Channel: The Easy Vegan

Category: Entertainment

Tags: batterchipsovenshallow frydeep frieddeep fryveganfish and chipseasyshallow friedfishtofubattered

Description: GET THE RECIPE BOX: bit.ly/Recipe-Boxes GET THE RECIPE: bit.ly/Fish-n-Chips-Recipe_ MACHO PEAS VIDEO: bit.ly/Macho-Peas-Vid TARTARE SAUCE VIDEO: bit.ly/Tartare-Sauce-Vid A unique method for flavouring and cooking tofu along with the crisp batter and chunky chips make this the best vegan fish & chips recipe on the net.  ★Patreon: bit.ly/Patreon-Page ★Instagram: bit.ly/Instagram-Page ★Facebook: bit.ly/Faceboook-Page ___________________________________ INGREDIENTS Tofu-Fish’ Fillets 1 firm or extra-firm tofu block (I used Cauldron tofu) Fine sea salt 1 Tbsp nori sprinkles (or 1 nori-sheet, blended or finely chopped) 8 toothpicks 0.5-1 litre (17-34 fl oz) Sunflower/vegetable oil for shallow frying (or similar) 1 lemon, cut into wedges (for garnish & tartare sauce) Batter 60g (half cup) plain flour 60g (half cup) cornflour (or more plain flour instead) 1/2 tsp (3g) salt 1 tsp (3g) cracked black pepper 2 tsp (10g) baking powder 125-175ml (125ml=half a cup) ice cold water Chips 3 medium maris piper potatoes, washed (600-650g) Oil to coat (sunflower/vegetable or similar) Salt to taste To Garnish Lemon wedges Tomato ketchup Malt vinegar Equipment needed Kitchen paper or tea towel - to dry the tofu Frying pan or large saucepan - for shallow frying METHOD First things first . . .  -For the chips, preheat oven to 220c (425F): for fan-assisted, 200c (390F), gas mark 7. -For the batter, either put some ice cubes into 200ml of cold water or put around 300ml of cold water into the freezer for around 20 minutes. Preparing the Tofu-Fish Fillets -Chop the tofu block widthways into thin slices (around 3mm thick) and lay the slices out onto a tea towel or kitchen paper. Fold the tea towel over the tofu (or put more kitchen paper on top) to encase the tofu slices and press lightly to remove water. -Lightly sprinkle sea salt over the tofu slices, followed by the nori sprinkles; the more you use, the ‘fishier’ the fillets will taste. -Stack the tofu slices up to make 2 even piles. Slice each pile lengthways straight down to give you 4 fillets. Skewer each fillet at both ends with a toothpick to hold them together. Set aside Chunky Oven Chips --Slice the potatoes into 1cm thick slices, then slice into 1cm thick chips. -(Optional) Add chips to a saucepan of boiling water on high heat, cover, get back to a rolling boil and then let cook for 90 seconds. Drain all the water away, cover the pan and shake vigorously to break up the outer layer of the chips, releasing the starch, giving them a fluffy and ‘gnarly’ outer layer. -Place onto a baking tray (lined, if desired), cover generously with oil, toss to coat and spread the chips out so they are touching as little as possible. -Cook in the oven for around 15 to 20 minutes or until you can see signs of caramelisation. Flip or jostle the chips around and then cook for another 10 to 15 minutes or until they have yellowed and caramelised in places. -Toss with some salt and any other seasoning to taste. Batter the ‘Tofu-Fish’ Fillets -While the chips are cooking, put all of the dry batter ingredients into a medium-sized bowl and mix to combine. Set aside. -Into a frying pan or large saucepan over high-heat, pour vegetable oil (or similar) so that it is around 1 cm (half inch) deep. Allow to heat for 2-3 minutes. It will ripple gently once hot. -Meanwhile, add around 125ml (half cup) of the ice cold water to the batter mix and stir until you have a double-cream consistency. Add more water if necessary. -Drop a blob of batter into the oil. It should bubble immediately and turn a light golden brown within 60 seconds once it’s hot enough. -Dip the fillets in the batter and cover, allow any excess to run off, then gently lay them away from you into the hot oil. Shallow fry for 2-3 minutes. The oil should be gently bubbling around the fillets but not violently. Adjust the heat throughout cooking if necessary. -Flip the fillets over and allow to fry for another 2 to 3 minutes until golden brown all over. Remove from the pan and allow to drain on some kitchen paper or tea towels. -The battered fillets can be kept warm in the oven with the chips for up to 10 minutes. -Serve with a wedge of lemon. NOTES -The fillets may need to shallow fry an additional minute or so on each side to ensure they’re golden brown all over. -Whilst shallow-frying, you can slowly spoon more batter around the edge of the fillet to bulk up the crispy batter coating. Highly recommended. -Very small lumps in the batter doesn’t matter. -Using baking powder in the batter makes it expand once in the oil. Cornflour makes it crispier and ice cold water makes the batter react strongly with the hot oil which gives a lighter and crisper batter. -Used cooking oil should not be poured down the drain. Instead, check to see whether your local recycling centre can take it.