When I was living in Scotland and discovered their gluten free fish and chips, I got hooked on it. The best is that it doesn’t necessarily has to be fish but you can make it from tofu and it will taste just as phenomenal.
500g extra firm tofu, pressed for 30 minutes
1/2 cup warm veggie broth
3+1/2 tbs lime juice
2 tbs white miso paste
1/2 tsp onion powder
1/2 tsp garlic powder
1/3 tsp Sea salt
3/4 cup rice flour
3/4 cup equal parts of sparkling water and Gluten-free beer
Lemon pepper to taste
1 tsp baking powder
1 tsp fine kelp
1 cup gluten free bread crumbs
Oil for frying
Fresh springs of thyme
Oil for frying
1 pinch of sea salt
Combine the veggie broth, lime juice, miso paste, onion and garlic powder and sea salt in a bowl. Set aside.
After you pressed the tofu for 30 minutes cut it into 4-5 slabs. You can create flaky texture by slicing the tofu slabs partway through several times. Be careful not to cut the slabs through.
Carefully transfer the tofu slabs into the marinade and make sure all sides are covered. Keep it in the fridge for overnight or at least 8 hours.
The next day remove the stabs from the marinade and place them on a chopping board with non-flaky side up. With a spoon, add some more marinade on both sides of the slabs and tap it in with your fingers.
Cut the Nóri sheets into the exact same size of the slabs and place them on their non-flaky sides.
Squeeze lime juice over the nori sheets and tap it in with your fingers until the sheets are wet and stick to the tofu slabs.
In a bowl, combine the batter ingredients: rice flour, sparkling water and beer, lemon pepper, kelp and garlic powder. The consistency should be similar to yogurt.
Heat up oil in a non sticky pan or skillet, dip the tofu filler in the batter, keep the Nóri sheet up so it doesn’t fall off, you can add some gf breadcrumbs on top of them, and carefully transfer it to the pan. Fry for about 6 minutes on both sides until golden brown. When done, remove from the pan and Place it on several layers of kitchen towel to absorb the oil. Repeat with each tofu fillet.
For the chips:
Prehet the oven to 190 Celsius degree. Mix the sliced potatoes with thyme and sea salt and a bit of oil or fry it in oil.
Serve with vegan mayo and/or mushy peas.