Vegan Fish
A great way to make an easy vegan fish sandwich, fish and chips, or fish sticks.
Ingredients
To marinate the tofu:
- 1 block tofu firm or extra firm
- 3/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon kelp powder or nori strips broke up
For the batter:
- 3/4 cup flour (all-purpose gluten-free flour mix if desired)
- 2 tablespoons corn starch or potato starch
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder (optional)
- 1/4 teaspoon paprika (optional)
- 3/4 cup water (2/3 cup for gluten-free)
- 3 cups oil for deep frying
- 1/2 cup vegan tartar sauce for dipping and putting on sandwiches
Instructions
Marinate the tofu:
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Drain and press a block of tofu.
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Cut the tofu into any shape that you wish your "fish" to be, such as sticks or patties.
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Add 3/4 cups water, 1/2 tsp salt and 1/2 tsp kelp powder to a shallow dish to make a marinade.
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Place tofu in the marinade and turn it to get the kelp flakes stuck to all sides.
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Let it sit for at least 15 minutes, or cover and refrigerate for up to 3 days. (The longer you let it sit, the fishier the flavor).
When you are ready to fry:
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Add 3 cups of oil to a pan deeper than the tofu is thick. (This will allow it to float). (Or use a deep fryer).
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Heat oil to 375°F (190°C) and have it prepared as the 'fish' will be added once it is battered.
Make the batter:
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Combine 3/4 cups flour, 2 tbsp cornstarch, 1/4 tsp baking soda, 1/4 tsp baking powder, and salt in a bowl (optional: 1/4 tsp onion powder and 1/4 tsp paprika).
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Add 3/4 cups water and stir until it forms a pancake-like batter.
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Coat the marinated tofu in the batter.
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Place in the hot oil immediately, pulling your hand back quickly as to not get splashed.
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Fry for about 3-4 minutes until the bubbles have died down a little and it's golden brown. Flip the "fish" if necessary.
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Serve hot with tartar sauce!
Recipe Notes
To Bake the Vegan Fish:
- Pre-heat oven to 425°F (220°C).
- Batter the "fish" and place on a cookie sheet that has been lined with parchment paper.
- Bake for 20 minutes.
For Gluten-Free "Fish:"
- Most all-purpose gluten-free flour mixes work well.
- I find that they need slightly less water than traditional flour, so add about 1/2 of water and then slowly add more until you get a pancake-like batter.
- If you want a gluten-free vegan sandwich bun, I find that the Schar brand works well.