Fish & Chips

Fish & Chips are something I think generally everyone loves? Even though they’re not a native US dish, it’s still super popular here and lets be honest… who doesn’t love anything that’s deep fried with a yummy sauce for dipping?! These are really JUST like the real dang thing, and are so easy to make.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The product I used in this recipe is their Tartar Sauce. It’s so dang good and really sends this recipe over the top.

So let’s get into it shall we! This is just a recipe for the basic fish & chips with the Follow Your Heart Tartar Sauce, but you can add some minty mushy peas to really complete this dish! To make those, just boil some frozen peas until cooked through, mash them with a fork, and add in some lemon juice, salt, and fresh chopped mint! Easy peasy, literally. Anyways, here’s what you’ll need for the fish & chips!

  • 1 block of extra firm tofu
  • 1 sheet of nori (seaweed)
  • 3 cups all purpose flour 
  • 1 ½ – 2 bottles of beer 
  • 2 tbsp old bay seasoning 
  • 1 tbsp baking powder 
  • Salt to taste 
  • Canola Oil for frying
  • Frozen Fries 
  • Follow Your Heart Tartar Sauce
  • Lemon Wedges 

To make them, here’s how ya do it! Again, really dang simple.

  1. Bring your oil up to 375F to deep fry. 
  2. Drain & dry your tofu well.  Cut the block in half thickness wise, and then cut each piece in half diagonally to make 4 triangles total. Cut some nori to fit over one side of each triangle of tofu (to act like “fish skin”), rub a little water on the side of the tofu and then place on the nori and press it down well. 
  3. In a bowl, mix your flour, beer, baking powder, old bay, and salt until combined to about a slightly thick pancake batter consistency.
  4. With a fork, dip your tofu triangles into the batter until its well coated, then add to your hot oil.  Fry only 2 at a time to make sure they cook evenly, and transfer to a cooling rack to drain / season with salt once golden brown.  
  5. Once your “fish is done”, fry your French fries until golden brown.  
  6. Serve your fish and chips with tartar sauce & lemon wedges.  

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly. 

But that’s it! Super easy, super delicious, and definitely something amazing to make for literally any reason, haha. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Fish & Chips

These VEGAN Fish & Chips are the perfect way to satisfy any fried food cravings you have. Serve them up with a side of minty mushy peas and you've basically got yourself the real thing!

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

  • 1 block of extra firm tofu
  • 1 sheet of nori seaweed
  • 3 cups all purpose flour
  • 1 ½ – 2 bottles of beer
  • 2 tbsp old bay seasoning
  • 1 tbsp baking powder
  • Salt to taste
  • Canola Oil for frying
  • Frozen Fries
  • Follow Your Heart Tartar Sauce
  • Lemon Wedges

Instructions

  1. Bring your oil up to 375F to deep fry.
  2. Drain & dry your tofu well. Cut the block in half thickness wise, and then cut each piece in half diagonally to make 4 triangles total. Cut some nori to fit over one side of each triangle of tofu (to act like “fish skin”), rub a little water on the side of the tofu and then place on the nori and press it down well.
  3. In a bowl, mix your flour, beer, baking powder, old bay, and salt until combined to about a slightly thick pancake batter consistency.
  4. With a fork, dip your tofu triangles into the batter until its well coated, then add to your hot oil. Fry only 2 at a time to make sure they cook evenly, and transfer to a cooling rack to drain / season with salt once golden brown.
  5. Once your “fish is done”, fry your French fries until golden brown.
  6. Serve your fish and chips with tartar sauce & lemon wedges.

Recipe Notes

*You can make this gluten free by using gluten free all purpose flour (I recommend the bob’s red mill 1:1 gluten free flour), and gluten free beer! 

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