Beer Battered “Fish” and Chips

Difficulty: Easy-Medium

Serves Four

Sometimes I like to sit and ponder about non-vegan foods that can easily be made into vegan foods. It generally doesn’t take a lot of pondering before I come up with something kinda gnarly to get stuck into, often something from my childhood. This time it was the age old seaside favourite; fish and chips. The mock meat makes such endeavours much easier, so if you’re not down with that then don’t make this one. What kind of childhood non-vegan treats should I veganise next?

Ingredients

• 5 potatoes, skin on
• 1 packet Lamyong mock calamari, defrosted
• 2 cups plain flour
• 1 teaspoon baking soda
• 1 teaspoon garlic powder
• 1 tablespoon mixed herbs
• 1 stubbie of vegan beer
• Oil for frying
• Salt
• Lemon and Masterfoods tartare sauce to serve

Method

1. Par boil your taters and slice them into chips, set aside.
2. With your calamari pieces, cut each one in half vertically to make two smaller pieces. You may not need to use all of them, go with your gut.
3. In a large bowl, combine the flour, baking soda, garlic powder and mixed herbs.
4. Gradually add the beer to the mixture whilst mixing constantly with a fork. Stop when the mixture is at a pancake batter consistency.
5. Heat the oil in a large saucepan or deep fryer.
6. Throw in the chips first and cook until golden brown. Allow to drain on some paper towel.
7. Coat the calamari pieces in batter before popping them in the oil. Fry until golden and allow to drain.
8. Sprinkle the “fish” and chips with salt and serve with a wedge of lemon and a healthy dollop of tartare sauce.