Crispy, golden vegan beer battered tofish and chips with mushy peas and tartare sauce.
It’s comfort food at it’s finest and a vegan twist on a British classic! The tofish is super crunchy on the outside and soft on the inside.
I’ve actually never eaten fish and chips. I was raised vegetarian so I never ate fish. However I have tested this on meat eaters and they have all approved!
As we are using tofu for this you aren’t getting a fishy texture. But I love how the tofu works in this recipe.
You want to get a firm or extra firm tofu and make sure you squeeze out any excess water. For more flavour you can go for a smoked or flavoured tofu as we aren’t marinading this.
Instead we are adding nori for a salty ‘fishy’ taste. You can find it in most supermarkets and it comes in sheets.
What you need for beer battered tofish:
- Plain flour (or gluten free)
- Baking powder
- Garlic powder
- Smoked paprika
- Black pepper
- Extra firm tofu
- Nori sheets
To make these gluten free just swap the flour and make sure the baking powder is gluten free. I have tested them both ways and they will still be nice and crispy gluten free!
For the chips, you can either make your own (always nicer) or use shop bought.
Go for a potato like maris piper, you can either keep the skins on or peel them – I like both!
Cut them into chip shapes, try to get them the same size so they cook at the same rate. Place in a large roasting tin and generously coat with oil, salt and pepper.
Cook at 200C/400F for around 30 minutes, check them regulary and toss so they don’t stick to the pan. Make sure they aren’t overcrowded, use two trays if you need to.
How to make beer battered tofish:
Mix all the batter ingredients together with a whisk. Set aside whilst you prepare the tofu.
Heat vegetable oil so it fills up a saucepan about two thirds.
Cut the block into three equal parts so you have three rectangular pieces. Cut each of them diagonally so you have 6 pieces of tofu.
Cut or rip the nori into pieces the same size as the tofu and press them on top. Squeeze a little lemon juice on top to help it stick.
Place the tofish into the batter, make sure it is fully coated and then carefully place into the oil.
To make sure the oil is ready, place the handle of a wooden spoon in the oil. If bubbles appear around it then it’s hot enough.
Fry for a minute or so then flip them over and fry on the other side. You can fry 2 to 3 or a time but don’t overcrowd the pan or the oil will cool down.
For more tofu recipes you may enjoy these:
As always if you make these vegan beer battered tofish and chips be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 240g plain flour (or gf)
- 2 tsp baking powder
- 1.5 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- Black pepper
- 480ml beer
- 500g extra firm tofu
- 4 nori sheets
- 4 large baking potatoes
- 450g/3 cups frozen peas
- Fresh mint
- 4 tbsp vegan butter
- 1 cup vegan mayo
- 1 shallot
- 2 tbsp capers
- 1/2 lemon
- 1 tbsp fresh dill, chopped
- Preheat oven to 200C/400F.
- Cut potatoes into chip shapes, you can keep the skins on or peel them. Make sure they are roughly the same size.
- Place onto a large roasting tin and coat generously with oil, salt and pepper. Mix well and then place in the oven for 35 mins. Check regularly and toss to make sure they don't stick to the pan. They should be crispy on the outside and soft through.
- Make the batter by whisking the flour, baking powder, garlic, onion, paprika, beer, salt and pepper. Set aside.
- Heat around 2 cups vegetable oil in a saucepan on medium heat. Drain any excess water from the tofu.
- Make the mushy peas. Boil the peas with some fresh mint until cooked, drain and blitz with a hand blender with vegan butter. Season with salt and pepper and leave on a low heat.
- Make the tartare sauce. Roughly chop the capers and mix all the ingredients together in a bowl. Taste and season with salt and pepper.
- Cut the tofu into 12 triangular shapes. Cut or rip nori into sizes the same size as the tofu and place on top of each tofu chunk. Squeeze a bit of lemon juice on top to help it stick.
- Check the oil is hot enough by placing the top of a wooden spoon in. If bubbles appear around it then it’s hot enough.
- Place each bit of tofish into the batter until fully covered. Carefully place into the oil and let cook for a couple of minutes until golden brown. You may need to flip it over half way.
- Serve with chips, minty mushy peas and vegan tartare sauce!
To make it gluten free use gf all purpose flour and baking powder and make sure the beer is gf.
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