If you are a vegan and miss having your fish ‘n’ chips on a Friday here is the answer! The idea for this delicious vegan fish ‘n’ chips was told to me by a friend. The seaweed nori sheet makes the vegan style fish (or tofish!) smell and taste like fish from the sea and it also looks like fish skin. The batter is gluten-free. So why not treat yourself to this English classic!

Serves 2

Vegan Style Fish Ingredients

1/2 Block firm tofu

200ml Olive oil

100g Rice flour + extra for dusting

1tsp Baking powder

1/2tsp Turmeric

1tsp Flaxseed

150ml Soya milk

2 Nori sheets

Vegan Chips Ingredients

2 Large potatoes

1/2tsp Black pepper

1/2tsp Sea salt

Instructions

Preheat the oven to 200C.

Remove the tofu block from the packaging, drain and wrap in sheets of kitchen roll. For extra firmness, press the tofu between two chopping boards and put something heavy on top (I used the Vitamix base!) to press down for a least 10 minutes.

Now to make the chips, wash the potatoes and chop them into chips lengthways. Place the chips in a baking dish. Sprinkle over the salt and black pepper.

Place the chips in the oven and dry roast for 45 minutes or until lightly browned and crisp.

To make the vegan-style-fish, first add the olive oil to a frying pan and turn to a low heat.

Now prepare the batter. Put the rice flour, baking powder and flaxseed into a bowl and create a well in the centre. Next pour in the soya milk and beat together with the flour using a whisk. Mix in well until you have a smooth batter.

Next slice the block of tofu in half lengthways. Slice the half block diagonally to make the vegan-style-fish fillets. Now place the tofu fillet on one nori sheet. Drizzle some olive oil on the tofu fillet and wrap the nori sheet around it. Now dip the tofu fillet into the extra flour. Place in the batter and coat all over using your hands. Lift up the tofu fillet and let the excess batter drip off the sides.

Finally drop the battered tofu fillet into the hot oil. Turn the heat up until the oil begins to bubble gently around the edges of the tofu fillet. Cook for no more than 1-2 minutes on each side. Repeat with the other tofu fillet.

Serve the vegan-style-fish and chips warm with mushy peas and ketchup. Enjoy!

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