Disclaimer: This post was written while I was consuming meat for a short period of time. I chose to post this recipe here because it is gluten-free which is a huge focus of this blog. Also, the tartar sauce recipe is fully vegan and gluten-free and I felt it deserved to remain here as it was originally posted.
Here’s a non-vegan meal. The tartar sauce however is completely vegan. The batter itself is vegan, except … I chose to batter fish … so obviously non-vegan.
This meal turned out a lot like restaurant fish and chips would … except worlds better because of the homemade tartar sauce.
The original recipes I found online, and are linked to below. I made adjustments for myself and am so pleased with the results.
I find I can only handle a bit of fish and chips and … well this made quite a bit. So, I’ve had my fill.
Beer-Battered Fish and Chips
My variation:
- Oil for Frying (Use an oil designed for high heat frying, preferably peanut or coconut oil)
- 2 pounds fresh fish fillets
- 1/2 cup brown rice flour
- 1/2 cup chana flour
- 1 cup cornstarch
- 1 teaspoon GF baking powder
- 1 teaspoon sugar
- 1 teaspoon cayenne powder
- 1 teaspoon GF onion powder
- 1/4 teaspoon salt
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon Old Bay seasoning
- 12 ounce bottle of gluten-free beer
Directions:
- Combine cornstarch, flours, baking powder, cayenne pepper, sugar, garlic powder, onion powder, salt and pepper into a medium sized bowl. Mix well to combine.
- Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick.
- Dip fish fillets in batter, making sure both sides are coated. Hold above the bowl to let excess batter drip off.
- Fry in hot oil until golden brown.
Homemade Tartar Sauce
My variation:
- 1 cup vegan mayonnaise (I use Vegenaise)
- 1/2 cup chopped onion
- 1/4 cup sweet pickle relish
- 1/4 cup chopped dill pickle
- 3 Tbsp fresh chopped dill or 2 tsp dried dill
- salt and pepper to taste
- sprinkle of Old Bay seasoning
Directions:
- Mix all ingredients together in a small bowl. Let sit in fridge for at least 1 hour to allow flavors to meld.
This was so freaking good. The tartar sauce was the best part. The fish was perfect too. The batter was a bit thick for the first few then I thinned it out with a tad more beer and it was perfect. I thought maybe the batter was even too runny at that point, but it coated nicely and it was just a light crisp coating, not a super heavy thick coating. Much nicer.
I don’t come to a vegan website to read about non-vegan foods. It would have been easily enough for you to veganize this recipe before posting it.
Hi Nonny,
That’s why it was called the semi-vegan blog for a while. I explain this in the ‘About’ sections of the site. There should be only one or two non-vegan recipes on this site. I have gone ahead and edited the post right at the top to add this information directly to the post to hopefully prevent the frustration you experienced for other readers.
Great point. This post was written during a period of my life (which lasted about six months) where I was consuming animal.
I’d love to hear your tips for veganizing a fried fish recipe. Thanks for stopping by nonetheless. I hope the other fully vegan and gluten-free recipes are satisfactory.
It would be just as easy for you to veganize it yourself or even close the window and move on to something else. There’s no need to be rude.
Yeesh, be nice. It was a period of her life, and besides, you can veganize it yourself by using tofu or tempeh or whatever you so choose. You don’t have to demonize her for it…
I just made this for dinner and it’s delicious! I’m a gluten free vegan as well, but I eat fish for health reasons. This is the exact recipe I was looking for, and came out fantastic. No one I served could tell it wasn’t regular fish & chips!
Thank you!
Hi Alima, I’m glad you found this recipe and it was a success for you.