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Vegan Beer Battered Fish Sandwich

 

 

 

 

Let’s talk vegan sandwiches!

 

If there is a second food concept besides fish tacos that I was completely enamored with prior to focusing on plant based foods..It was fish and chips!

However, even though the landscape for vegan food products has evolved, the faux fish department remains to be lacking and that goes even for vegan food establishments. The only vegan fish you can find is the store bought frozen variety and that’s packed with so many ingredients that you can easily skip. 

So The great thing about a vegan fish sandwich, is that you can easily make it yourself and bonus, it’s so easy!

I know what you’re thinking, tofu? How could it replicate fish? Trust me, when you freeze and thaw the tofu you get a more protein like texture. What about the flavor? By simply marinating the tofu in soy and seaweed, you can derive a seafood like flavor!

 

 


 

What I love about this dish is, everything!  Its tofu based  making it accessible, affordable, has multiple textures (crispy from the tofu, crunchy from the cabbage), tart from the malt vinegar and tartar sauce, perfect for any season, can be made into sticks, looks just like the real deal, has a slight hint of beer and simply packs tons of flavor!

 


 

 

 If you long for that faux fish sammie, you have to try my recipe for vegan Beer Battered Fish Sammie!

 

 

 

 

 

 

Why this recipe is great: 

 

 

Easy

Affordable

Tartar sauce is insanely good!

Non vegan approved

Great aesthetic appeal 

Perf for anytime of the year!

Crispy!

Has a real fish flavor!

 

 

 

 

 

 

 

 

Print
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Beer Battered Tofu Fish Sandwich with Tartar Sauce


  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale

Batter:

Tofu Marinade:

  • 2 tbsps soy sauce
  • 1 tsp miso
  • 2 tbsp seaweed
  • 1/4 cup almond milk

Other:

  • 4 buns
  • 2 cups shredded red cabbage
  • Malt vinegar (optional)

Tartar:

  • 1 tbsp dried dill
  • 1 tablespoon capers (chopped)
  • 1/2 cup vegan sour cream
  • 1 lemon
  • 2 tbsps dijon mustard
  • salt & pepper

Instructions

  1. Freeze and thaw the tofu.
  2. In a shallow dish place all the marinade ingredients. Pop the mixture the microwave for about 1 minute and then remove the seaweed. Drain the thawed tofu of water and soak in the marinade. Flipping to coat the entire piece.
  3. Beer Batter: Combine all the dry ingredients (white flour, paprika, salt, garlic powder, baking powder) in a bowl and slowly pour in the beer removing any clumps you can but leaving some. Don’t overmix.
  4. Set out a 3rd plate with just white flour.
  5. Heat a pan of oil over medium high heat. I do a shallow fry about 1 inch thick.
  6. Dip the marinated tofu pieces in just the plain white flour, then into the beer batter, then into the pan with oil. Cook for 2-3 minutes on each side until golden.
  7. Tartar sauce: Throw all the ingredients together in a bowl and adjust the seasonings as desired. Refrigerate until ready to serve.
  8. Assemble the sandwiches by throwing the “fish” on buns with a little cabbage, tarter sauce and optional malt vinegar.
  • Prep Time: 15 mins minutes
  • Cook Time: 10 mins minutes
  • Category: Sandwich
  • Cuisine: Lunch/Dinner

Nutrition

  • Serving Size: 1

 

 

 

 

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2 Comments

  1. This looks amazing and I would love to make it, but I’m confused by the recipe. The sandwich assembly occurs in both steps 8 and 11, and there are 2 descriptions of frying the tofu. Step 9 is more detailed than 6, but it doesn’t specify what to do with the flour mixture. I only see using the plain flour to dip it in and then into the vegan egg, milk, and beer. Where does the flour mixture go? Also, I assume you mean slicing the tofu into “blocks” not “books,” right? That threw me off as well.
    Thanks!

    1. Gabrielle says:

      Hi June! Sorry about that as there was a glitch in the recipe and it was capturing our older version with vegan egg. The recipe is updated now. Please let me know if you have any questions!

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