Tofish’n’Chips
Leaving behind Africa, we are traveling now to an island which has influenced many countries worldwide with its cuisine: England. Being a nation of big power and strong will to conquer, England has become the mother kitchen of countries like Australia and New Zealand, which we will explore soon too. So it seemed quite obvious to start at the roots and make a dive into english vegan cooking.
While I spent almost a year in London, plus one more travel to the English countryside and a two weeks stay in its neighbor country Ireland, I pretty much got insight into the culinary landscape of the UK. Which unfolded to me as very diverse, a great mix of traditional british and immigrant cuisines such as Chinese and Indian. Which I super much liked there!
However, being profoundly interested in exploring the culinary customs of England and its neighbors, I prefer to feature traditional recipes made vegan for now. As you can even call them “traditional” … – it seems that the most “british” dishes have been brought to the UK by immigrants as well…
What the bleep is Tofish and Chips?
Tofish is the vegan (tofu) version of fried fish as part of Fish and Chips. It appeared on the culinary tray around 2010 during a veganizing wave. Who invented these tofu bites covered with nori sheet, dipped in the common beer batter and tyen deep fried, is unknown. It is, however, indeed a great invention! These nori sheets really look snd taste like fish!
A short history about Fish and Chips
Fish and chips, a combination of deep-fried fish and fried potatoes (chips), though seen as a quintessential British dish, has a non-british beginning, starting in the 19th century with one of the components, fried fish.
Fried fish became popular in Britain during the 17th century, introduced by Jewish immigrants from Spain and Portugal. The Sephardic Jews brought pescado frito, fried fish, which was served cold during the Sabbath.
The origins of chips, or fries, are debated. Some suggest they were first made in Belgium or France in the late 18th century as an alternative to fried fish when rivers froze and fish were scarce. Others believe they were introduced to Britain by French immigrants.
The First Fish and Chips Shop: The pairing of fried fish and chips likely began in the early 19th century. Joseph Malin, a Jewish immigrant, is credited with opening the first fish and chips shop in London in the 1860s. Around the same time, John Lees opened a fish and chips stall in Lancashire. The dish quickly gained popularity as an affordable meal for the working class, especially in industrial towns and cities.
By the late 19th and early 20th centuries, fish and chips became a staple across the UK, with thousands of shops serving the dish. During both World Wars, it was one of the few foods not rationed, further cementing its place as a British institution.
Enjoy these vegan Fish and Chips, served with a homemade ketchup!
Tofish’n’Chips
Ingredients
- 1 block firm tofu
- 1 tbsp soy sauce
- 2 tsp olive or caper brine (or lemon juice)
- 1/2 tsp salt
- 3/4 tsp paprika powder
- 1/3 sheet nori
- 3 medium potatos
- 1 tbsp oil
- 1/2 cup flour
- 1/2 tsp paprika powder
- 1 1/2 tbsp cornstarch
- 1 pinch baking powder
- 1/2 cup sparkling water or slightly more
- oil for frying
- salt
- 1/2 lemon, sliced or cut in wedges
Instructions
Marinate the Tofu
- Cut the tofu first horizontally in half, then vertically in halves to obtain 4 pieces. Tipp: If you prefer the tofish to be thinner, cut again in half horizontally – see that the pieces stay intact! Then cut several times into the surface of each slice to create a fish like texture, approximately until half seen from above – don’t cut through to the bottom!
- Pat dry the tofu thoroughly with kitchen paper. Place the tofu in a tupper or similar.
- Mix the soy sauce, the brine or lemon juice, the paprika powder together, season with salt to taste. Sprinkle the tofu equally with the marinate.Close the tupper and let marinate overnight.
Prepare the tofish
- Pat dry the tofu. From the nori sheet, cut out pieces in the shape of the tofu slices.
- Place on nori stripe on each tofu slice, press down gently on all sides. Set aside.
Prepare the chips
- Preheat the oven to 200 ℃.Peel and cut the potatoes first in 5 mm slices, then in more or less thin strips.
- In a bowl, combine the potato strips with the oil, using your hands. Now, if you bake the chips immediately, you can already season them with salt too. If you or the oven still need time, better wait till shortly before, otherwise they will start to get mashy…
- Spread the potatoes nicely on a tray lined with baking paper – see that they don’t touch each other – and bake until golden brown. Using a bottom heat oven, flip them once they are browned underneath!
Fry the tofish
- In a bowl, combine the flour, cornstarch, baking powder, paprika powder and salt.
- In a non-sticking pan, heat up enough oil for frying the tofish.
- Add the sparkling water to the flour mixture, whisk well. If it is too dense, use one or two spoonfuls more, but not too much. Dip the tofish immediately into the batter, holding the nori tightly. Fry in the oil until golden brown on one side, then flip.
Serve
- Serve the tofish and the chips with our homemade ketchup or another sauce of your choice and the lemon.