Toufish & Chips

Fish and Chips veganised! I am very excited to share this recipe with you. For this recipe I used firm tofu, nori sheets and a selection of spices. My toufish is soft in the centre encrusted in a crispy flavourful batter. This combo includes chips and my vegan tartar sauce which has a lovely crunch and tang. Warning!!! this toufish is dangerously delicious!

Toufish 

• 400g firm tofu
• 1 nori sheet (seaweed) 
• Cut the tofu 2 cm thick by the length of the tofu.  Sprinkle over some salt.  
• Cut the nori sheet the same size as the tofu. 

Place the cut nori sheet on the broad flat side of the tofu. Keep aside.  

Vegan Tartar Sauce

• ½ Cup (125ml) Tangy vegan mayonnaise. 
• 2 Tbsp (30ml) Gherkins finely chopped 
• ½ tbsp Capers finely chopped 
• 1 Tbsp fresh dill finely chopped 
• A Sprinkle of red chili flakes or a finely sliced red chili (add according to heat preference). 

Mix all the tartar ingredients together in a small serving bowl.  Cover and keep aside in the refrigerator.  

Chips

• 2-3 medium potatoes 
• Oil for deep frying
• 1 tsp (5ml) chili powder 
• A Sprinkle of vinegar 
• Salt for seasoning 

Peel and then slice the potatoes into chips.  Rinse them out.  Dry the potatoes on a clean kitchen towel. 

Heat the oil in a deep pot or pan. Add the potatoes to medium hot oil and fry until they are crisp and cooked. 

When cooked – drain in a colander. Keep aside.  Remove oil from the stove. 

Season with salt, masala and vinegar just before serving.  

Batter

• ½ Cup(125ml) cake wheat flour 
• ¼ Cup (60ml) cornstarch flour (Maizena) 
• ½ tsp baking powder 
• 1 tsp (5ml) garlic powder 
• 1 tsp (5ml) onion powder 
• 2 tsp (10ml) Pakco masala 
• ¼ tsp turmeric powder 
• ½ tsp white pepper 
• Few grinds of black pepper 
• ½ tsp salt 
• 180ml + 1 Tbsp (15ml) Soda water

This is how:-)

Combine the batter ingredients together in a bowl/container (big enough for the tofu to fit).  

Let the batter sit for a minute. 

Reheat the oil to medium hot (ensure that you have enough oil for the toufish to be fully submerged).  

When the oil  is hot enough. Test by dropping a drop of batter in the oil.  When bubbles form and it rises to the top – the oil is ready.  

Dip the toufish into the batter make sure that it is fully coated then, 

Gently place the toufish in the  heated oil. 

Depending on the size of your pot/pan – you can fry 2 at a time.  

Fry for 2-3 minutes on each side or until they float and are crisp and golden brown.  

When cooked – drain on a paper towel.  

Serve immediately with chips, a slice of lemon and the tartar sauce.  

Helpful hints:  if you want to reheat your toufish and regain its crispiness – pop it into the air-fryer at 200c for 8-10 mins. Check from time to time ensuring it does not bu