3 ingredients that make a great vegan fish alternative with this recipe for crispy ‘fish’ flavour coating. This recipe goes perfectly with homemade chips, pea and mint puree and a squeeze of lemon juice!
The stringiness of the banana blossom and jackfruit makes it fishier in texture (see photo), but tofu will be easier for you to get hold of. I have tried both ways and I would recommend either.
CRISPY PLANT-BASED ‘FISH’ | VEGAN ‘FISH’ RECIPE
3 ingredients that make a great vegan fish alternative with this recipe for crispy 'fish' flavour coating. This recipe goes perfectly with homemade chips, pea and mint puree and a squeeze of lemon juice!
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Course: Main Course
Keyword: crispy, fish and chips, fish n chips, vegan fish, vegan fish and chips
Servings: 2people
Ingredients
Any of the above 'fish' alternatives
1cupFine breadcrumbsstore-bought panko breadcrumbs also work
2Nori sheetscrumbled
0.5cupPlain flour
1tspTurmeric
2tspSmoked Paprika
Juice of half a lemon
Vegan Beeror Sparkling Water for alcohol free version
Salt and pepperTo taste
Flavourless oilsuch as sunflower
0.5cupAnd the SECRET INGREDIENT… CORNFLAKEScrushed into finer crumbs. You can also use crumbled nachos or taco shells.
Instructions
Preheat your oven to 180 degrees C. Add your chips to the oven.
Add the breadcrumbs and either smashed cornflakes or taco shells/nachos to a small bowl. About 3/4 breadcrumbs to 1/4 crunchy ingredient of your choice. Add a good pinch of salt and pepper and mix to combine.
Then add your nori, crumbled, to the breadcrumb mix to add that extra ‘fishy’ flavour. You can crumble the sheets up in dry hands.
In a small bowl, prepare a batter by adding the plain flour, turmeric, smoked paprika and mix to combine. Add the lemon juice. Then add sparkling water to the mix a few tbsp at a time, until the batter resembles a Victoria sponge cake mix constancy.
Drain your vegan 'fish' alternative of choice; if you are using tofu, pat it dry with some kitchen paper, then chop into chunks (roughly 4cm x 4cm in size and about 2cm thick). You can use the other vegan 'fish' alternatives as they come straight out the can.
Heat a generous amount of oil in a large frying pan, on medium-high heat.
Coat the chunks of 'fish' evenly and generously in the flour, water mix. Then immediately dip the 'fish' into breadcrumbs mix and ensure all the batter is covered. Add your ‘fish’ piece to the frying pan and repeat for 2-3 pieces per portion. Use tongs to turn every couple of minutes.
Carefully add the 'fish' to the frying pan, using some tongs, and fry each side of the 'fish' chunks for approx 15-20 mins or until golden brown. Remember to turn your fish every 5ish minutes to ensure they cook evenly and do not burn. You may need to add in extra oil halfway through frying.
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Notes
Serving Suggestions
My recommendation would be to serve the ‘fish’ with your favourite recipe for homemade chips.
I also recommend serving this with petit pois or a pea and mint purée. And, of course, it wouldn’t be ‘fish’ without a squeeze of lemon.
Another Vegan Fish Idea:
You could also experiment with a vegan ‘Tuna’ made with mashed chickpeas!
The ‘tuna’ is made from mashed chickpeas, fresh dill, lemon juice, spring onions, gherkins, vegan mayo, sweetcorn, salt and pepper.
Perfect served on toast (as below), as a ‘tuna’ melt or on top of a baked potato.
If you liked this post, you will love my other meat-free meat meal ideas!
Pan-searing to achieve a crispy skin is one of the most delicious and quick ways to cook a piece of a fish! To nail shatteringly crunchy skin every time, you just need dry skin, hot oil and press down lightly to help the skin contact heat as it cooks.
This is the best Beer Battered Vegan Fried Fish! Made from hearts of palm, Old Bay seasoning, and a rich beer batter, the tender fried “fish” is best served with tartar sauce and fries. Just like authentic fish and chips, but better!
FRY THE FISH: Heat the non-stick pan – a large skillet or cast iron skillet on medium-high heat and then add the vegetable oil. Once there is hot oil fry the fish skin side down in the vegetable oil for about 2 minutes on each side until golden brown and there is a crispy skin and the fish flakes.
Most of the cooking can happen with the fish skin side down. Not only will the skin become more crisp the longer it's in contact with the pan, but it also acts as an insulator, protecting the delicate flesh from becoming tough and dry. It's only time to flip the fish when it's nearly cooked through.
Best Oil to Fry Fish. Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.
Wakame seaweed (or undaria) or dulse seaweed are both good options for this recipe (I use wakame). I also use dashima or dried kelp to intensify the fishy flavor of this vegan fish sauce.
What is plant based seafood made of? Plant-based seafood can be found in the form of tuna, salmon, caviar, scallops, squid, crab and shrimp – all these products have already entered the market. The most common ingredients in these products are soy, seaweed, yeast, legumes and various vegetable oils and starches.
It's basically a very condensed broth infused with soy sauce -shoyu, tamari, or gluten-free Bragg's Liquid Aminos, dried mushrooms, seaweed, and a few garlic cloves. The broth is simmered and reduced, and flavors become very concentrated.
What Breading Ingredients Make the Crispiest Fried Fish? The base of the breading mixture will be a cup of all-purpose flour and a cup of yellow corn meal. This gives the fried fish the classic gritty breading texture. Corn starch is essential to fish breading.
Fried fish and chips. Coating fish with flour before cooking enhances its naturally delicate texture by creating a crispy golden-brown outer crust while retaining its inner flakiness. Used most often when pan-frying, the flour coating adds flavor and helps to seal in juices.
Line the baking sheet from your toaster oven with aluminum foil. You can also drizzle a small amount of oil or spray cooking spray on the foil before putting your fish on it. Turn your oven to the broiler setting. Put the fried fish in the oven and broil for one to three minutes on each side.
I always pat fish dry with paper towels prior to putting it into the oven. If it's very wet, squeese it with the paper towel over the sink. If breading, dip in seasoned flour, then egg, then cornflakes/breadcrumbs, spices, etc. Bake at 400 degrees farenheit.
Oven: Preheat your oven to 275 or 350 F (But do not go higher than 350). Cover your fish in whichever dish or platter or pan you are using in the oven with loose foil if it is unbreaded fish. If your fish is breaded or battered, leaving it uncovered will help return crispiness to the outside, but you may lose moisture.
Many recipes call for a batter that is similar in consistency to pancake batter. In my experience the batter needs to be thinner than that or the fried fish pieces will become soggy quite quickly. If your fish batter is not crispy enough when cooked try thinning the batter with a little more liquid.
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