Vegan Fish Fry

The Porch
Tofu 'fish' with tartar sauce and corn-on-the-cob
Serves 4
Print recipe
  • Prep time 10 mins
  • Cook time 15 mins
  • Ready time 25 mins

A show-stopping plant-based dish with a taste of the sea in every bite!

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For the tofu

  • 2 lbs/900 g extra firm tofu, cut in half, then cut into triangles

For the marinade

  • 2 cups (480 ml) vegetable broth/ stock
  • 2 tablespoons tamari
  • ¼ cup (30 g) dulse flakes
  • 1 lemon, fried

For the black and tan beer batter

  • 3 cups (450 g) all purpose flour
  • 1 cup (150 g) whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon pepper
  • 1½ teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup (240 ml) light ale
  • 1 cup (240 ml) dark brown lager
  • panko crumbs


Marinate the tofu “fish” wedges for at least 8 hours.

Dredge the marinated tofu in the batter and panko crumbs, then fry in 180°C/350°F degree oil until crisp and browned.

Serve with vegan tartar sauce and a side of grilled corn on the cob.


Additional notes

Recipe courtesy of Chef Jon Clemons, The Porch

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