Name: Beer Battered Vegan Fish
Prep time: 30 min
Total time: 30 min
Ingredients: For the Fishu:; 1 block firm tofu, pressed and sliced into fillets; Tofu Marinade:; 1 tbsp white miso; 1 nori sheet, torn into pieces; 1 cup vegetable broth; ¼ cup lemon juice; 1 tsp Old Bay seasoning; ½ tsp garlic powder; 1 tsp onion powder; For the Dredging Batter Stations:; ½ cup all-purpose flour (for first dredge); 1 can light beer (such as Corona); 1 cup all-purpose flour (plus more if needed); 1 tsp baking powder; For Frying Serving:; Neutral oil (such as vegetable or canola oil) for frying; Serve with tartar sauce and fries

Crispy Beer-Battered Vegan Fish (Double-Dipped for Extra Crunch!)

This Vegan Fish recipe is light, crispy, and packed with umami flavor. The tofu is marinated with nori, miso, and Old Bay seasoning, then double-dipped in a flour dredge and airy beer batter to create a super crispy, golden brown crust. Serve it with French fries and vegan tartar sauce for the ultimate vegan fish and chips experience!

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Why You’ll Love This Recipe

✔️ Crispy & Crunchy – The double-dip dredging method creates an extra crispy, golden brown coating.
✔️ Flavor-Packed – The tofu marinade infuses deep umami flavors, mimicking classic fried fish.
✔️ Easy to Make – Simple ingredients, a straightforward process, and no fancy equipment required!
✔️ Perfect for Any Occasion – Enjoy it as a sandwich, fish tacos, or alongside crispy fries! My favourite pairing is my Beer Battered Vegan Fish Taco recipe!

How the Recipe Comes Together

Making vegan beer-battered fish is easier than you think! Here’s the simple process:

Step 1: Marinate the Tofu

The secret to achieving that “seafood” taste is in the marinade. Nori, miso, lemon juice, and Old Bay seasoning create a rich, umami flavor that mimics traditional fried fish. Let the tofu soak for at least 30 minutes to absorb all the flavors.

Step 2: Prepare the Batter & Dredging Stations

Flour dredge (dry coating) helps the batter stick better.
Beer batter is made with light beer, flour, and baking powder, creating a light and airy texture.

Step 3: Double-Dip & Fry

Dredge the tofu in flour first, then dip it in the beer batter for the first coat.
Dredge it again in flour for an extra crispy exterior.
Fry until golden brown and crispy—about 3-4 minutes per side.

Step 4: Serve & Enjoy!

Pair with vegan tartar sauce, fries, and a lemon wedge for the ultimate plant-based fish and chips!

Substitutions & Variations

🔹 Gluten-Free Version – Use gluten-free flour and a GF beer for a 100% gluten-free crispy fish!
🔹 No Beer? – Swap it for sparkling water to maintain the airy texture.
🔹 Soy-Free Alternative – Instead of tofu, try hearts of palm, banana blossoms, or oyster mushrooms.

FAQ (Frequently Asked Questions)

1. Can I make this in an air fryer?

Yes! Preheat your air fryer to 375°F (190°C) and lightly oil the basket. Air fry for 12-15 minutes, flipping halfway, until golden and crispy.

2. What’s the best beer to use?

A light beer like Corona or Bud Light works best. Avoid dark beers, as they can be too heavy.

3. Can I bake it instead of frying?

Absolutely! Bake at 425°F (220°C) for 25-30 minutes, flipping halfway through. Spray with oil for extra crispiness.

4. How do I store and reheat leftovers?

Fridge: Store in an airtight container for up to 3 days.
Reheat in the oven at 375°F (190°C) for 10 minutes to maintain crispiness.

Final Thoughts

This beer-battered vegan fish is crispy, flavorful, and easy to make—perfect for anyone missing that classic fish and chips experience! Whether you’re making it for Fish Fridays, a fun dinner, or a tasty sandwich, this recipe delivers seriously good crunch and flavor.

Let me know if you try it—I’d love to hear how it turns out! Enjoy your crispy, golden-brown vegan fish!Have you tried this frosting? Let us know in the comments how you used it!