Vegetarian Fish Sandwich Recipe

Press and slice tofu

Drain tofu and press between paper towels with a weight for 15–30 minutes to remove excess liquid. Pat dry. Slice into 4 rectangular fillets about 1/2-inch thick and 3–4 inches long.

Marinate

In a shallow dish mix soy sauce, lemon juice, nori flakes, garlic powder, onion powder and black pepper. Place tofu fillets in the marinade and spoon the mixture over them. Let sit 10–15 minutes, flipping once so both sides absorb flavor.

Prepare batter and coating

In a bowl whisk together flour, cornstarch and 1/2 tsp salt. Gradually whisk in cold sparkling water until you have a smooth, slightly thick batter (should coat the back of a spoon). Place panko breadcrumbs in a separate shallow dish.

Coat tofu

Pat marinated tofu lightly to remove excess marinade (but keep it wet). Dip each tofu fillet into the batter, letting excess drip off, then press into panko to coat all sides. Set on a rack and repeat with remaining fillets.

Fry tofu

Pour oil into a large skillet to a depth of about 1/4 inch and heat over medium-high to 350°F (175°C) or until a breadcrumb sizzles on contact. Fry tofu in batches 2–3 minutes per side, turning carefully, until deep golden and crisp. Transfer to a paper towel-lined plate and season immediately with a pinch of salt. Keep warm in a low oven (200°F / 90°C) if desired.

Prep potatoes

Wash and optionally peel potatoes. Cut into 1/4–1/2-inch thick sticks. Rinse cut potatoes in cold water until water runs clear to remove excess starch, then dry thoroughly with a kitchen towel or paper towels.

Cook fries (two options)

Option A - Pan roast/oven: Toss dried fries with 2 tbs oil, spread on a baking sheet in a single layer, season with 1 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Option B - Frying: Heat oil in a deep pan to 325°F (160°C). Fry potatoes in batches 4–6 minutes until pale golden and slightly tender. Remove and increase oil to 375°F (190°C); fry again 2–3 minutes until golden and crisp. Drain on paper towels and season with salt and pepper.

Toast buns

Lightly toast the buns in a dry skillet or under a broiler until golden (about 1–2 minutes).

Assemble sandwiches

Spread 2 tbs tartar sauce on the bottom half of each bun. Place 2 lettuce leaves on each, then a crispy tofu fillet per sandwich. Top each fillet with 2 tomato slices and 3 pickle slices. Add a squeeze of lemon over the tofu if desired, then cap with the top bun.

Serve

Plate the sandwich with a generous portion of hand-cut fries. Serve immediately while tofu and fries are hot, with extra lemon wedges and tartar sauce on the side.