Vegan ‘fish’ and chips recipe
Try the BOSH! boys' vegan ‘fish’ and chips recipe – a crunchy outer and soft middle give the tofu goujons a satisfying bite, and the lemon and tartare sauce add
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Cooking tools:
- Tofu press
- Kitchen scale
- Kitchen towel
- Plate
- Weight
- Pan
- Saucepan
- Kitchen shears
- Cocktail stick
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Deep-fry thermometer
- Slotted spoon
- Paper towel
- Baking sheet
- Oven
- Stove
- Wooden spoon
Ingredients
- 2 x 280g packets extra-firm tofu (we used The Tofoo Co)
- 4 large Maris Piper or other fluffy potatoes (about 1kg), peeled
- 3 sheets of nori seaweed
- vegetable oil, for deep-frying
- sea salt
- ketchup, to serve
- 2 lemons, cut into wedges, to serve
- juice of 1 lemon
- 200ml white wine (use a vegan-friendly wine, if required)
- 1 tbsp caper brine (the liquid from a jar of capers)
- 1 tsp fine sea salt
- 180g plain flour
- 40g cornflour
- ½ tsp fine sea salt
- ½ tsp black pepper
- 240ml ale (use a vegan-friendly ale, if required)
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