Vegan Fish & Chips

Vegan Fish & Chips

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I used to LOVE the flavor of fish—flounder, red, bass, trout, and catfish, just to name a few. Growing up in the Washington D.C. area, near Annapolis, Baltimore, and Potomac, seafood was a part of life. Fresh oysters, plump shrimp, tender clams, and sweet lobsters were regular treats. We even took road trips down to Virginia Beach just to enjoy fried crabs and the best crab cakes you could imagine. The flavors, the aromas, and the memories—they all stayed with me.

Then, life took a turn, and for fifteen years I didn’t eat seafood at all. During that time, I didn’t miss it much—until recently, when I suddenly found myself craving it again. I realized that even though I wasn’t going back to eating fish, I could still satisfy that familiar taste in a plant-based way. That thought sparked a culinary adventure: I researched countless recipes, experimented with seasonings, and tested different methods until I found the perfect combination.

The result? I can now enjoy all the flavors I loved about seafood—without touching any fish or shellfish. From flaky, seasoned “fish” to savory, comforting bites reminiscent of crab cakes or fried catfish, this vegan version hits all the right notes. It’s flavorful, satisfying, and exactly what I had been craving. After all that trial and error, I can finally say—I am completely satisfied!

Servings: 4

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time:1 hours

Equipment Needed: Bowl, Whisk, Skillet, Spoon, Scissors

Ingredients:

Vegan Fish

1 pound Tofu, Extra Firm, Dried

2 Nori Sheets (Toasted Seaweed)

1/4 teaspoon Curry

1/2 teaspoon Sea Salt OR Pink Himalayan Salt

1 Tablespoon Cornstarch

1/2 Cup Seltzer Water (Flavored is fine)

1/2 Cup Flour, All Purpose

1/2 teaspoon Cumin

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon Slap Ya Mama OR Cajun Seasoning

Oil for frying

Chips

6 Potatoes, Large

4 teaspoon Avocado OR Safflower Oil

1/2 teaspoon Sea Salt OR Pink Himalayan Salt

1 teaspoon Rosemary

Tartar Sauce

1 Cup Vegannaise OR Vegan Mayonnaise

1 Tablespoon Capers

5 Pickles (I made my from Cucumbers and Lemon Juice)

1 teaspoon Dill

Lemon Twist

*Blend together and serve with Vegan Fish

Directions:

1. Cut Tofu through the middle (horizontally). Then into a triangular shape.

2. Using Scissors, cut Nori/Seaweed Sheets into roughly the same shape on top of Tofu. Press the sheet onto the Tofu (it should smell "fishy"). Sprinkle a little Salt on each piece.

3. Combing Flour, Seasonings, and Cornstarch and Whisk together. Then add the Seltzer Water and stir until Flour is absorbed - not too thick, not too thin - it should pour like pancakes.

4. Dip the Tofu in the Batter Mixture and fry for 10-15 minutes, until golden brown, turn.

5. While Vegan Fish is frying, cut Potatoes and drizzle Avocado or Safflower Oil, Salt, and Rosemary on a Cookie Sheet. Bake for 20 minutes.

6. Once Fish is cooked, serve with Tartar Sauce and Chips.

7. Eat and Enjoy!

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Vegan Fish and Chips

Servings: 4

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Equipment Needed: Bowl, Whisk, Spoon, Skillet, Baking Sheet (non-stick)

Ingredients:

Vegan Fish

1 pound Tofu, Extra Firm, Dried

2 Nori Sheet (Toasted Seaweed)

¼ teaspoon Curry

½ teaspoon Sea Salt (OR) Pink Himalayan Salt

1 Tablespoon Cornstarch

½ Cup Seltzer Water (Flavored is fine)

½ Cup Flour, All Purpose

½ teaspoon Cumin

½ teaspoon Old Bay Seasoning

¼ teaspoon Slap Ya Mama (OR) Cajun Seasoning

Oil for frying

Chips

6 Potatoes, Large

4 teaspoon Avocado or Safflower Oil

1/2 teaspoon Sea Salt OR Pink Himalayan Salt

1 teaspoon Rosemary

Tartar Sauce

1 Cup Vegannaise OR Vegan Mayonnaise

1 Tablespoon Capers

5 Pickles (I made my from Cucumbers and Lemon Juice)

1 teaspoon Dill

Lemon Twist

*Blend together and serve with Vegan Fish

Directions:

1. Cut Tofu through the middle (horizontally). Then into a triangular shape.

2. Using Scissors, cut Nori/Seaweed Sheets into roughly the same shape on top of Tofu. Press the sheet onto the Tofu (it should smell "fishy"). Sprinkle a little Salt on each piece.

3. Combing Flour, Seasonings, and Cornstarch and Whisk together. Then add the Seltzer Water and stir until Flour is absorbed.

4. Dip the Tofu in the Batter Mixture and fry for 10-15 minutes, until golden brown, turn.

5. While Vegan Fish is frying, cut Potatoes and drizzle Olive Oil, Salt, and Rosemary on a Cookie Sheet. Bake for 20 minutes.

6. Once Fish is cooked, serve with Tartar Sauce and Chips.

7. Eat and Enjoy!