There has been quite some buzz about the vegan fish fry recipes and since it’s my comeback to the blog, there was no reason why I would resist experimenting with the “underrated Tofu”. Woohoo!!

There are many reasons why this is so worth trying. For starters:

1. It’s a classic dish across most cultures. Even mine, being born and raised in an Indian Bengali Family and this is the only version of fish I honestly liked.
2.  It’s deep-fried. Let’s not be judgemental, we all love good cheat meals once in a while or more often.
3. The combination of it being served with mashed potatoes, chips or plain old ketchup is a reminiscence of the science of comfort food.

So long story short, while I did try frying well-drained tofu slices in a considerably thick consistent batter in my first shot, it was nothing more than just coated tofu fry. But the next attempt had one secret ingredient that proved to be a game-changer for me. Yes, it was the Sushi Nori Sheet and THEY ARE VEGAN!!!.. 😀

I kept the recipe pretty simple and I hope you’ll enjoy it as much as we did. 🙂

Ingredients for the Tofu Fish:

• I package of extra firm Tofu
• Salt ( I used sea salt)
• Garlic Powder
• Pepper Powder
• Sushi Nori Sheets

Ingredients For the Batter :

• 1/3 cup flour
• 1/3 cup cornmeal (makes it crispier, optional if you’re not a fan)
• 2-3 tsp of garlic powder
• 1/4 tsp of pepper
• 1 tbsp of lemon juice
• 1/4 tsp of baking powder
• 2 tbsp of panko or bread crumbs
• one crushed nori sheet
• water

Other Ingredients:

• Vegetable Oil for Frying
• 1/2 cup panko bread for coating

To Make:

• The first step needed here is to have the tofu extremely well-drained. You can either use a Tofu Press ( the easiest way) or simply have it sandwiched between two plates and adding some weight on the top. Whichever works best for you. 🙂

 

• Cut thin slices of the Tofu making sure they won’t break off while frying.
• Dab the slices with a kitchen towel to remove any excess moisture.
• Then marinate the tofu slices with salt, garlic powder, lemon juice, pepper, and some crushed nori sheets and let it sit for like 10-15 mins.
• In a non-stick frypan heat 1/4 cup of oil.
• Prepare the batter using all the ingredients listed above adding just enough water to have a thick consistency.
• In a separate deep dish have some panko crumbs ready.
• Now, carefully take each slice of the marinated tofu slices, dip it in the batter, roll it in the dry panko crumbs and fry it in the hot oil.

And That’s about it!. 

While you can have this vegan fish fry the way it appeals to you, I chose the traditional Indian Bengali Mustard Sauce, which is a little spicier than the Dijon Mustard to go on the plate and its delish!!!

 

If you’d like to switch tastes buds for a change, I recommend you try this sauce at least once. 

Please let me know if you’d tried this recipe, have a better one or have any suggestions. There is no better pleasure than a chit-chat over food. 😀