Meat Free Monday One day a week can make a world of difference

Vegan Fish Fry

The Porch
  • Serves: 4
  • Preparation: 10
  • Cooking: 15
  • Ready: 25

A show-stopping plant-based dish with a taste of the sea in every bite!


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


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.

Additonal notes

Recipe courtesy of Chef Jon Clemons, The Porch

Facebook: The Porch Restaurant and Bar
Twitter: @porchsactown
Instagram: @porchsactown

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