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You are here: Home / Entrees / Faux Fish and Real Chips

October 2, 2011

Faux Fish and Real Chips

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Faux Fish and Real Chips

This. is. it. Breaking open these faux fish fillets and taking a bite of crispy, perfectly seasoned breading along with some steaming nori-laced tofu inside made all of my deep-fried dreams come true. Even my husband, who is a die-hard fried fish connoisseur, loved these. This pairs perfectly with homemade russet potato chips, malted vinegar and a squirt of fresh lemon.

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Faux Fish and Real Chips

FAUX FISH AND REAL CHIPS


  • Author: olivesfordinner.com
  • Yield: 2 servings
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Ingredients

  • 1 cup flour
  • 1 cup cornstarch
  • 1 tsp dill
  • 1 tsp onion powder
  • 1 tsp Old Bay Seasoning
  • 1 tsp salt
  • 10 ounces of your favorite beer
  • 1 large russet potato, scrubbed
  • 1 1/2 tsp Ener-G, whisked with 5 TB water, mixed with 1 sheet of nori that has been ground into a powder
  • 1 block of firm tofu, cut into 1/2 or < 1/2-inch thick sticks or slices
  • plenty of vegetable oil for frying

Instructions

  1. In a medium-sized bowl, mix together the flour, cornstarch and seasonings. Slowly pour in the beer and mix the batter until there are no lumps left. Place in the refrigerator for about three hours.
  2. When you are ready to prepare the dish, start by heating plenty of oil in a small saucepan over medium high heat.
  3. While you are waiting for the oil to heat, slice the potato into thin slices on a mandoline slicer. Test the readiness of the oil by inserting a potato slice into the oil halfway with heat-resistant tongs. If it immediately bubbles up around the potato, you are ready to fry.
  4. Working in batches, slowly slide about 10 slices (one at a time) of the potato into the hot oil. Fry until golden, about 5 minutes. Remove the potatoes from the oil with heat-resistant tongs and let drain on paper towels, sprinkling with a little salt. Set aside.
  5. To make the faux fish filets, work with the tofu one piece at a time, dunking it first into the Ener-G/nori mixture, then dunking it into the batter, coating well. Transfer it immediately into the hot oil and fry until golden brown, about 2-3 minutes. Remove carefully from the oil with heat-resistant tongs and place on paper towels to drain.
  6. Serve with the potato slices, lemon wedges and malt vinegar or vegan tartar sauce, which can be made by mixing equal parts relish and Vegenaise together.
  7. Any leftover batter can be refrigerated for an extra day or frozen for up to three months and reused.

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Filed Under: Entrees, Tofu, Vegan Seafood Tagged With: potatoes, tofu, vegan mofo, veganized classics

Reader Interactions

Comments

  1. Elisabeth says

    October 3, 2011 at 12:30 am

    OMG! I cannot wait to make this! I love malt vinegar on my "chips" too 🙂 I love the picture, it looks like an Irish pub dinner that I wish I had right now 🙂

    Reply
  2. Becky says

    October 3, 2011 at 12:33 am

    This sounds like something I'd love to try! And I have nori sheets on hand! I'm not great at frying, but I'm saving this to def. try ^_^

    Reply
  3. Kristen says

    October 3, 2011 at 2:29 am

    The picture had me! I don't miss much as a vegan, but a good fish & chips is one of the few exceptions. Really looking forward to trying this!

    Reply
  4. Scissors and Spice says

    October 3, 2011 at 2:30 am

    Ah! Thank you! I miss the fish and chips of my youth. It was the only fish would eat and since I was raised Catholic, my dad would get it every Fridays. Of course, being from New Bedford, there was always fish around! 🙂

    Reply
  5. gpope says

    October 2, 2011 at 11:44 pm

    Amazing! That sounds like an incredible recipe. I must try! Beautiful presentation, too. Ahhh, give it to me!

    Reply
  6. Mallory says

    October 3, 2011 at 2:20 am

    Wow! That looks amazing. Next time I'm feeling like frying something, it'll definitely be this.

    Reply
  7. myveganlondon says

    October 3, 2011 at 4:55 am

    Amazing! It looks fabulous, thanks so much for this recipe, I have been trying to reproduce this famous English dish without any success. Will try again now 🙂

    Reply
  8. JL goes Vegan says

    October 3, 2011 at 10:54 am

    Wow, this is a gorgeous post and an impressive recipe! You do MoFo up right! Can't wait to try the "fish"!

    Reply
  9. saveyrgeneration says

    October 3, 2011 at 4:29 pm

    looks delicious!

