Vegan Fish Fry

Ingredients

For the tofu

• 2 lbs/900 g extra firm tofu, cut in half, then cut into triangles

For the marinade

• 2 cups (480 ml) vegetable broth/ stock
• 2 tablespoons tamari
• ¼ cup (30 g) dulse flakes
• 1 lemon, fried

For the black and tan beer batter

• 3 cups (450 g) all purpose flour
• 1 cup (150 g) whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon pepper
• 1½ teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup (240 ml) light ale
• 1 cup (240 ml) dark brown lager
• panko crumbs

Method

Marinate the tofu “fish” wedges for at least 8 hours.

Dredge the marinated tofu in the batter and panko crumbs, then fry in 180°C/350°F degree oil until crisp and browned.

Serve with vegan tartar sauce and a side of grilled corn on the cob.