Tofish & Chips with Tartar Sauce (vg)

Tofish and Chips

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.Β βœ¨Β πŸ‘©β€πŸ³Β βœ¨

 

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
for the Batter:
  • 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

 

To make:

  1. Drain and press your tofu (ideally for 45 minutes, if you use a super firm block you can get away with 15mins). Once pressed,Β slice into three 1.5cm thick slabs.
  2. Marinade the the Tofu in the olive oil, lemon and salt and pepper for 15 minutes.
  3. Bring to the boil a pan of salted water and quickly blanch your chips for around 5 minutes. Drain very well.
  4. To make the batter, add all of the batter ingredients to a bowl. Mix well.
  5. When your tofu has bathed itself in flavour, wrap each piece in a sheet of nori. Secure with cocktail sticks.
  6. Heat a pan of oil to 180C / 356F for deep frying.
  7. 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.
  8. 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!
  9. Making the tartar sauce is super simple. Just mix together the ingredients and you’re away!
  10. 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.

DVx

 

Tofu and Chips

 

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