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Best Fish, Chip and Tarter Sauce

What you need: 

1 block extra firm tofu
1 cup pickle juice
2 teaspoons Nori granules
1 teaspoons lemon pepper seasoning
2 teaspoons lemon juice
1 cup bread crumbs
Tartar sauce:
1/2 cup Vegenaise
1 teaspoon pickle juice
1 teaspoon lemon juice
diced pickles or relish
4 red potatoes
old bay seasoning
olive oil

What you do: 

Drain and remove water from tofu. (I often place on a clean towel and add pressure to all sides.) Slice tofu into 8 slices. Place sliced tofu, pickle juice, Nori granules, lemon pepper and lemon juice into Ziploc bag. This recipe is best if it can marinate, I place the bag in the freezer, and unthaw it the next day.
I also make the tarter sauce ahead of time to help with the flavoring. Mix Vegenaise, pickle juice, lemon juice, and diced pickles in a bowl, cover and refrigerate. I like lots of pickles, too. (I buy large jars of sliced dill pickles for the juice and the tarter sauce).
When ready to eat, remove juice from tofu (not all of it though!), and coat the tofu in bread crumbs.
Slice potatoes (with skins on) and place in a dish with a cover. Add some olive oil and some old bay seasoning and shake to coat the potatoes. Add as much for your liking.
Drizzle olive oil on baking sheet, and use a paper towel to coat the sheet in olive oil. Place both potatoes and "fish" on sheet. Put in oven for about 25 minutes at 350 degrees. Turning every 8 minutes or so.
This should make about 4 servings, I often use the leftovers for fishamajigs…(grilled bread, cheese, tarter and fish sandwiches).

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I kind of modified this recipe to make fish filet sandwiches.  I cut the tofu into four square slabs, about 1/4" thick and let them marinate in some lemon juice, fish & chips vinegar and lemon pepper for a few hours.  Then I covered each filet with a long, wide strip of nori, breaded  (beer batter + panko mixed with nut yeast, cayenne and paprika) and fried them.  Served on buns with lettuce, tomato, avocado, ketchup and tartar sauce.  Way yum. 

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Excellent! I marinated the tofu (but with only 1/2 C pickle juice) and then fried half the tofu and baked the other half (all covered in nori). Baking = gross. Tempura is where it's at. Our tempura was 1 C flour + 1 T old bay + 1 T cajun seasoning + about 1.5 C beer. Put it in the deep fryer, and this was amazing. We made some simple tartar and cocktail sauces, which went great with it. Great idea!

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You know...it was even better the next day.  I think that this will be one of those recipes that I make a huge batch of on the weekend for quick meals later on.  I made mine into fish stick size and I made a sandwich using a roll, tarter sauce, vegan cheese and the fish sticks and it was like a diner sandwich I used to eat years ago.  WONDERFUL.  I will be making a double batch this weekend and freezing!  YUM!!

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;)b I really enjoyed making these.  I think that I may have marinated them for a bit too long though.  I soaked them for an hour or two…then froze overnight…then thawed and marinated another 24+ hours.  Because I marinated them so long they had a bit more pickle taste than I would have like.  I used Kelp flakes (it was all I had on hand) and I rinsed some of them off before I breaded them.  I used some egg replacer to dip before the breading and it held like a dream.  I cut them into “fish” stick size and baked them for about 40 minutes.  I really enjoyed these.  I will make them again and I will post my pics soon.  Thanks for posting!   

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I have yet to try the entire recipe, but I did use the portion for the tarter sauce and it was sooooo delicious!  I chopped up lots and lots of pickles, and it was just delightful =)

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