Ingredients
Dry
- 28 oz Extra-firm tofu (Pressed and cut into thick fillet shapes)
- 2 sheets Nori sheets (Cut into strips to match the tofu fillets)
- 4 large Russet potatoes (Scrubbed, skin-on, cut into extra-thick chips (3/4 inch))
- 1.5 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 tsp Baking powder
- 1 Tbsp Kelp powder or Old Bay seasoning
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
Wet
- 1.5 cup Vegan beer (stout or ale) (Cold)
- 2 Tbsp Soy sauce or tamari
- 1 Tbsp Lemon juice
- 4 cup Neutral frying oil (e.g., canola or sunflower) (For deep frying)
Method
- 1. Press the tofu for 15 minutes to remove excess moisture, then cut each block into thick 'fillet' shapes.
- 2. In a shallow dish, mix the soy sauce, lemon juice, and a pinch of the kelp powder. Brush the tofu fillets with this mixture.
- 3. Wrap one side of each tofu fillet with a strip of nori to mimic fish skin. The moisture from the soy sauce mixture will help it adhere. Set aside.
- 4. Bring a large pot of salted water to a boil. Parboil the extra-thick, skin-on potato chips for 5-7 minutes until slightly tender but not falling apart.
- 5. Drain the chips carefully and let them steam dry on a cooling rack for 10 minutes. This ensures a crispy exterior when fried.
- 6. Heat the neutral oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
- 7. Fry the parboiled chips in batches for 5-6 minutes until golden and crispy. Remove, drain on paper towels, and season immediately with salt. Keep warm in a low oven.
- 8. Prepare the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, remaining kelp powder, garlic powder, salt, and pepper. Gradually whisk in the cold vegan beer until a smooth, pancake-like batter forms.
- 9. Dip each nori-wrapped tofu fillet into the batter, letting the excess drip off, and carefully lower into the hot oil (ensure it is back to 350°F).
- 10. Fry the tofu 'fish' for 4-5 minutes per side until the batter is deep golden brown and crispy. Remove and drain on a wire rack.
- 11. Serve the crispy vegan 'fish' and extra-thick chips immediately with vegan tartar sauce, malt vinegar, and a lemon wedge.
Chef's notes
For a non-fried version, the parboiled chips and battered tofu can be baked at 425°F (220°C) for 25-30 minutes on a well-oiled baking sheet, flipping halfway. However, deep frying yields the most authentic pub-style texture.