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Battered Tofu & Nori Seaweed ‘Fish’ & Chips

Serves: 2
Time to prepare: 10 mins
Time to cook: 30 mins
Dietary requirements: Dairy-free, Egg-free, Vegan


For the Chips

  • 4 medium sized potatoes such as Maris Piper or Arran Victory
  • A good glug of olive oil
  • 1 tbsp rice flour
  • Good sprinkle of sea salt

For the batter

  • 1 cup plain flour
  • 1 cup rice flour
  • 1 tsp baking powder
  • 1 tsp turmeric
  • 1 pinch sea salt
  • ½ cup lager
  • 1½ cups sparking water

For the 'Fish'

  • 1 block tofu (390g)
  • 2 Nori sheets
  • Squeeze lemon juice
  • 1 litre rapeseed or vegetable oil


For the chips:

  1. Peel and cut the potatoes into chip-sized pieces.
  2. Run cold water over them for a couple of minutes to try and get rid of some of the starch.
  3. Bring a pan of salted water to boil then put the chips in. Boil until they almost fall apart.
  4. Drain and pat dry, then cool before putting in the fridge until cold.
  5. Preheat your oven to 180°C. Scatter the chips evenly on a baking tray, sprinkling the flour, olive oil, sea salt and mix over the top.
  6. Bake for 20 minutes, or until golden and crispy.

For the battered ‘fish’:

  1. Mix the dry ingredients together in a mixing bowl. Add the lager and sparkling water, and mix to form a batter.
  2. Cut the tofu into 10x5cm pieces with a thickness of 1.5cm. Squeeze as much water as you can out of the tofu using a couple of tea towels to wrap it in and press down.
  3. Cut Nori sheets to fit one side of each piece of tofu. Attach with a squeeze of lemon juice.
  4. Heat oil in a deep pan. It is ready when you drop a small amount of batter into it, and it floats back to the top.
  5. Submerge the tofu pieces into the batter until covered, and lower into the hot oil.
  6. Fry for 30–40 seconds until golden and crispy. Remove and drain on absorbent paper to remove excess oil.
  7. Serve with the chips, mushy peas and ketchup.

For V for Life’s position statement on vegetarianism and veganism, please click here.


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