Beer Battered "Fish" Tacos
Crackling beer-battered crust, flaky marinated tofu "fish" with real ocean flavor from nori and miso, and a garlicky sriracha cream drizzled over the top — these vegan beer-battered fish tacos are a whole beach day in a tortilla.
We marinated, battered, and taste-tested our way here after one too many store-bought fishless fillets. These are more fun to make and dangerously easy to eat.
Watch it made
Directions
- Press the tofu: wrap the block in a lot of paper towels, place something heavy and level on top (we used a cast iron skillet), and leave for 1 hour to draw out the liquid. Slice into 4 thin slices, then cut into 'fillet' shapes — you should get about 8 fillets. (Save the excess tofu for future recipes, like stews.)
- Make the marinade: in a large pan, combine the miso broth, 1 tsp sea salt, 1 tsp crushed nori sheet plus the 3 cut nori sheets, and 1 tsp Old Bay seasoning. (A squeeze of lemon is optional.) Add the tofu fillets and marinate for a minimum of 1 hour and up to 24 hours — the longer, the better.
- While the tofu marinates, make the garlic sriracha sauce: blend all the sauce ingredients until completely smooth with no lumps. Set aside.
- Pat the marinated tofu dry on clean paper towels. Cut nori sheets to the shape of each fillet, lay one over each fillet, and squeeze lemon juice over it to seal it in place. Finish with a pinch of sea salt.
- In a large mixing bowl, combine the flour, 1/2 cup cornstarch, and the spice blend. Mix well, then add the beer a little at a time, starting with about 1 cup, until the batter reaches a pancake-batter consistency.
- Fully coat each fillet in batter, then fry until golden brown on each side. Serve in taco shells with your favorite toppings and a generous drizzle of garlic sriracha sauce.
