A fish-free recipe that resembles traditional fish & chips but is entirely plant-based, high in protein, and budget-friendly. This dish uses marinated tofu, a flavorful batter, and crispy chips, making it a satisfying meal for all.
1: Remove tofu from packaging and slice into long thick pieces. Score both sides by making diagonal cuts (not all the way through).
2: In a container, mix the stock, caper liquid, lemon juice, nori, and salt. Add in the tofu and sit in fridge overnight.
3: Separate your flour by adding 1/2 cup into one dish and 1 cup into a bowl. To the bowl, add the baking powder, garlic, onion, paprika, salt, and pepper. Whisk then slowly add in your soda water or beer until it forms a pancake batter consistency.
4: Take tofu slices out of marinade, drip off excess liquid and coat lightly in the plain flour first followed by the batter.
5: Deep fry until golden and crispy.
6: Deep fry the potatoes or air fry them by mixing with oil, cornstarch, salt, and pepper, and air frying at 180°C for 25-30 mins.
7: Add fries and tofu onto a plate and serve with tartare sauce and a lemon wedge.
