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