Tofu Fish & Chips with Mint Mushy Peas

A pub staple in your own kitchen.

Tons of places in London advertise Fish & Chips for a quick lunch. I’ve made them before at home using Gardeins Fish Fillets (veg obvi). But this time I wanted to make everything myself from scratch and it was well worth it. The only suggestion I would write looking back is to take the 1 block of tofu and instead of making 4 “fillets” make 6. That way they soak up the marinade even more!

What you need to be your own chippery:

“Fish”:

-1 block of extra firm tofu drained and patted dry

-1 sheet of nori crumbled

-1 tsp old bay spice

-1 tsp salt

-1 tsp sugar

-1/2 tsp garlic powder

-1 tsp black pepper

-1 1/2 cup white wine vinegar

-1 cup olive oil

-Juice of 1 lemon

-1 cup all purpose flour (plus extra for covering the fish)

-1 tsp sugar

-1 tsp salt

-1 tsp baking powder

-1 cup beer

-1/2 cup seltzer or soda water

 

Chips:

-2 russet potatoes wedged

-1 tbsp. olive oil

-1/2 cup chopped parsley

-1 tsp paprika

-1 tsp salt

-1 tsp black pepper

Mushy Peas: 

-1 Shallot minced

-1 clove of garlic minced

-1 bag of frozen peas

-2 tbsp. vegan butter

-1 tbsp. olive oil

-1/4 cup fresh mint minced

Tartar Sauce:

-1/2 cup vegan mayo

-1/4 cup chopped gerkin pickles

-1/4 cup minced capers

-1 shallot minced

Other:

-Lemon wedges to serve

-Canola oil for frying

-Air fryer for chips

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After you butcher your tofu combine the white wine vinegar, (1 cup) olive oil, garlic powder, lemon juice, nori sheet, old bay, salt and pepper into a large bowl. Allow the tofu to marinate for at least 30 minutes.

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Once marinated give them a good toss in flour.

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In another bowl combine the flour, baking soda, sugar, and salt then give it a whisk. After that add the beer and soda water. Whisk till there are no chunks. Then take your fillets and run them through the dredge.

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To fry I don’t have a thermometer, so I usually fill a large pot with oil about half way. Heat it on high heat and carefully add the food and watch. You know it’s at the right temperature when you get this type of bubble pictured above.

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Let them cook for about 8-10 minutes until golden. Then pull them out using a spider or strainer and allow them to rest on a paper towel to soak up any excess oil.

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For the chips I cut up 2 potatoes into wedges, cooked them in the air fryer at 360 for about 15 minutes (had to do it twice as to not over crowd). Then removed them and tossed in a large bowl with olive oil, salt, pepper, paprika, and the fresh parsley.

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For the mushy peas add the olive oil to a not stick frying pan on medium high heat. Add the frozen peas, shallot, and garlic. Cook until the peas become a dark green then add the butter. Once melted into the peas take a potato masher and start to squish the peas (very fun). Turn off the heat and toss in the mint.

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For tartar sauce just combine the mayo, gherkins, shallot, and cappers. Taste to make sure it’s good (it is…duh).

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Then plate your dinner and enjoy!! I really loved this. Hubz isn’t a huge fan of actually fish and chips so this wasn’t impressive to him. He’s vegan for lent and I really want to try as many things as possible to make it a full on commitment!

Hope everyone’s having a great weekend!!

 

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