Crispy Battered Tofu Fish and Chips
If you’ve ever thought tofu couldn’t possibly pull off proper fish and chips, this might change your mind.
The tofu gets wrapped in a light, crispy batter, the chips are golden and fluffy, and the whole thing is basically begging for tartar sauce, lemon, and a little vinegar.
I know tofu fish and chips sounds like one of those recipes you have to be in a very specific mood for, but stay with me.
When tofu is seasoned properly and covered in a crisp, bubbly batter, it becomes something completely different.
You get that crunchy outside, a soft and tender middle, and all the good bits you actually want from a classic fish and chips dinner.
Then there are the chips, because obviously we are not skimping on those.
Add plenty of tartar sauce, a squeeze of lemon, maybe some mushy peas if you’re going all in, and suddenly you’ve got a proper comfort-food dinner on your hands.
These crispy battered tofu fish and chips are fun, filling, and surprisingly easy to make once you get started. It’s the kind of meal that disappears very quickly once it hits the table.
Why You’ll Love This Recipe
This has all the comfort of classic fish and chips, just done in a plant-based way.
The tofu stays soft inside while the outside turns crisp and golden.
The fries are chunky rather than skinny, which means you get those soft fluffy middles.
And the slaw is creamy enough to feel proper, but still bright enough to cut through all the fried goodness.
It’s also the kind of meal that feels much more impressive than it really is.
Once it’s plated up, everybody gets a little bit excited.
Ingredients
This serves 4.
For the tofu fillets
- 2 blocks extra-firm tofu
- 1 sheet nori, optional
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
For the batter
- 1 cup plain flour
- 2 tablespoons cornflour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¾ cup cold sparkling water
- 1 tablespoon pickle juice or lemon juice
For coating
- ½ cup plain flour, for dusting
- Neutral oil, for frying
For the chunky fries
- 4 large potatoes
- 2 tablespoons cornflour
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- Neutral oil, for frying
For the creamy slaw
- 2 cups shredded white cabbage
- 1 cup shredded red cabbage
- 1 cup grated carrot
- 2 tablespoons finely sliced spring onion or very finely sliced onion
For the slaw dressing
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- Salt, to taste
- Black pepper, to taste
To serve
- Lemon wedges
- Chopped parsley
Start with the Tofu
For a thick fillet shape, cut each tofu block into two large rectangles.
That gives you four pieces, which is exactly the kind of chunky portion that looks right on the plate.
Pressing the tofu first matters.
You don’t need to turn it into a dry brick, but you do want some of the extra moisture out so it fries better.
- Wrap the tofu in a clean tea towel or kitchen paper.
- Place something heavy on top.
- Press for 20 to 30 minutes.
- Cut each block into 2 thick rectangular fillets.
If you want a more fish-style flavour, you can sandwich a small strip of nori between two thinner tofu slices or stick a piece onto one side with a little moisture.
Totally optional, but nice if that’s your thing.
- Mix the soy sauce, lemon juice, garlic powder, black pepper, and salt.
- Rub or brush that lightly over the tofu.
- Leave the tofu to sit while you prep everything else.
Make the Slaw First
I like getting the slaw done early so it can chill for a bit.
That gives it time to soften slightly and lets the dressing settle into the cabbage.
- Add the white cabbage, red cabbage, carrot, and sliced onion to a large bowl.
- In a separate bowl, mix the mayonnaise, lemon juice, vinegar, Dijon, sugar, salt, and black pepper.
- Pour the dressing over the vegetables.
- Toss until everything is evenly coated.
- Cover and refrigerate until needed.
The slaw should be creamy and a little tangy.
Not sweet like deli coleslaw.
Not dry either.
You want it luscious enough to sit in a proper scoop on the plate.
Prep the Chunky Fries
These are thick chips, not tiny fries.
That means you want real wedges or broad batons with enough heft to stay fluffy in the middle.
- Peel the potatoes, or leave the skin on if you prefer.
- Cut them into thick chips.
- Rinse them in cold water.
- Soak for 20 minutes if you have time.
- Drain and dry them really well.
That drying part is not optional.
Wet potatoes and hot oil are a deeply annoying combination.
- Toss the dried chips with the cornflour, salt, paprika, and black pepper.
The cornflour helps them crisp up nicely.
Set them aside while you make the batter.
Mix the Batter
The batter wants to be cold and just thick enough to cling to the tofu.
Not gluey.
Not watery.
A light batter gives you that crisp golden shell without turning the whole thing heavy.
