Publised on 25/07/2024. Last Updated on 21/10/2024 by Richard
Crispy vegan fish and chips made from flaky, marinated tofu in a crispy delicious beer batter. Served with golden brown air-fryer chips and vegan tartar sauce!
Vegan fish and chips that are so crispy and delicious, you’ll be fooled into thinking you’re eating the real thing. I love a vegan seafood recipe, from my crispy vegan crab cakes to my easy high-protein crab salad, but this recipe is a true classic! This delightful dish combines the crispy texture of traditional fish and chips with a vegan twist. The result is so authentic you’d swear you’re by the seaside, right here in Hastings. This vegan fish and chips recipe is everything you love about the British classic, minus the animal products. And let me tell ya, it’s all about that crispy beer batter and the flaky texture of the tofu.
Alright, confession time. I've tried a lot of vegan seafood recipes, and many of them use banana blossom as a fish substitute. It's decent, but I wanted something with a bit more oomph, you know? Something with a high protein content that could mimic the texture of real fish. Enter tofu. But not just any tofu—firm tofu that's been pressed, scored, marinated, and coated in nori sheets and herbs for that classic seafood flavour. Trust me, once you try this crispy vegan fish and my easy air fryer chips, there’s no going back.
Jump to:
What is Fish and Chips?
To an English person, this is a pretty hilarious question, but to anyone who's been too afraid to ask, let me explain! I live in a small seaside town called Hastings where fish and chips is more than just a meal—it's a ritual. Whether it was a Friday night treat or a quick bite on a windy day, it’s a staple around here. The chunky chips, golden brown and crispy on the outside, soft and fluffy on the inside, paired with the flaky fish, fried in a crispy beer batter. So perfect! Unfortunately there are no vegan options for folks like me, so I'm forced to have to make it for myself!
Now, for my American friends, let’s clear something up. When we Brits say "chips," we’re talking about thick-cut fries, not those thin, crispy things you call chips. And what you call chips, we call crisps. Got it? Good! Fish and chips are the ultimate comfort food, perfect for a lazy weekend or to impress your mates at a dinner party. The contrast of textures, the flavours that remind you of the seaside, it’s a classic for a reason.
Ingredient Substitutions
The full recipe is at the bottom of the page, so scroll there for the full list of ingredients. Out of an ingredient? No problem! Here are some swaps:
- Banana blossom can replace tofu if you're after a different, less meaty texture. It usually comes in a can and just needs to be drained and battered!
- Dulse Seaweed instead of nori for a similar seafood flavour.
- Sunflower oil or Canola oil can sub for vegetable oil. Just pick an oil with a high smoke point, as we're using it for deep frying!
- Gluten-free flour works if you want to transform this to a gluten free recipe.
- Hearts of palm can also be used as a fish substitute for a unique twist.
How to Make Tofu Taste Like Fish
Transforming tofu into a fish substitute involves a few clever tricks. It's obviously about flavour, partly, but also about texture. Luckily I've figured out the key to the perfect vegan fish recipe!
Press the Tofu: Use a tofu press (or heavy pan) to remove excess water and give it a firmer texture.
Score the Tofu: Make thin slices along the tofu pieces to replicate the flaky texture of fish. I use a pair of chopsticks to prevent myself from cutting right through.
Marinate: Soak the tofu slices in a rich, zesty umami sauce with lemon juice, miso, and caper brine. Some people use extra garlic powder and old bay seasoning, but that's more of an American seafood flavour. We want to keep this classic seaside vibes.
Coat with Nori and Herbs: Blend nori sheets with classic seafood seasonings and coat the tofu for an authentic taste. It'll stick to the tofu like fish skin
How To Make Vegan Fish and Chips
The full recipe is at the bottom of the page, but here’s a quick breakdown:
Prep the Tofu: Slice, press, and marinate the tofu (as above) with classic seafood seasonings and lemon juice. This helps it absorb all the flavours.
Make the Batter: Mix your batter ingredients, ensuring it’s smooth and ready for dipping. Keep in the fridge!
Cook the Chips: Boil, season, and either bake or air fry those chunky chips to golden perfection.
