Have you ever craved a hearty fish and chips dinner ? Well I have found a solution to kick that fix. Why don’t you try my vegan fish, and knock up some chips with this magical recipe ? The ‘fish’ won’t be as white as fish from the ocean, but the taste will be satisfying and enjoyable. Make sure you have salt and vinegar to hand, and also a thousand island dressing (see my recipe here). Enjoy !
INGREDIENTS FOR THE ‘FISH’
1 Tbsp wakame, finely ground
2 cups unflavoured TVP (textured vegetable protein) soya chunks – we get very large-sized chunks
1 tsp kelp powder
1 tsp (5 ml) soya sauce
1 Tbsp flour
2 Tbsp wheat gluten
3 Tbsp dried white breadcrumbs
2 Tbsp (30 ml) vegan milk (I use Alpro unsweetened)
2 Tbsp (30 ml) sunflower oil
2 Tbsp (30 ml) lemon juice
salt to taste
First, grind your wakame in a high speed food processor – store any remaining in an airtight container in a dry place.
Next, boil your TVP in a saucepan with enough water to well cover the piecesm until tender – 15 minutes should do the job. Then allow the water to cool off completely, wring the pieces out completely, then dry out further using some kitchen towel.
Gently break the pieces apart, and place them in your food processor with the other ingredients. Now the trick is to NOT over-process them – process for around 10-15 seconds only, just enough to incorporate the ingredients.
Now spoon your TVP mix into an open-mouthed bowl, and using clean hands and a large pre-floured chopping board, shape the ‘fish’ mixture into burger sized patties. Then, once you have made them up, dust the tops with flour too – you should have around 4 good-sized burgers (I haven’t tried freezing them, but they may well be fine if you do so).
Place them in the fridge for an hour or so, and then heat up a deep fryer with oil – you cannot bake these wonders, they need to be deep-fried. Make sure your oil is nice and hot – and fry until golden. It will take some minutes, so keep your eyes pierced to your pan, and as always take extra care when deep-frying.
If you are serving them with chips – be sure to have a separate pan for them, and fry them in advance of frying your fish, as they will take a little longer.
INGREDIENTS FOR THE BEER BATTER
1½ cups plain flour
extra ½ cup flour reserved for dusting the fish
1 12 fl oz bottle of beer (Heineken worked well – and it’s vegan)
¾ tsp garlic granules
½ tsp kelp or wakame powder
¾ tsp salt
METHOD FOR THE BATTER
Simply add the ingredients in a large bowl, and whisk until the batter is rich, smooth and thick. Set aside in the fridge until needed. Always mix again before use for dipping.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
~ Love this recipe Miriam ~ I had to share and will most definitely try when I get back home ~ xx mg
I LOVE you Miriam. I will definitely give this recipe a try. Thanks for all that you do.
Wow. This looks good. You never cease to amaze with your innovation, Miriam. I’m not a fan of seafood of any kind, but my husband is going to be very happy to see this. Thank you from a vegan family who has enjoyed many of your wonderful creations!
Thanks there McKenna ! 🙂
What very kind words slc – much appreciated and let me know how it all goes as and when ! 🙂
Hey Debra, do let me know how it goes, as and when you’ve tried it ! 🙂
Hi I have never cooked with anything like this before and my partner is keen to try it. I have just a couple of questions:
1. I cannot find TVP here (Sydney Australia). Sanitarium make this stuff in a can is that the same thing? What else might be suitable?
2. What consistency are the patties? Are they very liquid or quite dry?
Wayne Hi there. TVP is dehydrated soya chunks, I’m pretty sure they must be sold in Australia, check out these links. In answer to your second question – the consistency must be like that of patties, neither to dry, nor too wet. Hope you enjoy them ! Be sure to have some nice dipping sauce to enjoy with this delight. 🙂
This looks great so I will be trying it. Wayne in Australia you can buy TVP in health stores or organic shops and in supermarkets in the health food section. 🙂
Hope you enjoy it Donna ! Let me know how it goes. 🙂
Two sons, vegetarian, and one is now going vegan. I have been vegetarian a few years back, and am now heading towards vegan. I DO miss my fish and chips though, so can’t wait to give this a try for Friday night dinners! It’s such a tricky path, a lot of the “substitutes” in food for vegans, are probably not particularly great healthwise, but at least they’re animal free.
