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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 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 is 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 amazing the power of our appetite, how we can still have the memories of what our favorite foods taste like before we became vegan.
These are two recipes that I loved when I lived in England that I have made plant-based is Chickpea Shepherd’s Pies and Quiche.
This is one of the reasons why I might do recipes for those who are transitioning and who are longing for those memorable foods that are connected to happy times in their lives, special occasions, 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 in between school and my part-time work.
How To Make Vegan Fish And Chips?
To make this recipe, I lightly fried both my fish and fries in a non-stick skillet. I didn’t use a lot of oil because what I did was once I partially cooked the tofu fish on each side, I then cover the skillet for a few minutes to allow the food to cook through.
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.
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 already cut. If you cannot find this one just cut regular nori sheets to fit the tofu slices.
For the tofu, I love Trader Joes super firm. Whitewave and Twin Oaks Community they 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.
What Vegetable Goes With Fish And Chips?
My absolute favorite vegetable to go with my vegan fish and chips is peas. in particular mushy peas. Curry sauce is also great or plain old ketchup and tartare sauce.
Other Amazing Recipes To Try
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Nutrition
- Energy:
- 151 kcal / 631 kJ
- Fat:
- 9 g
- Protein:
- 11 g
- Carbs:
- 7 g
Cooking Time
- Preparation:
- 15 min
- Cooking:
- 20 min
- Ready in:
- 35 min
Ingredients
- 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
Batter
- 3/4 cup all purpose gluten-free flour, divided
- 1/4 cup corn meal
- 1/2 teaspoon ground paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Cayenne pepper
- 1/8 teaspoon celery seeds
- 1/8 teaspoon allspice
- 1/2 teaspoon salt, divided
- 3/4 cup water
Instructions
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.
Notes
I hadn’t tried the dish yet, but it looks soo good.
Is it okay if I leave the Nori Sheets out?
Sure you can.
This fish recipe hits the mark!! Wow. I was a fish lover myself. I stopped eating fish many years ago. I have been searching high and low for a fish substitute that would still taste close enough to the real thing. This is it. Thanks, Michelle.
Kita, that’s wonderful to read. Thank you for your feedback. I’m so happy you enjoyed it.
I live in a tiny town in a very rural area and my little store does not have nori, do you think that I can mix kelp granules (from a big city shopping trip ;-) in the batter? I haven’t used the kelp either so that is why I ask. lol
Jenny, kelp granules should work, the sheet gives a crisp outer layer. I haven’t tried it with kelp granules but at least you will get the flavor. I’m in a rural town with a population of 1400 but fortunately, they have a store that carries it in their International aisle but I understand what you are going through.
I made this recipe today, but tweaked it a little bit as I didn’t have Braggs Amino’s or Nutritional Yeast. I also first mashed the tofu with a fork and added some spices and extra shredded nori and then dropped spoonsful in the nori sheets before I wrapped it and then dipped it in the batter and it came out FANTASTIC!! We tried this at a restaurant the previous day and my husband said ours tastes better because the Tofu was first mashed and spiced as Tofu can taste a bit bland.
Thanks so much for this recipe you are a real blessing.
Next time I will make sure I have Bragg’s and Nutritional yeast so I can do your recipe exactly as is.
AWesome recipe! We are making it tonite and I was wondering whether I can make it ahead and reheat at nite?
Thank you Lilo, the times I made it, I did and served it so I’m really not sure. If you so happen to do it ahead and reheat, please let us know if it worked for you?
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Hi Michelle, yes, it worked, reheated them in the oven at 180 degrees Celsius for about 15 mins. The to fish was lovely! Thnx for sharing!
That’s awesome Lilo, I’m happy it worked. Many thanks for your feedback.
I’m so intrigued by this recipe! My son is vegan and I’m going to forward this recipe along to him. I think he’ll love it.
This was a big hit, the seaweed made it taste like fish. I having been missing fish but no more!
Oooh yum! This looks amazing. I’ll have to try this!
I love seaweed. I’ve got to share this recipe with my vegan friend, I think she will love it.
This is Great! A wonderful idea.
Making it tonight. Thank you!
That’s wonderful, hope you enjoy it Teresa.
Thanks so much for the post.Really thank you! Great.
You are welcome, please enjoy!