Vegan Fish and Chips

 

I can honestly say I don't miss eating meat at all but I do miss going for fish and chips. I live on the south west coast of England and there's Chippies galore.

So this June's front cover of Cook Vegan magazine got my taste buds so excited.

 

And let me tell you this recipe by @avantgardevegan did not disappoint. Oh my goodness it was heaven on a plate.

The recipe is quite straightforward, put it this way if I can do it, you definitely can!

So for the chips;

Maris Piper potatoes and vegetable or sunflower oil 

Peel and cut the potatoes into chunky chips (or fries if you're from the US) 

Place the chips in a pan of water, add a little salt and bring to the boil for two minutes and then drain. 

Heat your oil or deep fat fryer, alternatively you can bake them in the oven but I wasn't trying to be healthy with this dish. 

And cook the chips in the oil or oven. 

For the batter;

50g of plain flour

50g of corn flour

Pinch of salt

75ml beer 

75ml soda water

I added more flour or soda water until I got the right consistency. A thick batter.

For the 'Fish' (Tofish or Tofush);

1 x 400g firm block tofu

1 large sheet of nori (sushi seaweed sheet)

Juice of a 1 lemon 

Drain tofu and remove excess water (I placed it on some clean kitchen roll with a plate on top) 

Cut the tofu into triangles, cut the nori to fit on top of the triangles and brush with lemon juice to make nori stick to the tofu.

I did this on both sides for a more seafood taste.

Then dip and coat with the batter and shallow or deep fry until golden and crispy. 

For the mushy peas; 

Frozen peas 

Vegan margarine 

Handful of chopped fresh mint 

Good squeeze of lemon juice

A little sea salt

Cook the frozen peas, drain add the vegan margarine, lemon juice, mint and salt. Mash the ingredients together. 

For the Tartare sauce; 

Some Vegan Mayo (I used a small bowl full) 

2 small pickles/gherkins

1 tsp of English mustard 

A squeeze of lemon juice 

Chop the gherkins into tiny pieces/chunks and mix all the above ingredients together.

I cooked the Tofu Fish in batches and placed in a warm oven whilst cooking the rest. 

Seriously guys this was so delicious that I'm making it again this weekend! 

 

I can also really recommend the Cook Vegan magazine for its variety of recipes and tips. 

I hope you enjoy this as much as I did, leave a comment with your instagram name so I can see your photos and don't forget to follow me too.

Enjoy, have a beautiful day and stay kind.

Chloe xx