Vegan "Fish" + Chips w/ Beer Battered Tofu Fillets + Dairy Free Tartar Sauce
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 45 minutes
The Challenge: Fish + Chips
Fish + Chips!!! Vegan!!! Yes.
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 seared in a castiron pan. It turned out amazing! My fiancee taste tests everything to see how it compares to the real deal, and she noted this one was spot on!
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 in 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
- 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
- 3 tbl vegan butter
- 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)
- 1 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp sea salt
- pinch or two of pepper
- 1/2 tsp Old Bay
- 1 tsp nutritional yeast
Equipment You'll Need:
Mixing Bowls . Oven Pan . Silpat or Parchment Paper . Castiron Pan . Tea Towel . Mandolin (optional) . Whisk . Spatula
Before You Cook:
- Preheat oven to 425F
- Line oven pan with parchment paper or silpat