Fish & Chips-Style Tofu Sandwich
For this fast food-inspired recipe, we use thick-cut slices of tofu to give the illusion of generous pieces of fish. The tofu is thoroughly soaked in a marinade of flavourful pickle juice, dredged in flour and then plunged into a beer batter all before being fried to perfection. We serve this up on buns slathered […]
Ingredients
- ⅓ cup (75 ml) mayonnaise
- ⅓ cup (75 ml) 5% plain Greek yogurt
- 2 tbsp dill pickles, cut into small dice
- 1 shallot, finely chopped
- 1 tbsp capers, drained and chopped
- 1 tbsp dill, finely chopped
- 1 tsp (5 ml) lemon juice
- Cayenne pepper, to taste
- ½ cup (125 ml) dill pickle juice
- 1 lemon, zest finely grated
- 1 block (350 g) extra-firm tofu, halved lengthwise, then halved widthwise
- 1 ¼ cups (190 g) unbleached all-purpose flour
- 2 tbsp cornstarch
- 1 tsp salt
- ½ tsp baking powder
- 1 cup (250 ml) blonde ale, cold
- Vegetable oil, for frying
- 4 milk, kaiser or ciabatta buns, halved horizontally, toasted
- Iceberg lettuce, thinly sliced, to taste
Instructions
- In a bowl, combine all of the ingredients. Season with salt and pepper. Refrigerate.
For this fast food-inspired recipe, we use thick-cut slices of tofu to give the illusion of generous pieces of fish. The tofu is thoroughly soaked in a marinade of flavourful pickle juice, dredged in flour and then plunged into a beer batter all before being fried to perfection. We serve this up on buns slathered with homemade tartare sauce.