Vegan fish & chips that tastes just like the real thing. You will enjoy the crisp exterior of the light batter, followed by the taste of the sea, with a flaky fish fillet consistency. All with chunky British chips that everyone loves.
Do you miss authentic British fish and chips? What if I tell you that you can now make it vegan and delicious? It will actually be salty and sea tasting like the real thing. The batter is light and crisp just like what you get from a chippie. The vegan fish fillet also imitates the skin of the fish making it look even more realistic. All served with amazing chunky chips, baked in the oven.
Vegan fish fillet secrets
Want to know the secrets to make the best ever flaky vegan fish? I will tell you everything!
Vegan fish secret no 1: You will need to use smoked firm tofu. Smoked tofu already has some taste and it's easier to work with to create the perfect fishy flavour.
Vegan fish secret no 2: You will need to slice the tofu so you get more of a flaky texture and not just feel like you're biting into the tofu.
Vegan fish secret no 3: You will need miso paste and nori sheet. These are the most important ingredients that give the tofu the real taste of fish. It becomes irresistible.
This recipe makes enough fillets for 4 people. The dish takes very little to put together which makes it fantastic for dinner nights when you're looking for a great British meal!
How to make vegan fish & chips
You'll need to prepare the tofu first. I basically have two blocks of smoked tofu (200g each) which I first cut into two widthwise.
You should end up with 4 chunks of tofu. Slice each chunk into 7 slices. You will then need 4 slices per vegan fish fillet.
Mix the miso paste with a little bit of water to make it easier to brush over your tofu slices. Brush each tofu slice with miso paste, on both sides. Let it sit for 10 minutes.
The miso will work its magic and give so much flavour to your tofu slices. This makes it tastes salty, flavoursome and umami.
While you're waiting for the vegan fish to marinate, you can start making a move for the chunky potatoes.
Cut each potato into 1cm-wide slices, then into 1cm-thick sticks.
Blanch the potatoes in a large pan of boiling water for 2-3 mins, then drain well. Cover the pan and shake well to make the outer layer of the potatoes a little flakier. You can add 1 tsp of cornflour before shaking if you prefer.
Place the potatoes onto the roasting tray, drizzle with oil and ensure each chip is evenly coated. Season with salt and pepper and bake in the centre of the oven for 20 minutes, turning the potatoes halfway through.
Right, back to the vegan fish now. Sprinkle each slice of miso-marinated tofu with nori sprinkles and stack the tofu slices up to make 7 even piles. I used 4 tofu slices per pile. Wrap each pile in a cut to size nori sheet.
Top Tip: To make the nori stick to the tofu better, brush with a little more miso paste as needed. To have everything stick together, use toothpicks to skewer the vegan fish fillets together. It's easier to dip into batter and fry this way as well!
The nori sprinkles will give a fishy flavour to your tofu so make sure you don't miss this step. If you don't have nori sprinkles, you can grind some actual nori sheet. Or just use a very sharp knife to cut it into small chunks.
Right, let's make the batter. Simply add all the batter ingredients together in a bowl. I recommend not substituting any ingredients as they really make the batter awesome. You should add the recommended cornflour and baking powder. The baking powder makes the batter light and nice as well.
Heat up some olive oil (or any other vegetable oil you like to use) in a frying pan. Dip the nori wrapped vegan fish fillets into the batter, then immediately start frying them.
If you've used toothpicks, this is the time to remove them from your vegan fish fillets!
Serve the vegan fish fillets with those gorgeous golden chunky chips on the side. Enjoy your meal!
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.