If you are wondering what to have for supper then look no further than this tofish and chips recipe.
When I was wee I remember the trips to the chippy for a fish supper very fondly. Once I went to get everything for the family but I was so small I couldn’t see over the counter and they kept serving everyone behind me until someone eventually said something and let me order! It has been many years since I have eaten fish and quite a few since I got chips at a chippy. They didn’t taste anywhere near as nice as I remembered. I suspect my tastes have changed quite a lot since then!
I have been experimenting recently with tofish. It is absolutely fantastic and tastes way better than any fish I can remember, aside from the obvious lack of cruelty involved too. Equinox Kombucha asked me to come up with some recipes to pair with their different flavours and as soon as they mentioned British cuisine I knew I had to make tofish and chips! I used their Original Kombucha in the batter which gives it an extra zing. It is great to drink with the meal too. I usually only drink water or herbal teas but if you want something a little special then Kombucha is perfect. It is also great when everyone else is drinking and you want to join in but without the alcohol. Great if you are training or the designated driver.
Back to the tofish and chips recipe! The key, apart from a delicious batter, is the nori sheet on top. It looks a little like the skin of a fish if you are trying to fool anyone, but more importantly gives that taste of the sea. For this recipe I also added some seaweed flakes to the batter. These aren’t essential but are a nice extra touch if you can get hold of some. I shallow fried mine, but you can deep fry if you prefer.
For the chips I made them a delicious coating with smoked paprika. My kids love that flavour, but if you wanted more of a curry feel for instance, you could substitute the paprika for curry powder instead. I served this with shelled broad beans and ketchup, but just use whatever you love best.
If you would like to try another crowd pleaser then look at my recipe for Easy Pizza. It tastes so much better than shop bought and the kids love to help with putting the toppings on too.
Kombucha Tofish and Chips
Perfect Friday night recipe
- 1kg potatoes
- 3 tbsp plain flour
- 3 tsp smoked paprika
- 1 tsp onion granules
- 1/2 tsp garlic granules
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp oil
- 550g extra firm tofu
- 2 sheets of sushi nori (seaweed sheets)
- 1 lemon, juiced
- 60g flour
- 50g corn flour
- 1/2 tsp salt
- 1 tsp seaweed seasoning flakes (optional)
- 140ml Original Kombucha
- Oil for frying
- Step 1 Cut the potatoes into chip shapes. I leave the skin on but you can peel them first if you prefer. Place into a large bowl.
- Step 2 In a small bowl combine the flour, smoked paprika, onion and garlic granules, salt and pepper and mix well.
- Step 3 Pour the oil over the chips and toss to coat. Then pour over the flour mixture and mix well.
- Step 4 Place on two lined baking trays in a single layer and bake at 200C for about 20-25 minutes or until cooked through and lightly browned.
- Step 5 While the chips are baking prepare the tofish.
- Step 6 Drain the tofu and pat dry. Cut into fillet shapes or triangles about 1 cm thick.
- Step 7 Squeeze some lemon juice over each slice of tofu and place a piece of nori, cut to fit, on top.
- Step 8 In a medium bowl combine the flours, salt and seaweed flakes if using, then add in the Kombucha, mixing to a smooth batter.
- Step 9 Put about 0.5cm of oil in a frying pan and heat until a small piece of tofu dropped in begins to sizzle.
- Step 10 Dip each of the tofu fillets in the batter and fry for a few minutes on each side until golden. Drain on kitchen towels.
- Step 11 Serve with the chips, peas or beans, plenty of ketchup and a bottle of Original Kombucha.