Cecily Hi and congrats on your (and your son’s vegan journey) – I know what you mean about the vegn substitutions, but there are some healthier than others out there. Let me know how it goes on Friday. Do not expect an identical replica taste and texture, but rather a pleasant and fun compromise. Be sure to have lemon wedges and other favourite dipping of your choice. I made some thousand island dressing from my blog ! Peas are also a great accompaniment to this dish. 🙂
You can find it easily in Australia, if you know where to look. Don’t look in vegetarian stores or supermarkets. Find an Indian grocery, they often have it.
Hi Miriam: what’s wakame and where can I pinch it ha ha?
Good Earth should have it Joe, but call them first to save you the trip. Hope you make and enjoy this ! 🙂
Hi managed to get wakame but not kelp. Can I leave it out?
Yes Joe you can leave it out. 🙂
Thank you once again for another great recipe. This looks just awesome!
So you can either wrap them in beer batter or fry them as they are? Is that the recipe`s intention that you can do it in two different ways?
And another question ist: Can I replace the wheat gluten?
Thanks very much!
Hi Christine. The batter is a must. Re wheat gluten, you can certainly give it a shot, if so, let me know how it all went.
I’m eager to try this as I love fish. Is there a suitable alternative for the beer? I do not drink alcohol and don’t like the smell of beer so would not buy it or use it. Thank you so much!
Hi Denise – you can use whatever liquid you see fit, but you won’t be able to taste or single out the beer in this recipe. It is a great ingredient for the batter, however if you wish to use something else instead, I cannot vouch for the outcome, but by all means let me know how it goes all the same ! Cheers ! 🙂
Hi, what could I use for the wheat gluten, am wheat and gluten intolerant?
Hi Loz, can’t say for certain since I’ve not tried it with anything else – you’d have to experiment with perhaps cornstarch, but I cannot vouch for the result or texture.
We made these last night and cooked then today. Very yummy. Two questions: how long did you cook them for? We did 7 minutes. What temperature? We used 375. Tastes just like fish sticks! We made them smallish and made a tartar sauce with vegan mayo, relish, prepared mustard and lemon. Super! We love Mouthwatering Vegan and can’t wait for Yasou! Your recipes are always really great. One time my husband who is a novice cooker made one of your recipes and used buckwheat pancake mix instead of millet and it was still incredible! I wish I could download the pix from my phone but don’t see how yet.
This was so good. Made it last night and cooked it today. We just stood in the kitchen and ate it standing. We did use plates! I should have listened more to your advice to squeeze the heck out of it. I also used little TVP instead of large ones and bought some large ones today to try next time. I wasn’t sure of the temp to fry it and used 350, and had it cook for 7 minutes. We made little patties like flat falafel so I looked up how long and what temp to cook those. Made a tartar sauce with 1/2 c vegan mayo, 1 T relish, 1 t prepared mustard and 1/2 t fresh lemon juice. They tasted just like fish! I have to say that Mouthwatering Vegan is the best cookbook I have ever bought, and I tried to buy Yasou! when I heard about it a couple of months ago – I keep checking back to see if it is released. My husband is an adventurous if not an experienced cook and he made one of your recipes that called for millet and subbed in Buckwheat pancake mix (of all things!) and it still turned out incredibly! I have a question about the savory baklava that I would like to ask you: Directions call for rolling out the filo. Is it supposed to be made with puff pastry? I have never seen rollable filo and I live right next to Greektown in Baltimore, and do a ton of Greek cooking. Is this something only available in England? Miriam, I love your recipes – keep ’em coming!
Forgive me Kerry, but I did not take note of the temperature – I just spooned a tiny amount of batter to see if it bubbled after heating the oil up and when it did in it went ad your timing sounds just about right. Let me know how it works with the larger soy chunks. You can always post up any recipes on my MWV FB page, and if they’re clear we can re post them for the public to see and be inspired. Hope you have left a comment on amazon for me. Cheers ! 🙂
You are way too kind Kerry, and I embrace your kind words, truly. Good news is my forthcoming book YASOU is up for pre-ordering from amazon TODAY ! Let me now if you order and I promise the recipes are awesome beyond measure. Use the puff pastry for the savoury baklava, you’ll love it ! 🙂
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