Preparing vegan fish and chips can be a tasty and healthy alternative to the more carnivorous counterpart. For the ultimate healthy alternative, bake your fish and chips instead of frying them.
Instructions
Fish
1. Make sure you purchase firm tofu, not the silken kind. If you are preparing days ahead, it is a good idea to freeze the tofu the night before then thaw the tofu. This will make the tofu more firm, but is not necessary.
2. Drain the tofu and place it between two cutting boards, cook books, or similar flat and minimally heavy surfaces for 1 hour. This step will remove the excess moisture and allow the tofu to absorb the malt better.
3. After an hour, place the tofu in a bowl of malt vinegar. The malt vinegar should cover the tofu. Allow the tofu to marinade in the refrigerator overnight for optimal taste, but if you do not want to wait that long, then at least let it marinade for an hour.
4. When you are ready to make the batter, mix the flour, paprika, salt, pepper together. Whisk together your dry ingredients before adding one can of beer. Mix the liquid in slowly.
5. Put batter into the refrigerator until you are ready to use it.
6. Pre-heat your oven to 400 degrees F or heat the oil on your stove at medium high.
7. Take the tofu out of the refrigerator. Remove it from the marinade bowl and pat it dry using paper towels before cutting into fish length sticks.
8. Dip the tofu slices into the batter and coat them before placing them into the hot oil on the stove. If you are baking instead of frying, line a cookie sheet with parchment paper before laying the batter-dipped tofu onto the sheet. For extra crunch, sprinkle olive oil on top of the tofu once they are on the cookie sheet.
9. Bake for 15 minutes then turn the tofu over and bake for an additional 15 minutes.
Chips
10. The healthiest way to prepare chips are to make them from fresh Russet potatoes. Simply peel the potatoes and chop them into length-wise strips.
11. Pour 3 L vegetable oil into a deep frying pan. Pre-heat to 350 degrees F.
12. Place each strip into the oil once it has reached 350 degrees F. Cook until crispy and golden-brown.
Tartar Sauce
13. Place 1 cup vegan mayonnaise, 2 Tbsp dill pickle, 2 TBsp fresh lime juice, 1 Tbsp lemon vodka, 1 Tbsp wasabi, 1/2 tsp lemon zest in a medium-sized bowl.
14. Whisk ingredients together.
15. Store in refrigerator until ready to serve.
Tags: cookie sheet, fish chips, healthy alternative, instead frying, malt vinegar
