Vegan fish and chips is a quick, tasteful, and vegan dish you can enjoy any time of the day. The crispy batter and the tender tofu make it a perfect vegan dish for you to enjoy!
This flavorful Vegan Fish and Chips Recipe is so amazing! Marinated tofu slices wrapped in seaweed and then dipped in a seasoned batter and lightly cooked for crispy battered vegan fish. Delicious served with a side of fries, mushy peas, a squeeze of lemon, and vegan tartar sauce. If you are a fish lover, then this is what dreams are made of!
When I first moved from England to the USA, I wasn’t on a vegan diet at the time, and I longed for fish and chips, fries drizzled with malt vinegar, and mushy peas. My husband introduced me to Long John Silvers fish and chips, and they were such a big disappointment. Fast forward to today, I enjoy making the best vegan fish and chips, and I don’t even miss the traditional recipe.
I gave up my desire to eat fish and chips in the USA, became vegan shortly after, and it was only about a year ago when I started trying to make a plant-based version of fish and chips. This is now 23 years later, and it is incredible the power of our appetite, how we can still have memories of what our favorite foods tasted like before we became vegan.
This is one of the reasons why I might do recipes for those who are transitioning and who are longing for those memorable foods connected to happy times in their lives, special occasions, and loved ones. Like their favorite grandma’s recipe.
During the time I had fish and chips, I was a student nurse in England, and that was my go-to dish between school and my part-time work.
Can you make vegan fish and chips?
Fish and chips are a delicious combination. The crispy from the outside and tender from the inside fish served with potato chips is a match made in heaven. Where people on regular diets have the luxury of enjoying the traditional flavor, we vegans like to do things on our terms. So, the question is, can you make a vegan version of the famous fish and chips?
My answer is YES! I mean, when you can make vegan meat, why not vegan fish? By using the suitable ingredient, you can enjoy a flavor and texture similar to the original recipe. So, the secret ingredient behind this amazingly delicious vegan fish and chips creation is “tofu .”Most people like to call it “vegan tofish,” which sounds quite fun, actually.
So, if you haven’t been on a vegan diet for long and crave fish and chips, this recipe will make you very happy! All the ingredients are 100% vegan, and you get the same crispy outside and tender inside. Plus, the flavors are on point. You can’t ask for anything else.
Here is what you will need to make these vegan fish and chips:
For the vegan fish:
- Tofu: The main ingredient or should be said, the vegan fish we are using for this recipe is tofu. Made from condensed soy curd, tofu is loaded with nutrients and protein. It doesn’t really have a flavor of its own which allows you to give it a flavor profile of your choice. You can marinate it in different sauces to get desired results. Tofu comes in different forms depending on its texture and water content in it. For this particular recipe, I have used extra-firm tofu. That’s because it has the least water content and a firm texture. So, when you fry the vegan fish in batter, tofu will hold shape and will not fall apart, giving you the perfect imitation. For the tofu, I love Trader Joe’s super firm. Whitewave and Twin Oaks Community are all pretty firm ones. I used Trader Joe’s super-firm tofu for this recipe, it holds its shape, and you never have to press it.
- Bragg liquid aminos: This ingredient is among my favorite sauces to season. It has umami, slightly salty, and a slightly sweet flavor, which I really enjoy. You can use it in place of soy sauce and tamari.
- Nutritional yeast flakes: Although adding nutritional yeast flakes is optional, and I recommend you don’t skip this Ingrid net. It also adds umami and cheesy flavor to the tofu. It really helps in building up a flavor.
- Nori sheets: If you are familiar with Japanese cuisine, you will know about nori sheets. These edible seaweeds have a very salty and smoky flavor. The sheets are very easy to find. Nori sheets not just add flavor, but they are insanely healthy. They are loaded with calcium, vitamin A, vitamin B, vitamin C, vitamin D, and vitamin K. You should really include this ingredient in your diet. I wrapped the tofu in plain nori seaweed, the type that is used for making sushi. The one I used is the Yamamotoyama Sushi Party Toasted Seaweed, and I love this because I don’t have to cut the nori sheets; they are already cut. If you cannot find this one, just cut regular nori sheets to fit the tofu slices.
- Oil: You can use any vegetable oil for frying. I have used canola oil this time.
For the batter:
- All-purpose flour: Because we are making a gluten-free dish, I am using gluten-free all-purpose flour, which is readily available at every grocery store. You can, however, use any other gluten-free flour as well. But I still recommend you use all-purpose flour for crispiness. I used Pillsbury Gluten-Free All-Purpose Flour for the batter, and the result was an amazing crispy batter.
- Cornmeal: Cornmeal is also readily available from every grocery store. It adds a density to the batter, making it crispy as well.
- Paprika: The smokiness and slight sweetness of paprika add flavor and spice to the batter.
- Garlic powder: It adds a savory flavor to the batter. You can add onion powder to add a more savory flavor as well.
- Cayenne pepper: It adds heat to the batter, making it spicy.
- Celery seeds: Celery seeds have an aroma and flavor similar to celery. You can skip this ingredient or use celery salt instead as well.
- Allspice: This is a blend of several spices and adds flavor and aroma to the batter.
- Salt: Add salt to season the batter as per your liking.
- Water: You will need water to adjust the consistency of the batter.
How to make vegan fish and chips?
Here is how you can make this vegan fish for vegan fish and chips:
For The Tofu Fish
Step 1: Firstly, drain and press the tofu to get rid of additional moisture. Now using a sharp knife, slice the tofu block into 12 equal pieces. Place the tofu slices in a casserole dish in a single layer.
Step 2: In a bowl, add Bragg’s liquid amino and nutritional yeast flakes. Mix well and pour this mixture over the tofu slices. Set them aside to marinate for 20 to 25 minutes.
