'Fish' Finger Sandwich Recipe

by Matt Pritchard

Makes

Ingredients

For the sandwich slaw

4tbsp vegan mayo
1tbsp tomato ketchup
1 little gem lettuce, finely shredded
1 large carrot, coarsely grated
2 spring onions, finely sliced
2tbsp finely chopped capers
2tbsp finely chopped gherkins
small bunch of dill, finely chopped
small bunch of parsley, finely chopped
pinch of cayenne pepper
lemon juice, to taste
salt and pepper

For the ‘fish’ fingers

4tbsp cornflour
liquid from 400g can chickpeas (aquafaba)
15g dried seaweed flakes, or finely chopped nori
30g breadcrumbs
400g very firm marinated tofu, cut into 16 chunky batons
vegetable oil, for deep frying
generous pinch of salt

To serve

4 crusty white rolls
2 beef tomatoes, sliced (optional)

Method

To make the slaw, mix together the mayo and ketchup.Then add the remaining ingredients, season with salt, pepper and a squeeze or two of lemon juice and mix well.

To make the ‘fish’ fingers, tip the cornflour into a shallow bowl and the aquafaba into another. In a third bowl, mix the seaweed, breadcrumbs and a generous pinch of salt. Coat the tofu batons in the cornflour, shaking off any excess. Working 1 piece at a time, dip them into the aquafaba then the breadcrumbs. Press and turn until evenly coated.

Slowly bring 5cm of oil up to temperature for deep frying in a high-sided saucepan. Carefully lower the tofu fingers in and fry for 3–4 minutes, until golden and crisp. You’ll need to do this in batches. Remove and transfer to a plate lined with kitchen paper to drain.

Split the rolls open and pile in a generous amount of the slaw. Top with the ‘fish’ fingers and tomatoes, if using.

Taken from Dirty Vegan by Matt Pritchard. Published by Mitchell Beazley. Photography by Jamie Orlando Smith and Chris Terry. Dirty Vegan is available to view on BBC iPlayer

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