Vegan Fish n' Chips Sandwich
Updated: Jul 26, 2020
If you've ever wanted Fish n' Chips but on a sandwich and vegan, then you've come to the right place!
Today we’re making Fish n’ Chips, only vegan and on a dang sandwich, because why not? Sure you could eat it all separately like the English do, or you could eat it like an American on a friggin hamburger bun! A pretzel bun to be precise. But any old bun will do!
We got beer battered “fish” made with medium firm tofu that’s been frozen, and then thawed. This trick, if you’re not familiar, creates a more “meaty” texture to the tofu. It’s also great for fried chick’n. For the beer batter, we’re gonna add a little pickle brine for some added funk as well as some kelp granules to impart a “fishy” flavor.
We’ve got chips of course (fries for you yanks) and some pickle slices, an amazing tartar sauce, and then a coleslaw that’s actually dressed with the same tartar sauce! It really is a humdinger of a sandwich!
If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!
This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!
Makes 1 sandwich (plus leftover Vegan Fish and Tartar Sauce)
Good handful of French fries (chips)
1/2 cup of chopped red or green cabbage
1 pretzel bun (or any hamburger bun)
14 oz block of tofu (frozen and thawed)
1 cup flour
1 Tbsp kelp granules
1/2 Tbsp garlic powder
Salt and Pepper to taste
2 Tbsp vegan egg (I used Just Egg) or use plant-based milk
1 cup of beer
1/4 cup pickle brine
Oil for frying
1/2 cup vegan mayo
1 Tbsp lemon juice
1 Tbsp chopped dill
1/2 Tbsp sweet relish
1/4 tsp pickle prine
Combine all ingredients for the vegan tartar sauce. Take about a couple tablespoons or so and combine with the cabbage to make the coleslaw. Set the sauce and coleslaw aside for later in the fridge.
Remove thawed tofu from package and pat gently with paper towels. The freezing and thawing process can make the tofu delicate, so handle with care.
Press tofu in a tofu press for 20 minutes.
Prep your dredge station. Combine flour, garlic powder, kelp granules and salt and pepper in a bowl. Then combine the pickle brine, vegan egg or milk and beer in another bowl.
Pour the wet mixture into the dry and whisk together. The texture should be like pancake batter. If it’s too dry, add some more beer. Too wet, add some more flour.
If you’re gonna make some fries, now would be a good time to heat up your oven and toss them in.
Cut your tofu into fish like strips, being careful not to break them.
Heat some oil in a large pot to 325-350 degrees.
Gently dip the tofu into the batter and then into the oil. Deep fry until golden brown. When they are done let them rest on a cooling rack. Don’t overcrowd the pot.
Once your vegan fish has cooled down a bit, assemble the sandwich as follows; tartar sauce, pickles, coleslaw, chips (fries), vegan fish, more tartar, top bun!