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This vegan fish ’n chips delivers that iconic seaside taste with a plant-based makeover. Light, crispy tofu marinated in ocean-inspired flavours and double-dipped for extra crunch, paired with paprika-roasted potatoes and a creamy, tangy dip. Perfect for anyone craving bold flavour and simple cooking.
BAKED POTATOES
Cut the potatoes and soak them in cold water for 15 minutes.
Drain and dry them well, then toss with the remaining ingredients.
Bake in a preheated oven at 230°C for 20 minutes, including a few minutes on top heat to make them crispy.
DIP:
Mix vegan mayo, lemon juice, garlic, dill, salt and pepper.
VEGAN “FISH”
BATTER
If you only want to dip the tofu once, you can halve the batter quantities. But dipping twice gives it extra crispiness and a thicker coating.
Place the tofu, water, Ocean’ish, and a pinch of salt in a pot. Cover with a lid and simmer for 5 minutes. Then leave the tofu to marinate in the pot overnight.
Mix the batter using the water from the pot instead of tap water. Let it sit for a few minutes to thicken. Add a little more water if needed. The consistency should be like pancake batter.
Heat a generous amount of oil in a frying pan (no need for deep frying).
Dip the tofu pieces one by one in the batter. Fry until golden on each side, about 3 minutes per side.
Dip them again in the batter and fry once more for an extra crispy layer if you like.
If a tofu piece falls apart, don’t worry. Hold it together in your hand, gently lower it into the batter, turn it to coat, then lift it up as one handful and place it carefully in the hot oil. Don’t touch it until the edges have turned golden.
Serve with the dip, baked fries and fresh lemon wedges on top.
This recipe is created by Matilde from Matildes Køkken. Visit her site for more delicious plant-based recipes.
English (United States)