A takeaway is serving vegan fish and chips - using TOFU and SEAWEED

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and still creamy.

tartar sauce

🥗Healthier: avocado dip

💰Cheaper: yogurt-based sauce

Yogurt-based sauce is lighter and cheaper.

seaweed

🥗Healthier: spirulina powder

💰Cheaper: dried nori sheets

Dried nori sheets are more accessible.

Preheat oil in a deep fryer to 350°F (175°C).

Wash and cut potatoes into thick chips.

Soak the potato chips in cold water for 30 minutes to remove excess starch.

Drain and dry the chips thoroughly with a towel.

In a bowl, mix flour, cornstarch, baking powder, salt, black pepper, cayenne pepper, and paprika.

Gradually add plant-based milk to the dry mixture, whisking until smooth.

Prepare seaweed by soaking in warm water for 5 minutes, then chop finely.

Dip each piece of seaweed in the batter, ensuring it's well coated.

Carefully place the battered seaweed into the hot oil and fry until golden, about 4-5 minutes.

Remove the seaweed from the oil and drain on paper towels.

Fry the potato chips in batches until golden and crispy, about 5-7 minutes.

Drain the chips on paper towels and season with salt.

Serve the vegan fish with chips, lemon wedges, and malt vinegar on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens