This. is. it. Breaking open these vegan 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
- Yield: 2 servings
- Diet: Vegan
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
- 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.
- When you are ready to prepare the dish, start by heating plenty of oil in a small saucepan over medium high heat.
- 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.
- 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.
- 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.
- 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.
- Any leftover batter can be refrigerated for an extra day or frozen for up to three months and reused.
- Category: Vegan Seafood
Jan Bartel says
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.
erinwyso says
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!
Thisby says
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!
erinwyso says
yay! so glad you and your hubby enjoyed! Isn't beer batter the best?
Thisby says
Yes, It was hard to wait 3 hours to use it!