Vegan fish and chips recipe

RECIPE OVERVIEW

Preparation time: 15 minutes

Cooking time: 40 minutes

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Serves: 4 people

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FOR THE CHIPS
FOR THE MASHED PEAS
FOR THE TARTARE SAUCE
FOR THE VEGAN FISH

Method

  1. For the vegan fish: Drain the tofu and slice into 8 pieces. Score each piece a few times diagonally across to allow the marinade to soak through.
  2. Place all the tofu in a large dish, and cover with the olive oil, salt, pepper, lemon juice, white wine vinegar and seaweed flakes, leave for 1 hour to marinade.
  3. Set up a dipping station with one bowl of corn flour and one bowl of batter. To create the batter, combine sparkling water, plain flour, a pinch of salt , a tablespoon of seaweed flakes and whisk.
  4. Coat each piece of tofu in corn flour, followed by the batter. Add each piece of tofu to a deep fat fryer or an oiled pan for shallow frying.
  5. Once golden brown on one side flip and repeat.
  6. For the tartare: Combine the vegan mayonnaise, gherkins and
    capers. Add the lemon juice and season with salt and pepper.
  7. For the peas: Boil and drain the peas, add the mint leaves,
    mayonnaise and white wine vinegar. Blitz with a hand blender to a rough consistency. Season with salt and pepper.
  8. For the potatoes: Wash and cut the potatoes into slices, leaving
    the skins on.
  9. Lay the potato slices on a baking tray. Season with salt and pepper and a generous pour of olive oil.
  10. Place in the oven at 200°C for 40 minutes. Turn the chips after 20 minutes.

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