Vegan "Fish" + Chips w/ Beer Battered Tofu Fillets + Dairy Free Tartar Sauce

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
Servings: 4

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!

 

Ingredients:


Fish Fillets

  • 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

Tartar Sauce

  • 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

Chips

  • 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
     1. Start by wrapping the tofu in a tea towel o thin, clean dish towel. Place a castiron pan on top of it or other heavy pot/pan. This process helps draw out the water and dry the tofu.

    1. Start by wrapping the tofu in a tea towel o thin, clean dish towel. Place a castiron pan on top of it or other heavy pot/pan. This process helps draw out the water and dry the tofu.

     2. Next, mix together flour, salt, baking powder, and Old Bay in a medium bowl.

    2. Next, mix together flour, salt, baking powder, and Old Bay in a medium bowl.

     3. Next, slowly pour in 12 ounces of beer into the flour while whisking at the same time. Once all beer is whisked in, cover, and place into refrigerator for at least fifteen minutes to set.

    3. Next, slowly pour in 12 ounces of beer into the flour while whisking at the same time. Once all beer is whisked in, cover, and place into refrigerator for at least fifteen minutes to set.

     4. Using a mandolin or knife, slice the russet potato into thin slices. I used the thickest setting on my mandolin (approx. 1/4 inch). 

    4. Using a mandolin or knife, slice the russet potato into thin slices. I used the thickest setting on my mandolin (approx. 1/4 inch). 

     5. Once all the potatoes are sliced, mix it with the other ingredients - oil, spices, etc. Place onto a parchment-line oven pan and stick into the oven. Bake for 25 mintues.

    5. Once all the potatoes are sliced, mix it with the other ingredients - oil, spices, etc. Place onto a parchment-line oven pan and stick into the oven. Bake for 25 mintues.

     6. While the potatoes bake, slice your tofu half lengthwise and then again across the side to create four pieces. Cut those pieces into two triangles. Take each piece and dredge the tofu in the 1/4 cup cornstarch. You want a nice thin layer on the tofu. 

    6. While the potatoes bake, slice your tofu half lengthwise and then again across the side to create four pieces. Cut those pieces into two triangles. Take each piece and dredge the tofu in the 1/4 cup cornstarch. You want a nice thin layer on the tofu. 

     7. Next, place 3 tbl of butter in castiron pan over medium high heat. Get the butter to start to pop. Once that happens, dunk each tofu piece into the batter and throw onto the pan. 

    7. Next, place 3 tbl of butter in castiron pan over medium high heat. Get the butter to start to pop. Once that happens, dunk each tofu piece into the batter and throw onto the pan. 

     8. Cook each piece for about 3-4 minutes on each side. 

    8. Cook each piece for about 3-4 minutes on each side. 

     9. While the tofu is pan frying and potatoes are finishing in the oven, whisk together the tartar sauce. Serve up 2 pieces of tofu, 1/4 of the potatoes and a side of tartar. Dig in! Enjoy!

    9. While the tofu is pan frying and potatoes are finishing in the oven, whisk together the tartar sauce. Serve up 2 pieces of tofu, 1/4 of the potatoes and a side of tartar. Dig in! Enjoy!

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