I have been wanting to add a vegan fish and chips recipe to my repertoire for a very long time. The recipe for the batter came from Dad and it’s the one Granddad had used at his own fish and chips shop. Surprisingly, it’s originally vegan. (Thanks Dad!)
I did have some challenges, though. Adjusting the amount of batter specifically for 4 pieces of Lamyong Soy Fillets was one and getting the right batter consistency was the other one. Well, it all worked well in the end.
Vegan Fish and Chips
4 pieces Lamyong Vegetarian Soy Fillets (sliced variety), thawed
4 medium-sized potatoes, cut into chips
Sunflower oil, for deep frying
Tartare sauce for serving (Masterfoods’ tartare sauce is suitable for vegetarians and vegans)
2 tbsp (heaped) plain flour and some extra for dusting the soy fillets
1 tbsp (heaped) self-rising flour
1 tsp (heaped) baking soda
• Preheat deep-fryer to 190 degrees C.
• Peel and slice the potatoes, pat dry and cut into chips 1.5 cm wide.
• Fry the chips until golden brown. Remove from the oil and drain on paper towel. Season with salt.
• Mix plain flour, self-rising flour, baking soda and very little water. The batter should be quite thick so add the water gradually. Whisk until all the flour and everything else is well incorporated and the batter is smooth.
• Dust the soy fillets with plain flower and lightly coat in batter. Add to the hot oil and cook until golden brown, turning regularly. Drain on paper towel, season with salt and serve with the chips and tartare sauce.
Note: Vegan Fish and Chips goes really well with Leffe Blond (Belgian beer).