl safflower oil (or other neutral oil)
Spices: 1 tsp dried rosemary, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp sea salt, pinch or two of pepper, 1 tsp Old Bay, 1 tsp nutritional yeast
Equipment You'll Need:
Mixing Bowls . Oven Pan . Silpat or Parchment Paper . Deep Pot or Pan . Tea Towel . Mandolin (optional) . Whisk . Spatula
Before You Cook:
Preheat oven to 425F
Line oven pan with parchment paper or silpat