Since starting DV, I frequently have texts, emails, comments, paper aeroplanes thrown at me with all manner of vegan delights to add to my ‘to eat / make’ list.
One of those recommender offenders is friend and fellow dirty vegan, Sam. On a recent trip to Geordieland he tried a canny little faux fishy dishy at The Ship Inn, Ouseburn and tagged me in his tasty insta-share. It looked like propa lush scran, pets.
So lush, in fact, that I thought I’d have a bash at creating a similar version at home.
You have to trust me on this one, it seems like a strange recipe but it’s some kinda culinary sorcery. ✨ 👩🍳 ✨
You will need:
For the ‘Tofish’:
- 1 x Block of Firm Tofu
- 3 x Nori Seaweed Sheets
- 2 Tbsp Olive Oil
- Juice of 1/2 Lemon
- Salt & Pepper
- Cocktail sticks
- 225g Plain Flour
- 330ml Can Beer
- 170g Cornflour
- 1 Tbsp Baking Powder
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Cayenne Pepper
- Salt & Pepper
For the chips:
- 3 x Large Potatoes, Sliced into ‘chip’-like shapes
- Sunflower Oil for deep frying
For the Tatar Sauce:
- Vegan mayo (check supermarket ‘Free From’ sections or online)
- Juice of 1/2 lemon
- 2 x Large Gherkins, Chopped
- 1 Tsp of Gherkin juice (from the gherkin jar)
- 1/2 Tsp Mustard
- Salt & Pepper to season
- Drain and press your tofu (ideally for 45 minutes, if you use a super firm block you can get away with 15mins). Once pressed, slice into three 1.5cm thick slabs.
- Marinade the the Tofu in the olive oil, lemon and salt and pepper for 15 minutes.
- Bring to the boil a pan of salted water and quickly blanch your chips for around 5 minutes. Drain very well.
- To make the batter, add all of the batter ingredients to a bowl. Mix well.
- When your tofu has bathed itself in flavour, wrap each piece in a sheet of nori. Secure with cocktail sticks.
- Heat a pan of oil to 180C / 356F for deep frying.
- When the oil is hot, add the chips and fry until golden brown. Remove the chippins from the oil and drain on a clean kitchen towel / kitchen paper.
- Coat each piece of tofu with the batter. Add straight to the pan of oil. Cook for a few minutes until golden brown. Remove and drain alongside the chips. Remove the cocktail sticks cos that shit’s a hazard!
- Making the tartar sauce is super simple. Just mix together the ingredients and you’re away!
- Plate up with a nice serving of peas and a couple of lemon wedges, or for added British authenticity, wrap in newspaper and enjoy by the sea. Preferably in the rain.