Vegan Fish and Chips - in grams
Our vegan fish and chips recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
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Ingredients - Serves 2
Prep 20 minutes · Cook 30 minutes
| 300 g | extra-firm tofu, pressed, cut into 4 slabs |
| 2 | nori sheets, wrapped around tofu (optional) |
| 120 g | plain flour |
| 1 tsp | baking powder |
| 1/2 tsp | fine sea salt |
| 180 ml | cold lager or sparkling water |
| 500 ml | rapeseed oil, for frying |
| 800 g | Maris Piper potatoes, cut into chips |
| 2 tbsp | olive oil |
| 4 tbsp | vegan mayo |
| 1 tbsp | capers, chopped |
| 2 | gherkins, chopped |
| 1 tbsp | lemon juice |
| 1 small bunch | dill |
| 200 g | frozen peas |
Method
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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