Vegan Fish and Chips with Tartar Sauce

Ingredients

• Self-raising flour (Used in the batter and for coating; extra flour is added to adjust the batter consistency, and a little curry powder is mixed into the coating flour.)
• Beer (Cider may be used instead.)
• Baking powder
• Curry powder (A little goes into the batter and a little into the coating flour.)
• Wakame seaweed (Ground very fine; a little is used in the batter.)
• Vegan egg replacer (A combination of starches; whisked into the batter after mixing it with water (water quantity not stated).)
• Tofu (Thinly sliced and scored; pre-marinate for 30 minutes to 2 hours with lemon, white wine, caper brine, and a pinch of salt. Amounts for the marinade are not stated.)
• Lemon (Used in the tofu marinade; quantity not stated.)
• White wine (Used in the tofu marinade; quantity not stated.)
• Caper brine (Used in the tofu marinade; quantity not stated.)
• Salt (A pinch for the tofu marinade, plus a generous pinch over the chips before serving.)
• Oil (For shallow-frying the tofu and frying/blanching the chips; amount not stated.)
• Potato (Peeled and cut very thinly for chips; quantity not stated.)
• Vegan mayonnaise (For the tartar sauce; quantity not stated.)
• 1 tbsp Vegan crème fraîche (For the tartar sauce.)
• Parsley (For the tartar sauce; amount not stated.)
• Capers (Finely chopped for the tartar sauce; quantity not stated.)
• Vinegar (For serving; type and amount not stated.)
• Ketchup (Optional, for serving; amount not stated.)

Steps

1. 1

   If marinating the tofu ahead, let it sit for 30 minutes to 2 hours with lemon, white wine, caper brine, and a pinch of salt. Slice the tofu thinly and score the slices so they can flake apart when eaten.

2. 2

   Whisk the self-raising flour with beer (or cider) until combined. Whisk in baking powder, a little curry powder, and the finely ground wakame.

3. 3

   If the batter is too thin, whisk in a little more flour until it is gloopy enough to cling to the tofu.

4. 4

   Prepare the vegan egg replacer according to its package directions, then whisk it into the batter to thicken and bind it. The source does not specify how much water to use.

5. 5

   In a separate dish, mix a little curry powder into flour. Coat the tofu slices thoroughly, then toss them gently from hand to hand to shake off excess flour.

6. 6

   Heat oil for shallow-frying. Dip each floured tofu slice into the batter, coat it completely, then carefully lower it into the hot oil, directing it away from you.

7. 7

   Spoon hot oil over the top of the tofu while it fries. Turn the pieces with tongs as needed and cook until lightly golden and crisp.

8. 8

   Transfer the cooked tofu to a baking-paper-lined plate and keep it warm in a warm oven.

9. 9

   Peel the potatoes and cut them very thinly. Do not parboil them.

10. 10

    Fry the thin potato pieces in the hot oil, first blanching them over the cooler heat. Stir them, then turn the heat up to maximum and keep them moving as they cook until golden and crisp.

11. 11

    For the tartar sauce, combine the vegan mayonnaise, 1 tablespoon vegan crème fraîche, parsley, and finely chopped capers. Stir until evenly mixed.

12. 12

    Drain the chips on kitchen paper and pat them dry. Sprinkle generously with salt.

13. 13

    Serve the hot chips with the warm battered tofu and tartar sauce. Add vinegar and ketchup to taste, if desired.

Notes

The video does not provide most ingredient quantities, oil temperature, exact frying times, or a precise warm-oven temperature. It describes the challenge as 10 minutes, but the cook finishes in about 15–16 minutes. Vegan egg replacer preparation is not specified beyond describing it as a starch blend.

Nutrition per serving

• main
• vegan
• dairy-free
• vegetarian
• fried
• British
• quick meal