Fry the Tofu: Coat the marinated tofu in batter and deep fry until crispy and golden brown.
Tips for Perfectly Crispy Vegan Beer Batter
Achieving the perfect crispy beer batter requires a few key steps:
- Use Cornstarch: It helps create a light, crispy texture.
- Low Gluten Flour: Cake flour is ideal for a smooth batter.
- Keep it Cold: Store the batter in the fridge until you’re ready to cook.
- Fry at 185c: Ensure your hot oil is at the right temperature for best results. Use a thermometer if you have one!
- Drain Excess Oil: Have a few sheets of kitchen towel (aka paper towel) ready to transfer your fried tofu to. This will ensure it stays crispy but not greasy!
How to Make Perfect Air Fryer Chips
Prep the Potatoes: Slice Maris Piper potatoes into thick chips. The variety of potato really does matter, so pick a starchy one!
Parboil: Boil the chips for a few minutes, then drain and let them steam dry.
Season: Toss the chips in olive oil and a pinch of salt.
Air Fry: Cook in the air fryer at 185c until golden brown and crispy.
Vegan Fish and Chips FAQs
Air frying the chips works a treat, however I wouldn't recommend it with the tofu, as the batter can be very messy.
A cold beer with a light flavour works best. Something citrusy is even better, like an IPA. Avoid dark beers as they can overpower the batter. Alternatively a nice cloudy lemonade or carbonated water work great.
Yes, just use gluten-free plain flour and ensure your beer or substitute is gluten-free. This ensures everyone can enjoy this vegan fish and chips recipe, regardless of dietary restrictions.
Mushy peas, homemade vegan tartar sauce, and a side of tomato ketchup are perfect companions. For an extra kick, add a few lemon wedges or a dash of malt vinegar.
And there you have it! The crispiest beer battered vegan fish and chips you’ll ever taste. Give this a go and share your creations with me on social media by tagging @schoolnightvegan. I love seeing your spins on my recipes!
If you enjoyed this, why not try some other fish inspired classics? My vegan fish tacos and vegan tuna salad are fan favourites. And for special occasions, why not try my vegan smoked salmon and my vegan scallops! Looking for some more fast-food inspired dinners? You cannot miss my vegan smash burgers!
Vegan Fish and Chips
Equipment
- Tofu press (or heavy object like a cast iron saucepan)
- Kitchen paper or kitchen towel
- small bowl
- Shallow baking dish
- Blender or spice grinder
- Pastry brush or teaspoon
- Large pot or deep saucepan
- colander
- Medium bowls (for the batter ingredients)
- Wire rack (for cooling the fried tofu)
- Thermometer (for checking oil temperature)
Ingredients
For the Vegan Fish
- 400 g firm tofu drained
- 1 tablespoon white miso paste
- ½ teaspoon fine sea salt
- 1 teaspoon sugar
- 2 tablespoon boiling water
- Juice of 1 lemon
- 1 tablespoon caper brine
- 2 sheets sushi nori or 4 tablespoon nori flakes
- 2 bay leaves
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- ½ teaspoon dried parsley
- 1 tablespoon potato starch or sub for cornstarch
- 1 tablespoon cold water
For the Chips
- 900 g Maris piper potatoes sliced into thick chips
- 3 tablespoon vegetable oil
- 1 teaspoon flaky sea salt
For the Batter
- 80 g cake flour or plain white flour plus 4 tablespoon extra for dusting
- 1 teaspoon baking powder
- 25 g cornstarch
- Pinch turmeric
- 125 ml beer or sub for carbonated water or cloudy lemonade cold
For Serving
- One batch vegan tartare sauce
- 1 lemon sliced into wedges
- small bunch of fresh dill.
Instructions
To Make the Vegan fish
- Slice the drained tofu in half width-ways, to make two squares of tofu. Then slice again into four rough triangles.400 g firm tofu
- Sandwich the tofu between a few sheets of kitchen towel and press with a heavy object like a cast iron saucepan. Leave to drain for 10-30 mins.
