Europe Vegan Recipes

Complete & Detailed Recipe for (Vegan Fish and Chips): Traditional British Classics with a Vegan Twist

Introduction: Vegan fish and chips are a delightful twist on the classic British dish that brings together the crispy goodness of battered “fish” and perfectly cooked chips, all without any animal products. In this recipe, we’ll show you how to create a delicious vegan version of fish and chips that captures the flavors and textures of the traditional dish while being completely plant-based.

So, let’s dive into this mouthwatering recipe and enjoy a cruelty-free version of this iconic comfort food! Vegan fish and chips take the cherished British culinary tradition of battered and fried fish paired with crispy fries and reimagine it with a compassionate, plant-based twist. This innovative recipe captures the essence of the classic dish while embracing the principles of veganism. By replacing fish with a creative tofu-based alternative and crafting a light, crispy batter, this rendition remains true to the soul-warming comfort and nostalgic appeal of traditional fish and chips. Join us on a journey to savor the flavors of this iconic comfort food, now ethically and delectably reinvented for both vegans and those seeking a fresh culinary experience.


For the “Fish”:

  • 1 block (about 14 oz) extra-firm tofu, pressed and drained
  • Nori sheets (seaweed), cut into small rectangular pieces (to mimic fish skin)
  • 1 cup chickpea flour (besan)
  • 1 cup cold water
  • 1 teaspoon kelp powder (for a subtle sea flavor, optional)
  • Salt and pepper to taste

For the Batter:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup sparkling water (adjust quantity for desired batter consistency)
  • Salt and pepper to taste

For the Chips:

  • 4 large russet potatoes, peeled and cut into thick strips
  • 2 tablespoons vegetable oil
  • Salt to taste

For Serving:

  • Malt vinegar (traditional)
  • Vegan tartar sauce or vegan mayo mixed with pickles and capers
  • Lemon wedges
  • Peas or a side salad (optional)


  1. Prepare the Tofu “Fish”:
    • Slice the pressed tofu into rectangular pieces resembling fish fillets.
    • Gently wrap each piece with a small strip of nori to mimic fish skin. Secure with a little water if needed.
  2. Make the Chickpea Flour Batter:
    • In a bowl, whisk together chickpea flour, cold water, kelp powder (if using), salt, and pepper to create a smooth batter. Set aside.
  3. Prepare the Batter:
    • In a separate bowl, whisk together all-purpose flour, baking powder, sparkling water, salt, and pepper to form a slightly thick batter. Adjust the water quantity for desired batter consistency. Set aside.
  4. Cook the Chips:
    • Preheat the oven to 425°F (220°C).
    • Toss the potato strips with vegetable oil and spread them in a single layer on a baking sheet.
    • Bake for about 30-35 minutes or until the chips are golden and crispy, turning them halfway through. Season with salt while they’re still hot.
  5. Fry the Tofu “Fish“:
    • Heat vegetable oil in a deep frying pan to about 350°F (180°C).
    • Dip each nori-wrapped tofu piece into the chickpea flour batter, ensuring it’s fully coated.
    • Then, dip the battered tofu into the all-purpose flour batter, allowing excess batter to drip off.
    • Carefully place the tofu into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Place them on a paper towel-lined plate to absorb excess oil.
  6. Assemble and Serve:
    • Serve the crispy tofu “fish” alongside the golden chips.
    • Serve with malt vinegar, lemon wedges, and a side of vegan tartar sauce or vegan mayo mixed with pickles and capers.
    • Optionally, serve with peas or a side salad for a complete meal.

Enjoy your homemade vegan fish and chips, a delightful twist on a beloved British classic, guilt-free and bursting with flavor!

Note: Remember to be cautious when working with hot oil. Always use a thermometer to monitor the oil temperature and take necessary safety precautions.

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