Chippy-style tofish with chips & tartare sauce recipe

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As a dish, fish and chips has twice won best dish in the British Street Food Awards during the last 5 years. It’s a tough tradition to square up to with a vegan dish, but this tofish recipe is a tasty alternative and uses the same batter recipe that won Best of the Best at the BSFA 2015 (grateful thanks to my street food pal, Fish&’s Andrew Critchett, for this crispy deliciousness).

  • Yield: 4 Servings


For the Tofish
  • 14-oz (400-g) block of firm tofu, excess water drained
  • 1 teaspoon salt
  • 1 sheet of nori seaweed
  • scant ½ cup (60 g) plain/all-purpose flour
  • 1 tablespoon cornflour/cornstarch
  • ¼ teaspoon ground turmeric
  • ½ cup (120 ml) sparkling water
For the Tartare Sauce
  • 4 tablespoons vegan mayonnaise
  • 1 tablespoon finely chopped fresh dill
  • ½ tablespoon capers, drained and finely chopped
  • 2 gherkins/pickles, finely diced
For the Chips
  • 5 large potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garam masala (optional)
  • 2 cups (480 ml) vegetable oil, for frying
How to Make It
  1. To make the tofish pieces, ensure the tofu block is completely defrosted. Place between the palms of your hands and press firmly but gently to ensure all the water is squeezed out. Slice the tofu lengthways through the middle, to make two large thinner slabs. Then slice each slab in two, slightly at an angle, to make an angular fish fillet shape. Cut the nori sheet into the same shape as the tofu ‘fillets’, and stick the slices of seaweed to one side of the tofu. Press down the nori and then lay the tofu on that side, to ensure that the seaweed stays in place. Season this side of the tofu ‘fillets’ with salt.
  2. Prepare the tartare sauce by mixing together all the ingredients in a small bowl. Cover and set aside in the fridge.
  3. Preheat the oven to 200˚C (400˚F) Gas 6. To make the chips, slice the potatoes lengthways to make wedges, as thin or thick as you like. Lay on a baking sheet and drizzle with the olive oil. Season with the salt and spice (if using). Using your hands, massage the wedges with the oil to ensure they are well coated and seasoned. Bake in the preheated oven for 20–25 minutes until crispy.
  4. Put a heavy-based pan over a medium–high heat and half-fill with oil for frying. Heat to approx. 180˚C/350˚F.
  5. Put the flour on a plate and coat the tofu pieces well. Set aside on greaseproof paper, nori-side down. Add the cornflour/cornstarch, salt and turmeric to the flour and mix with sparkling water to make a thin batter. Dip the tofu ‘fillets’ into the batter to coat, then gently put into the hot oil and deep-fry for 7–8 minutes, turning once, until golden and crispy. Try not to crowd the pan – it’s better to fry the tofu in two batches and keep warm in a low oven. Drain on paper towels.
  6. Serve the tofish with the chips and tartare sauce on the side. Garnish with lemon wedges and serve with chip shop-style mushy peas, if you like.

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