Recipe
Vegetarian Fish and Chips
Crispy Tofu and Potato Wedges
4.8 out of 5
Vegetarian cuisine is all about creating delicious and nutritious meals without the use of meat. This recipe for Vegetarian Fish and Chips is a perfect example of how to adapt a classic dish to a vegetarian diet. By using tofu instead of fish, we can create a dish that is just as satisfying and flavorful as the original.
Metadata
Preparation time
30 minutes
Cooking time
25-30 minutes
Total time
55-60 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Pescatarian, Dairy-free, Nut-free, Soy-free
Allergens
Wheat (in the flour and breadcrumbs)
Not suitable for
Vegan, Gluten-free, Paleo, Keto, Low-carb
Ingredients
The main difference in this recipe is the use of tofu instead of fish. We also use a blend of spices to create a flavor profile that is reminiscent of traditional fish and chips. Additionally, we use a combination of panko breadcrumbs and cornmeal to create a crispy coating for the tofu. We alse have the original recipe for Fish and Chips, so you can check it out.
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1 block of firm tofu, sliced into 1/2 inch thick pieces 1 block of firm tofu, sliced into 1/2 inch thick pieces
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1 tsp garlic powder 1 tsp garlic powder
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1 tsp onion powder 1 tsp onion powder
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1 tsp paprika 1 tsp paprika
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1/2 tsp cayenne pepper 1/2 tsp cayenne pepper
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1/2 tsp salt 1/2 tsp salt
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1/4 tsp black pepper 1/4 tsp black pepper
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1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
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1 cup (120g) panko breadcrumbs 1 cup (120g) panko breadcrumbs
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1/2 cup (60g) cornmeal 1/2 cup (60g) cornmeal
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4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
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2 tbsp olive oil 2 tbsp olive oil
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Salt and pepper, to taste Salt and pepper, to taste
Nutrition
- Calories: 450 kcal / 1884 KJ
- Fat: 12g (1g saturated)
- Carbohydrates: 70g (5g sugars)
- Protein: 16g
- Fiber: 7g
- Salt: 1.5g
Preparation
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1.Preheat oven to 200C (400F).
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2.In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
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3.Pour the buttermilk into another shallow dish.
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4.In a third shallow dish, mix together the panko breadcrumbs and cornmeal.
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5.Dip each slice of tofu into the flour mixture, then the buttermilk, and finally the breadcrumb mixture, pressing the breadcrumbs onto the tofu to ensure they stick.
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6.Place the tofu slices on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and crispy.
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7.While the tofu is baking, toss the potato wedges with olive oil, salt, and pepper.
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8.Spread the potato wedges out on a separate baking sheet and bake for 25-30 minutes, or until crispy and golden brown.
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9.Serve the tofu and potato wedges hot with your favorite dipping sauce.
Treat your ingredients with care...
- Tofu — Press the tofu for at least 30 minutes before slicing to remove excess water and ensure a firmer texture.
- Potatoes — Soak the potato wedges in cold water for 30 minutes before baking to remove excess starch and create a crispier texture.
Tips & Tricks
- For a spicier coating, increase the amount of cayenne pepper in the flour mixture.
- If you don't have buttermilk, you can make your own by mixing 1 cup of milk with 1 tbsp of vinegar or lemon juice and letting it sit for 5 minutes.
- For a healthier version, you can bake the tofu and potatoes on a wire rack instead of a baking sheet to allow excess oil to drip off.
Serving advice
Serve the Vegetarian Fish and Chips hot with your favorite dipping sauce, such as tartar sauce, ketchup, or aioli.
Presentation advice
Arrange the tofu and potato wedges on a large platter and garnish with fresh herbs, such as parsley or cilantro.
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