Vegan Fish and Chips

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Vegan Fish and Chips

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Adjust Servings:
British Chips
Vegan Chop House Chips
Ranch Dressing
Vegan Chop House Ranch Dressing
Tartar Sauce
Vegan Chop House Tartar Sauce
Fish Substitute
1 lb Batter Tofu - Firm
2 tablespoons Olive Oil
1/2 cup All Purpose Flour
1/2 cup Cornstarch
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Baking Powder
1 teaspoon Garlic - Powder
1 teaspoon Sugar
1 teaspoon Sesame Oil
2/3 cup Water - Room Temperature

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  • Fish Inspired
  • Tofu

Cheers, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 60 mins
  • Serves 4
  • Medium


  • British Chips

  • Ranch Dressing

  • Tartar Sauce

  • Fish Substitute

  • Batter



For Queen and country, being British made, I had to come up with a vegan fish and chips recipe. I grew up like many others, with real fish and chips as part of my regular diet. A dish that knows no social boundary. Shared at every family table, and eaten on every street. It represents an island people well. A little salty, crusty old exterior with a warm center that gives light to all that experience her charms.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan fish and chips recipe is just one more example of a great vegan dish that brings pleasure to non-vegan and vegans alike. Don’t sacrifice your taste buds, try our vegan fish and chips recipe.

If you like fish and chips, you’ll love the Vegan Chop House Authentic British Chips, British Chip Shop Curry Sauce, Tartar Sauce, Ranch Dressing and a everyone’s favorite – Shepherds Pie.

Taste unlocks some great memories of family and friends. Some of my earliest and fondest memories of my grandfather and best friend were going into town on a Saturday morning for a stroll around the markets and then down to Westgate Street for a bag of fish and chips – extra salt and vinegar please! Fish and chips was at the center point of some great times. Welcome to my home. Cheers, vegan style, the Vegan Chop House way. The home of crazy good food.

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Divide the tofu along its length into 2 equal pieces. Still stacked, cut the tofu off center to create triangles. Do not cut to the corner as it creates a point. Cut from a corner to an inch from the opposite corner. This should create 4 pieces of tofu. Roughly 3/4 inch thick, 2 inches wide at its wide end, down to about 3/4 inch at its narrow end.


Heat the oven to 400 F/ 204 C. Gently place the tofu into a mixing bowl. Add the olive oil. Gently cover the tofu with the oil. Line a baking pan with parchment paper. Place the tofu evenly onto the parchment paper. Place an ovenproof saucepan lid or other oven proof item onto a rack in the oven. The object is to raise one end of the pan up about ½ inch. When we raise up one end of the baking pan, it causes all liquids to run to one end of the baking pan. This helps in the baking process. Place the baking pan with tofu into the oven for 25 minutes.


Check to see that the tofu is turning slightly golden in color. Spoon off any liquid that is pooling along the lower edge/corner. Turn the tofu over onto opposite edges. Continue to bake for another 25 minutes until golden brown in color. Remove the tofu and place on a paper lined plate. Allow to cool.


Into a medium size mixing bowl, add the Batter ingredients. Whisk the ingredients together till you have a creamy smooth texture. Getting to the right viscosity is an important function that gets perfected with practice. The batter should be just thin enough that the whisk isn’t dragged through the batter by force. Place the cooled tofu into the batter mix. Coat well. Cover the bowl and let it rest for 30 Minutes. Make sure the tofu is well covered in batter.


Into a deep saucepan add the oil for deep frying. Do not add oil above half way up the saucepan. Approximately 2 inches deep of oil is required. Heat the oil to roughly 275 F/ 135 C. Once the oil is hot enough start to gently and carefully place one piece of tofu at a time into the oil from the batter. The tofu should immediately sink. Place 4 pieces into the oil and fry for 1 minute. If the batter is breaking off or bitty, the oil is too hot.


If the tofu hasn’t risen to the top, gently stir from the bottom of the pan. Do not crowd while frying. Once the batter turns a nice deep golden brown, remove with a slotted spoon/tool to a paper lined plate. Remove the oil from the heat.


Onto a warm plate, plate the tofu and chips. Drizzle in vinegar first so that the salt has something to bind to. Sprinkle with salt. Add a sliced lemon and tartar sauce. Serve and enjoy.

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