These Gluten-Free and Vegan Fish & Chips are going to blow your mind because this vegan fish actually tastes like fish and we still can’t believe it! It’s also super easy to make! So flakey, and full of flavour thanks to a special marinade process. You and your family and guests are going to love it, we promise!
As you may know, we already have a “Fysh&Chips” recipe in our cookbook, and what a recipe (see photo below)! We use a unique method for combining and flavouring two types of tofu, later fried up in a homemade beer batter, and served with chunky chips. This, we can assure you, makes it the best vegan fish&chips recipe ever. But we wanted to create one more vegan fish&chips recipe, this time for the blog. A little easier, and using a completely different method. Here it is! Even if you have our cookbook, please try this recipe and let us know which recipe you like most. We personally cannot decide which one is better. The flavour is just as amazing and fish-like in both, and the texture is insane in both recipes too, maybe the cookbook recipe is even more perfect and fish-like but this one is a close second!
This recipe is gluten-free, as the homemade batter is made with brown rice flour, instead of all-purpose flour, and OMG! It’s just as crunchy amazing!
Serve this amazing dish with our Vegan Mayo or our Tartar Sauce (recipe available in our cookbook ALL PLANTS: The Food You Love, The Vegan Way, available as both Hard Cover from Book Depository, Walmart, Amazon, Barnes&Noble, etc. and e-book formats from our Blog Shop and our Etsy Shop.)
1 500g serving provides you with 600 kcal, 47% of the protein, 49% of the dietary fibre, 67% of the vitamin C, 23% of the vitamin A, 40% of the calcium, 32% of the iron, 36.6% of the vitamin K, and 107.5% of the manganese recommended daily. See detailed nutrition facts below!
If you can’t find brown rice flour, simply use rice flour. We have tried it this way and it makes absolutely no difference in texture or flavour!
PRODUCTS USED IN THIS RECIPE:
If you liked this recipe, check out our Vegan Christmas Ham, our Sage&Rum Marinated Seitan Tenderloin, our Vegan Seitan Steaks (Wheat Meat), our Gluten-Free Vegan Mortadella, our Succulent Seitan Tenderloin, our Creamy Vegan Potato Gratin, and our Fluffy Homemade Vegan Bagels. You’ll love them all!
And… in case you missed it, we are so excited to announce that we have published our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store (currently ON SALE!), and our Etsy Shop (also on sale there!).
GLUTEN-FREE & VEGAN FISH&CHIPS
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
VEGAN FISH INGREDIENTS
- 500 g extra-firm tofu, pressed for 30 minutes, and sliced into 1-inch thick slabs
Freshly squeezed lemon or lime juice (1 large lemon or 2 limes)
- 3/4 cup brown rice flour
- 3/4 cup equal parts of sparkling water and light beer
- 2 tsp lemon pepper seasoning
- 1 tsp baking powder
- 1 tsp fine kelp , very important ingredient – DO NOT SUBSTITUTE
- Canola or olive oil for shallow-frying (we tried both and like both results)
- 1 cup gluten-free corn breadcrumbs, optional
PEA MASH INGREDIENTS
- 1 cup frozen green peas, boiled in water for 5 minutes, rinsed and drained
- Salt to taste
- Freshly ground black pepper, to taste
- A drizzle of extra-virgin olive oil
VEGAN FISH INSTRUCTIONS
- Combine the marinade ingredients in a container.
- After the tofu has been pressed for 30 minutes, cut into 4-5 slabs (about 1-inch thick each). Now create the flaky texture by slicing the tofu slices part way through repeatedly (like in the photo). Do it very carefully so you don’t cut the tofu slabs all the way through.
- Now carefully add the tofu slabs inside the container with the marinade, being very gentle so they don’t break. Make sure both sides of the tofu slabs are well covered in marinade. Refrigerate overnight or for a minimum of 8 hours (don’t skip this step!).
- The next day, carefully extract the tofu slabs from the marinade, and place on a cutting board with the side that is intact (not flaky) up. Using a spoon place some of the marinade on top of both sides of the slabs, tapping with your fingers a bit.
- Cut the nori sheets the exact same size as the tofu slabs. Place them on top of the intact side of the slabs (the one that’s not flaky). Tap with your fingers a bit, and now squeeze half the large lemon or 1 lime on top of the nori sheet covered slices. Tap with your fingers again until the nori sheets are completely wet and “stuck” to the tofu slabs. Let sit while you prepare the batter.
- In a medium-sized bowl, combine all the batter ingredients, right before frying the fysh. It should have the consistency of pouring cream or yoghurt. If it’s too thick, add a little of the fizzy liquid. If it’s too liquid, add more rice flour.
- Heat a non-stick skillet with oil to 180ºC/350ºF.
- Very carefully, dip the vegan fish fillets into the batter with the side of the nori sheet on top, and coat it well using a spoon to place the batter over the nori sheet side. Don’t flip the slice inside the batter, so the nori sheet doesn’t fall off.
- Using a sturdy spatula, take it out of the batter and leave the excess to drip off for about 5 seconds. Now optionally add some gluten-free corn breadcrumbs on top (or not, both ways are delicious!).
- Gently place the vegan fish in the hot oil, with the nori sheet side up. Shallow fry for 6-7 minutes until golden brown. Very carefully turn and cook the other side for 6-7 minutes too.
- Take out of the oil very carefully, placing it on a plate lined with several layers of kitchen paper, making sure the nori sheet side is up, so it doesn’t get stuck to the paper.
- Repeat the same procedure with the rest of the vegan fish fillets.
- Serve with the chips, our vegan mayo (recipe link above), and the pea mash.
- Bring a large pot of water to a boil.
- Wash the potatoes to get rid of any dirt or peel them if you prefer. Cut the potatoes into chip shapes.
- Preheat the oven to 200ºC/392ºF.
- Once the water is boiling, add the baking powder. Immediately after, add the potatoes. Let them boil for 2 minutes and drain using a colander.
- Place drained potatoes on a parchment paper lined baking tray. Add a drizzle of the olive oil on top, and sprinkle salt, pepper, nutritional yeast and sprigs of fresh thyme.
- Bake on the middle rack of the oven for 30 minutes or until golden and crispy. Consume immediately!
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