Vegan Fish ‘n Chips – Hayley

Low FODMAP, Vegan, Gluten Free



  • ~400g (1 package) of medium/firm tofu
  • 2 sheets of nori
  • 3 medium/large potatoes
  • Olive oil
  • Garlic infused oil
  • Salt, to taste
  • Pepper, to taste
  • Lemon wedges, to serve
  • Fresh parsley, chopped


Tofu & Marinade

  • 1 tbsp fresh lemon juice
  • 1+1/2 tbsp caper brine
  • 1/2 tsp apple cider vinegar
  • 2 tbsp water
  • 2 tsp white miso paste
  • Pinch of asafoetida powder
  • Pinch of salt



  • 1 cup gluten free flour
  • 1 cup gluten free beer
  • 1/4 tsp salt
  • 1/4 tsp asafoetida
  • 1/2 tsp pepper



  1. For tofu that is “meatier” in texture, drain the tofu, chop it into slices, freeze overnight then let defrost completely. Once de-frosted, squeeze out excess water using a paper towel. For softer silkier tofu, simply drain the tofu, slice it, then press it dry using paper towel.
  2. Make incisions in each piece of tofu (careful not to cut through entirely), so that the marinade is able to seep into the tofu (this also gives it a flakey texture similar to fish)
  3. Add all marinade ingredients to a tupperware container
  4. Carefully place the tofu slices into the marinade, and seal the container, turning it upside down a few times (careful not to break the tofu apart), then refrigerate while preparing the potatoes
  5. Rinse the potatoes cut them into wedges
  6. Turn the oven to 200C/390F
  7. Line a baking tray with parchment paper, then pour 2 tbsp garlic infused oil and 2 tbsp olive oil onto the parchment paper
  8. Place the tray with the oil into the oven and let the oil heat up while you cook the potatoes
  9. Bring a large pot of salted water to a boil
  10. Add the potatoes to the boiling water, cover and let them cook for approximately 7 minutes or until they start to soften (don’t them get too soft to where they’re falling apart)
  11. Drain the potatoes, add them back to the pot with the lid on and shake the pot to break up the potatoes slightly
  12. Remove the oiled tray from the oven and add the potatoes to the tray (careful as the oil may splatter slightly)
  13. Mix the potatoes around the tray to ensure they are all evenly coated in oil
  14. Season with salt and pepper
  15. Bake the potatoes for 40 minutes, remove from oven, flip them and bake another 15-20 minutes (until desired crispy-ness!)
  16. Remove the tofu from the fridge
  17. Lay a piece of tofu onto a nori sheet. Cut 2 slices of nori to attach to the bottom and the top of each tofu slice (this will act as the “fish skin”)
  18. Whisk all ‘batter’ ingredients together in a medium bowl
  19. Carefully dip each tofu piece (with the nori skin attached) into the batter (using tongs ideally) until fully coated
  20. You can either deep fry the tofu “fish” – though I just shallow fried it in around 2 tbsp of vegetable oil and 1 tbsp garlic infused oil for 2-3 minutes on each side or until golden brown
  21. Serve with chips, fresh chopped parsley, mayonnaise, and a fresh squeeze of lemon

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