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Vegan Fish & Chips

Vegan Fish & Chips Anyone …….
Here is a good old British Classical Dish Fish and Chips

The fish flavour is achieved by using Sea Lettuce Seaweed and or Laver/Nori Seaweed from our Ebb Tides Seaweeds Sea Salad pouch which can be purchased online.

  • Serves: 3 People


'Fish' Ingredients

  • 400 grams tofu
  • fine sea salt
  • garlic powder
  • pepper to taste
  • Sea Lettuce seaweed and or Laver/Nori Seaweed (Laver seaweed is another name for Nori we harvest Laver in Devon)

Batter Ingredients

  • 1 bottle of vegan beer
  • 15 tablespoons of any flour (or enough to make a pancake like batter)
  • 3 teaspoons garlic powder
  • 2 teaspoons fine sea salt
  • dash of pepper
  • 3 tablespoons lemon juice

Tartar Sauce Ingredients

  • Gherkins
  • Vegan mayo

Other ingredients

  • Fine breadcrumbs
  • Chips
  • Cooking oil
  • Peas


  1. Preheat the oven to 200C/fan 180C/gas 6 and bake your chips. For the tartar sauce finely chop a few gherkins and mix together with vegan mayo.
  2. Add 1 bottle of beer into a large bowl, add all other batter ingredients and whisk until you get a pancake like batter.
  3. Cut the tofu into 1 cm thick 'fish pieces'. They won't be a long as fish pieces as the tofu will break otherwise. Sprinkle lemon juice on the tofu pieces and add garlic powder, some pepper and sea salt - season generously. Wrap into Sea Salad or Nori/Laver seaweed. The tofu will be a bit moist so the seaweed should stick to it well.
  4. Add a generous amount of fine breadcrumbs to a plate.
  5. Dunk the tofu 'fish' pieces into the batter and then move to the plate with breadcrumbs and cover well on all sides.
  6. Fry in hot cooking oil until golden brown.
  7. While that's frying cook your peas.
  8. When the 'fish' pieces are done transfer them to a plate that's covered with kitchen towel to absorb some of the excess oil.
  9. Serve everything on a plate and sprinkle some lemon juice on the 'fish' pieces for extra flavour.