- In a bowl, whisk together the flour, cornflour, baking powder, salt, garlic powder, and paprika.
- Pour in the cold sparkling water and pickle juice or lemon juice.
- Whisk just until smooth.
A few tiny lumps are fine.
Overmixing batter is rarely helpful.
Leave it alone once it comes together.
Fry the Chips
You can deep-fry them, or use a deep heavy pan with enough oil for the chips to cook properly.
A double fry gives the best texture.
- Heat the oil to about 160°C.
- Fry the chips in batches for 4 to 5 minutes until softened but not dark.
- Lift them out and drain on a tray or paper towel.
- Increase the oil temperature to 190°C.
- Fry the chips again for 3 to 5 minutes until golden and crisp.
- Drain well and sprinkle with a little extra salt.
Keep them warm while you fry the tofu.
Batter and Fry the Tofu
Now for the bit everybody actually waits for.
- Heat fresh oil, or keep the frying oil at around 180°C.
- Lightly dust each tofu fillet in the extra flour.
- Dip each one into the batter, coating it well.
- Lower carefully into the hot oil.
- Fry for 4 to 6 minutes, turning once if needed, until deep golden and crisp.
- Transfer to a wire rack or paper towel.
Work in batches if needed.
Do not crowd the pan.
Crowding is how you end up with pale soggy batter and disappointment.
Once the tofu is cooked, sprinkle over a little chopped parsley.
That little green finish really does make the whole plate look better.
Assemble the Plate
This is not one of those meals that needs artistic tweezers.
Pile it up generously.
- Add a big handful of chunky fries to each plate.
- Set one crispy tofu fillet on top or just to the side.
- Spoon a generous serving of slaw alongside.
- Add a lemon wedge.
- Finish the tofu with a pinch of chopped parsley.
That’s it.
Very simple.
Very good.
And very much the kind of plate you want to eat immediately while everything is still hot and crisp.
Tips for the Best Result
Use extra-firm tofu
Soft tofu will fall apart and won’t give you that thick fillet shape.
Extra-firm is the one you want here.
Keep the batter cold
Cold batter hitting hot oil is a big part of why the coating turns crisp.
Warm batter is never quite as good.
Dry the chips well
This is one of those boring tips that makes a real difference.
Dry chips fry better.
End of story.
Don’t drown the slaw
You want creamy slaw, not cabbage soup.
The dressing should coat everything nicely without pooling in the bottom of the bowl.
Serve immediately
This is not really a leisurely sit-around-for-forty-minutes sort of dinner.
It’s best when the tofu is still crisp and the chips are still hot.
Q&A
Can I bake the tofu instead of frying it?
You can, but it won’t have the same crisp battered finish.
If you want to bake it, place the battered tofu on a lined tray, spray with oil, and bake at 220°C until crisp and golden, turning once.
Still tasty.
Just not quite the same.
Can I air fry the chips?
Yes.
Toss them with a little oil after coating, then air fry at 200°C until crisp, shaking a few times as they cook.
The result is great, although deep-fried chips will always be a bit more proper.
Can I make the slaw ahead?
Absolutely.
You can make it a few hours ahead and keep it chilled.
I actually think it gets better after sitting for a bit.
What can I use instead of sparkling water?
Very cold still water works.
Sparkling water just gives the batter a slightly lighter texture.
Can I add tartar sauce?
Of course.
It would be great here.
I’m keeping this version simple, but if you love tartar sauce, nobody is stopping you.
How do I keep fried tofu crispy?
Set it on a wire rack rather than stacking it on a plate.
That helps the steam escape instead of softening the batter underneath.
Can I use store-bought slaw mix?
Yes, and honestly it’s a good shortcut.
You’ll still want the creamy dressing, but it saves a bit of chopping.
Storage and Leftovers
The slaw keeps well in the fridge for up to 2 days.
The tofu and chips are best fresh, but leftovers can be reheated in the oven or air fryer until hot and crisp again.
I would not microwave the tofu if you care about texture.
It will still be edible, but it loses that lovely crisp coating.
The same goes for the chips.
Reheat them dry and hot.
Final Thoughts
This is exactly the sort of dinner I want when I’m craving something crunchy, comforting and a little bit indulgent.
The tofu is crisp outside and tender in the middle.
The fries are thick and golden.
The slaw is creamy, sharp and cool against all that heat.
And the lemon wedge on the side pulls the whole thing together with almost no effort at all.
It’s simple food.
But when it’s done well, simple food is usually the stuff people remember most.
