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Vegan Fish and Chips
5 from 33 votes

Vegan Fish and Chips

This Vegan Fish and Chips recipe uses firm tofu coated with nori sheets to replicate the seaweed-on-fish texture, then dipped in a beer batter made from all-purpose and rice flours. The tofu pieces are fried to a crispy golden finish, served alongside oven-roasted chips tossed in olive oil and cornflour for extra crunch. Accompanied by mushy peas cooked with garlic and vegan butter, and a tangy vegan tartar sauce combining mayonnaise, pickles, capers, and onion, this dish offers an entirely plant-based take on the classic fried fish and chips experience.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 people
Calories: 513 kcal
Course: Main Course
Cuisine: British

Ingredients

Tofu (Vegan Fish)
  • 250 g tofu firm
  • 1 ½ tablespoon soy sauce
  • 1 teaspoon paprika sweet
  • lemon juice from 1/2 lemon
  • ½ teaspoon Dijon mustard
  • 1 nori sheet
Beer Batter
  • 1 cup all-purpose flour
  • ½ cup rice flour
  • 1 tablespoon baking powder
  • 1 beer cool (33cl)
Chips
  • 3 potatoes medium size
  • 1 tablespoon olive oil
  • 1 tablespoon cornflour
Mushy Peas
  • 1 tablespoon vegan butter
  • 1 cup peas frozen
  • 2 garlic cloves
Vegan Tartar Sauce
  • 2 tablespoon mayonnaise vegan
  • ¼ red onion finely chopped
  • 2-3 dill pickles small
  • 1 teaspoon capers
  • 1 teaspoon mustard
  • lemon juice from half a lemon
  • salt to taste

Instructions

    Cup of Yum
  1. Cut the tofu block into four thick and long slices.
  2. Combine in a small bowl the soy sauce, sweet paprika, lemon juice, and mustard.
  3. Place the tofu pieces on a shallow pan and using a cooking brush, coat each side of each tofu piece with the marinade. Leave aside.
  4. Add to a big mixing bowl the dry ingredients for the batter: all-purpose flour, rice flour, baking powder, and a pinch of salt. Combine.
  5. Pour the cold beer into the bowl and whisk gently until all the ingredients are incorporated and you have a smooth batter.
  6. Cut some nori sheets to the same size as the tofu and cover both sides of the tofu with nori. Let it soak for a couple of minutes so it becomes soft and sticks to the tofu.
  7. Gently whisk the batter one last time and heat vegetable oil using a small pot. Once the oil is hot, dip the first tofu piece in the batter. You can do this by using your hand so you make sure the nori sheets stay in place and the tofu doesn't break.
  8. Place the battered tofu in the hot oil and deep-fry for about 4-5 minutes, or until the batter is golden brown.
  9. Place the fried tofu on a paper towel to release excess oil, add a pinch of sea salt, and repeat the process with the next tofu piece.
Chips
  1. Wash and peel the potatoes. Cut using a sharp knife or a mandoline so the chips are the same size. You can choose to cut them thinner or thicker.
  2. Coat the chips with olive oil and cornflour and air-fry them for about 15 minutes at 200C. Depending on the size of your air-fryer basket, you may need to make two batches.
Mushy peas
  1. Add some vegan butter to a skillet pan and pan-fry the frozen peas.
  2. Then add finely chopped garlic, pan-fry until the garlic is cooked, and roughly mash the peas with a potato masher.
Vegan Tartar Sauce
  1. Add the vegan mayo to a mixing bowl. Finely chop the red onion, capers, and dill pickles and add to the vegan mayonnaise.
  2. Add the mustard and lemon juice and combine well until everything is incorporated. Optionally, add some maple syrup to add sweetness to the sauce.
  3. Add salt to taste and combine one more time.Garnish with fresh parsley, cilantro, sage or basil.

Nutrition Information

Calories 513kcal (26%) Carbohydrates 80g (27%) Protein 16g (32%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 4g (20%) Trans Fat 0.01g (1%) Sodium 1071mg (45%) Potassium 895mg (19%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 755IU (15%) Vitamin C 48mg (53%) Calcium 316mg (32%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 513

% Daily Value*

Calories 513kcal 26%
Carbohydrates 80g 27%
Protein 16g 32%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Sodium 1071mg 45%
Potassium 895mg 19%
Fiber 8g 32%
Sugar 5g 10%
Vitamin A 755IU 15%
Vitamin C 48mg 53%
Calcium 316mg 32%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.