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Mr. Falafel’s British “Fish n Chips”: A Vegan Take on a Classic

The scent of the sea always makes me nostalgic. Growing up near the coast, fish and chips were a staple. Crispy battered cod, salty chips, and a generous splash of malt vinegar—pure comfort food. When I turned vegan, I thought those days were over. Then, I discovered this ingenious recipe from Mr. Falafel. It’s not just a substitute; it’s a celebration of vegan ingenuity, capturing the essence of that classic seaside meal with a surprisingly satisfying twist.

Recipe Overview

Prep Time: 2 hours (including pressing and marinating)
Cook Time: Approximately 20 minutes
Total Time: 2 hours, 20 minutes
Servings: 2
Dietary Type: Vegan

Ingredients

1 cup flour
1 cup beer (a good stout works well)
Paprika, a good sprinkling
1 pinch salt and pepper
1 lb firm tofu, frozen and thawed
Lots of oil (for deep frying)
Malt vinegar
Frozen chips or 3 potatoes, hewn into finger shapes

Equipment Needed

Deep pan or wok
Paper towels
Large book or other weight
Bowl
Fridge
Warm oven (optional)

Instructions

A couple of hours before you plan to eat (or preferably the day before), begin by draining your tofu. Freezing and thawing the tofu is crucial, as it changes the texture, making it more porous and better able to absorb the marinade.
Place the block of tofu between a couple of sheets of paper towels.
Now place a good size book on top of the paper towel sandwich. This applies gentle pressure to the tofu, helping to expel excess water.
What you are doing here is getting the excess moisture out of it so it can soak up the malt vinegar. Let it squeeze for an hour or so. You’ll be surprised how much liquid comes out!
Next, place the tofu into a bowl of malt vinegar and place it in the fridge.
You don’t really need to cover the tofu completely with the vinegar, but the more it’s submerged, the better the flavor penetration.
Let it marinade for as long as you can, preferably overnight. This step is vital for infusing the tofu with that tangy “fishy” flavor we’re aiming for.
To make the beer batter, simply mix equal amounts of flour and beer along with a good sprinkling of paprika and a pinch of salt and pepper. Whisk until smooth, ensuring there are no lumps. The batter should be thick enough to coat the tofu evenly.
Pour a generous amount of oil (at least 2 inches deep) into a deep pan or wok. Heat it up on a nice hot stove burner. Use a thermometer to check the temperature; it should reach around 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of batter into it. If it sizzles and browns quickly, the oil is ready.
Cook your chips according to the package directions, or if using homemade, deep fry them until golden brown and crispy. Place the cooked chips in a warm oven (set to low, around 200°F or 95°C) to keep them hot while you prepare the “fish”.
While the chips are cooking and keeping warm, take the marinated tofu out of the fridge and pat it dry with more paper towels. This helps the batter adhere better and prevents the oil from splattering too much.
Cut the tofu lengthwise into bars about 2 inches wide. The size is up to you but this will resemble fish fingers.
When the oil is real hot, dunk the tofu bars into the batter and toss them in the oil one by one.
Be sure they are thoroughly, thoroughly coated with the batter! Use tongs or a slotted spoon to carefully lower the battered tofu into the hot oil.
Deep fry them until the batter turns a nice golden brown, and be careful to not let them stick together. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy “fish.”
Fish them out (using the slotted spoon) and place them on some more paper towels to drain off any excess oil.
Place chips and tofu onto a plate and serve right away!

Expert Tips & Tricks

Tofu Prep is Key: Don’t skip the freezing and thawing step. It dramatically improves the tofu’s texture.
Marinating Matters: The longer the tofu marinates, the more “fishy” it will taste. Overnight is best.
Beer Choice: A dark stout adds depth of flavor to the batter. Non-alcoholic beer also works well.
Temperature Control: Maintaining the correct oil temperature is crucial for crispy results. If the oil isn’t hot enough, the batter will absorb too much oil.
Batter Consistency: Adjust the flour/beer ratio to achieve a smooth, coating batter. If it’s too thick, add a little more beer. If it’s too thin, add a little more flour.

Serving & Storage Suggestions

Serve Mr. Falafel’s British “Fish n Chips” immediately for the best texture and flavor. Arrange the crispy tofu “fish” and golden chips artfully on a plate. A generous splash of malt vinegar is essential, along with a sprinkle of sea salt. A side of vegan tartar sauce or mushy peas complements the dish perfectly.

Leftovers can be stored in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Microwaving is not recommended, as it can make the batter soggy. Freezing is also not recommended, as it will compromise the texture of the tofu and batter.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	35g	54%
Saturated Fat	5g	25%
Cholesterol	0mg	0%
Sodium	500mg	22%
Total Carbohydrate	70g	25%
Dietary Fiber	8g	29%
Sugars	5g	10%
Protein	25g	50%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free: Use gluten-free flour and gluten-free beer for a gluten-free version.
Air Fryer: For a healthier option, try air frying the tofu “fish.” Coat with batter and air fry at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
Spice It Up: Add a pinch of cayenne pepper or chili flakes to the batter for a spicy kick.
Herb Infusion: Mix some dried herbs, such as dill or parsley, into the batter for added flavor.
Different “Fish”: Experiment with other vegan protein sources, such as seitan or hearts of palm, for a different twist.

FAQs (Frequently Asked Questions)

Q: Can I use regular vinegar instead of malt vinegar for the marinade?
A: While other vinegars can be used, malt vinegar provides the most authentic “fishy” flavor, so it’s highly recommended.

Q: How do I prevent the tofu from sticking to the pan while frying?
A: Make sure the oil is hot enough, and don’t overcrowd the pan. Fry in batches and use tongs or a slotted spoon to gently separate the tofu pieces if they start to stick.

Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter up to a few hours in advance and store it in the refrigerator. Whisk it again before using.

Q: Is there a substitute for beer in the batter?
A: Yes, you can use sparkling water or club soda as a substitute for beer. It will still provide a light and crispy texture.

Q: Can I bake the chips instead of frying them?
A: Yes, you can bake the chips for a healthier option. Toss them with a little oil and salt, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

Final Thoughts

This vegan “Fish n Chips” recipe from Mr. Falafel is more than just a meat-free alternative; it’s a testament to the creativity and deliciousness of vegan cuisine. Don’t be intimidated by the steps – the results are well worth the effort. Gather your ingredients, follow the instructions, and prepare to be amazed by the transformation of humble tofu into a truly satisfying and nostalgic meal. I encourage you to try this recipe and share your feedback. What are you waiting for? Get cooking!

Mr Falafel’s British “Fish n Chips” Recipe