Beer-Battered ToFish & Chips – Crispy, Plant-Based, and Delicious

Tofish & Chips

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Beer-battered ToFish & Chips… yea, we did that! Using tofu as the “fish” wrapped in a sheet of seaweed gives you that satisfying flaky texture without any animal products. The first time I made this, I used seltzer water to create a light, crispy batter—and it was fantastic. You can also experiment with clear sodas like Sprite or ginger ale to get the same airy, bubbly coating. This time around, I decided to go with nonalcoholic beer (Coors) to replicate that classic fish-and-chips flavor, giving the tofu an even richer, golden crust.

Cutting the tofu pieces in half made a big difference. The first batch had thick, hearty pieces that were perhaps a bit too chunky, but halving them allowed the batter to crisp up evenly while keeping the tender tofu inside. Wrapping the tofu in nori added a subtle, ocean-like flavor that makes each bite taste surprisingly close to the real thing. The combination of soft, tender tofu and crunchy, golden batter is comforting, playful, and utterly satisfying.

No plate of fish and chips would be complete without the “chips.” Thick-cut potatoes, baked or lightly fried, add the perfect texture and flavor to round out the meal. Season simply with salt, pepper, or a pinch of paprika, or get creative with herbs and spices for extra flair. Together with the beer-battered tofu, the chips create a hearty, indulgent meal that feels nostalgic and fun, but still completely plant-based.

This ToFish & Chips recipe is a perfect mix of creativity, comfort, and clean eating. Whether you’re experimenting to replicate Long John Silver’s classics, trying it with family, or just craving a special weekend treat, this dish is a winner. With tofu providing protein, seaweed adding nutrients, and the light, bubbly beer batter creating a perfect crunch, you can enjoy all the joy of traditional fish and chips—without compromise.

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Servings: 8

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Total Time: 1 Hour

Equipment Needed: Food Scissors (opt), Bowl, Whisk, Skillet, Spoon, Baking Sheet

Ingredients:

1 Extra Firm Tofu, Dried

2 Nori Sheets OR 1 Seaweed Snack

Batter ~

1/4 teaspoon Curry Powder

1/2 teaspoon Sea Salt OR Pink Himalayan Salt

1 Tablespoon Cornstarch

1/2 - 1 Cup Seltzer Water OR bottle of Non-alcoholic Beer (any brand)

1/2 - 1 Cup Flour

1/2 teaspoon Cumin Powder

1/2 teaspoon Old Bay Seasoning OR Seafood Seasoning

1/4 teaspoon Slap Ya Mama OR any Cajun Seasoning

Tartar Sauce ~

1 Cup Vegannaise OR Vegan Mayonnaise

1 Tablespoon Capers

5 Slices Pickles

1 teaspoon Dill

Twist Lemon Juice

Directions:

1. Combine Flour, Seasonings, Cornstarch, Non-alcoholic Beer OR Seltzer Water in a bowl with a whisk.

2. Cut Tofu Horizontal, then Cut Tofu Vertical to make Tofu thinner. Then cut into Triangular shape.

3. Using Food Scissors, cut Nori sheets or Seaweed sheets into (roughly) the same size shape on top of Tofu. (NOTE: do not put the Nori sheets immediately onto the Tofu until you are ready to fry the Tofish, as it the Nori sheets will sorta "melt" onto the Tofu, making it difficult to work with). Press the Tofu onto the Nori Sheets - it should smell like "fish".

4. There is more than one method to apply the Nori sheets onto the Tofu. One method is to cut and apply the Nori sheets on both sides. The other method is to just "fold" over the Tofu. I ran out of Nori sheets, so I used some Kelp snack sheets and they were just fine.

5. If the Batter is too thick add more liquid. If the Batter is too thin, add more flour. The Batter should be like pancake batter - not to thick and not too thin

6. Fry Tofish in Oil on Medium-High heat for 10-15 minutes, until golden brown, turn. Drain on napkins.

7. Eat & Enjoy!

Too much liquid Too thick Juuuust right

Wrap around method

Cut & Paste method

I tried using tongs one time, but I lost too much batter in the process, so I decided to use one hand for battering, and the other hand free.

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Tofish & Chips

Servings: 8

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Total Time: 1 Hour

Equipment Needed: Food Scissors (opt), Bowl, Whisk, Skillet, Spoon, Baking Sheet

Ingredients:

1 Extra Firm Tofu, Dried

2 Nori Sheets OR 1 Seaweed Snack

Batter ~

1/4 teaspoon Curry Powder

1/2 teaspoon Sea Salt OR Pink Himalayan Salt

1 Tablespoon Cornstarch

1/2 - 1 Cup Seltzer Water OR bottle of Non-alcoholic Beer (any brand)

1/2 - 1 Cup Flour

1/2 teaspoon Cumin Powder

1/2 teaspoon Old Bay Seasoning OR Seafood Seasoning

1/4 teaspoon Slap Ya Mama OR any Cajun Seasoning

Tartar Sauce ~

1 Cup Vegannaise OR Vegan Mayonnaise

1 Tablespoon Capers

5 Slices Pickles

1 teaspoon Dill

Twist Lemon Juice

Directions:

1. Whisk Flour, Seasonings, Cornstarch together in bowl. Then add Seltzer Water OR Non-alcoholic Beer until batter is like pancake batter – if the Batter is too thick add more liquid. If the Batter is too thin, add more flour. The Batter should be like pancake batter - not to thick and not too thin.

2. Cut Tofu Horizontal, then Cut Tofu Vertical to make Tofu thinner. Then cut into Triangular shape.

3. There is more than one method to apply the Nori sheets onto the Tofu. One method is to cut and apply the Nori sheets on both sides. The other method is to just "fold" over the Tofu. I ran out of Nori sheets, so I used some Kelp snack sheets and they were just fine. Using Food Scissors, cut Nori Sheets in roughly the same shape on top of Tofu on both sides. (NOTE: do not put the Nori sheets immediately onto the Tofu until you are ready to fry the Tofish, as it the Nori sheets will sorta "melt" onto the Tofu, making it difficult to work with) Press it on – it should smell “fishy”.

4. Turn on Oil on Medium-High Heat. When Oil is hot, dip Nori’d Tofu into the batter with your fingers (keep your other hand free for use). Adding them one by one into the batter, then into the hot Oil. You will be turning them in about 10-15 minutes (goal: golden brown). Drain on napkins.

5. Serve with Tartar Sauce & slice of lemon. For an excellent meal, serve with Chips and Cole Slaw. Eat & Enjoy!