    Reply
  10. Kittee Bee Berns says

    October 3, 2011 at 5:05 pm

    these are things of beauty!
    xo
    kittee

    Reply
  11. kohlrabiandquince says

    October 4, 2011 at 4:49 am

    This looks fantastic. I think I'm going to try it for dinner tomorrow. What texture tofu did you use?

    Reply
  12. erinwyso says

    October 4, 2011 at 10:24 am

    Thanks kohlrabiandquince — I just used Naysoya firm tofu for this (and I updated the text in the recipe as well to clarify – thanks!) I hope you enjoy the recipe! : )

    Reply
  13. corrinadarling says

    October 4, 2011 at 1:05 pm

    this looks unbelievably good. putting on my mofo must-make list for sure!

    Reply
  14. Jeni Treehugger says

    October 4, 2011 at 3:36 pm

    That looks divine!

    Reply
  15. awesomeveganrad says

    October 5, 2011 at 10:29 pm

    oh my deep fried goodness. love it!

    Reply
  16. Debbie says

    October 6, 2011 at 4:23 am

    The breading on the faux fish looks perfect. I really need to try this!

    Reply
  17. Maggie Muggins says

    October 6, 2011 at 5:13 pm

    This blows my mind! I never liked fish but my husband loves the battered stuff, I seriously need to try this.

    Reply
  18. Shaheen says

    October 7, 2011 at 5:16 pm

    Oh I wish I could smell this. the faux fish looks awesome.

    Reply
  19. Christina says

    October 10, 2011 at 4:32 pm

    That "fish" looks amazing. I have to try this recipe! 🙂

    Reply
  20. Anonymous says

    October 16, 2011 at 11:36 pm

    This looks so good! I can't have beer due to having celiacs. Do you recommend anything to replace that with?

    Reply
  21. erinwyso says

    October 17, 2011 at 12:14 am

    Anonymous – I think you may be able to sub 10 ounces of soy/rice milk with 1 TB of apple cider vinegar here — good luck!

    Reply
  22. Vanessa says

    October 17, 2011 at 12:21 am

    Wow! This looks amazing!

    Reply
  23. Anonymous says

    October 17, 2011 at 3:37 am

    Thank you so much! Love your blog!!

    Reply
  24. Mel says

    October 18, 2011 at 11:45 pm

    My hubby was just telling me the other day how much he misses fish and chips. I have seen a few faux fish and chips recipes but yours looks superior. Bookmarked!

    Reply
  25. Isobelle says

    November 2, 2011 at 1:13 pm

    Wow! I have missed fish & chips. They were a favourite when I lived in England. I would love to try this!

    Reply
  26. Mandee says

    November 7, 2011 at 5:53 am

    I have to try this! It looks sooo good!

    Reply
  27. Anonymous says

    December 21, 2011 at 7:39 am

    The fish looks amazing!! Has the tofu been pressed??

    Reply
  28. erinwyso says

    December 21, 2011 at 11:03 am

    Anonymous – no, there is no need to press the tofu for this method.

    Reply
  29. Sophie Baker-Britton says

    March 6, 2012 at 4:30 pm

    This looks absolutely stunning, well done!

    Reply
  30. mrandmrsvegan says

    May 1, 2013 at 4:06 am

    Is there any substitute for the Ener-G portion? Thank you

    Reply
    • erinwyso says

      May 1, 2013 at 11:02 am

      You can try one of the following egg replacement options:

      2 Tbsp. potato starch
      2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder

      But I can't guarantee success, as I've never tried them. You can also just leave it out, but it may result in the batter sticking too fast to the tofu, so instead of being fluffy, it may be more dense. Good luck!

      Reply
  31. Thisby says

    June 16, 2013 at 9:37 pm

    Yet another delicious dish from your website! My hubby says that it's the best thing I've made to date! He's allergic to soy, though, so he can only enjoy small tastes of mine…more for me!!! There is lots of batter left over, so I'm frying zucchini. Great batter! Thank you for this recipe!

    Reply
    • erinwyso says

      June 16, 2013 at 11:13 pm

      yay! so glad you and your hubby enjoyed! Isn't beer batter the best?

      Reply
    • Thisby says

      June 16, 2013 at 11:41 pm

      Yes, It was hard to wait 3 hours to use it!

      Reply
  32. Jan Bartel says

    June 16, 2015 at 1:07 am

    Made this dish last night and it was amazing. My husband said it's his new favorite dish. However, I had a heck of a time trying to grind the nori sheet into powder. Would Kelp Flakes work? Also your photos are always amazing. Thank you for all your recipes.

    Reply
    • erinwyso says

      June 16, 2015 at 2:41 am

      Jan, so happy to hear that! Kelp granules would work here, although they may be a little crunchy. I use a coffee grinder to grind the nori into a powder. Thanks again for your kind words!

      Reply

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