Vegan Fish and Chips – Crispy, Flavorful, and Plant-Based
Enjoy a plant-based twist on a classic with this vegan fish and chips recipe! Crispy, golden batter and seasoned fries make it a delicious and satisfying meal.
Ingredients
For the Vegan Fish:
- 1 can hearts of palm or 1 block firm tofu
- 1 sheet nori seaweed for a "fishy" flavor
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 cup cold sparkling water or non-dairy milk
- Vegetable oil for frying
For the Chips:
- 4 large russet potatoes peeled and sliced into thick fries
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Optional Toppings:
- Malt vinegar
- Lemon wedges
- Vegan tartar sauce
Instructions
Prepare the Chips:
- Preheat the oven to 425°F (220°C).
- Toss the sliced potatoes with olive oil, salt, pepper, and smoked paprika. Spread them in a single layer on a baking sheet.
- Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
Prepare the Vegan Fish:
- Drain the hearts of palm or tofu and pat dry. If using tofu, slice it into fish fillet shapes. Wrap each piece in a strip of nori for added "fishy" flavor.
- In a bowl, mix the flour, baking powder, garlic powder, onion powder, smoked paprika, and salt. Gradually whisk in the sparkling water until you have a smooth batter.
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
- Dip each "fish" piece into the batter, ensuring it’s fully coated, and carefully lower it into the hot oil. Fry for 3–4 minutes on each side, or until golden and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Serve:
- Plate the crispy vegan fish alongside the baked chips. Drizzle with malt vinegar or serve with lemon wedges and vegan tartar sauce.