Vegan Fish n’ Chips

Vegan "Fish"

• block of extra firm tofu
• 1/3 of a cup of flour
• One tablespoon of cornflour
• One teaspoon of baking powder
• 1/4 teaspoon of black pepper
• 1 tsp salt (optional)
• 150 ml beer

1. Slice tofu long ways into thirds, cut into your desired amount of triangles
2. Add the dry ingredients together in a bowl then, pour in the beer & mix together
3. Heat the pan to a high temp
4. Dip the tofu in the batter one at a time, fry till the batter is golden brown and crispy
5. Be gentle when flipping the tofu, place on a paper towel to drain oil
6. Serve with your chips

  Tarter Slaw

• 1 cup mayo vegan mayo
• 1/4 cup relish
• 1 slice of lemon
• 1/4 bag prepared coleslaw 
• Tip: prep the dressing a head of time to cool in fridge but mix with the coleslaw before serving - for soggy reasons

1. Mix the wet ingredients together in a bowl
2. Squeeze the lemon into the mix
3. Add the coleslaw
4. Serve in a cute side bowl

& The Chips

• Russet potatoes
• Salt
• Oil

1. Preheat oven to 375
2. Slice the fries to your preferred size
3. Place fries in a bowl of water with salt add enough water to cover the top of the fries
4. Add one tsp of salt to the water (helps remove moisture from the potato) and place in fridge for 30 min
5. Remove water from bowl, add oil and make sure all fries are covered
6. Spread fries on baking sheet with parchment paper - bake for 20 min (for internal cooking)
7. Turn the heat up to 425, turn fries over and bake for another 20 to 25 till they are golden
8. Add salt if needed
9. (or air fry for 30-40 min at 400 degrees)

Cheers!