Vegan Fish & Chips Recipe

Good Friday traditionally means eating Fish. But, if anyone has watched Seaspiracy on Netflix, you’d know that eating Fish is incredibly harmful to the environment and is killing our oceans, and beloved animals like Dolphins, Whales and Sharks as ‘by catch’.

Here is our Aubergine Fish & Chips recipe, that will help you join the plant based revolution, without missing out on seafood flavours!

INGREDIENTS

‘Fish’ Fillet

• Aubergine
• Miso Paste
• Tamari Soya Sauce
• Sugar
• White Pepper 
• Clearsprings Nori
• Breadcrumbs (or use ground almond to make it gluten free)
  
  
  

Batter 

• Doves Farm White Flour (or Doves Farm Freee to make it gluten free)
• Water

Wedges

• White Potatoes
• Cajun Spice Mix
• Oil 
• Salt & Pepper 

Tartare sauce

• Vegan Mayo 
• Mani Organic Capers
• Gherkins
• Parsley
• Lemon Juice
  
  
  

Equipment needed:

Oven, knife, whisk, chopping board, several mixing bowls, thick frying pan, 2 x roasting tins

Method 

1. Preheat oven to 180c (fan assisted; 200c for a conventional oven).
   
   
2. Rinse and dry the potatoes. Do not peel. Cut in half lengthways. Placing each half flat on a cutting board, cut lengthways again to produce 2 or 3 thick wedges, depending on the size of the potato.
   
   
3. Place the wedges in a roasting tin and coat in oil, salt and pepper. Set yourself a timer for 20 minutes and put them on the top shelf of the oven.
   
   
4. Now for the batter. Whisk the flour with approx 150ml of water. This will be much easier if you have an electric whisk but hey, if not, give it some elbow grease. Once it’s fully smooth with no lumps, set it aside.*
   
   
5. Then get the marinade ready by mixing together the miso paste, tamari soya sauce, 1 Tbsp of water, sugar and ½ tsp of nori. Mix well then also set it aside.
   
   
6. Next let’s marinate the aubergine ‘fish’ fillet. Remove the top of the aubergine, where the stalk has been. With a sharp knife, cut the aubergine lengthways to produce fillet like slices. You should yield 3 or 4 slices per aubergine, depending on its size. Make sure the slices are thick enough (about 1.5-2cm each) otherwise they will cook too quickly
   
   
7. Score the aubergine slices diagonally on each side in a criss-cross pattern. With a spoon (or your hand) rub each aubergine fillet with the miso marinade, then let it rest for a few minutes.
   
   
8. By now, your wedges’ 20 minutes is probably up. If so, remove from the oven and shake the tray to turn the wedges over. Pop them back in the oven and set your timer for an additional 15 minutes.
   
   
9. Start heating up your frying pan with a splash of oil. On a large plate or small tray, spread out the panko breadcrumbs and remaining nori mix evenly.
   
   
10. Dip each fillet in the batter and let any excess liquid drain back into the bowl. Thoroughly coat each fillet by laying it on both sides in the breadcrumbs. 
    
    
11. Shallow fry your coated aubergine fillets in a little oil over low-medium heat for about 3 - 4 minutes on each side, then remove from the pan and place in a baking tray over a sheet of parchment paper.
    
    
12. By now, your 15 minute timer should be going off. Coat the wedges in Cajun spice mix and finish for another 5 minutes in the oven to make sure they have a crispy outer layer. At this point also put the baking tray with the fried aubergine into the oven to finish it off together with the wedges.
    
    
13. The final step is combining the ingredients for the tartare sauce. To do so, place the vegan mayo in a mixing bowl. Dice the gherkins and parsley finely. Combine the mayo with the chopped parsley, gherkins, capers and add a sprinkle of freshly ground black pepper. Finish with a squeeze of lemon juice and adjust the seasoning to taste.
    
    
    
14. When the wedges and aubergine fillets are done, arrange on a plate with a healthy helping of tartar sauce and a wedge of lemon then pour yourself a glass of Cloudwater Soft & Juicy IPA or Pineapple & Yuzu soda and kickback to start your friday night! 
    
    *Note - Add the water in small amounts while whisking as you may need a little less or a little more than the 150ml, depending on the flour. You want to be left with a consistency that is between medium - thick. If it is too thin it will run off the aubergine too quickly but if it is too thick then you will mainly taste the batter rather than anything else.