It's time to transform a classic British dish into a vegetarian version. Vegetarian fish and chips, what an earth, you may think! Well, my version doesn't have much at all to do with fish, but I still wanted to keep the name of the traditional dish. I used Halloumi cheese as fake fish in this recipe and it actually worked out rather nicely for the taste, texture and looks. It was rolled in my special cider batter before deep frying. I served my fake fish with very chunky hand-cut oven-baked skin-on chips (wow that's many hyphens, not sure, if they are all really needed!), peas and spicy chilli mayo.
Here's how this dish came together.
2 large baking potatoes
Cut the baking potatoes into chunky chips, brush them with vegetable oil, sprinkle with smoked paprika and salt and bake in the oven until done.
The veggie fish:
250 g halloumi
Bicarbonate of soda
Cut the halloumi into thin slices and cook them in vegetable oil on both sides until golden brown. I really wanted to add this step, as I don't fancy undercooked halloumi, it always needs to be properly cooked for me.
Make the batter by whisking flour, smoked paprika, white pepper, bicarbonate of soda and dry cider together into a smooth, but not too runny, batter. I can't really give the amounts here, as I just mixed it all together and it seemed to be the perfect texture. You can add more flour or cider, if the texture isn't quite right. The bottomline is that it should easily coat the halloumi for deep frying.
Heat enough vegetable oil in a deep pan so that it will cover the halloumi slices. Coat the halloumi slices with the batter and put them into the hot oil. They should get golden brown and crispy fairly quickly. Then transport them onto a kitchen roll to tap off any excess oil.
Gran Luchito Chilli Mayo (this added a nice spicy kick to the dish)
As many frozen peas as you want to eat, cooked with a little butter, marjoram and salt.
And this was it, very tasty, a very good option for the traditional fish and chips! Have a great weekend everyone!