BOSH! is a brilliant company that strives to create delicious and simple vegan recipes that will eliminate the misconception that plant-based diets are bland, flavourless and boring.
Feeling skeptical? Why not try their amazing recipe for vegan Fish & Chips? (Including a little Ross & Ross twist to the recipe) It might just surprise you...
For the ‘fish’:
- 2 x 280g extra firm tofu
- 3 sheets of nori
- Vegetable oil for deep frying
- Lemons to serve
For the marinade:
- 1 lemon
- 200ml white wine
- 1 tbsp caper brine (water from a jar of capers)
For the batter:
- 180g plain flour
- 40g cornflour
- 240ml ale
- Black pepper
For the chips:
- 1 kg large potatoes
- (Optional) 1-2 tbsp of Ross & Ross Roast Potato Oil
1. Press the tofu using a tofu press or place it between 2 clean towels, lay it on a plate and put a weight on top of it. Leave it for at least half an hour so it can drain any excess liquid and firm up before cooking.
2. Once the tofu is pressed, drain away any liquid. Cut the block lengthways down the middle so that you have 2 long rectangles, then cut across each rectangle to make 8 even-sized blocks. You should end up with 16 tofu pieces.
3. Now onto the marinade. Cut your lemon in half and squeeze the juice out into a big bowl (make sure to fish out any pips). Add the white wine, caper brine and salt and then stir together until combined. Add all of the tofu pieces to the mixture, turning them over to make sure they’re covered, then set aside and allow time for the tofu to properly marinate- turn over occasionally.
4. Now for the chips. Fill a large saucepan with water and bring to the boil. Peel and cut the potatoes into chips, carefully tip them into the water and cook for 5 minutes. Once done, drain the potatoes and spread them out on a tea towel to dry.
5. To make the batter, put the flour, cornflour, salt and pepper into a mixing bowl and stir. Slowly pour in your ale, whisking continuously so that the batter becomes smooth- make sure no lumps have formed.
6. Cut 16 rectangles of nori, making sure they're roughly the same size as the sides of the tofu blocks. Take each piece of the tofu out of the marinade and stick one nori square on to each one. Secure with two cocktail sticks.
7. Heat the oven to 180C.
8. Now to fry the chips! Pour the vegetable oil into a deep saucepan- make sure that it comes no more than two-thirds up the side of the pan. Put the pan on medium-high and heat to about 140C. Put half of the chips in the hot oil and deep fry for 3-4 minutes, then take them out with a slotted spoon to get rid of any excess oil. Spread out the chips on some kitchen roll to cool. Repeat with the second half of the chips.
9. Turn up the heat to around 180C and carefully put the first batch of chips back into the hot oil and fry for 4-5 minutes or until they’re golden and crispy. Take the chips out of the oil and spread over a baking tray. Sprinkle with some Sea Salt or for more added flavour, add a tbsp of Ross & Ross Roast Potato Oil to the pan and pop in the oven to keep warm. Repeat with the second batch of chips.
10. Get the oil back up to 180C and line the plates with kitchen paper.
11. Take the tofu blocks and dip them into the batter in batches, turning them so that they’re completely covered. Carefully drop the battered tofu blocks into the hot oil and fry for 3-4 minutes until they’re dark brown all over (make sure to cook them in smaller batches if there isn’t much room in the pan). Remove the tofu ‘fish’ and drain the pieces of fish on the kitchen roll for around 30 seconds. Carefully remove the cocktail sticks. Repeat so that all the tofu blocks are double-dipped in two coats of batter.
12. Once all the ‘fish’ has been cooked, take the chips out of the oven. Distribute the ‘fish’ and chips among your plates and serve with ketchup (or vegan mayo) and lemon. For added flavour, why not try it with the award-winning Ross & Ross Salt & Vinegar Salt.
Check out the recipe video on the BOSH! website for more info and guidance!
Enjoyed this recipe? Why not take it a step further and try it with our recipe for Classic Potato Wedges?