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This is a lovely healthier take on the classic, the airfryer means we don’t have to deep fry our “fish” thus reducing the oil content by approx 60%. Here we use tofu as our “fish” and by coating in a little seaweed and some tamari delivers a great flavour – we used the instabrand vortex plus versazone airfryer as the 2 drawers meant we could cook the “fish” and chips at the same time and have them finish together!

Here we used an Instant Versazone – Save 15% on any full price Instant air fryer with code HAPPY until 31st May. 

Click here to avail of the offer

An image of Beer Battered “Fish” Fingers and Chips

Beer Battered “Fish” Fingers and Chips in an airfryer

This is a lovely healthier take on the classic, the airfryer means we don't have to deep fry our “fish” thus reducing the oil content by approx 60%. Here we use tofu as our “fish” and by coating in a little seaweed and some tamari delivers a great flavour – we used the instabrand vortex plus versazone airfryer as the 2 drawers meant we could cook the “fish” and chips at the same time and have them finish together! 
Here we used an Instant Versazone Dual Drawer mode…meaning you can cook two different batches at the same time! Save 15% on any full price Instant air fryer with code HAPPY until 31st May.

Takes 14 minutes

Serves 2

Ingredients
 

Beer Umami Bath

  • 60 ml Ale / Beer of Choice
  • 45 ml Tamari / Soya Sauce

Dry Sea Mix

  • 35 g Cornflour
  • 60 g Plain Flour
  • 3 g Dry Seaweed of Choice / Seaweed Powder
  • 1/4 tsp Salt
  • 1/6 tsp Garlic Powder

Base Coat

  • 200 g Firm Tofu
  • Spray Oil for browning

Chips

  • 400 g Potatoes
  • Salt

Instructions
 

For the chips:

  • Preheat the airfryer to 200 degrees c
  • Cut the potatoes into chip size (approx 1cm x 1cm x 8cm) , rinse them in cold water and leave them to soak for a minute or 2 and rinse again. This process will remove some of the starch and result in a crispier chip! Add to one side of the airfryer and add 1/3 tsp of salt and 5 sprays of oil and mix well.
  • Put them on bake function on the airfryer for 25 mins at 200 degrees c. If using an instabrand vortex plus versazone airfryer, use the dual sync function so the chips and the tofu end at the same time. 

For the Tofu:

  • Finely dice or rip up the seaweed, if using a sheet of nori finely dice using a knife and if using the likes of arame seaweed just finely dice with a knife or use a pestle and mortar, you want it to be a fine almost powder-like texture.
  • Get 2 bowls, one for the beer and tamari mix, and one for the dry sea mix. Cut the tofu into long rectangle strips, approx 5cm x 10cm x 1cm
    In the first bowl mix the seaweed, flour, cornflour, salt and garlic powder. 
    In the second bowl mix together the beer and tamari/ soy sauce.
  • Dip the tofu in the beer tamari mix, then into the dry sea mix, and repeat 3 times to give it a good coat that doesn't run.
  • Carefully place in the airfryer and spray with an oil spray approx 5-10 times, this will give a more even golden colour, bake for 15 mins at 200 degrees c.
  • Twice during the cooking process remove the tofu and coat in the tamari beer mixture and then the dry mixture and then the tamari beer mixture and put back in the airfryer to cook.
    This will ensure you get a good crusty batter. 
  • Once cooked, remove and serve the battered “fish” and chips with some peas and a slice of lemon, enjoy!

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