For The Batter
Step 3: Meanwhile, in a bowl, add ¼ cup of gluten-free flour, cornmeal, paprika, garlic powder, cayenne pepper, celery seeds, allspice, and ¼ teaspoon salt. Mix well so that everything is combined.
Step 4: Slowly pour water and whisk the mixture until you get a smooth batter that looks like a pancake batter.
Step 5: In another bowl, add the remaining ½ cup of gluten-free flour and ¼ teaspoon salt. Mix well and set aside.
Step 6: once the margination time is up, take a nori sheet and trim it so that it fits the size of the tofu slice. Remember that you have to wrap it around the tofu, so its length should be according to that.
Step 7: now, take a tofu slice, wrap the nori sheet around it and dip it into the prepared batter.
Step 8: Next, dip it in the dry flour mixture and place it on a plate. Repeat the process until you have battered all the tofu slices.
Step 9: Now heat oil in a large non-stick pan over medium heat. Once the oil heats up, place the tofu fish slices in the pan and fry them for about 5 minutes on each side until they get a golden color.
Step 10: Once done, take them off the pan onto a kitchen towel to soak up excess oil.
Step 11: Serve these vegan fish slices with chips and vegan sauce.
Tips for making vegan fish and chips
Here are a few tips you should remember when making vegan fish and chips:
- Even if you are using extra-firm tofu, draining the water and pressing it for about 10 to 20 minutes is crucial to ensure the final product doesn’t fall apart. The maximum water drained from it offers the maximum texture and structure.
- Bragg’s liquid amino is a gluten-free ingredient. If you can’t find it, use tamari which is also gluten-free. If you don’t have gluten allergies, use soy sauce.
- You can use almond flour or coconut flour instead of all-purpose flour as well. Both these are gluten-free.
- Add more spices like onion powder, red chili flakes, cumin, etc., to the batter for more flavor.
- Don’t overcrowd the pan while frying the tofu fish. Work in small batches so that they cook properly and evenly.
- To make sure the batter is properly cooked, I cover the skillet halfway for a couple of minutes, then uncover it so the batter will crisp up. I removed the cover and allowed the tofu to finish cooking until the batter was crisp and golden brown on each side. This method allowed the steam to fully cook the food on the inside.
- Most fish and chips recipes on the internet add beer to their batter, but I don’t drink alcohol, so I don’t have any in my recipe.
- You can air fry these tofu fish slices in an air fryer instead of frying them in cooking oil.
I used Pillsbury Gluten-Free All-Purpose Flour for the batter and the result was an amazing crispy batter.
I wrapped the tofu in plain nori seaweed, the type that is used for making sushi. The one I used is the Yamamotoyama Sushi Party Toasted Seaweed, I love this because I don’t have to cut the nori sheets, they are already cut. If you cannot find this one just cut regular nori sheets to fit the tofu slices.
For the tofu, I love Trader Joe’s super firm. Whitewave and Twin Oaks Community are all pretty firm ones. I used Trader Joe’s super-firm tofu for this recipe, it holds its shape and you never have to press it.
Other Amazing Recipes To Try
What Goes With Fish And Chips?
Here are a few serving ideas you should try when serving vegan fish:
- Vegetables: Serve this vegan fish with vegetables like peas, roasted potatoes, asparagus, green beans, etc., whatever you will work.
- Chips: Although nothing can beat potato fries, you can also serve this vegan fish with sweet potato fries or plantain chips.
- Sauces and dips: You can serve it with vegan cheese dip, vegan tartare sauce, curry sauce, or simple ketchup or soy sauce.
How to store leftover vegan fish and chips?
You can store the leftover vegan fish by placing it in an air-tight container and refrigerating it. Make sure you place a kitchen towel between the slices and stack them. This will avoid moisture building, and the batter will stay crispy. Store them for up to 3 days. You can reheat them in an air fryer to get the crisp back. Most people reheat the leftover vegan fish in the microwave. You can do so as well, but the batter can become soggy.
As always, I would love to hear from you. Feel free to leave any feedback or share your own experience with us in the comments section below.
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- Energy: 151 kcal / 631 kJ
- Fat: 9 g
- Protein: 11 g
- Carbs: 7 g
- Preparation: 15 min
- Cooking: 20 min
- Ready in: 35 min
- For: 6 Servings
- 1 pound extra-firm tofu, drained and cut in 12 slices
- 2 tablespoon Bragg liquid aminos
- 2 teaspoons nutritional yeast flakes, optional
- nori sheets
- 2 tablespoons oil, for frying
For The Tofu Fish
- Place tofu slice in a casserole dish in a single layer. Combine Bragg's liquid aminos and yeast flakes in a small bowl. Brush tofu slices on both sides with mixture and allow to marinate for about 20 minutes. Meanwhile, prepare the batter.
For The Batter
- In a medium bowl, mix 1/4 cup gluten-free flour, cornmeal, paprika, garlic powder, cayenne pepper, celery seeds, allspice, 1/4 teaspoon salt. Add water and whisk to form a smooth batter that looks like a pancake batter.
- In another bowl, combine 1/2 cup gluten-free flour and 1/4 teaspoon salt and set aside.
- Heat oil in a large non-stick skillet over medium heat.
- Take a nori sheet and measure approximate size needed to cover each tofu slice. Cut nori sheet and wrap around tofu, then dip into batter to fully coat the tofu. Finally, dip in flour mixture, set aside on a large plate. Repeat process until all tofu is done.
- Once the oil is heated, transfer about 4 tofu fish in skillet and cook for about 5 minutes on each side or until tofu fish is golden brown. To make sure batter is properly cooked, I cover the skillet halfway for a couple minutes, then uncover so the batter will crisp up.
- Delicious served with chips, peas and a vegan tartare sauce.