Although so far my visit to the UK has been a night at Manchester airport (not fun!) this dish was inspired by Fish and Chips. A good friend who lived there for several years described it to me wistfully and ignited my imagination.
Soft Tofu slices are coated in a “secret” batter and deep-fried until brown.
You get “fillet” fingers that are soft inside and crispy on the outside with a fish texture and flavor, served with lemon wedges, home fries, and a traditional mayonnaise-dill sauce.
The carnivores who tried it agreed with a full mouth that there is no difference between the vegan version and the original.
You can also serve these crispy “fillet” fingers on a bed of fried rice with a vegan egg (recipe coming soon), green biryani rice (recipe coming soon, too), or paella.
Enjoy, and let me know how it turned out🐟😋❣
RECIPE
Vegan fried fish fillet- 500 gram soft tofu, with a smooth texture Not silken tofu
Flour Mixture
- ½ cup all-purpose flour
- ¼ cup corn starch
- 1 Tbsp kelp granules
- pinch salt
Batter
- 3 Tbsp chickpea flour
- ½ cup water as needed
- 2 Tbsp tahini
- 1 Tbsp lemon juice
- 2 Tbsp kelp granules
- ¼ tsp baking powder
- ¼ tsp salt by taste
- ¼ tsp garlic powder
- ¼ tsp onion powder optional
- ⅛ tsp ground black pepper
- pinch chili flakes optional
Bread Crumbs
- 1 cup Panko is breadcrumbs,
For Serving
- Lemon wedges, dill mayonnaise sauce, chips, vegan paella, or biryani rice
- Put the ingredients of the flour mixture in a mixing bowl and mix well.
- In another mixing bowl, place all the batter ingredients in order and mix thoroughly. Set this mixture aside.
- Put the bread crumbs in a third bowl.
- Remove the tofu from the packaging and dry with a paper towel. Cut into 1.2-1.5 cm (0.5 – 0.6 Inches) thick slices, then cut each slice lengthwise.
- Dip the tofu fingers in the flour mixture and shake off excess.
- Dip in the batter and let the excess drip off, if there are bald spots, spread the batter over them with a spoon.
- Roll in the breadcrumbs on all sides and place on plate.
- Let the tofu fingers rest for half an hour – an hour. in the refrigerator or at room temperature.
- Heat oil in a pan, about 1.5 centimeters (0.6 Inches) high.
- Fry on all sides until golden brown – using tongs, remove to a drip basket or strainer.
- Serve with lemon wedges, dill-mayonnaise dressing, chips, vegan paella, or biryani rice
- To make the Dill-Mayonnaise dressing, mix vegan mayonnaise with freshly chopped dill, minced garlic, and a small amount of water to achieve a convenient dipping consistency for your vegan fish.
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