Vegan fish and chips with tartar sauce — who would have thought this sea-worthy classic could be made plant-based? It’s getting to be so that there’s almost nothing that can’t be made in a plant-based version — even seafood.
Robin Robertson’s delectable vegan fish and chips recipe features baked (not fried) potatoes and tofu “fish” fillets. And it’s served with an easy, creamy vegan tartar sauce that adds a bright note to the fillets.
Since you have the oven going at 425ºF, why not bake a pan of roasted vegetables to go with this main event? Balsamic and Maple-Roasted Vegetables is one idea, though you can totally improvise with what you have in the fridge.
Excerpted and adapted from Veganize It! © 2017 by Robin Robertson. Reprinted by permission of Houghton Mifflin Harcourt. All rights reserved. Photos by William and Susan Brinson.
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- 2 large russet potatoes, halved lengthwise and cut lengthwise into 1/4-inch slices
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- (12- to 16- ounce) package extra-firm (or super-firm) tofu, drained
- 3 tablespoons olive oil
- 2 tablespoons tamari
- 1 tablespoon fresh lemon juice
- 3/4 cup panko bread crumbs
- 1 teaspoon dulse flakes
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and ground black pepper
- 1/2 cup vegan mayo
- 1 tablespoon sweet pickle relish
- 1/2 to 1 teaspoon fresh lemon juice
- Preheat the oven to 425ºF. Line a baking sheet with parchment or spray it with cooking spray.
- For the baked chips: In a bowl combine the potato slices, olive oil, salt, paprika, garlic powder, and pepper. Toss to coat the potatoes. Arrange the potato slices in a single layer on the prepared baking sheet.
- Bake until golden brown and tender, turning occasionally, about 30 minutes total. When the potatoes are about halfway done, bake the fillets according to the recipe directions.
- For the Fish-Free Fillets: Cut the tofu into 1/2-inch slices and press.
- In a shallow bowl, combine the oil, tamari, and lemon juice. In a separate shallow bowl, combine the panko crumbs, dulse flakes, onion powder, garlic powder, and paprika. Mix well.
- Dip each tofu slice into the oil and lemon mixture, then season each tofu slice with salt and pepper on both sides. Dredge the tofu slices in the crumb mixture, patting lightly to coat well. Arrange the coated tofu on the prepared baking sheet. Bake until nicely browned on both sides, turning once about halfway through, about 25 minutes total.
- For the tartar sauce: In a small bowl, combine the mayonnaise, pickle relish, and lemon juice. Mix well and refrigerate until ready to serve. When the potatoes and fillets are done, serve hot with the tartar sauce.
Veganize It! by Robin Robertson is available wherever books are sold
ABOUT ROBIN ROBERTSON
Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation magazine, and Better Nutrition.
She has written numerous cookbooks, including the best-selling titles Fresh from the Vegan Slow Cooker, Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia. Visit her at robinrobertson.com.
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