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Eating veggie » Recipes » Vegan ‘Fish’ and Chips

Vegan ‘Fish’ and Chips

Prep time 20 mins, cook time 50 mins

Serves 4

Egg-Free, Nut-Free, Dairy-Free, Vegan, Protein-Rich

Cauldron Fish and Chips

“This is a modern take on Britain’s original street food, fish and chips. Our Organic Tofu and Chips recipe combines crispy batter with light soft tofu, brought together with capers and gherkins.” – Cauldron


Ingredients

For the ‘fish’

  • 400g Cauldron Organic Tofu, drained and pressed, cut into strips approx. 4cm thick, 10cm long
  • Vegetable oil, to fry the tofu

For the batter

  • 100g plain flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 150ml sparkling water
  • Pinch of turmeric

For the caper and gherkin layer

  • 2 tbsp capers finely chopped
  • 2 tbsp gherkins finely chopped
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 tbsp flour

For the crushed, minted peas

  • 1 tbsp olive oil
  • 2 shallot finely sliced
  • 200g fresh peas blanched in hot water (thawed, frozen peas can be used)
  • ½ lemon juiced
  • ½ tsp sugar
  • 1 tsp fresh mint finely chopped
  • Salt and freshly ground black pepper

For the tartar sauce

  • 1 tbsp capers finely chopped
  • 1 tbsp mini gherkins finely chopped
  • 200g vegan mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp lemon juice

Method

  1. Prepare the batter by beating the water into the dry ingredients little by little. Cover and refrigerate.
  2. To make the caper and gherkin layer, combine all of the ingredients, blend in a food processor and set to one side.
  3. For the crushed, minted peas gently fry the shallots in the oil until softened. Pulse the peas, sugar and lemon juice in a food processor keeping the texture rough and not puréed. Stir in the mint and season to taste. This dish can be served hot or cold.
  4. Combine the ingredients for the tartar sauce, mix well and refrigerate until use.
  5. Heat the oil to fry the tofu to 180°C in a heavy based pan or deep fat fryer.
  6. Coat the tofu pieces with the caper and gherkin layer then dip into the batter and carefully drop into the hot oil. Cook for 5 to 7 minutes until the batter is golden and crispy. Drain well on kitchen roll.
  7. Serve the tofu with the crushed minted peas and chips.

Nutrition per serving

745 kcal

Calories

22g

Protein

52g

Fat

4.9g

Saturates

44g

Carbs

4.2g

Sugar

7.1g

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