Tofish and Chips with Tartar Sauce and Mushy Peas
Crispy beer-battered tofu makes a great alternative to the classic Friday night fish ‘n’ chips in this tasty tofish and chips recipe. Serve with homemade tartar sauce and mushy peas for a ‘fishy’ feast.
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Tofish and chips is a great alternative to the British classic takeaway.
The nori adds a fishy taste and the lager makes the batter light and crispy.
Serve with a side of tangy homemade tartar sauce and creamy mushy peas for an authentic ‘chippy tea’.
What is nori?
Nori sheets are made from dried seaweed, and are popular in Japanese cuisine.
The algae that the nori sheets are made of offer many health benefits, including omega-3 fats and vitamin B12.
It also offers a distinctive sweet and salty flavour that tastes like fresh sea air, which makes it perfect for adding a seafood flavour to vegan dishes.
Hack this recipe:
Want to cut back on the fat and calories in this meal? Try air frying your chips.
Once boiled and dried, pop your chips in an air fryer, and cook for approximately 20 minutes (refer to the manufacturers instructions for the best time and temperature settings for your machine.)
To ensure a proper crispy outside, give your chips a light coating of oil before air frying.
However, air frying the battered tofish is not recommended, as the batter won’t cook quick enough to hold its shape and develop its crispy finish.
Total Time: 1 hour
Calories: 1106
Servings: 2
Rating:
Nutritional information per serving:
Serving size
731g
calories
1106
fat
58g
saturates
8.3g
carbs
107g
sugars
7.5g
fibre
16g
protein
40g
salt
1.6g
Total Time: 1 hour
Calories: 1106
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the tartar sauce
- 1 1 Tbsp soya milk
- 30 30 ml olive oil
- 0.5 0.5 tsp cider vinegar
- 0.5 0.5 Tbsp capers
- 0.5 0.5 gherkin, finely diced
- 0.5 0.5 sprig dill, chopped
- For the mushy peas
- 100 100 g peas
- 1 1 Tbsp dairy-free butter
- For the chips
- 225 225 g potatoes, cut into 2cm thick strips
- oil for frying
- For the tofish
- 120 120 ml lager
- 70 70 g self-raising flour, plus a little extra for dusting
- 140 140 g block extra firm tofu, sliced into 4 pieces
- 0.5 0.5 sheet nori, cut into 4
- oil for frying
Method
- To make the tartar sauce, use a stick blender to combine the soya milk, olive oil and cider vinegar, until the mixture is smooth and thick. Once blended mix in the capers, gherkins and dill.
- For the mushy peas, bring the peas to the boil and cook for 2-3 minutes. Drain them and transfer to a food processor along with the dairy-free butter, then pulse until thick but not smooth.
- Next, cut the potatoes into approximately 2cm thick sticks. Transfer them to a saucepan, with boiling water. Boil for roughly 10 minutes or until chips are starting to soften but still maintain their shape, then drain in a colander. Heat the oil in a deep fat fryer or pan to 190°C/380°F and fry the chips for 4-5 minutes until golden and crispy.
- Finally, for the tofish, add the self-raising flour to a bowl and slowly add the lager whilst whisking to make a thick smooth batter. Then place a piece of nori on one
side of the tofu and dust in flour. Heat the oil in a deep-fat fryer or pan to 190°C/380°F, then dip the tofu into the batter, ensuring it has an even coat. Place each piece into the oil to cook for 3-4 minutes on each side until golden.
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