- Meanwhile, make the marinade by mixing together the miso paste, fine sea salt, sugar and boiling water in a small bowl.1 tablespoon white miso paste, ½ teaspoon fine sea salt, 1 teaspoon sugar, 2 tablespoon boiling water
- Leave to cool for a few minutes then add the lemon juice and caper brine. Transfer the marinade to a shallow baking dish then set aside.Juice of 1 lemon, 1 tablespoon caper brine
- Place one of the pressed tofu triangles between two chopsticks and score horizontal slices right along the tofu, using the chopsticks to ensure you don’t slice all the way through. Repeat with the remaining pieces of tofu.
- Place the tofu scored-side-down into the marinade. Cover with plastic wrap and leave to marinate for at least 30 mins, ideally in the fridge overnight.
- Once marinated, remove the tofu from the baking dish and place scored-side-down on a chopping board.
- Place the sushi nori, bay leaves, dried dill, dried chives and dried parsley in the cup of a blender or a spice grinder. Blend or grind until finely chopped but stop before the mixture becomes a powder.2 sheets sushi nori, 2 bay leaves, 1 teaspoon dried dill, 1 teaspoon dried chives, ½ teaspoon dried parsley
- Spread the blended nori mixture onto a flat plate.
- In a small bowl, mix together the potato starch and cold water to form a paste. Use a pastry brush or teaspoon to cover the top (non-scored side) of the tofu pieces with the starch paste.1 tablespoon potato starch, 1 tablespoon cold water
- Carefully lift a piece of tofu and dunk the pasted side into the blended nori mixture, coating the entire top. Set aside and repeat with the remaining pieces of tofu. Set aside.
To Make the Chips
- Place a large pan of water over medium heat and bring to a rolling boil. Season liberally with salt then add the chipped potatoes.900 g Maris piper potatoes
- Cook the chips for 3 minutes exactly (timed from the point the water begins to boil again) then drain into a colander and leave to steam for 5 mins.
- Meanwhile, preheat the oven to 200 °C (fan) or (if using) the air fryer to 185 °C.
- Transfer the chips to a large bowl and drizzle with the vegetable oil. Carefully toss to coat then transfer to a large baking tray (for oven baked chips) or the air fryer basket (for air fried chips).3 tablespoon vegetable oil
- Bake or air fry for 25 minutes, flipping carefully half way through.
- While the chips cook, finish cooking your vegan fish.
To Make the Batter
- In a medium bowl, whisk together all the batter ingredients. In a separate medium bowl, place the extra 4 tablespoon of flour.80 g cake flour or plain white flour plus 4 tablespoon extra for dusting, 1 teaspoon baking powder, 25 g cornstarch, Pinch turmeric, 125 ml beer or sub for carbonated water or cloudy lemonade
- Very carefully, dunk each piece of vegan fish into the bowl of flour, making sure they’re entirely coated.
- Place a deep saucepan or wok over medium/low heat and add around 2 inches of vegetable oil. Bring to 185 °C. If you don’t have a thermometer, heat until a teaspoon of batter bubbles immediately and starts to brown rapidly when added to the hot oil.
- Carefully dunk two pieces of vegan fish into the batter then gently lay into the oil, making sure they’re not touching. Fry for around 5-8 minutes on each side or until golden and crispy.
- Remove from the oil and lay on a sheet of kitchen roll to absorb any excess oil. Repeat with the remaining two pieces of vegan fish.
- Remove the chips from the oven or air fryer and immediately sprinkle with the flaky sea salt.1 teaspoon flaky sea salt
- Serve the vegan fish and chips together with a side of vegan tartare sauce, a good squeeze of lemon juice and a sprinkling of fresh dill.One batch vegan tartare sauce, 1 lemon, small bunch of fresh dill.
Fiona
Bloody delicious, as the Brits say!
Ines
The crispiest airfryer chips ive ever made
Hoora
Thank you for your recipe 🌸🙏🏻
What can I use as a substitute for white miso paste?
Penny
HOLY FISH. This recipe is worth the effort and oil. Of all of the vegan fish and chips recipes I've made this is the best and closest to the real deal. The batter is amazing. Can't wait for an excuse to make this again!